No Bake Pumpkin Cheesecake
No Bake Pumpkin CheesecakeYou can even get creative and turn this no bake healthy pumpkin cheesecake into bite sized shooters for a birthday party. You may also like a Peanut Butter No Bake Pie version or this Coconut Obsessed Pie.
If you love the flavor of pumpkin then this cake is the perfect Fall dessert for you. Just imagine a pumpkin pie marries a light and fluffy cheesecake. The combination is just delightful. And the best part is that it requires no baking so the pie can literally be made in less than 15 minutes! It’s super easy and perfect for any Fall occasion, Halloween party or even Thanksgiving.
Personally, I like making my own low-fat crust which is super easy, made with only 3 ingredients which can also be made gluten-free. See that recipe here! Everyone in my house loves this dessert, including my 5 year old!
More Pumpkin Recipes
- Pumpkin Pie Dip
- Pumpkin Butternut Squash Bars
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Pie
- Pumpkin Mac and Cheese
Pumpkin Spice No-Bake Cheesecake
Ingredients
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin, canned is fine
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar, unpacked
- 4 oz Truwhip, thawed
- 9 inch reduced-fat Graham Cracker Crust, or my homemade recipe
Instructions
- In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Â A hand mixer or spatula both work fine.
-  Add Truwhip and whip until smooth.
- Spoon mixture into pie crust and chill for a few hours, until firm.
Last Step:
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How many servings are calculated for the nutritional facts?
10 servings
Another winner Gina! Me, my husband and 97 year old mother-in-law absolutely loved this pie!! Just finished off the last few pieces tonight from the pie I made on Thanksgiving. It was sooooo good!
Yay! So glad!
Loved it, but had to modify. Â Used a gluten free graham cracker base and sugar free maple syrup instead of brown sugar.
I really enjoyed this and it was a big hit with my coworkers. Quick recipe, and lots of pumpkin flavor, perfect for fall.
The only thing I did diffrent was put together my own crust with gluten free graham crackers to make it GF.
Can you freeze this and thaw before serving?
Loved this!!! I made it with the truwhip skinny and it wasn’t as sweet as it probably should be but it was a big hit at my office!! I also used a store bought oreo crust which was phenomenal.Â
I made this recipe for Thanksgiving and it was delicious. I couldn’t find pumpkin spice so I made my own using cinnamon, cloves and nutmeg. I I also used plain Greek yogurt instead of the whip as I could not find that either.  Thank you Skinny Taste. My guests loved it.Â
I made this for thanksgiving! This was so easy to put together and so delicious! Served with fresh raspberries and whipped cream. Yum!
This is delicious! I made this pumpkin spice no-bake cheesecake twice now, once following the instructions very carefully and once a little more haphazardly, and received rave reviews both times. Using premade graham cracker crust, it took less than ten minutes to prepare. If you’re looking for something easy to make that’s light enough to compliment a heavy meal, this is the perfect recipe.
How many days ahead of time can you make the no bake pumpkin cheese cake?
I think it’s best day of serving.Â
easy and yummy!
This has been a favorite fall recipe of mine for a couple years! It’s early September and I already feel the need to make it! It’s by far my husband’s favorite pumpkin food, it’s so light! Thanks so much!
I’ve been making this pie for Thanksgiving the last 5 years. It’s delicious! This year, due to an upcoming back surgery. I chose to use a pre-made pie crust which I’ve never done before. Unfortunately, when I opened it, the crust was completely brown up and shattered. I didn’t have any Graham crackers, so I made it without a crust. Them today, I went to the store and bought Graham crackers. I broke them up into crumbs and scattered them on top, creating essentially an “upside down” pumpkin cheesecake, with even fewer calories/fat since I didn’t use any butter. It was still delicious!! I may keep making it this way in the future because it’s so easy and still amazing.
Question-I read a comment saying not to make this the day before; why is that? I would like to make the day before thanksgiving while prepping for the big day. Thanks-looking forward to tryingÂ
I made this tonight as I had extra shortbread biscuits and it was excellent. Â I usually have a problem with pies like this setting properly, but it was perfectly light but also held as a slice on the plate. Â I swapped the crust with a shortbread cookie crust and used cool whip because that is what I had.
Have you ever made this dairy free? What could be substituted for the cream cheese? Or do you know a dairy free cream cheese? Thanks. This sounds so yummy but I cannot eat dairy.
Loved this recipe! I’m pretty sure I’ve spent more time making grilled cheese than this pie! It is SO EASY. The only tweak I made is that I doubled the amount of pumpkin. I topped it with reddi whip and a swirl of caramel sauce when it was ready to serve. I used a premade graham crust but will definitely make my own next time. I made this for a Friendsgiving and they all loved this pie.Â
Thank you for this recipe!
I love this recipe! Twice I made it an my friends loved it. However, I didn’t look at the ingredient list seriously enough and put 10 oz of Truwhip in instead of 4 oz. It still was delicious!
Satisfied my pregnant pumpkin cravings! Love that it was so easy to make and delicious! ?Â
great!
HI Gina,
Love all your recipes! Could this be made into mini cheesecakes using cupcakes liners?
Sure
Is this a freezable dessert? My guests cancelled and I already made it, so I’d like to freeze.
Not sure!
Has anyone tried freezing it?
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I made this with lite cool whipped topping and Neufchâtel light cream cheese and it just did not firm up, is it because of the ingredients? The taste is great but it’s almost pudding-like in texture.Â
Hmmmm, not sure? Did you chill it long enough?
Neufchatel works well with the recipe. If consistency is to pudding like dust 1/4 tsp of xanthan gum in the mixture.
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I plan to try this and sub Ginger Snap cookies in the crust for an extra spicy fall bite- thank you for another tasty, approachable recipe ????