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No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

  • Yield: 8 servings
  • Prep Time: 20 minutes
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  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cup + 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 6 tbsp Unsalted butter, melted
  • 1 cup Heavy cream
  • 24 oz Full fat cream cheese
  • 1 cup Powdered sugar
  • 1 tbsp Pumpkin pie spice
  • 2 tsp Vanilla extract
  • 2 cups Pumpkin puree


  1. Stir together the graham crumbs, 2 tbsp brown sugar and cinnamon. Add the melted butter and stir to evenly distribute.
  2. Press the mixture into the bottom of a 9-inch pan. Place in the freezer to chill while you make the filling.
  3. Place pumpkin in a paper towel and pat gently. Repeat as necessary to remove excess liquid.
  4. Beat the heavy cream until stiff peaks form.
  5. In a separate large bowl beat the cream cheese until soft. Then beat in the powdered sugar, remaining brown sugar and pumpkin pie spice.
  6. Stir in the vanilla and pumpkin puree.
  7. Gently fold the cream into the cream cheese mixture.
  8. Spoon the cheesecake mixture into the chilled crust and evenly spread it across the crust.
  9. Chill in the refrigerator for at least 6 hours.
  10. To serve, run a thin knife around the edges of the pan to release the crust.
  11. Cut into slices and serve.


Recipe adapted from