Love cheesecake and the flavors of pumpkin spice? If you answered yes then my easy recipe for No-Bake Pumpkin Cheesecake Pie will be one of your new favorite recipes. Best of all you don’t have to turn on the oven to make this dessert, and it’s perfect for making ahead of time to enjoy later after a delicious feast.
For the past few weeks, I’ve been focusing on all things turkey as well as all the side dishes for Thanksgiving dinner. Thanksgiving is in a week and in case you don’t have dessert figured out yet I have the recipe for you. My easy-to-make No-Bake Pumpkin Cheesecake Pie recipe might fit the bill. I love cheesecake and I love all things pumpkin, even better you can have two desserts in one, That gives you more time to focus on other things (and not spending additional time in the kitchen having to bake two recipes)!
In past years, we have more pies than we know what to do with. We typically eat Thanksgiving dinner as a lunch at 1pm. Then my immediate family and I venture off to my in-laws for another dinner around ⅘ pm. Then, we head back to our home around 8pm where our out-of-town family is eagerly awaiting our return so they can dig into pie. Typically by then everyone has already had another helping or two of turkey leftovers and indulged in a turkey-induced nap. Then its time for pie. We have pumpkin pie, and my mom makes her famous coconut custard pie (one day I’ll share this recipe with y’all). Also on the must make list is my homemade apple pie, blueberry pie, pecan pie, and a cheesecake.
This year, we are keeping dessert simple. We will only be enjoying TWO pies. That’s it. I know we might be a bit crazy. I’m making my apple pie and this delicious (and easy-to-make) No-Bake Pumpkin Cheesecake.
Table of contents
Ingredients
- Cream Cheese – One block at room temperature is all you will need.
- Pumpkin Puree – I use the canned version in this recipe.
- Powdered Sugar – Whenever making a no bake cheesecake you always want to use powdered sugar as it blends best with the cream cheese and will not have a gritty taste.
- Pumpkin Pie Spice – I like to make my own or you can use store bought.
- Cool Whip – A package of Cool Whip thawed is all you’ll need. You will have extra so you can save it for topping once the easy no bake pumpkin cheesecake done refrigerating.
- 10- inches Graham Cracker Crumb Crust – I like to buy a store-bought premade crust to cut down on assembly time. Plus, it’s easy clean up once the pie is done–it goes right in the trash!
- Toppings – Whipped cream, caramel sauce, and pecans are a few of my favorites that compliment this no bake pumpkin cheesecake recipe.
Directions
In a stand mixer (or using a handheld mixer) whip cream cheese on high for 1 minute. Then add in the powdered sugar and pumpkin pie spice. Beat for an additional 30 seconds until well incorporated. Add in the pumpkin puree and beat an additional 30 seconds.
Scrape the sides of the bowl and gently fold in the cool whip. Fold until incorporated.
Pour the cream cheese mixture into the pie crust and smooth. Refrigerate for at least 12 hours until firm.
Slice, top with whipped cream and caramel sauce (and nuts if you desire). Enjoy!
FAQs
Whipping the cream cheese and cream helps keep a no bake cheesecake stiff. You’ll also need to refrigerate the no bake cheesecake for at least 12 hours if not over night so that it can set and become stiff. I like to cut slices immediately and then place the cheesecake back in the refrigerator so the no bake cheesecake doesn’t essentially “melt”.
The main difference is that baked cheesecake contains egg, which needs to be completely cooked to consume the dessert. A no bake cheesecake does not contain egg meaning it can refrigerate and be enjoyed with out ever needing to go in the oven.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this easy no bake pumpkin cheesecake.
- Room Temperature – To easily mix the cream cheese you’ll want to let it rest at room temperature until soft for at least one hour.
- Save time – I like to use a pre-made pie crust that you can pick up at the grocery store. This saves so much time from having to prepare the crust.
- Make Ahead – I like to make the base of the pie ahead of time and then top with cream cheese and caramel sauce once you are ready to serve. This pie is best if it refrigerates for at least 12 hours.
- Toppings – I like to top my no bake pumpkin desserts with whipped cream (freshly whipped or canned works fine), salted maple caramel sauce, and chopped pecans.
Easy Desserts for Thanksgiving
If you make a no bake pumpkin cheesecake, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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No-Bake Pumpkin Cheesecake Pie
Equipment
- Mixing Bowl
- KitchenAid Stand Mixer
Ingredients
- 8 oz. Cream Cheese room temperature
- 1 cup Pumpkin Puree
- ¾ cup Powdered Sugar
- 1 teaspoon Pumpkin Pie Spice
- 8 oz. Cool Whip
- 10- inches Graham Cracker Crumb Crust
Toppings
- Caramel Sauce
- Whipped Cream
- Pecans
Instructions
- In a stand mixer (or using a handheld mixer) whip cream cheese on high for 1 minute. Then add in the powdered sugar and pumpkin pie spice. Beat for an additional 30 seconds until well incorporated. Add in the pumpkin puree and beat an additional 30 seconds.
- Scrape the sides of the bowl and gently fold in the cool whip. Fold until incorporated. Pour the cream cheese mixture into the pie crust and smooth.
- Refrigerate for at least 12 hours until firm.
- Pipe on whipped cream around the edge of the pie before serving. Then, slice, top with caramel sauce, and additional whipped cream if desired, a few chopped pecans enjoy!
Video
Notes
- Room Temperature – To easily mix the cream cheese you’ll want to let it rest at room temperature until soft for at least one hour.
- Save time – I like to use a pre-made pie crust that you can pick up at the grocery store. This saves so much time from having to prepare the crust.
- Make Ahead – I like to make the base of the pie ahead of time and then top with cream cheese and caramel sauce once you are ready to serve. This pie is best if it refrigerates for at least 12 hours.
- Toppings – I like to top my no bake pumpkin desserts with whipped cream (freshly whipped or canned works fine), salted maple caramel sauce, and chopped pecans.
Nutrition
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Sadie
Looks great can’t wait to try.
keri @ shaken together
I am ALL about no-bake desserts and this one is right up my alley! Love the addition of caramel sauce … why not?!