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5 from 1 vote

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.
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 605kcal
Author: Julie Evink

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)
  • 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.

Video

Notes

  • 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.
     

Nutrition

Serving: 1slice | Calories: 605kcal | Carbohydrates: 56g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 427mg | Potassium: 228mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5735IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg