No Bake Pumpkin Cheesecake

Last Updated on January 20, 2024 by Allison Lancaster

This classic no bake pumpkin cheesecake is an easy no bake dessert made with fluffy mousse-like filling and a buttery crushed Graham cracker crust. Once set in the refrigerator, this perfect easy fall dessert is then topped with chopped walnuts and sweet caramel topping.

Satisfy your pumpkin cravings with this pumpkin cheesecake dessert – perfect for Thanksgiving dinner or if you need to make a cheesecake with little effort. Serve with whipped cream or vanilla ice cream. 

No Bake Pumpkin Cheesecake Ingredients & Substitutions:

Cream cheese – Soften at room temperature for easy mixing and a smooth consistency. I love using Aldi’s brand of cream cheese for this recipe and my other holiday baking!

Canned pumpkin pie filling – This isn’t the same as pumpkin puree! Be sure to use pumpkin pie filling for this recipe.

Spices – I’ve used a combination of nutmeg, allspice, and pumpkin pie spice as the warm spices for this pumpkin dessert. 

Sugar – Light brown sugar could be used instead of white sugar, but I don’t recommend dark brown sugar as this will change the color and taste of the no-bake pumpkin cheesecake filling.

Cool Whip – A store brand of whipped topping can be used as well or freshly whipped cream. I personally prefer just purchasing this to make this fall dessert even easier to make.

Graham crackers – A classic Graham cracker crust is delicious for this no bake cheesecake. A food processor is best for ensuring that the Graham cracker crumbs are reduced into a smooth texture, but you can crush them in a sealable bag with a rolling pin. A store-bought crust can be used for convenience. 

​Melted butter – Unsalted butter is preferred. 

Chopped walnuts – Pecans, almonds, or other chopped nuts make good substitutes. 

Caramel topping – Homemade caramel sauce or caramel topping from the grocery store. Other delicious toppings could include chopped Heath bar toffee bits, crumbled cookies, chocolate ganache, or whipped cream with the use of a piping bag.

How To Make No Bake Pumpkin Cheesecake

• In a large bowl or bowl of a stand mixer mix your cream cheese, pumpkin pie filling, nutmeg, all spice, pumpkin pie spice, and sugar.
• Blend these simple ingredients with hand mixer or electric mixer until smooth.
• Add in tub of cool whip, and blend again until smooth. 
• In a food processor, process entire package of graham crackers until smooth. You can also crush them in a Ziploc bag if you don’t have access to a food processor.
• Add in melted butter and process again until it is the consistency of wet sand.
• Press graham cracker mixture firmly into the bottom of a cheesecake springform pan.
• Pour pumpkin batter on top and smooth out.
• Refrigerate for at least 3 hours.
• Top with caramel and nuts.
• Serve & Enjoy!

Serve

Serve this no-bake pumpkin cheesecake as a Thanksgiving dessert or as a scrumptious no bake dessert this pumpkin season. It can be enjoyed as is or with a scoop of vanilla ice cream. 

You can also top it with whipped topping or leave the caramel drizzle off if you prefer!

How To Store No Bake Pumpkin Cheesecake

Store leftovers in an airtight container in the fridge for up to 5 days.

Once properly set in the fridge, this no bake pumpkin cheesecake can also be stored in the freezer for up to 3 months. Wrap the cheesecake in plastic wrap and then aluminum foil. Soften frozen slices in the fridge before serving again.

No Bake Pumpkin Cheesecake Bites

If you want to make mini pumpkin cheesecakes, go ahead and use this recipe. Add the cracker crust to mini pans (such as muffin pans) or into mason jars and fill with the cheesecake filling to make mini cheesecakes. 

Recipe FAQ’s:

More Easy Pumpkin Desserts You’ll Love

• Pumpkin Cake with No-Bake Cheesecake Layer
• Pumpkin Donut Holes
• Pumpkin Chocolate Chip Cookies
• Pumpkin Bread
• Pumpkin Cinnamon Rolls

I hope you enjoy this no bake cheesecake dessert! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!

No Bake Pumpkin Cheesecake Recipe: 

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No Bake Pumpkin Cheesecake

Yield: 12

Prep Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 10 minutes

No Bake Pumpkin Cheesecake is a deliciously creamy no-bake dessert, made with a Graham cracker crust, pumpkin cream cheese filling, topped with chopped walnuts and caramel topping!

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Ingredients

• 1 8 oz. Cream Cheese
• 1/2 (15 oz.) can Pumpkin Pie Filling
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon All Spice
• 1 teaspoon Pumpkin Pie Spice
• 1/3 cup Sugar
• 1 8 oz. tub Cool Whip
• 1 Package Graham Crackers
• 3 tablespoon Melted Butter (unsalted)
• 1/2 Cup Walnuts, chopped
• 1/2 Cup Caramel Topping

Instructions

1. In a large bowl or bowl of a stand mixer mix your cream cheese, pumpkin pie filling, nutmeg, all spice, pumpkin pie spice, and sugar.
2. Blend these simple ingredients with hand mixer or electric mixer until smooth.
3. Add in tub of cool whip, and blend again until smooth.
4. In a food processor, process entire package of graham crackers until smooth.
5. You can also crush them in a Ziploc bag if you don't have access to a food processor.
6. Add in melted butter and process again until it is the consistency of wet sand.
7. Press graham cracker mixture firmly into the bottom of a cheesecake springform pan.
8. Pour pumpkin batter on top and smooth out.
9. Refrigerate for at least 3 hours.
10. Top with caramel and nuts.
11. Serve & Enjoy!
    

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 186mgCarbohydrates: 26gFiber: 2gSugar: 19gProtein: 3g