ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

No Bake Pumpkin Cheesecake

Pumpkin pie meets cheesecake in this no-bake dessert. The creamy pumpkin filling on top of a graham cracker crust is the perfect way to end your fall meal.

91% would make again


for 12 servings

  • 2 ½ cups graham cracker crumbs (210 g)
  • ½ cup butter (115 g), melted
  • 24 oz cream cheese (675 g), 3 packages
  • 1 cup heavy whipping cream (240 mL)
  • 1 cup powdered sugar (120 g)
  • 1 ½ cups pumpkin puree (340 g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • whipped cream, to serve

Nutrition Info

  • Calories 470
  • Fat 37g
  • Carbs 32g
  • Fiber 1g
  • Sugar 19g
  • Protein 5g

Estimated values based on one serving size.


  1. In a bowl, combine the graham cracker crumbs and melted butter.
  2. Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  5. Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  6. Top with whipped cream, slice, and serve!
  7. Enjoy!
  8. Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.