This silky no-bake pumpkin cheesecake with a buttery crust is a quick dessert option and the perfect way to end your Thanksgiving dinner. Topped with fluffy Cool Whip and packed with fall-flavors, it’ll be the star of your menu.
Why You’ll Love This No Bake Cheesecake Recipe
If you love pumpkin-everything once fall comes around, you need to try this spiced no bake pumpkin cheesecake.
- Perfect for fall. Cinnamon, earthy nutmeg, spicy ginger, and ground gloves create a homemade pumpkin spice mix for the recipe.
- Beginner-friendly. It’s an effortless dessert made with the food processor and mixer so everyone can nail it.
- No-bake. Don’t worry about firing up the oven. This luscious cheesecake is prepped on the counter and then sets in the fridge.
- Better than the bakery. You know exactly what’s in it, you can add matcha powder, and even make an Oreo crust for it.
What You’ll Need
Velvety pumpkin purée and warm spices like nutmeg and cloves are a heavenly flavor combination. Scroll to the bottom of the post for exact ingredient amounts.
For the Crust
- Graham crackers – Use your favorite brand.
- Butter – I prefer unsalted butter, but salted butter is okay as well.
For the Cheesecake Filling
- Pumpkin purée – Sugar-free and/or organic purées are best.
- Cream cheese – Full-fat cream cheese whips into a richer filling.
- Sugar – Go for granulated sugar or light brown sugar.
- Vanilla extract – It helps round out the sweetness.
- Spices – You need ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Cool Whip – You can use regular or the Lite version. Whipped cream works too.
How To Make No Bake Pumpkin Cheesecake
Any dessert where the food processor and mixer do most of the work for you is effortless. Scroll to the bottom of the post for the full recipe card.
- Prep the crust. Pulse the graham crackers in the food processor until fine and sandy. Transfer the mixture to a bowl and pour in the melted butter. Combine until you get a moist, coarse mixture.
- Make the cheesecake. Use a hand mixer to beat the cream cheese, pumpkin purée, sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves in a medium-sized bowl until light and fluffy. Gently fold in the Cool Whip. Cover the bowl with plastic wrap and refrigerate it for 1 hour.
- Assemble them. Press 2-3 tablespoons of the crust mixture into the bottom of each serving glass until packed and flat. Transfer the chilled cheesecake mixture into a large pastry bag with a large tip. Squeeze 1/2-3/4 cup of cheesecake mixture over the crust in each serving glass.
- Serve. Top with Cool Whip to taste. Enjoy!
Tips & Variations
You can make regular, matcha, or chocolatey versions of this creamy no bake pumpkin cheesecake even without a mixer.
- Make it chocolatey. Add 1 1/2 tablespoons unsweetened cocoa powder into the cheesecake ingredients for a chocolatey bite.
- Add toppings. Sprinkle the cheesecakes with mini chocolate chips, shredded coconut, or chopped pecans for extra flavor and texture.
- Skip the mixer. If you don’t have a hand mixer, use a whisk to prepare the filling. The purée needs to be at room temperature and the cream cheese softened. Skip the sugar and swap it for honey so that the mixture doesn’t turn out grainy. Prep and assemble as usual.
- Go matcha. Add 1 tablespoon matcha powder to the filling ingredients for an earthy, green tea variation with lots of pumpkin goodness.
- Prep ahead. Whip up the mixture and/or process the crust up to 4 days in advance. Assemble them right before dinner for a quick dessert.
- Swap the crust. Use Oreo or Biscoff cookies instead of graham crackers for the crust. This will give you an ultra decadent cheesecake treat.
- Add a drizzle. A salted caramel, dulce de leche, or chocolate syrup drizzle over the cheesecakes can take them to the next level.
Proper Storage
Keep them away from strong-smelling foods to prevent the transfer of odors.
- Fridge: Tightly cover the serving glasses with plastic wrap and refrigerate for up to 3 days.
- Freezer: Assemble or transfer the cheesecakes to freezer-friendly containers. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.
More Pumpkin Desserts To Try
- Pumpkin Bundt Cake with Cream Cheese Frosting
- Pumpkin Chocolate Chip Cookie Energy Bites
- Pumpkin Muffins with Cinnamon Streusel
- Pumpkin Spice Cupcakes
No Bake Pumpkin Cheesecake
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 8 cups 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This velvety no bake pumpkin cheesecake recipe with warm spices and Cool Whip is an easy fall-flavored dessert for Thanksgiving.
Ingredients
Scale
For the Graham Cracker Crust
- 15 graham crackers
- 5 tablespoons of butter, melted
No Bake Pumpkin Cheesecake:
- 15 oz. can of pumpkin puree
- 8 oz. cream cheese, softened
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 8 oz. of lite cool whip + extra for topping
Instructions
- Add graham crackers to a food processor, chop until turned to powder.
- Pour into a small bowl and add melted butter. Mix till a moist crust is formed.
- Add 2-3 tablespoons of graham cracker mixture into a serving cup. Pat down.
- In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth.
- Gently fold in the lite cool whip. Let sit in refrigerator for 1 hour.
- Using a large pastry bag with a large tip squeeze about 1/2-3/4 cup of pumpkin cheese mixture over the crust. Top with a dollop of cool whip.
- Store in refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 16 g
- Sodium: 389 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg
34 comments on “No Bake Pumpkin Cheesecake”
Very nice. We used “doubles” glasses and it worked very well. Substituted Cool Whip Sugar Free and stevia for the sugar. Didn’t pipe in the cheesecake or use the dollop of CW on top – still wonderful. Our family eats pumpkin year round.
I find myself longing for pumpkin during the warmer months too! A great recipe to satisfy that craving!
Came out really good! I sprinkled chocolate sprinkles, cinnamon and cocoa powder on top and served it out of a big dish instead of individual dessert cups.. I made it with whipped topping mix instead of cool whip and light cream cheese.. Came out very tasty and not too sweet which is the best part. Easy. Recommend it 🙂 Filling was light and fluffy yet delicate and flavourful. Could use any cookie as base as well..
Hurray so glad to hear you liked it Lydia, thank you so much for the feedback AND for the special tweeks you made to make it your own. LOVE IT! 🙂
I want to devour all of these insanely delish cheesecakes!! I’m definitely making these very soon! 🙂
haha.. thanks Jocelyn. Well at least I can get you back for all the delicious treats you make.. ALL THE TIME! 🙂
This looks so light and refreshing. Such a perfectly simple yet stunning treat recipe for Thanksgiving!
Thanks girl! From the miss grand baby cakes herself… girl.. i’ll take it and die a happy woman! 🙂
Definitely up my alley. I love that they are lower calories so I can have my pumpkin fix and not worry too much about my jeans fitting the next day. :). Pinned!
Exactly!!! Winner winner chicken dinner! {errr.. pumpkin} 🙂
These photos are straight up GORGEOUS! Plus I want this cheesecake in my belly!
haha.. thanks girl! Cheesecake in the belly is always a good day! 🙂
I can’t wait to make this! Sounds so easy and wonderful! Thanks!
Thanks so much! I hope you enjoy it!
These look amazing! I’ve been craving a pumpkin dessert and this may be it! It’s so simple and that crust looks amazing! I love gingersnaps! And yes…let him tell you or else you’re going to be miserable and it will take so much longer.
Oh girl this is totally it! It is so easy to make and so light and delicious!
Thanks for the encouragement on the potty training girl!
Oh I know the feeling of the pressure from outside society…not so much with potty training but other things. Good for you to take the cues. It will come! My niece who will be 3 next month, just became potty trained and she wanted nothing to do with it a few months ago and now she is loving it! Time will tell 😉
But these cheesecakes are too die for! No bake..you are speaking my language!
Thanks girl! Hope for the future of potty training. 🙂
Hope you get a chance to try these bad boys… they are life changing!
These are totally stunning! Love a good simple dessert for the holidays! And I totally feel your potty-training pain — my girl will be 2 1/2 this month and she isn’t potty trained yet. She could, I believe, if she wanted but she is really not interested! It’s really not something that can be forced though, so I’m trying to go with “the flow” too :S
Ugh… can they just be interested already!!! These smelly diapers and the COST is driving me crazy!
Good thing is.. you and I can just drown our sorrows in this cheesecakes.. and life is good again. 🙂
I have potty trained 4 kids and let me tell you… they will do it (and it will be SOOOO easy) when they are ready. It’s hard and if you try to force it it’s going to stress them out and stress you out!
2 seems really early to me as a “standard” age. I think you can give yourself until 3 before you start to feel any ounce of pressure for him! Even then, he’ll totally do it when he’s ready!
Yes!!! I have definitely been stressed out about it and can tell it gets him stressed. He’s gotten to the point of crying if I ask him if he wants to go “poopu on the potty”.
Thanks for the grace girl and the wise mommy words of encouragement… soooo appreciate it! 🙂
My daughters was potty trained by her nanny at 8 months, I was working then. I wonder how she did it
I’m not sure but that’s pretty amazing.
These look so delicious and your pictures are gorgeous. I completely agree about the potty training. My 3 1/2 year old is starting to get it, but is having a hard time. I can’t wait to finally not have to change his diapers anymore!
Thanks for the sweet comments Alyssa and for the encouragement … its good to know I’m not alone!
Looks absolutely amazing!
Thanks so much Patricia!
I always love a no bake dessert and these look incredible! I’m drooling over that pecan crust!
I just started with them and am officially addicted!
Unfortunately, I can’t sympathize with the potty training, as I don’t have kids. BUT I can eat ALL of these gorgeous mini bites!
GIRL, these photos are beautiful! And I totally have that plate! Pinned!
haha… eating these pumpkin cheesecakes easily wins over potty training any day!! Thanks for the pinning sweet friend!
Another reason I want a baby girl, I hear they’re easier to potty train 😉
This cheesecake looks amazing!
haha.. so true Christina… girls are definitely easier! Boys just like to be “dirty” it doesn’t really bother any them… but I can’t handle the smell anymore!!!
A dessert compliment from an amazing dessert blogger… pure bliss! 🙂