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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

I’ve got one more Thanksgiving post for you guys! No doubt your oven is going to be working overtime this week. Between the turkey, stuffing, sweet potatoes, and who knows what else, oven space is often limited. And for those of you with double ovens, I am totally jealous, bt dubs. If anyone wants to come to my kitchen and give me a double oven, we can be best friends forever!

No-Bake Pumpkin Cheesecake

How about a little dessert that comes together in less than 20 minutes and requires no baking? Yeah, that’s what I thought you would say! These little cheesecakes are rich and full of pumpkin flavor. They can also be made the night before. In fact, I recommend you make them the night before as they will need time to set. I’m all about making things the night before! One of the other things I love about these is that you can adjust the fat content by using whatever kind of cream cheese and whipped topping you want. You can also adjust the sweetness making this dessert a great lower calorie option compared to a regular slice of cheesecake! Gotta love a dessert that will save you both time and calories, right?!

The perfect ending to your meal before all that tryptophan kicks in!

No-Bake Pumpkin Cheesecake

Print Print

No-Bake Pumpkin Cheesecake

Yield: about 6 servings

Prep Time: 20 minutes (plus chill time)


  • 2/3 cup graham cracker crumbs
  • 3 tbs. unsalted butter, melted
  • 1 (8-ounce) block reduced-fat cream cheese, softened
  • 1 (8-ounce) container light whipped topping thawed
  • 1/4 cup powdered sifted sugar (or to taste; can also leave out if desired) or sweeten with agave nectar
  • 1 cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • Toppings: whipped topping, nuts, caramel, graham cracker crumbs


  1. Melt the butter in a small microwave-safe bowl. Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust. Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
  2. In a large mixing bowl, beat together the cream cheese, whipped topping, pumpkin puree, powdered sugar, and the pumpkin pie spice until well-combined.
  3. Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate for at least 2 hours before serving.

Depending on the size of your serving bowls, you made need to add more or less of the graham cracker crumbs.

No-Bake Pumpkin Cheesecake


40 Responses to “No-Bake Pumpkin Cheesecake”

  1. #
    Choc Chip Uru — November 19, 2012 at 5:26 am

    Mmmm these little cheesecakes look heavenly :)

    Choc Chip Uru

    • Stephanie replied: — November 19th, 2012 @ 11:10 pm

      Thank you, Uru!

  2. #
    Ramona — November 19, 2012 at 5:59 am

    You know (since I’m not the best baker) I love a good no-bake pie. This is just up my alley! :)

  3. #
    Jennifer @ Peanut Butter and Peppers — November 19, 2012 at 9:17 am

    Yummy! I love that it’s no bake! Looks amazing!!

    • Stephanie replied: — November 19th, 2012 @ 11:14 pm

      Thanks, Jennifer! I love all things no-bake!

  4. #
    claire @ the realistic nutritionist — November 19, 2012 at 11:05 am

    These are GORGEOUS Steph!! :)

    • Stephanie replied: — November 19th, 2012 @ 11:14 pm

      Thank you, Claire!

  5. #
    Hayley @ The Domestic Rebel — November 19, 2012 at 11:16 am

    This. Is. Awesome. Super want!!

    • Stephanie replied: — November 19th, 2012 @ 11:16 pm

      Thanks, Hayley!

  6. #
    Nicole @ The Marvelous Misadventures of a Foodie — November 19, 2012 at 12:24 pm

    So cute! I like that they are individual :) I don’t always like to share my desserts..

  7. #
    Emily @ Life on Food — November 19, 2012 at 8:02 pm

    I don’t need to wait till Thanksgiving to try this out…I will be bookmarking this recipe for later. Great holiday dessert to share.

    • Stephanie replied: — November 20th, 2012 @ 12:04 am

      Thanks, Emily! I hope you like the recipe!

  8. #
    JulieD — November 19, 2012 at 11:18 pm

    Ooh I love this!!

  9. #
    Gerry @ Foodness Gracious — November 20, 2012 at 1:19 am

    Genius, is there a limit as to how many each person can eat? I know I could pack a few of these babies away :)

  10. #
    Chung-Ah | Damn Delicious — November 20, 2012 at 3:56 am

    Making the night before thanksgiving? Yes! I hate being stressed out and slaving away in the kitchen on the big day so this here is just perfect! And I love how easy it is to make too!

  11. #
    Anne@FromMySweetHeart — November 20, 2012 at 6:14 pm

    What a perfect recipe, Stephanie! My sons are now into cheesecake….but I don’t have to bake it! And I’m all for anything you can prepare in advance! It looks luscious! : )

  12. #
    Baking Serendipity — November 20, 2012 at 8:33 pm

    I love the simplicity of no bake desserts…and this is such an awesome one! I can’t get enough pumpkin (still!) :)

  13. #
    Liz — November 20, 2012 at 8:53 pm

    Mmmmm…..I’d pick this over pumpkin pie every single time! What a yummy dessert!

  14. #
    Good Food Good Friends — November 21, 2012 at 7:39 am

    I love no-bake desserts. I think I have some leftover pumpkin puree from another recipe. I may make these as another dessert option for tomorrow’s big Turkey Day feast!

  15. #
    sally @ sallys baking addiction — November 22, 2012 at 8:43 pm

    ANYTHING no-bake, ANYTHING pumpkin is right at the top of my list!! These look incredible. And i love pumpkin cheesecake. I hope you had a wonderful thanksgiving my dear friend Stephanie!

  16. #
    Roxana | Roxana's Home Baking — November 24, 2012 at 2:50 pm

    Oh, I love cheesecake and as much as I love the baked version this sounds so light, just perfect after the feast we had these last couple of days

  17. #
    Jennie — November 30, 2012 at 2:09 pm

    Oh me, oh my, I want to tear into some of this… like now! This looks absolutely delish.

  18. #
    Olga Lopez — December 2, 2012 at 12:31 am

    Fantastic Dessert.

  19. #
    Patty H. — December 11, 2012 at 7:37 pm

    My mother-in-law recently told me about this dessert. She tried a similar recipe and really liked it. Unfortunately, it didn’t make it onto our Thanksgiving day menu, but I’ll definitely give it a try soon!

  20. #
    Teresa — April 11, 2013 at 10:57 pm

    So excited to try your no-bake cheesecake recipes! Love cheesecake but baking it looks like more work than I have time for with a toddler running around!
    With what size bowls did you get sux servings? I’m trying to get perspective on how much this makes.

    • Stephanie replied: — April 12th, 2013 @ 12:23 am

      Hi Teresa! I got my serving bowls at Pier 1. They are basically the same size as a rammekin. I would say each one holds about 1/2-2/3 cup of the cheesecake (before the topping). I hope that helps!

  21. #
    Kathy — May 30, 2013 at 2:04 am

    I noticed that there isn’t any kind of sweetener added to these. Is that an omission or was it not necessary? The only ingredient I see that probably is sweetened is the whipped topping.

    • Stephanie replied: — May 30th, 2013 @ 2:39 am

      That is correct. I don’t like super sweet desserts, but you could certainly add sweetener if you wanted to!

  22. #
    Rose — August 18, 2013 at 4:01 pm

    love pumpkin and will definitely make this… bake is great!!!!!

  23. #
    Katy — September 7, 2013 at 9:11 am

    Hi, can I get a calorie estimate on this dessert? For a 1/2 cup serving.

    • Stephanie replied: — October 14th, 2013 @ 3:24 pm

      Hi Katy, I just saw your comment in my spam folder. The calories really depend on which type and combination of cream cheese and whipped topping you use which is why I didn’t post that information with this particular post. You can get both the cream cheese and whipped toppings in regular, lower fat, and fat free, sugar free, etc. You can use sites like MyFitnessPal or Spark Recipes to calculate and experiment with the calories. It also will depend on the size of the serving bowl.

  24. #
    Kelly Blackwell — September 8, 2013 at 2:50 pm

    This looks so delightful. I am going to see if I can make it using a real whipped cream but only because I can’t do the soy in whipped toppings. :( Thank you for sharing. I can’t wait to give it a go!

  25. #
    Stefanie — February 6, 2014 at 8:50 pm

    I am so excited to try this recipe!

  26. #
    Radha — March 2, 2014 at 9:40 am

    I am so looking forward to trying the recipe.
    For a low cal version you could also use Stevia instead of sugar.

  27. #
    Jennifer — October 13, 2014 at 12:58 pm

    Made this yummy treat for the family yesterday. It was a big hit. I topped mine with whip cream and pecans, very satisfying.
    I’m not sure what I did wrong but it never fully set up. I made it in the morning and refrigerated it for 6 hours. It somewhat stiffened but was soft when I served it (consistency close to a Greek yogurt). Maybe that’s how it should be. It was still delicious and easy to make and I’d make it again.


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