Easy No Bake Pumpkin Cheesecake Pie
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Are you ready for a super easy delicious No Bake Pumpkin Dessert recipe? This easy to make, No Bake Pumpkin Cheesecake Pie is light, more pumpkin-y than cheesecake-y, and oh-so-good!
It’s a perfect no-bake fall dessert for all of us pumpkin pie lovers. (Scroll down to the bottom for the printable recipe.)
Today’s post is dedicated to my love of all things pumpkin in the fall – but without all the work! (Cuz that’s how I roll, lol.)
Why this No Bake Pumpkin Cheesecake Pie is a must-make!
- This no-bake pumpkin cheesecake pie recipe is fluffy, light, and oh-so-pumpkiny. It has more of a pumpkin pie flavor than a cheesecake flavor, due to using only one block of cream cheese, which is perfect for this time of year.
- It’s the perfect pumpkin recipe to make when you need a Fall dessert, but don’t feel like turning on the oven. (90 degrees today – yes, fall in Texas, I’m talking about you!)
Can you see how light, fluffy, and mousse-like this pie is?
What I like most about this no bake pumpkin pie recipe is, that it’s not super sweet and the pumpkin flavor really shines!
I’m always surprised how much this no-bake pumpkin cheesecake pie tastes like regular pumpkin pie! You almost don’t even taste the cream cheese. (Especially when you add a huge dollop of vanilla-flavored cream on top!)
Here’s what you need to know about this No-Bake Pumpkin cheesecake Pie Recipe:
- It tastes AMAZING! Even though this recipe has a block of cream cheese in it, it has the flavor of a real pumpkin pie.
- Use a store-bought crust and it’s a completely no-bake pumpkin pie.
- This no-bake pumpkin cheesecake pie is super easy to make, but be aware that you need to allow time for the cream cheese to soften and then several hours for the pie to completely set up. (If serving to guests, I recommend putting the pie together the night before as it will be nice and firm and just look prettier. Also, I think the longer it sets up the better it tastes.)
- Since the pie is made with just a few “real” ingredients, I even consider this dessert recipe to be semi-healthy! (Or as healthy as any dessert can be, lol.)
Ingredients in the No Bake Pumpkin cheesecake Pie + Notes
Want to give this recipe a try? Be sure to add these ingredients to your shopping list. (Full printable recipe card found at the bottom of the post.)
- Pumpkin puree | Not pumpkin pie filling.
- Cream cheese | Stick with full fat or low fat, NEVER no fat! This recipe uses one 8-ounce block of cream cheese, and the results are light fluffy, and almost mousse consistency. For a more noticeable cream cheese flavor, you can use an additional 4 ounces of cream cheese.
- Heavy Whipping Cream | You want heavy whipping cream, not regular whipping cream, for this pie recipe. The heavy cream has more fat, and the extra fat helps the cream whip better and hold its shape longer than regular whipping cream.
- Sugar | stick with granulated sugar
- Pumpkin pie spice
FAQ’s
Can This No Bake Pumpkin Pie Be Made Low Carb?
Yes, if you’re doing low carb, you can make a few substitutions to make this pie a low carb dessert.
- Switch the sugar out for any cup for cup low-carb sweetener. I like Swerve Confectioners sweetener.
- Switch the graham cracker crust out for a nut crust, or serve it crust-less in a parfait dish as a mousse.
Can I use Cool Whip instead of Whipped Cream?
Yes, this pie will work with either.
Can I Make my Own Pie crust?
Of course! You might even have better crust results if you do. Homemade graham cracker crusts have more butter, so they set more solidly and there is less of a chance the crust will become soggy.
To make your own crust: Mix together 2 cups graham cracker crumbs (about 12–14 full sheet graham crackers), 1/3 cup sugar, and 1/2 cup melted butter. (Should resemble wet sand/ no dry spots.) Firmly press the mixture into your pie plate. The tighter you can pack the crumbs, the less likely it will fall apart and the longer it will stay firm. For even better results, you can blind bake your graham cracker crust for 15 minutes at 325F.
Can I Use a Traditional Pastry Pie Crust?
Yes, of course! It will be totally fine. You can use a store-bought frozen pie crust or make your own with your favorite pie crust recipe. Just make sure to let the crust completely cool before adding the filling
My Pie Didn’t Set, What Happened?
That often happens when you mix it too over mix the ingredients.
When beating the cream cheese and sugar, only beat until the sugar is incorporated and the cream cheese is light and fluffy. Then mix in the pumpkin, just till combined.
When mixing in the whipped cream or cool whip, gently fold into the cream cheese mixture so the cool whip/whipped cream doesn’t break.
Pin this recipe for later
A few more dairy-filled recipes you might enjoy:
Sweet:
Savory:
- DIY Ricotta Cheese
- Lemon Ricotta Pasta with Spinach and Red Peppers
- Three Cheese Tortellini Bake
- Easy Ham and Broccoli Quiche Recipe
- Creamy Green Chili Dip
Tried this recipe?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Easy No Bake Pumpkin Cheesecake Pie
- Prep Time: 20 minutes
- Total Time: 8 hours and 20 min
- Yield: 8 servings 1x
- Category: desserts
- Method: no bake
Description
These No Bake Pumpkin Cheesecake Pie is fluffy, light and pumpkiny. It’s the perfect pumpkin recipe to make when you need a Fall dessert, but don’t feel like turning on the oven. It’s also a perfect dessert for a holiday meal!
Ingredients
- 1 (8 ounce) package of cream cheese, at room temperature
- 2/3 cup white sugar, plus 2.5 tablespoons sugar (divided)
- 1 (15 ounce) can of pumpkin puree
- 1 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
- 9-inch premade graham cracker crust
Instructions
- Beat cream cheese and sugar together in a large bowl for about 3 minutes until fluffy and thoroughly combined.
- Beat in pumpkin puree and pumpkin pie spice until combined.
- In a separate bowl, whip heavy cream until soft peaks form. Add 2 1/2 tbsp sugar and continue whipping until stiff peaks form.
- Gently fold whipped cream into pumpkin mixture. Do not over mix.
- Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate at least 8 hours or overnight.
Keywords: no bake pumpkin cheesecake pie
Now it’s your turn! I love a good cheesecake, don’t you? Share all about your favorite twist on a traditional or no-bake cheesecake recipe in the comments below.
Don't miss any more posts!
This pie is so easy to throw together, and it’s delicious! I had some leftover filling because I could only find an eight inch pie crust, so we ate the rest as a dip with graham crackers. My grandkids loved it! This recipe is a keeper, for sure.
★★★★★
Taste is amazing but I attempted it twice this past week and both times (following the my cheese cake didn’t set directions both times) and both times it appeared a thick batter when pouring into the pan but once refrigerated it turned into liquid after 8hrs
★★
That is very strange. There is no way you should have liquid. Did you beat the whipping cream until you had stiff peaks? Heavy whipping cream beat until stiff peaks are formed is very stiff.
This makes wonderful icing For the pumpkin angel food cake. Awesome.
Yum!
This was so good, really did taste like a pumpkin pie!
★★★★★
I gave this a 4 star because it did not set up like photo. It was absolutely delicious! We ate the whole pie for Thanksgiving. Will make it again but would love some tips on a firmer result.
★★★★
I agree, it’s delicious. I made it again on Tuesday. This time we put a dollop of the vanilla cool whip on top, that really made the pie.
So my best tips on a firm pie would be…
1. Does your pumpkin puree seem runny? If it does you might consider putting a coffee filter in fine mesh sieve to drain off any excess liquid. I’ve never done this but I have heard this tip before.
2. Make sure you are achieving stiff peaks with the whipped cream. ( I use a stand mixer to make my whipped cream, I don’t know if that makes a difference.)
3. When folding the whipped cream and cream cheese mixture together make sure to not over fold or it could deflate your whipped cream.
4. Make this the day before and let it set up over night.
Hope these help and good luck.
Made this pie a few days ago, the night before it was being served. The filling set up nicely and the pie tasted heavenly. It was a hit with everyone! My reason for just 4 stars is that my store-bought graham crust went a bit soggy overnight. Next time I will make it early the same day it’s served. Recipe was super easy to put together!
★★★★
Looks great!
Can I freeze it?
I have not tried freezing this recipe.
I saw a similar recipe video on Facebook but yours looks a whole lot better. I’m gonna get my flatmate to make me some!
What is it taste like? I did follow the recipe above, to me it tasted like cream cheese more then pumpkin, I don’t know, please describe the taste of cream cheese pumpkin pie, thank you,
I love pumpkin cheesecake. All those wonderful flavors. Now I want to make one!
Oh wow this looks delicious. I love that it’s no bake too, how easy! I would love to give it a try!
I love cheesecake. I am hoping this’ll pass for my son’s annual pumpkin pie.
That really does look amazing. I love pumpkin. I know I would love this and it would be so easy to make. Perfect for dessert any day of the week.
My oldest is a pumpkin fanatic and loves cheesecake. This is absolutely perfect for her. Sharing so she can make it!
My middle kiddo was just saying how he wanted pumpkin pie, but now that I see this pumpkin cheesecake option? I am going to have to make this for him sometime soon.. I think it will be delicous!
I also love all things Pumpkin ?