This No Bake Pumpkin Cheesecake Recipe is perfect for when you know that you are going to be too busy to make dessert, so you make it ahead of time!
This Make Ahead Thanksgiving Dessert Recipe is really light and creamy, but it is absolutely delicious!
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What Is No-Bake Pumpkin Cheesecake?
This tasty fall dessert tastes just like a baked cheesecake. The only difference is that you don't have to bake anything - even the pie crust.
All of the ingredients are ready to use and all you have to do is add the filling to the pre-made graham cracker pie crust. Then, let it chill (so it thickens) and then it's ready to eat!
Why You'll Love No-Bake Pumpkin Cheesecake
This Make Ahead Thanksgiving Dessert Recipe is just the thing to make for your Thanksgiving dessert this year. It is so easy to make and can be made ahead of time, so that you have more time to spend with your family this year!
I love recipes that you can make ahead of time, so that you have one less thing to do on the big day. Just make sure that you have room in your fridge to store it until it is time for Thanksgiving dinner!
And if you're crazy about pumpkin recipes, make some pumpkin bars next! They freeze really well, so you can eat them all winter long.
If you would rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the recipe, just hit that jump to recipe button and it will take you down to the printable recipe card! I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card for their family's recipe book.Jump to Recipe
More Easy Thanksgiving Recipes
Check out these really fun Thanksgiving themed recipes on The Rebel Chick, like this Pumpkin Pecan Cake Recipe. I am always adding new recipes, especially during the months surrounding Halloween, Thanksgiving and Christmas holidays.
Take a look and see if there is anything that sounds tasty to you!
Of course, this is just a small selection of Thanksgiving themed recipes. You can find many more by browsing my collection of easy Thanksgiving recipes.
How to make this No Bake Pumpkin Cheesecake
Before we get to the recipe card, here is some more information that will help you get it right, the first time.
All the exact ingredient amounts are in the printable recipe card. First, here is what you'll need from the store before you begin.
- Graham cracker crust pie plate
- Cream cheese, softened
- Pumpkin puree
- Granulated sugar
- Pumpkin pie spice
- Whipped topping, thawed and divided
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Here are some photos so you can see how I made the easy no-bake cheesecake.
First, add cream cheese, pumpkin puree, sugar and pumpkin pie spice to a mixing bowl and using a hand mixer, beat until smooth, about 2-3 minutes.
Fold in 1-½ cups whipped topping and mix well.
Spoon cheesecake into graham cracker crust and spread evenly.
Place reserved whipped topping into a pastry bag fitted with a star tip and pipe remaining whipped topping onto the pie.
Refrigerate for 4 hours or overnight. Slice and serve.
Servings and Storage
Store leftover pie covered and refrigerated.
This super easy Make Ahead Thanksgiving Dessert Recipe makes 8-10 slices
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To print this Make Ahead Thanksgiving Dessert Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
No Bake Pumpkin Cheesecake Recipe
Rich and delicious, this no-bake pumpkin cheesecake is the perfect alternative to pumpkin pie.
- 1 graham cracker crust pie plate
- 1 brick 8 oz, cream cheese, softened
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- 1 small tub 8 oz, whipped topping, thawed and divided
Add cream cheese, pumpkin puree, sugar and pumpkin pie spice to a mixing bowl and using a hand mixer, beat until smooth, about 2-3 minutes. Fold in 1-½ cups whipped topping and mix well.
Spoon cheesecake into graham cracker crust and spread evenly. Place reserved whipped topping into a pastry bag fitted with a star tip and pipe remaining whipped topping onto the pie. Refrigerate for 4 hours or overnight. Slice and serve.
Store leftover pie covered and refrigerated.
Makes 8-10 slices