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A fork cutting into a slice of no bake pumpkin cheesecake.
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No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is light and creamy, the perfect fall dessert to end any meal! Top the cheesecake with caramel sauce for a show stopping finish.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 1 minute
Total Time 2 hours 1 minute
Servings 10
Calories 306kcal
Author Sara Welch

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter melted
  • cooking spray
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 ounce tub whipped topping thawed
  • 1/2 cup caramel sauce
  • Optional garnishes: whipped cream or whipped topping, chopped pecans

Instructions

  • Coat a 9 or 10 inch pie pan with cooking spray.
  • In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you're using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
  • Place in the freezer and chill for 20 minutes.
  • While the crust is chilling, make the filling.
  • In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
  • Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
  • Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
  • Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
  • Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.

Video

Notes

  1. Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese for 30 second increments to soften it quickly.
  2. You can swap out the graham cracker crust for a gingersnap crust for an additional hit of spice flavor.
  3. This recipe calls for whipped topping, but if you prefer you can use an equal amount of sweetened whipped heavy cream. Don’t use the cream in an aerosol can as it will deflate and the cheesecake will not hold its shape.

Nutrition

Calories: 306kcal | Carbohydrates: 37g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 269mg | Potassium: 128mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4375IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1.1mg