Creamy No-Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake blends the cozy flavors of pumpkin pie with a fluffy cheesecake texture. It’s perfect for autumn gatherings, Halloween parties, or an easy Thanksgiving dessert that can be prepared ahead of time. For a party-friendly twist, spoon the filling into small cups to make bite-sized shooters. The recipe is flexible—use a store-bought reduced-fat graham cracker crust for speed, or make a simple homemade low-fat crust with three ingredients if you prefer a gluten-free or lighter option.

The flavor is warm and familiar: cinnamon and pumpkin pie spice mingle with sweet brown sugar and vanilla, wrapped in a creamy, light cheesecake base. Because the filling doesn’t require baking, the kitchen stays cool and cleanup is simple. Chill the assembled cheesecake for a few hours so it firms up and slices cleanly. Top with a dollop of whipped topping or a sprinkle of extra cinnamon when serving.

Tips and variations:
– For a lighter version, use reduced-fat cream cheese and a lighter whipped topping.
– To make mini cheesecakes or shooters, divide the filling among small glasses or ramekins and chill until set.
– If you like more spice, add an extra 1/4 teaspoon pumpkin pie spice or a pinch of ginger.
– If you want a firmer texture, fold in a small amount of softened, unflavored gelatin dissolved in warm water (follow package directions).
– Store leftovers covered in the refrigerator for up to 3–4 days. Freeze is not recommended for best texture.

More Pumpkin Recipes

• Pumpkin Pie Dip
• Pumpkin Butternut Squash Bars
• Mini Pumpkin Chocolate Chip Muffins
• Pumpkin Pie
• Pumpkin Mac and Cheese

Pumpkin Spice No-Bake Cheesecake

Pumpkin Spice No-Bake Cheesecake is a quick, light dessert made with pumpkin puree and warm spices. Ready in about 15 minutes to prepare, then chilled until firm. Simple, family-friendly, and a great fall favorite.

Course: Dessert   |   Cuisine: American

Prep: 15 mins   |   Cook: 0 mins   |   Total: 15 mins

Yield: 10 servings   |   Serving size: 1 slice

Ingredients

• 8 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
• 4 oz Truwhip or other whipped topping, thawed
• 9-inch reduced-fat graham cracker crust (or homemade low-fat graham crust)

Instructions

1. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar. Whip together for a few minutes until the mixture is light and fluffy. A hand mixer or a sturdy spatula both work fine.
2. Gently fold in the thawed whipped topping until the filling is uniform and creamy.
3. Spoon the filling into the prepared graham cracker crust and smooth the top. Cover and refrigerate for a few hours, or until the cheesecake is set.
4. Before serving, add a dollop of whipped topping and a sprinkle of cinnamon or nutmeg, if desired. Slice and enjoy.

Last Step:

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Nutrition (per serving)

Serving: 1 slice   |   Calories: 187 kcal

• Carbohydrates: 21 g
• Protein: 2.5 g
• Fat: 10 g (Saturated fat: 3 g)
• Cholesterol: 5.5 mg
• Sodium: 178 mg
• Fiber: 1.5 g
• Sugar: 13 g