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A Piece of No Bake Pumpkin Cheesecake on a White Plate with a Fork

No Bake Pumpkin Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 12-14
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American


This creamy No Bake Pumpkin Cheesecake is easy to make and delicious for Fall! It’s packed with pumpkin, yummy spices and topped with homemade cinnamon whipped cream.


For the Crust

  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers) 
  • 5 tbsp (70g) brown sugar 
  • 1 tsp ground cinnamon 
  • 1/8 tsp salt 
  • 10 tbsp (140g) unsalted butter, melted 

For the Filling

  • 24 oz (678g) cream cheese, room temperature 
  • 1 1/4 cups (144g) powdered sugar, divided 
  • 1/2 cup (72g) brown sugar, loosely packed 
  • 1 1/2 cups pumpkin puree 
  • 1 1/2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg 
  • 1/8 tsp cloves 
  • 1/8 tsp ginger 
  • 1 1/4 cups (300ml) heavy whipping cream, cold 
  • 1/2 tbsp vanilla extract

For the Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold 
  • 1/2 cup (58g) powdered sugar 
  • 3/4 tsp vanilla extract 
  • 1/2 tsp ground cinnamon 


  1. In a medium bowl, combine the crust ingredients and stir to combine.
  2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  3. In a large mixer bowl, beat the cream cheese, 1/2 cup (58g) powdered sugar and the brown sugar together until well combined and smooth.
  4. Add the pumpkin puree and spices and mix until well combined and smooth. Set mixture aside.
  5. In another large mixer bowl, add the heavy whipping cream, the remaining 3/4 cup (86g) powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  7. Add the filling to the crust and spread into an even layer.
  8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  10. Add the heavy whipping cream, powdered sugar, vanilla extract and ground cinnamon for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with candy pumpkins or other decor, if desired.
  12. Refrigerate cheesecake until ready to serve.


This cheesecake is best if eaten within 4-5 days.


  • Serving Size:
  • Calories: 466
  • Sugar: 29.6 g
  • Sodium: 236.1 mg
  • Fat: 34.8 g
  • Carbohydrates: 36.1 g
  • Protein: 4.6 g
  • Cholesterol: 99.8 mg