Easy No Bake Pumpkin Cheesecake Pie
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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 because it uses only one block of cream cheese, which is perfect for this time of year.
- It’s the perfect pumpkin recipe 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!)
- 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!)
Can you see how light, fluffy, and mousse-like this pie is?
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, 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 set up completely. (If serving to guests, I recommend putting the pie together the night before as it will be nice and firm and 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, but not fat-free! 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 | For this pie recipe, You want heavy whipping cream, not regular whipping cream. The heavy cream has more fat, and the extra fat helps it whip better and hold its shape longer than regular whipping cream.
- Sugar | Stick with granulated sugar
- Pumpkin pie spice | Store-bought or make your own.
How to make No Bake Pumpkin Cheesecake Pie
1 Prep: Prep your pie crust and have it ready to fill.
2 Create the filling: Beat cream cheese and sugar in a large bowl for about 3 minutes until fluffy and thoroughly combined. Then add the pumpkin puree and pie spice to the cream cheese and mix until just combined.
3 Whip the heavy cream: 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 the pumpkin mixture. Do not over-mix.
4 Add to pie crust: Pour pumpkin mixture into graham cracker crust. Cover the pie with plastic wrap and refrigerate for at least 8 hours or overnight. When ready to serve, add additional whipped cream if desired.
Recipe Tips
- Don’t overmix the ingredients – this could lead to a loose, not firmly set pie.
- Allow enough time for the pie to fully set.
- See the FAQ section for tips on how to prevent a soggy crust
Variations
- Change up the pie crust – use a pastry crust, or instead of graham crackers, use gingersnap cookies. (see recipe for a DIY gram cracker crust in the FAQs below. To make the gingersnap crust, just switch out the graham crackers for ginger snaps.)
- Use store-bought mini pies to make individual pumpkin cheesecake pies.
- Use the filling in a pumpkin trifle. (In a trifle bowl, I would layer pound cake cubes, this filling, and crushed gingersnaps, and repeat the 3 layers 2 more times.
Storage Suggestions
Cover tightly with plastic wrap and store in the refrigerator for 3 to 4 days.
You can freeze a no-bake pumpkin pie for up to 3 months. Make sure it is wrapped well, and thaw in the fridge before serving.
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. However, my favorite combo is homemade whipped cream in the filling and cool whip on top.
How to keep my graham cracker crust from getting soggy
To prevent a store-bought graham cracker crust from becoming soggy, the best method is to blind-bake it. This involves pre-baking the crust before adding any filling, which allows it to set and become crisp before it comes into contact with moisture. (Bake at 325°F for 12–15 minutes.) Make sure the crust is completely cool before adding the filling.
Another tip is to brush the surface of the unbaked graham cracker crust with beaten egg before adding the filling. This helps create a moisture barrier over the crust.
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 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.
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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?
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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.
Now it’s your turn! I love a good cheesecake, don’t you? Share your favorite twist on a traditional or no-bake cheesecake recipe in the comments below.
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