Fluffy and creamy, this light no-bake pumpkin cheesecake is the perfect easy dessert recipe to add to your Thanksgiving table this year.
If you’ve been searching for a quick and easy no-bake pumpkin cheesecake to serve this Thanksgiving, look no further. This is the perfect last-minute addition to your Thanksgiving dessert menu and the best part is, unlike a , it doesn’t take up oven space! Plus, you can make it ahead and let it chill overnight.
If that doesn’t convince you, let me tell you, it takes just 10 minutes to literally whip up this . Let it cool and then serve with a dollop of whipped cream (and a drizzle of caramel sauce if you like). It also pairs perfectly with a cup of coffee for a cozy Thanksgiving afternoon treat.
The cream cheese, pumpkin puree, and whipped topping combine to make a no-bake cheesecake that’s fluffy, creamy, and delectable. Nestled in a graham cracker crust, it’s the perfect cross between a cheesecake and pumpkin pie. Quick, easy, flavorful, and convenient. Now, are you convinced?
- 2 8oz blocks of cream cheese, softened to room temperature. Check out our recipe for homemade cream cheese too.
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 8oz whipped topping, thawed (can use our homemade whipped cream recipe too)
- ready to use graham cracker pie crust
In a large mixing bowl, beat together the cream cheese and pumpkin until blended smoothly. You can use a hand mixer for more fluff or combine ingredients together with wooden spoon.
Add sugar, vanilla, and pumpkin pie spice to the cream cheese mixture and mix that up.
When the ingredients are all combined and smooth, add in the whipped topping.
Mix until your cheesecake filling is fluffy and blended.
Pour the into the ready-to-use graham cracker crust.
Put the cheesecake in the refrigerator for 3 to 6 hours before serving (overnight is best).
When it’s done chilling, serve this pumpkin with whipped cream. Or add whatever you like to it. I will sometimes drizzle some caramel or chocolate sauce over the top and pop some pecans or almonds to give it an extra crunch.
- Store your cheesecake in the fridge for up to three days.
- Alternatively, store it in an airtight container in the freezer for up to three months. Ensure it’s tightly wrapped or sealed to avoid freezer burn and allow time for it to thaw before serving.
- Be sure not to fold in frozen whipped topping. The filling will be harder to combine and you may get additional moisture in your cheesecake as it thaws.
- Use a gingersnap crust instead of the graham cracker crust for an additional hint of spice.
- Microwave your cream cheese in 30-second intervals to soften it to room temperature.
- Ensure you use pumpkin puree and not pumpkin pie filling.
Can I make this cheesecake in advance?
Yes, this no-bake pumpkin cheesecake can be made up to three days in advance. Loosely cover it and place it in the refrigerator until it’s time to serve.
How long does it take a no-bake cheesecake to set in the fridge?
It takes a minimum of three hours for a no-bake cheesecake to set in the fridge. However, I highly recommend letting it set in the fridge for six hours or overnight. This ensures it’s fully cool and makes it easier for you to cut it into neat slices.
What’s the difference between a no-bake and baked cheesecake?
A no-bake cheesecake is a light and fluffier version of a baked cheesecake that doesn’t use eggs and requires no cooking time. No-bake cheesecake ingredients are usually cream cheese, heavy cream, vanilla, and flavoring (in this case, pumpkin).
Here are some additional pumpkin treats for your holiday menu:
- 2 8oz blocks of cream cheese, softened to room temperature
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 8oz tub of whipped topping, thawed
- 2 graham cracker pie crust
- In a large mixing bowl, beat together the cream cheese and pumpkin until blended well. You can use a hand mixer to give it more fluff or combine ingredients together using a wooden spoon.2 8oz blocks of cream cheese, softened to room temperature, 1 cup canned pumpkin puree
- Add in sugar, vanilla, and pumpkin pie spice and mix all together.1/2 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp pumpkin pie spice
- When the ingredients are all combined smoothly, add in the whipped topping and mix until your cheesecake filling is fluffy and blended.1 8oz tub of whipped topping, thawed
- Pour the mixture into the graham cracker crust.2 graham cracker pie crust
- For best results, let the cheesecake to set for 3 to 6 hours before serving in the fridge. Then serve immediately and top with whipped cream. YUM!
- Be sure not to fold in frozen whipped topping. The filling will be harder to combine and you may end up with additional moisture in your cheesecake once it thaws.
- This will make enough for 2 pies so to make one you can halve the recipe.