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+ servings
Pumpkin cheesecake recipe

Easy No-Bake Pumpkin Cheesecake

Easy No-Bake Pumpkin Cheesecake is the perfect dessert for your fall gatherings & Thanksgiving dinner too. You can't go wrong with this simple fall dessert.
Course Dessert
Cuisine American
Keyword cheesecake, dessert, fall, no-bake, pumpkin, thanksgiving
Prep Time 20 minutes
Chilling 4 hours
Servings 8



  • cups graham cracker crumbs
  • 6 tbsp butter melted
  • 2 tsp cinnamon
  • cup granulated sugar


  • 8 oz cream cheese softened
  • 1 cup canned pumpkin puree not pie filling
  • ½ cup granulated sugar
  • ½ tsp pumpkin pie spice
  • 8 oz whipped topping – thawed
  • Additional whipped topping to decorate
  • Fall leaf sprinkles - opt


  • Combine the graham cracker crumbs, cinnamon, melted butter & 1/3 cup granulated sugar in a small bowl & mix until all the crumbs are moist.
  • Transfer to a 9" springform pan & press firmly to flatten out into a smooth layer.
  • Place the pan in the freezer to set while you mix the cheesecake filling.


  • Beat the cream cheese, pumpkin, remaining granulated sugar & pumpkin pie spice in a large mixer bowl until well combined.
  • Fold in the thawed whipped topping.
  • Spoon the mixture into the chilled crust & refrigerate at least 3 hours or until firm.
  • When serving, remove from the pan, slice & top each piece with a dollop of whipped topping & fall sprinkles.