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–+ servings
A no bake pumpkin pie cheesecake with whipped cream and cinnamon.

No Bake Pumpkin Pie Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cooling Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 slices
Calories: 622kcal
Author: Becky Hardin
This no bake pumpkin cheesecake recipe is so easy to make, with just a few ingredients and no oven needed. You definitely want this at your holiday feast!
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Equipment

Ingredients

Instructions

  • Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside.
    Graham Cracker Pie Crust
    A pie crust in a pan on a table.
  • Using a hand mixer, beat the cream cheese and powdered sugar on low speed for 15 seconds. Set the mixer to high speed and beat until the sugar and cream cheese incorporate fully, about 2 minutes.
    24 ounces cream cheese, 1 cup powdered sugar
    Whipped cream in a glass bowl.
  • Add the pumpkin puree, pumpkin pie spice, and salt, and beat an additional minute.
    15 ounces pumpkin puree, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
    Pumpkin mixture in a mixing bowl.
  • Add the whipping cream and mix on low speed to combine. Increase the mixer speed to high and beat until stiff peaks form, 3-5 minutes more.
    1 cup heavy whipping cream
    No bake pumpkin cheesecake batter in a glass bowl.
  • Pour into the prepared crust.
    Peanut butter pie in a pan on a table.
  • Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down) and place it in the refrigerator to set – between 6-8 hours (or overnight).
  • When you're ready to serve the pie, make the Pumpkin Pie Whipping Cream per the recipe directions.
    Pumpkin Spice Whipping Cream
  • Remove the cheesecake from the springform pan, remove the plastic wrap and cut the cheesecake into thin wedges.
    Peanut butter pie on a marble surface.
  • Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.
    A pumpkin pie with whipped cream on top.

Video

Notes

  • You can use a store-bought graham cracker crust and store-bought whipped cream to save time.
Storage: Store no bake pumpkin pie cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 622kcal | Carbohydrates: 41g | Protein: 8g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 131mg | Sodium: 525mg | Potassium: 300mg | Fiber: 2g | Sugar: 26g | Vitamin A: 9956IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg