No-Bake Pumpkin Cheesecake

If you love pumpkin and cheesecake, you will love this quick and easy no-bake pumpkin cheesecake recipe! This pumpkin no-bake cheesecake brings the wonderful fall pumpkin flavor into your home in a new way. Plus, for busy moms, dads, or whoever, you will be able to whip this dessert up in no time and throw it in the fridge for later. With the tasty pumpkin flavor, a light, creamy texture, and the easy, quick directions, it is sure to be a new favorite for your family.

Pumpkin and I have an interesting relationship. While I do enjoy many pumpkin recipes, I have not really understood the seasonal fascination with putting pumpkin in everything. I love pumpkin pie, I enjoy pumpkin bread, cake, and muffins, and I really love seeing it used in so many creative recipes. However, items like pumpkin spice lattes or pumpkin with chocolate are not that high on my list of favorites. No judgment if you love them, but I’ll leave them to you.

Pumpkin flavored cheesecake I honestly thought was going to be another on the list for someone else to enjoy. This is where I was wrong. The pumpkin melded so well with the cream cheese flavor without either one becoming overpowering, and they instead bring out the best in each other. I love the creamy richness of this no-bake cheesecake, but it still has such a light and fluffy texture, which makes it super easy to go back for that second piece. It also has a richness to it that is decadent in quality, but it doesn’t sit as heavy as many other cheesecakes tend to do. In fact, it might possible have become a favorite fall dessert for me, even right up there with apple crisp and cinnamon rolls.

Don’t forget to pin this post!

A bonus in this recipe is the fact that you do not have to have all the pumpkin spices to create a really delicious pumpkin cheesecake. With my recipe, I only used cinnamon! When we were taste testing this recipe, my hubby actually said he wanted the spices to stay this way since it really kept the pumpkin and cheesecake flavors front and center, and I love it because it was both simple and tasty. Even though we really enjoy this pumpkin dessert without all of the traditional spices, I think you could definitely use them instead of the cinnamon. I would use a pumpkin spice mixture, whether homemade or store bought, to directly replace the amount of cinnamon since most of those mixtures have cinnamon in them anyway. Either way, this cheesecake will be a delicious fall dessert!

Another thing I love about this creamy pumpkin cheesecake is just how easy it is to whip up! There are not very many steps you have to take before you pop it in the fridge to chill. You really are just mixing the few ingredients together in the stand mixer, or however, and then just pouring it into the graham cracker crust. After you chill it for about an hour, you are ready to slice it up and eat! How simple is that?

Personally, I love having a pumpkin cheesecake from scratch recipe that allows me to serve up a fun, seasonal dessert for my family while still being a quick and simple treat. The fact that it is also no-bake just makes it that much easier for me to make, put in the fridge, and then move on with whatever else I have on my to-do list for that day.

Does pumpkin cheesecake need to be refrigerated?

Yes, no-bake pumpkin cheesecake needs to be refrigerated. Because the recipe contains cream cheese, it does need to be kept chilled when you are not serving. Outside the fridge, it will spoil in a fairly short amount of time.

How long does pumpkin cheesecake last in the fridge?

Generally, if you are using fresh ingredients, then your pumpkin cheesecake should last 3-4 days. That is, if it is not devoured immediately. You can cover any leftover cheesecake with plastic wrap to keep it as fresh as possible for later consumption.

What do you put on pumpkin cheesecake?

What you decide to put on your pumpkin cheesecake is really up to you! Some fun ideas might be to top it with some more whipped cream or cool whip, you could sprinkle some cinnamon or pumpkin spices over the top, or you could even drizzle your favorite topping or crumble some graham crackers over the top. It really depends on what you like! The other option is to be like me and just eat it before it even has anything on it, or you could let people decide what they want on top of each piece.

Ingredients:

• Pumpkin Puree
• Cream Cheese
• Powdered Sugar
• Cool Whip
• Cinnamon
• Graham Cracker Crust

How to Make No-Bake Pumpkin Cheesecake:

Cream together the pumpkin and cream cheese until smooth. It won’t look perfectly smooth, but that’s okay. Just be sure that there are no clumps of cream cheese.

Add the powdered sugar and cinnamon to the bowl, and mix everything together until completely incorporated and no lumps are left.

Fold in the cool whip by hand with a spatula until the mixture is even throughout. The filling should be light and fluffy with consistent color.

Pour into your graham cracker crust, and place in the refrigerator to chill for at least an hour.

You can top with more cool whip, if desired. Slice and serve!