Enjoy quintessential fall flavors with this easy No-Bake Pumpkin Cheesecake recipe, made with a creamy pumpkin filling and a crunchy graham cracker crust. Perfect for a no-fuss Thanksgiving or party dessert.
Add the softened cream cheese to a large bowl. Sift the powdered sugar over the top. With a handheld electric mixer (or in the bowl of a stand mixer with the paddle attachment) beat on medium speed for 1 minute, until well combined.
Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. Beat for 1 more minute until fully combined.
Fold in the whipped cream. (You can also use 2 cups of frozen, thawed whipped topping instead of the freshly whipped cream.)
Pour the topping into the crust and spread into an even layer.
Refrigerate for at least 8 hours or up to 48 hours until the filling is set and sliceable. Serve slices topped with another dollop of whipped cream.
Notes
Whip the cream to stiff peaks. When making your own whipped cream for the filling, be sure to whip the cream until stiff peaks form so that the filling is firmer and holds air for longer. To make 2 cups of homemade whipped cream, start with 1 cup of heavy whipping cream.
Don’t cut the chilling time short. Allow the no-bake pumpkin cheesecake to set properly by leaving it in the refrigerator for at least 8 hours before serving. The filling will become firmer the longer it chills. You can refrigerate it for up to 48 hours, but for the best texture, serve it within 24 hours.
Add toppings just before serving. For the freshest taste and texture, wait to add any garnishes or toppings until you’re ready to serve.