Featured on Good Morning America, this No Bake Pumpkin Cheesecake is simple and irresistible. A cinnamon graham crust supports a smooth pumpkin filling finished with whipped cream.
author’s note
GMA Hit and Jennifer Garner Approved!
I first published this No Bake Pumpkin Cheesecake a few seasons back and it quickly became a fall favorite. Recently Jennifer Garner made it on Good Morning America and loved it, which was an exciting moment for me.
This dessert is perfect for the holidays: creamy, pumpkin-forward, and incredibly easy. There’s no oven, no water bath, and very little fuss. Mix the ingredients, press the crust, freeze, and you have a show-stopping dessert that takes almost no hands-on time.
Ingredients In No Bake Pumpkin Cheesecake
| Ingredient | Swap or Tip |
|---|---|
| Cinnamon graham crackers | Or use plain grahams plus 1/4 tsp cinnamon. |
| Brown sugar | White sugar will work but gives a lighter flavor. |
| Butter | Unsalted is preferred for better salt control. |
| Cream cheese | Use full-fat and bring to room temperature for smoothness. |
| Pumpkin puree | Use pure pumpkin, not pumpkin pie filling. |
| Pumpkin pie spice | If you don’t have it, mix cinnamon, nutmeg, and ginger. |
| Sweetened condensed milk | Essential for texture and sweetness; no close swap. |
| Whipped topping | Substitute 2 cups whipped heavy cream, folded in gently. |
How To Make No-Bake Pumpkin Cheesecake
- Prep crust: Process graham crackers into crumbs, mix with brown sugar and melted butter, press into a 9-inch pan, and freeze while you make the filling.
- Make filling: Beat room-temperature cream cheese until smooth. Add pumpkin, pumpkin pie spice, vanilla (optional), and salt; blend until combined.
- Sweeten and lighten: Mix in sweetened condensed milk until smooth, then gently fold in thawed whipped topping or folded whipped cream.
- Assemble and freeze: Pour the filling into the crust, smooth the top, cover tightly to prevent freezer burn, and freeze 6–8 hours or overnight until firm.
- Serve: Slice with a warm, sharp knife and top slices with whipped cream or a sprinkle of pumpkin pie spice, if desired.
Featured Comment
“I stumbled upon this recipe last week and all I can say is it is absolutely phenomenal!!! I followed your recipe exactly and loved that it was easy and delicious! Thank you so much! I am hosting a dinner party next weekend and know what I will be serving for dessert. Thanks again, and I am excited to try more of your recipes.”
– Shannon
No-Bake Pumpkin Cheesecake Tips
- Choose full-fat ingredients for the best texture and flavor.
- Allow at least 8 hours for the filling to set; store leftovers in the freezer promptly.
- Cut slices with a warm, sharp knife for clean edges.
- Wrap the cheesecake in plastic, then foil to avoid freezer burn.
Storage
- Store: Keep covered in the freezer for up to 2 weeks.
- Serve: Let sit at room temperature for 10–15 minutes before slicing.
More Delicious Pumpkin Recipes:
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Bread Recipe
Desserts
Pumpkin Snickerdoodle Cookie Recipe
Desserts
Pumpkin Cupcake Recipe
No-Bake Pumpkin Cheesecake
Equipment
-
Springform pan 9-inch
-
Blender or food processor
Ingredients
- Cooking spray
- 1-1/4 cups graham cracker crumbs cinnamon-flavored, about 9 full crackers
- 1/4 cup light brown sugar firmly packed
- 5 tablespoons unsalted butter melted
- 1 (8-ounce) package cream cheese full-fat, at room temperature
- 1 cup canned pumpkin not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract optional
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk full-fat
- 1 (8-ounce) container frozen whipped topping full-fat, thawed, like Cool Whip
Instructions
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In a blender or food processor, pulse graham crackers into fine crumbs. Transfer to a bowl and stir in brown sugar and melted butter. Spray a 9-inch springform pan or pie dish with cooking spray. Press the crust firmly into the pan and up the sides. Freeze while you prepare the filling.
-
Beat room-temperature cream cheese until creamy, about 45 seconds. Add pumpkin puree, pumpkin pie spice, vanilla, and salt; beat until smooth.
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Add sweetened condensed milk and beat until fully combined and smooth, scraping the bowl as needed. Gently fold in the whipped topping until incorporated—don’t overmix.
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Pour the filling into the prepared crust. Cover tightly with plastic wrap and foil to prevent freezer burn. Freeze overnight or 6–8 hours until solid.
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To serve, run a sharp knife under hot water, dry it quickly, and slice for clean pieces. Garnish with whipped cream, crushed graham crackers, or a dusting of pumpkin pie spice if you like.
Recipe Notes
Storage: Cover leftovers tightly and return to the freezer promptly.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.