No Bake Pumpkin Cheesecake Recipe

Indulge in this unbelievably creamy and dreamy No-Bake Pumpkin Cheesecake! This easy Thanksgiving recipe uses canned pumpkin pie mix for a quick and delicious dessert that requires no oven time. Skip the baking and savor the perfectly spiced pumpkin filling in a buttery graham cracker crust, topped with a dollop of cool whip. Prepare to impress your guests with this effortless masterpiece!

Prep Time 20 mins
Cook Time 125 mins
Calories 395.3 kcal
Protein 8g
Rating 4.8 (4 Reviews)
No Bake Pumpkin Cheesecake 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Bake Pumpkin Cheesecake

  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin pie mix
  • Granulated Sugar
  • 8 ounces Cool Whip, thawed
  • Graham Cracker Pie Crust

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How to Make No Bake Pumpkin Cheesecake

  1. In a large mixing bowl, combine 1 (8 ounce) package of softened cream cheese, 1 (15 ounce) can of pumpkin pie mix, and 1/2 cup granulated sugar.
  2. Beat with an electric mixer on medium speed until completely smooth and creamy.
  3. Gently fold in 8 ounces of thawed Cool Whip until just combined. Be careful not to overmix.
  4. Pour the mixture into a prepared 9-inch graham cracker crust.
  5. Spread the filling evenly and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
  6. Serve chilled slices topped with 2 tablespoons of Cool Whip and a sprinkle of cinnamon (optional).

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

96g

Fat

69g

Carbs

13g

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