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Holidays are made easy with this make-ahead fall dessert that’s a cross between a cheesecake and a pumpkin pie. This mouthwatering layered no bake pumpkin pie cheesecake is so good. It balances the creamy richness you expect from a cheesecake with the lightly spiced sweet flavor of the pumpkin layer all nestled in a graham crust. It’s airy and smooth and the warm fall flavors make it great for the holidays. If you’re looking for a tasty dessert that’s not too heavy, this no bake pumpkin cheesecake is ideal.
Sink your teeth into this delicious, creamy dessert which is easy to make and so tasty. This no bake pumpkin pie cheesecake makes a great Thanksgiving dessert.
Love pumpkin? Also try mini pumpkin pies, pumpkin crunch bread or banana pumpkin muffins. These pumpkin s’mores cookies are seriously good, too!
Why You’ll Love It
No baking required: That’s right. You don’t even have to have the oven on to make this no bake pumpkin cheesecake.
The flavors are amazing: Sour cream, whipping cream and cream cheese offer rich and creamy flavors while the pumpkin puree, pumpkin pie spice and brown sugar make this dessert really shine.
Perfect for Thanksgiving: If you’re in the mood for something a little bit different for Thanksgiving, this pumpkin cheesecake recipe is sure to thrill pumpkin pie fans as well as cheesecake lovers. It offers the best of both!
No Bake Pumpkin Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cream cheese: Use full fat for the fullest flavor.
Powdered sugar and brown sugar: For sweetness.
Sour cream: Adds rich creaminess along with a tasty tang.
Vanilla extract: Makes the pumpkin and spice flavors really pop and adds another layer to the overall flavor of the dessert.
Heavy whipping cream: For all that creamy richness.
Canned pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling (which is already sweetened and spiced).
Pumpkin pie spice: If you don’t have this, combine ground cinnamon, ginger, nutmeg, and cloves together to make your own version.
Graham cracker pie crust: Grab a pre-made one from the store.
How to Make Pumpkin Cheesecake Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cream cheese layer: Beat the cream cheese, powdered sugar, sour cream, and vanilla extract together. Add the heavy cream and beat until stiff peaks form. Pour half into the graham cracker crust.
Make the pumpkin pie filling layer: Beat the pumpkin puree, brown sugar and pumpkin pie spice into the remaining cream cheese mixture and spread this over the cream cheese layer in the crust.
Chill the no bake pumpkin cheesecake until set: Refrigerate for at least 4 hours before serving, and then top with whipped topping and/or a sprinkle of pumpkin pie spice if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use a gluten-free crust (I have had great results with this one!)
Powdered sugar: Granulated sugar can work in a pinch, but powdered gives a smoother texture. If using granulated sugar, only use ½ cup so that it doesn’t taste overly sweet.
Pumpkin puree: Use store-bought or make your own.
Brown sugar: Use white sugar instead if you want.
Homemade pie crust: Feel free to make your own if you prefer.
Serving Suggestions
Appetizers: Start your festive meal with this Thanksgiving charcuterie board.
Side dishes: Next up, how does pineapple glazed ham sound? With garlic green beans, cranberry fluff and bacon ranch potatoes!
Desserts: Serve up this no bake pumpkin pie cheesecake to impress everyone at the table.
How to Store Pumpkin Pie Cheesecake
Store: Cover any leftovers with foil or plastic wrap and keep refrigerated. Eat within 4 days.
Freeze: You can freeze it for up to a month. Wrap the pie tightly first.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Dairy ingredient temperatures: Make sure the cream cheese is at room temperate (for easier mixing) and the heavy cream is very cold (so it will form stiff peaks).
Pumpkin puree: It’s very important not to use pumpkin pie filling instead, as that’s pre-sweetened and spice. Either buy a can of 100% pumpkin puree or make your own.
The chilling time: This dessert needs a minimum of 4 hours in the refrigerator in order to set perfectly, so make sure you plan ahead.
No-Bake Pumpkin Cheesecake FAQs
Yes, you can use fresh pumpkin instead of canned pumpkin puree. Simply roast or steam your pumpkin until tender, then mash or blend it into a smooth puree. Be sure to drain any excess moisture before adding it to the recipe to maintain the right consistency for your cheesecake layers.
Sure, just cover loosely with plastic wrap and keep refrigerated.
I like to add freshly whipped cream on top and a sprinkle of pumpkin pie spice. You can do that too or add just the cream or just the spice. You can also serve it without either if you want, or serve up something for contrast like pilgrim hat cookies for a fun touch!
No Bake Pumpkin Cheesecake Recipe
No Bake Pumpkin Pie Cheesecake
Ingredients
- 16 Ounces cream cheese, at room temperature
- ¾ Cup powdered sugar
- ⅓ Cup sour cream
- 2 Teaspoons vanilla extract
- 1 Cup heavy whipping cream, very cold
- 1 Cup canned pumpkin puree
- ½ Cup brown sugar, packed
- 1 Teaspoon pumpkin pie spice, plus extra for garnish
- 1 graham cracker pie crust, readymade, 10 inches
- whipped topping, for garnish (optional)
Instructions
- In a large mixing bowl, beat together the softened cream cheese, powdered sugar, sour cream, and vanilla extract until smooth and creamy.
- Pour on the cold heavy cream and beat until stiff peaks form, 1 or 2 minutes.
- Pour half of this mixture into the graham cracker crust, smoothing it evenly across the bottom.
- In the remaining cream cheese mixture, add the pumpkin puree, brown sugar, and pumpkin pie spice.
- Beat the mixture until smooth and well-combined, creating the pumpkin layer.
- Gently spread the pumpkin layer over the white cheesecake layer, making sure to smooth it evenly.
- Refrigerate the pie for at least 4 hours or until fully set.
- Serve garnished with whipped topping and a sprinkle of pumpkin pie spice if liked.
Notes
Pumpkin puree: It’s very important not to use pumpkin pie filling instead, as that’s pre-sweetened and spice. Either buy a can of 100% pumpkin puree or make your own.
The chilling time: This dessert needs a minimum of 4 hours in the refrigerator in order to set perfectly, so make sure you plan ahead.
Nutrition
Grab your pumpkin cheesecake ingredients and get ready to make the most delicious Thanksgiving dessert ever. This no bake pumpkin cheesecake has a graham cracker crust, a creamy layer, a spiced pumpkin layer and lots of amazing flavors in every bite! It’s a fantastic fall dessert and also festive enough for your Thanksgiving table. If you enjoy pumpkin flavor desserts you’ll fall head over heels for this pumpkin cheesecake pie.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This no-bake pumpkin pie cheesecake is everything! Light, creamy, and full of fall flavors. My family loved it!
This no-bake pumpkin pie cheesecake was a huge hit! It’s creamy, spiced just right, and makes a lovely, light dessert option. I will add this to my holiday menu.