No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is super easy and foolproof, no baking or water bath required. Super rich and perfectly sweet but light and fluffy, this recipe will be requested every fall, Thanksgiving, or Christmas for years to come!

What Makes This Recipe So Good

• This is hands down the easiest pumpkin dessert recipe you’ll ever make! Made in just a few minutes with just a handful of ingredients, just pop it in the fridge for a few hours, and you have the perfect dessert.
• Rich, creamy, and with the perfect amount of pumpkin flavor, this cheesecake is as decadent as it is easy.
• Skip the premade crust and make this easy homemade one. Trust me. With just 3 ingredients, the crust is crunchy, buttery, and better than what you’d buy at the store.

How To Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by making the crust. Stir all of the ingredients for the graham cracker crust together. Pour it into your springform pan and pack the crust down very tightly. (The tighter it’s packed, the less likely it will fall apart when you’re cutting the cheesecake! Check the top tips for some ideas.)

Pop the crust in the freezer while you’re making the filling to let it set.

To make the filling, use a hand mixer (or a stand mixer fitted with the whisk attachment) to whip the heavy cream into stiff peaks, then set the whipped cream to the side.

Use the mixer to beat the cream cheese and sugar together until it’s smooth and creamy. You may need to scrape the cream cheese off the bottom and sides of the bowl with a spoon or spatula to get everything to mix completely.

Add the rest of the filling ingredients except the whipped cream to the cream cheese. Mix for a couple of minutes until it’s smooth and fully mixed. Make sure there aren’t any lumps!

Fold the whipped cream into the filling until it’s combined. You’ll want to combine everything slowly so the air doesn’t leave the whipped cream.

Take the crust out of the freezer and spread the filling inside. Use a spatula to smooth down the top.

Cover the pie and refrigerate overnight.

When you’re ready to serve your cheesecake, use a knife to loosen the crust from the rim of the pan, then remove the ring. Top your cheesecake with dollops of whipped cream if you’d like!

Chef’s Tips

• Use the bottom of a measuring cup to pack the crust into the bottom and sides of the pan.
• The longer you keep your cheesecake in the fridge, the more it will set. I like to keep mine in the fridge overnight.
• As you’re using a knife to loosen the crust from the pie springform, wipe off your knife if it pulls away with any crumbs attached. This will help make cleaner cuts.
• Your cheesecake will keep covered in the fridge up to five days.

More Delicious Desserts

• Pumpkin Ice Cream
• Paleo Chocolate Chip Cookies (Bakery Style)
• Keto Lemon Bars
• Paleo Pumpkin Pie
• Gluten Free Peanut Butter Cookies
• Paleo Pecan Pie
• Raspberry Moscow Mule Cake