No Bake Pumpkin Cheesecake

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No bake pumpkin cheesecake makes a simple, but attractive dessert for the holiday season. This pumpkin cheesecake is cool, creamy and has amazing pumpkin pie flavor.

The holidays can be busy months. I find myself needing to plan ahead to make sure I have enough time to get things done. Especially when must-do items pop up at the last minute. Make ahead pumpkin desserts are ideal so you’re prepared at the last minute for any occasion.

No-bake pumpkin cheesecake is a perfect treat for a late-fall party, picnic or Halloween gathering. Our pumpkin cheesecake recipe is as tasty as it as quick & easy to make. 

a spatula scooping out a piece of no bake pumpkin pie

Why you’ll love this recipe:

  • An amazing oatmeal cookie crust.
  • No bake filling that is sweet, tangy and full of pumpkin spice flavor.
  • 1 full cup of pumpkin purée.
  • Topped with fresh homemade whipped cream.
  • A great make ahead dessert for Thanksgiving.

Difference between baked cheesecake and no bake cheesecake:

The main difference is that a baked cheesecake has eggs in it and a no-bake cheesecake does not. The eggs help the baked cheesecake firm up and set in the oven. In a no bake cheesecake, the cream cheese firms back up when you chill the pie in the fridge for at least 4 hours.

Baked cheesecakes are usually made in a springform pan, but no bake cheesecakes can be made in a traditional pie pan. Try our baked pumpkin cheesecake.

Oatmeal Cookie Crust

Officially, only the pumpkin cheesecake filling is “no bake” in this recipe. For the crust, I used my favorite oatmeal pie crust. It has brown sugar baked inside and tastes like an oatmeal cookie and is AMAZING.

Need a truly no bake recipe? Try one of these:

How to Make No Bake Pumpkin Cheesecake

  • In the bowl of a stand mixer, whip the heavy cream until it holds stiff peaks. Set aside in the refrigerator. (Switch to a different bowl if you want to continue to mix with the stand mixer.)
  • In another bowl (or the clean stand mixer bowl), beat the cream cheese until smooth and creamy.
  • Add in ¼ cup of pumpkin puree. Mix well. Adding the pumpkin in stages will help keep the filling smooth.
  • Add in another ¼ cup pumpkin and mix again.
  • Add in the remaining pumpkin, cinnamon, ginger, nutmeg, allspice, powdered sugar and vanilla extract. Beat until the mixture is smooth in texture.
  • Fold in the heavy cream carefully. You can use a hand mixer on the lowest speed, but be sure not to overmix.
  • Fill the oatmeal pie crust (or other 9-inch pie crust) with the pumpkin filling and spread smooth.
  • In a large mixing bowl, whip the heavy cream, powdered sugar and vanilla until stiff peaks form.
  • Spoon the whipped topping on top of the cheesecake. Or use a large piping tip (Wilton 1M or 2D) to make stars over the top.
  • Refrigerate the cheesecake for at least 4 hours or overnight.

Dust the top with about a teaspoon pumpkin pie spice if you’d like to add extra flavor and color. You can also drizzle caramel sauce over the top. Delicious!!

closeup of a pumpkin pie with whipped cream on top

Can you freeze no bake cheesecake?

Yes! This cheesecake freezes well for up to 3 months. Wrap it in plastic wrap, then wrap it again in foil before placing in the freezer. Allow it to thaw in the refrigerator overnight.

a slice of no bake pumpkin cheesecake on a spatula
a slice of no bake pumpkin cheesecake on a spatula

No Bake Pumpkin Cheesecake

5 from 4 votes
No bake pumpkin cheesecake makes a simple, but attractive dessert for the holiday season. This pumpkin cheesecake is cool, creamy and has amazing pumpkin pie flavor.
Servings 8
Prep Time 15 minutes
Chill Time 4 hours

Ingredients
 

For the pumpkin pie filling:

  • 1 cup heavy cream cold
  • 12 ounces cream cheese cold
  • 1 cup solid pack pumpkin puree
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • ¼ teaspoon ground allspice
  • 1 ¼ cups powdered sugar
  • 1/2 teaspoon vanilla extract

For the whipped topping:

  • 1 cup heavy cream cold
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

9” oatmeal pie crust

    Instructions
     

    Make the pumpkin pie filling:

    • In the bowl of a stand mixer, whip the heavy cream until it holds stiff peaks. Set aside in the refrigerator. (Switch to a different bowl if you want to continue to mix with the stand mixer.)
    • In another bowl (or the clean stand mixer bowl), beat the cream cheese until smooth and creamy.
    • Add in ¼ cup of pumpkin puree. Mix well. Adding the pumpkin in stages will help keep the filling smooth.
    • Add in another ¼ cup pumpkin and mix again.
    • Add in the remaining pumpkin, cinnamon, ginger, nutmeg, allspice, powdered sugar and vanilla extract. Beat until smooth.
    • Fold in the heavy cream carefully. You can use a hand mixer on the lowest speed, but be sure not to overmix.
    • Fill the oatmeal pie crust (or other 9-inch pie crust) with the pumpkin filling and spread smooth.

    Make the whipped topping:

    • In a clean large bowl, whip the heavy cream, powdered sugar and vanilla until it holds stiff peaks.
    • Spoon the whipped topping on top of the cheesecake. Or use a large piping tip (Wilton 1M or 2D) to make stars over the top.
    • Refrigerate the cheesecake for at least 4 hours or overnight.
    • Lightly dust the top of the cheesecake with pumpkin pie spice or cinnamon.

    Notes

    Also filled a 9 ounce Graham cracker pie crust (10”).
    The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

    Nutrition

    Calories: 567kcal | Carbohydrates: 44g | Protein: 5g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 128mg | Sodium: 269mg | Potassium: 198mg | Fiber: 2g | Sugar: 29g | Vitamin A: 6214IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg
    Course Dessert
    Cuisine American
    Calories 567
    Keyword no bake pie, pumpkin pie, thanksgiving dessert

    Frequently Asked Questions

    Why did my no bake cheesecake not firm?

    First, make sure that the heavy cream is fully whipped until it holds stiff peaks. Second, give the cheesecake enough time to set. It should be at least 4 hours, but overnight is best.

    How do I make my cheesecake firmer?

    Try adding another 4 ounces cream cheese to the batter. This will make the filling a little more firm.

    Can I use Cool Whip instead of whipped cream?

    Yes. You can add 2 cups of Cool Whip to the filling instead of whipping your own whipped cream. You may want to lower the powdered sugar since Cool Whip is already sweet.

    Pumpkin Recipes

    Have canned pumpkin? Try one of these recipes!

    About Julie Clark

    I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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    Sandi HESSE
    1 year ago

    5 stars
    This has been a favorite way to make a pumpkin pie without baking. Was our sons fav until we lost him 2009 but we still eat it often. I am making it know as we love to eat it any time