Featured on Good Morning America, this No Bake Pumpkin Cheesecake Recipe is straightforward and satisfying. It has a graham crust, creamy pumpkin filling, and a whipped cream topping.
author’s note
GMA Hit and Jennifer Garner Approved!
I first shared this No Bake Pumpkin Cheesecake a few seasons ago, and it quickly became one of the most popular fall recipes on my site. Then, a few weeks ago, Jennifer Garner made it on Good Morning America and raved about how much she loved it! I still can’t get over seeing one of a reliable actresses making my recipe on national TV. It was such a pinch-me moment.
With good reason too. This cheesecake is everything you want during the holidays: creamy, full of pumpkin flavor, and so straightforward to make. There’s no baking, no water bath, and no stress. Just mix, pour, freeze, and enjoy. It’s one of those desserts that looks fancy but comes together in minutes, which is exactly what I need this time of year.
No Bake Pumpkin Cheesecake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cinnamon graham crackers | Use plain grahams plus 1/4 tsp cinnamon. |
| Brown sugar | White sugar works, flavor is lighter. |
| Butter | Unsalted gives better control of salt. |
| Cream cheese | Use full fat cream cheese at room temp. |
| Pumpkin puree | Use pure pumpkin, not pie filling. |
| Pumpkin pie spice | Out of it? Use cinnamon, nutmeg, and ginger. |
| Sweetened condensed milk | No real swap here. It’s key. |
| Whipped topping | Swap 2 cups whipped heavy cream; fold in gently. |
How To Make This No-Bake Pumpkin Cheesecake Recipe
- Prep Crust: Blend graham crackers, sugar, and butter. Press into a pan and freeze.
- Make Filling: Beat softened cream cheese until smooth. Add pumpkin, pumpkin spice, vanilla, and salt, then blend in sweetened condensed milk.
- Fold in Whipped Topping: Gently mix until fluffy and fully combined.
- Assemble & Freeze: Pour filling into crust, smooth, cover tightly, and freeze.
- Serve: Slice with a warm knife and top with whipped cream.
Featured Comment
“I stumbled upon this recipe last week and all I can say is it is absolutely phenomenal!!! I followed your recipe exactly and loved that it was straightforward and satisfying! Thank you so much! I am hosting a dinner party next weekend and know what I will be serving for dessert. Thanks again, and I am excited to try more of your recipes.”
– Shannon
chelsea’s recipe tips
No-Bake Pumpkin Cheesecake Recipe Tips
- Always choose full-fat products for the best consistency and flavor.
- Allow at least 8 hours for the filling to set. Return leftovers to the freezer quickly.
- Cut with a warm, sharp knife for clean slices.
- Wrap cheesecake in plastic, then foil, to prevent freezer burn.
Storage
- Store: Keep this no bake pumpkin cheesecake recipe covered in the freezer for up to 2 weeks.
- Serve: Let sit at room temp for 10–15 minutes before slicing.
More satisfying Pumpkin Recipes:
Desserts
Pumpkin Cheesecake Bars
Desserts
straightforward Pumpkin Bread Recipe
Desserts
Pumpkin Snickerdoodle Cookie Recipe
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Pumpkin Cupcake Recipe
