No Bake Pumpkin Cheesecake
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Posted: 10/17/22
Updated: 10/18/22
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Smooth and creamy No Bake Pumpkin Cheesecake requires no baking and sets up in the refrigerator making it the perfect easy make-ahead dessert for fall and Thanksgiving! A Nilla Wafer crust, creamy spiced pumpkin cheesecake filling topped with whipped topping.
This is an easy no bake Cool Whip cheesecake that has the best light and creamy texture. The pumpkin and pumpkin spices make it perfect for fall! If you’re looking for pumpkin recipes, this is a dessert you have to try.
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Why You’ll Love No Bake Pumpkin Dessert
- If you love pumpkin pie and cheesecake, you will love this recipe! It’s a creamy, cool no bake dessert that’s so easy to make.
- It has a no bake cookie crust and a light and creamy pumpkin cream cheese filling. Decorate it with whipped cream and everyone will love it!
- It’s a great option for Thanksgiving dessert because you can make it a day ahead and leave it in the fridge. Makes things a little easier for the big day, which is always nice.
Add this no bake pumpkin cheesecake to your holiday menu this year, and I know it will be a hit!
Ingredients for Pumpkin Cheesecake
- Crushed Nilla Wafers – Or other vanilla wafer cookies will work, too. You can also use graham crackers or gingersnaps!
- Pumpkin pie spice – You can buy this spice mix or make your own pumpkin spice mix.
- Melted salted butter – If you use unsalted butter you will want to add a few pinches of salt.
- Softened cream cheese – Use full-fat cream cheese for the best pumpkin cheesecake filling!
- Dark brown sugar – Or use light brown sugar. Granulated sugar will work, too, but you won’t get that subtle caramel flavor that you get from brown sugar.
- Pumpkin puree – Not pumpkin pie filling! Double check the label that it’s pure pumpkin puree.
- Whipped topping – I use Cool Whip but you can use homemade whipped cream, too.
How to Make No Bake Pumpkin Cheesecake
Make the Crust: Crush the cookies with the pumpkin spices in a food processor. Set two tablespoons of the mixture aside to use for the topping.
Add the melted butter and pulse to combine. Press the crust mixture into a springform pan and then place it in the freezer while you make the filling.
Make the Filling: Cream the cream cheese and sugar until light and fluffy. Add the pumpkin puree, pumpkin pie spices, and mix until smooth. Fold in the whipped topping.
Decorate: Pour the cheesecake batter into chilled crust and spread it into an evenly layer. For the whipped topping, you can pipe it onto the cheesecake or spread it into an even layer. Sprinkle the reserved crushed cookies for decoration.
Chill: Cover and chill the cheesecake for at least four hours or, even better, overnight.
Serve: When you’re ready to serve it, remove it from the springform pan for slicing and serving.
Topping Ideas
I like to decorate this cheesecake with whipped topping and crushed cookies. But you can serve it with other toppings to dress it up!
- Try a drizzle of caramel sauce or chocolate sauce.
- Sprinkle chopped nuts like pecans or walnuts over the top.
- Grate some chocolate over the top of the whipped cream.
- Decorate with cookies like a few Nilla wafers or gingersnaps.
How long does no bake cheesecake keep?
It will keep well in the refrigerator for three to four days as long as it’s covered.
Can you freeze no bake cheesecake?
Yes, you can freeze the whole cheesecake for one to two months. Let it thaw in the refrigerator before slicing it.
You can also freeze individual slices which I prefer to do. That way, you can enjoy them one or a few at a time.
Tips for the Best No Bake Pumpkin Cheesecake Recipe!
- Crust: You can make the crust ahead and keep it in the refrigerator until you are ready to add the filling. You can do this up to a day in advance.
- Cream cheese: For the best smooth and creamy cheesecake filling, use room temperature cream cheese. I like to leave it out for about an hour before making the recipe. If you forget, you can warm it in the microwave in 15 to 30-second increments until it softens.
- Mixing: Once you add the whipped topping, use a spatula to fold it into the filling. If you use the mixer, you will deflate the Cool Whip and your filling won’t be as light.
This is such a great fall treat – perfect for Thanksgiving or any time during the fall season! Get the ingredients for this no bake pumpkin cheesecake soon and I know you’ll love it. Enjoy!
More Pumpkin Dessert Recipes
- Pumpkin Cheesecake Bars are great option if you’re serving a crowd!
- Another no bake dessert I love is Pumpkin Lasagna Dessert. It’s an easy layered dessert that’s always a hit!
- Short on time? Try my easy Pumpkin Dump Cake!
- Pumpkin Cupcakes are another delicious dessert. The Cinnamon Cream Cheese Frosting takes them over the top!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
No Bake Pumpkin Cheesecake
Easy No Bake Pumpkin Cheesecake has a Nilla wafer crust, spiced pumpkin cheesecake filling and is topped with whipped topping for an easy Thanksgiving dessert.
Ingredients
- 11 ounces Nilla Wafers 1 box
- 2 teaspoons pumpkin pie spice divided
- ½ cup salted butter melted
- 12 ounces cream cheese softened, (1 1/2 packages)
- ⅓ cup dark brown sugar packed
- 1 cup 100% pumpkin puree
- 16 ounces whipped topping divided, we used Cool Whip
- Extra pumpkin pie spice optional garnish
Instructions
- In a food processor crush the Nilla wafers and 1 teaspoon of pumpkin pie spice until completely crumbled.
- Remove 2 Tablespoons of the crumb mixture and set to the side. This will be used to top the cheesecake if desired.
- Pour the melted butter into the food processor and pulse to combine with the crumbs for the crust of the cheesecake.
- Press the crust mixture into a 9 inch springform pan, creating an even layer on the bottom and pressing it firmly together.
- Cover well and place the crust in the freezer to set while making the cheesecake filling.
- In a large mixing bowl, cream the cream cheese and dark brown sugar with a stand or hand mixer until light and fluffy, about 5 minutes.
- Add in the pumpkin puree and remaining 1 teaspoon of pumpkin pie spice and mix until smooth and combined, about 2 minutes. Be sure to scrape the sides and bottom of the bowl once or twice so that everything gets mixed in.
- Fold in 3 cups of whipped topping gently until incorporated.
- Gently scoop the cheesecake filling into the prepared pie crust in the springform pan. Spread into an even layer.
- Pipe or spread the remaining whipped topping onto the top of the cheesecake. Garnish with the remaining crumb mixture and extra pumpkin pie spice, optional.
- Cover and chill for 4-6 hours or overnight.
- When you are ready to serve it, remove the cover and springform rim, cut and serve chilled.
Tips
- Crust: You can make the crust ahead and keep it in the refrigerator until you are ready to add the filling. You can do this up to a day in advance.
- Cream cheese: For the best smooth and creamy cheesecake filling, use room temperature cream cheese. I like to leave it out for about an hour before making the recipe. If you forget, you can warm it in the microwave in 15 to 30-second increments until it softens.
- Mixing: Once you add the whipped topping, use a spatula to fold it into the filling. If you use the mixer, you will deflate the Cool Whip and your filling won’t be as light.
- It will keep well in the refrigerator for three to four days as long as it’s covered.
- Yes, you can freeze the whole cheesecake for one to two months. Let it thaw in the refrigerator before slicing it.
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Nutrition Information
Serving: 1slice, Calories: 605kcal (30%), Carbohydrates: 56g (19%), Protein: 6g (12%), Fat: 40g (62%), Saturated Fat: 25g (156%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 75mg (25%), Sodium: 427mg (19%), Potassium: 228mg (7%), Fiber: 2g (8%), Sugar: 37g (41%), Vitamin A: 5735IU (115%), Vitamin C: 1mg (1%), Calcium: 104mg (10%), Iron: 1mg (6%)
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