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Pink Owl Kitchen » Recipes » Desserts » No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Published: Oct 14, 2019 · Modified: May 9, 2022 by Ashley · This post may contain affiliate links

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Well, it's mid-October and the weather has finally started to cool down around here - in the mornings at least. I'm more of a spring and summer girl myself, but I do look forward to two things in particular when the weather cools - delicious fall desserts and the bugs going back into hiding! This easy to make No Bake Pumpkin Cheesecake will give you all the fall feels you're craving.

Many people save most of the fancy baking for around the holidays and are looking for quicker options that are still just as delicious in the meantime. Hi - my name is Ashley and I'm one of those people! Don't get me wrong, I still whip up fancy things from time to time before the holidays arrive - but for the most part, I need things to happen a little bit quicker and with less effort - enter this delicious No Bake Pumpkin Cheesecake.

Making No Bake Pumpkin Cheesecake

In a medium bowl, combine the graham cracker crumbs and melted butter.

Transfer the graham cracker mixture to a 9-inch springform pan, pressing into the bottom evenly and going up 1-inch on the sides.

In a large bowl, combine the cream cheese and heavy cream and beat until smooth, about 3-4 minutes.

Add the sugar, pumpkin, cinnamon, nutmeg, ginger and vanilla extract and beat until smooth and fluffy.

Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.

Top with whipped cream if desired, slice, and enjoy!

No Bake Cheesecake vs. Traditional Cheesecake

I absolutely LOVE cheesecake of all kinds, but as we all know, it can be a labor of love when trying to get a traditional cheesecake just right. There is nothing worse than following your cheesecake recipe perfectly - making sure measurements are accurate, all ingredients are room temperature, using a water bath, letting the cheesecake rest in the oven - only to take it out of the oven and see cracks throughout your beautiful creation! We've all been there and it sucks!

For this reason, I choose to go for a no-bake option on a regular week when time is not of abundance. The beautiful thing about a no-bake cheesecake is the fact that it's pretty dang hard to mess it up. Mix all of your ingredients up, pour into your prepared crust, cover and refrigerate and enjoy! You can make just about any cheesecake recipe into a no-bake option and pumpkin is no exception.

The consistency is much lighter and fluffier than a traditional cheesecake but it's still just as delicious! You get all of the wonderful fall flavors in this easy recipe. Whip one up for the family tonight, refrigerate overnight and you've got dessert ready to go for tomorrow's dinner.

pumpkin cheesecake

You Will Also Love This Caramel Cheesecake Layer Cake recipe!

📖 Recipe

No Bake Pumpkin Cheesecake

Ashley Boyd
This light and fluffy No Bake Pumpkin Cheesecake has all the fall flavors you crave in one easy to prepare dessert!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Refrigeration Time 8 hours hrs
Total Time 10 minutes mins
Course Dessert
Cuisine American
Prevent your screen from going dark
Servings 12 slices
Calories 380 kcal

Ingredients
  

  • 2 ½ cups graham cracker crumbs
  • ½ cup butter - melted
  • 24 oz cream cheese - 3 packages
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 ½ cups pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon vanilla
  • whipped cream - for serving

Instructions
 

  • In a medium bowl, combine the graham cracker crumbs and melted butter.
  • Transfer the graham cracker mixture to a 9-inch springform pan, pressing into the bottom evenly and going up 1-inch on the sides.
  • In a large bowl, combine the cream cheese and heavy cream and beat until smooth, about 3-4 minutes.
  • Add the sugar, pumpkin, cinnamon, nutmeg, ginger and vanilla extract and beat until smooth and fluffy.
  • Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  • Top with whipped cream if desired, slice, and enjoy!

Nutrition

Serving: 1slice | Calories: 380kcal
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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Ashley boyd leaning over counter in the kitchen.

HEY Y'ALL!

I’m Ashley, the wife, mama, and heart behind Pink Owl Kitchen. Cooking brings me so much joy, and I love sharing the comforting Southern flavors that shaped my childhood. My hope is that each recipe fills your home with warmth, love, and the sweet presence of Jesus.

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