No Bake Pumpkin Cheesecake



Graham Cracker Crust

  • 1 1/2 cups graham crumbs
  • 2 tabelspoons brown sugar
  • 1/2 teaspoon sugar
  • 6 tablespoons unsalted butter , melted

Pumpkin Cheesecake

  • 1 cup heavy cream , 33% MF or more
  • 24 oz cream cheese , use brick-style, full-fat cream cheese
  • 1 cup powdered sugar
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin pie spice*
  • 2 teaspoons vanilla extract
  • 2 cups pumpkin puree , or use a 15oz can


Graham Crust

  1. In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.
  2. Press the mixture into the bottom of a 9-inch springform pan. Place in the freezer to firm up

Cheesecake Filling

  1. In a large bowl beat the heavy cream until stiff peaks form.
  2. In a separate large bowl beat the cream cheese until soft. Then beat in the sugars and spices.
  3. Mix in the vanilla extract and pumpkin puree.
  4. Gently fold in the whipped cream.
  5. Take the crust out of the freezer. Pour the cheesecake mixture over top and spread the top smooth.
  6. Place in the fridge to chill for at least 6 hours.**
  7. When ready to serve, trace a very thin sharp knife around the edges, then unclamp the springform.
  8. Top with whipped cream, slice into pieces & serve.

Recipe Tips

  • We recommend using a 9 inch spring form pan. A 10 inch springform pan will also work too.
  • Make sure to use full fat, brick style cream cheese. If you use other cream cheese types – it may not set properly.
  • Make sure to use 100% pure pumpkin and not premade pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients that we don’t need in it.
  • If your cheesecake doesn’t seem to be firming up enough, place it in the freezer.
  • On that same note – this cheesecake freezes well. Then thaw it in the fridge.
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