No Bake Pumpkin Cheesecake Pie is the perfect blend of cheesecake and pumpkin pie. It’s creamy and full of delicious pumpkin flavor, it’s seriously one of my families favorite fall treats.
I love to present a warm inviting pumpkin dessert table in the fall. Two favorites are my Pumpkin Spice Creamer and my Pumpkin Spice Sugar Cookies.
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Why this No Bake Pumpkin Cheesecake Pie Recipe is a Keeper
This creamy pumpkin pie cheesecake recipe is pure fall comfort. I love this recipe for easy no-bake pumpkin cheesecake because it’s quick, easy and full of pumpkin spice goodness.
- No-Bake Ease: It frees up oven space, which is crucial during holidays like Thanksgiving. It also makes it accessible for beginner cooks or for a quick dessert that will impress.
- Crowd-Pleaser Flavor: It perfectly blends two favorite desserts: the creamy tang of cheesecake and the warm, cozy spices of pumpkin pie. This pumpkin and spice pie is always a hit.
- Make-Ahead Dream: It requires a long chill time (typically 4 hours to overnight), making it an ideal prep-ahead dessert that tastes even better the next day.
- Light Texture: Unlike a heavy baked cheesecake, the filling is often lighter and fluffier, thanks to the incorporation of whipped topping or heavy cream, which is a nice contrast to a heavy holiday meal.
Why is my Cheesecake Filling Runny and How Do I Make Sure it Sets Properly?
If your cheesecake filling is runny, you may need to let it chill longer. The best way to ensure it sets properly is giving it enough time in the refrigerator.
What Reader’s Are Saying…
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“Super tasty and ridiculously easy to make. Thank you for the recipe!”
~ Ana
Ingredient Notes for No-Bake Pumpkin Cheesecake Pie
You only need a few easy-to-find ingredients to make this cheesecake, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cream Cheese: Use softened cream cheese for the base of your homemade pumpkin no-bake cheesecake dessert.
- Pumpkin Puree: Be sure to use 100% pumpkin puree in the pumpkin pie filling.
- Pumpkin Pie Spice: I love to use homemade Pumpkin Pie Spice in stock from September through December.
- Graham Crust: Have a graham cracker crust ready to go so that you can pour the pumpkin cheesecake filling in. Make a homemade graham cracker crust or even buy one from the store.
Substitutions for Cheesecake Pumpkin Pie Dessert
This no bake pumpkin pie cheesecake recipe is super flexible. Switch up the flavors to make it work for your tastes.
- Crust: Use gingersnap or biscoff cookie crumbs instead of graham cracker crumbs for a spicier, more intense flavor. Oreo cookies (crushed) add a chocolatey twist.
- Pumpkin: Use 100% pure pumpkin purée instead of pre-spiced pie filling, and add your own pumpkin pie spice blend, cinnamon, ginger, and nutmeg to taste.
- Flavor: Add a dash of vanilla extract to the cool whip and pumpkin mixture.
- Alcohol: Add a tablespoon of bourbon, rum, or Grand Marnier to the pumpkin mixture for a sophisticated adult flavor.
- Sweetener: Substitute with a sugar-free sweetener of your choice for a lower-sugar version.
How to Make Easy No Bake Pumpkin Cheesecake Recipe
This is one of the easiest recipes ever. It comes together in 2 steps, and is perfect for a party or get-together.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Filling: In a large bowl, beat the cream cheese, pumpkin puree, sugar and Pumpkin Pie Spice together with a mixer until smooth. Gently fold in some of the whipped cream.
- Add to Crust and Top: Pour into the prepared graham cracker crust and refrigerate for at least an hour. Top with remaining whipped topping and a sprinkle of pumpkin pie spice. Refrigerate until you’re ready to serve.
Prep Ahead Suggestions for this Easy Pumpkin Recipe
When I prepare ingredients ahead of time, it can help save time and kitchen space when it comes to making everything for a holiday party.
- Crust: A cookie crust can be made and pressed into the pan up to 2-3 days in advance and stored covered in the refrigerator.
- Filling: The entire cheesecake can be make ahead. Cover with plastic wrap and refrigerate for 1 to 3 days before serving. The flavor actually deepens overnight.
- Garnish: Save the final dusting of cinnamon and/or the dollop of extra whipped cream for just before serving for the freshest look.
Alternate Methods to Make this Recipe for Easy Pumpkin Cheesecake
Take this recipe one step further and turn it into individual mini cheesecakes.
- Cheesecake Bars: Press the crust into a square or rectangular pan, fill, chill, and cut into bars.
- Parfaits or Trifles: Layer the crust (or crushed cookies/cake cubes), the filling, and extra whipped cream/toppings in individual glasses or a trifle bowl.
- Mini Cheesecakes: Use mini graham cracker crusts or press crust into muffin tins lined with paper cups. Make mini pumpkin spiced pumpkin cheesecake in place of traditional pumpkin pie.
Store, Freeze and Use Leftovers No Bake Cheesecake
- Store: Cover the Pumpkin Cheesecake Pie loosely with plastic wrap or aluminum foil. Keep cheesecake in the refrigerator for 3-5 days.
- Freeze: The pie can be frozen! Wrap tightly in plastic wrap, then a layer of foil, and freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.
- Use Leftovers: Blend leftover slices with milk and a scoop of vanilla ice cream to make milkshakes.
- Crumble Topping: Crumble any messy pieces and use as a topping for yogurt or oatmeal.
Questions About This No-Bake Cheesecake Recipe
Sure! To make a homemade whip, you will need heavy cream or heavy whipping cream, powdered sugar and vanilla extract. Feel free to add some pumpkin flavor into the whipped cream if you like.
Yes! Make a crust using gluten free cookie crumbs and melted butter. You should also double check that the rest of your ingredients are gluten free.
Tips to Make No-Bake Pumpkin Cheesecake
- Room Temperature is Crucial: Ensure your full-fat, brick-style cream cheese is completely softened to room temperature (about 1 hour out of the fridge). Cold cream cheese will leave unappetizing lumps that cannot be beaten out later.
- Whip it Well (at first): Beat the softened cream cheese with the sugar and spices until it is completely smooth, light, and fluffy, scraping down the bowl as you go. This should take at least 2-3 minutes on medium speed to ensure the sugar is fully dissolved.
- Blot the Pumpkin: Pumpkin purée contains a lot of water, which is the enemy of a firm no-bake filling. To combat this, scrape the canned pumpkin purée onto a few layers of paper towels or a clean dishcloth and let it sit for a few minutes to draw out excess moisture.
- The Gentle Fold: Once the filling is made, you must gently fold the whipped cream/topping into the cream cheese mixture using a rubber spatula. Do this carefully to avoid deflating the air you just whipped in this air is essential for the light texture and stable set.
- Clean Slices: To get perfect, clean cuts, freeze the pie for about 30-60 minutes right before slicing. Use a large, sharp knife and wipe the blade clean with a damp towel between each slice.
- Serve this Pumpkin Cheesecake Pie Recipe: Serve with Glazed Air Fryer Ham, Cranberry Moonshine or Soft Frosted Sugar Cookies.
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No Bake Pumpkin Cheesecake Pie
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Ingredients
- 8 ounces Cream cheese, room temperature
- 1 cup Pumpkin puree
- ½ cup Sugar
- ½ teaspoon Pumpkin Pie Spice
- 2 ½ cups Whipped topping, thawed, divided
- 1 Graham Cracker Pie Crust
Instructions
- Add cream cheese, pumpkin, sugar and pumpkin pie spice to a large bowl or stand mixer.
- Beat until completely combined and no lumps remain.
- Fold in about 1 ½ cups of whipped topping.
- Pour into prepared pie shell and chill for at least one hour.
- Top with remaining whipped topping and a sprinkle of pumpkin pie spice.
Christina’s Notes
- Room Temperature: It is important to make sure the ingredients are at room temperature. It will blend together and become smooth so much easier for the cream cheese mixture for cheesecake recipes.
- Different Crust: Replace the graham crackers with a cookie crust from ginger snaps for a gingersnap cookies crust or a butter cookie for the best cheesecake make in a food processor.
- Variation tip: Top with shaved chocolate or chocolate chips, toffee bits or another candy for this pumpkin recipes.
- Nuts: Top with chopped walnuts or pecans for a satisfying crunch to this traditional pumpkin pie .
- Dietary consideration tip: Make with low calorie or fat free ingredients for a decadent dessert that will become a Thanksgiving dessert favorite.
- Individual: The individual pies are so much better than individual slices for Thanksgiving dinner they will get rave reviews .
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Super tasty and ridiculously easy to make. Thank you for the recipe!
New to your site. I love all things pumpkin! This was so easy and so good everyone loved it. The ingredients I had on hand and the instructions were clear. Thanks for sharing so many great looking recipes for me to try! Have a great day and thanks for sharing.
I love pumpkin too. Glad you are enjoying them.
You should be a regular on WNEP, I love your easy recipes! Thanks!
Awwww, thank you 🙂 I appreciate your kind words!