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Pumpkin Pie Cheesecake is the perfect fall dessert, made with a graham cracker crust and topped off with pumpkin spice whipped cream. This no bake pumpkin cheesecake recipe is so easy to make. You definitely want this at your holiday feast!

No Bake Pumpkin Pie Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cooling Time: 8 hours
Total Time: 20 minutes
Servings: 8 slices
Calories: 622kcal
Pumpkin Pie Cheesecake is the perfect fall dessert, made with a graham cracker crust and topped off with pumpkin spice whipped cream. This no bake pumpkin cheesecake recipe is so easy to make. You definitely want this at your holiday feast!
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Ingredients

Instructions

  • Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside.
    Graham Cracker Pie Crust
  • 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
  • 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
  • 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
  • Pour into the prepared crust.
  • 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.
  • Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.

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