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5 from 2 votes

No Bake Pumpkin Cheesecake

This No-Bake Pumpkin Cheesecake is a festive fall dessert loaded with cozy spices, pumpkin, and tangy cream cheese. No oven required, so it’s a cinch to make!
Prep Time10 minutes
Chilling Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, no bake dessert, no-bake pumpkin cheesecake, pumpkin dessert
Servings: 8 servings
Calories: 350kcal
Author: Kasey Schwartz

Ingredients

  • 1 cup heavy cream
  • 2 8oz packages cream cheese room temperature
  • 1 15oz can pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp pumpkin pie spice
  • ½ tsp kosher salt
  • 1 store-bought graham cracker pie crust

Instructions

  • In a mixing bowl, whip the heavy cream to stiff peaks. Set aside.
  • In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until light and fluffy, about 4 minutes. Add the pumpkin and beat until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl and add the vanilla, pumpkin pie spice, and salt and beat until combined.
  • Fold in the whipped cream and gently pour into the prepared pie crust. Refrigerate until set, at least 4 hours, or overnight. Serve with whipped cream.

Nutrition

Calories: 350kcal | Carbohydrates: 39g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 655mg | Potassium: 330mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8744IU | Vitamin C: 3mg | Calcium: 249mg | Iron: 2mg