Easy No Bake Pumpkin Cheesecake Pie is a cross between a cheesecake and a no bake pumpkin pie. An easy recipe for the perfect fall dessert or Thanksgiving dessert everyone will love!
No Bake Pumpkin Cheesecake Recipe
If you're looking for something other than the traditional pumpkin pie for Thanksgiving Day or Christmas, or anytime in fall, try this pumpkin cheesecake pie, instead.
It's a cross between a no bake cheesecake and a no bake pumpkin pie, so it's light, fluffy and slightly sweet. Best of all, this is a super easy, no-bake dessert recipe.
I found this easy pumpkin pie recipe in my grandma's recipe collection a few years ago. This easy recipe is now one of our favorite fall desserts. You can whip up this easy no bake pumpkin pie without Cool Whip in just a few minutes -- it's super simple.
And if you're wondering why I'm talking about No-Bake Desserts and no bake recipes in the fall, it's all about making your life easier, especially during the holidays. Holiday desserts should be as simple as possible.
You only need simple ingredients for this no bake pumpkin pie with cream cheese. They should be easy to find in your grocery store or online. As always, you can find detailed instructions and amounts in the printable recipe card below.
- Cream cheese -- softened at room temperature
- Butter -- softened at room temperature
- Vanilla extract
- Powdered sugar -- for sweetness
- Pure Pumpkin puree -- canned pumpkin puree not canned pumpkin pie filling, as this has added ingredients.
- Pumpkin pie spice -- for that classic pumpkin spice flavor
- Ground cinnamon -- adds flavor
- Maple syrup -- adds a little extra sweetness
- Graham cracker pie crust -- I use a store-bought graham cracker crust, but you can also use graham cracker crumbs to make a homemade crust.
How to Make No Bake Pumpkin Cheesecake
First, you start out by creaming butter and softened cream cheese with a hand mixer in a large bowl.
Alternately, you can do this in the bowl of a stand mixer with a paddle attachment.
Then, you gradually add the remaining ingredients to the cream cheese mixture.
I ended up changing the original recipe a little. Nothing major.
I added a little cinnamon to the pumpkin mixture because I just love the stuff, and I also added some maple syrup for extra flavor.
After the pumpkin pie filling is blended, you just scoop it into a pre-made graham cracker crust.
Make sure to smooth the creamy pumpkin filling up to the edge of the pie crust.
Honestly, how easy is that?!
Even though this no-bake pie takes just a few minutes to make, the no bake pumpkin cheesecake filling needs to sit in the fridge for about 4-6 hours to firm up.
This is the perfect dessert to make ahead of time. So, plan on making this cheesecake pie the day before you actually need it, and it'll be perfect!
The pumpkin flavor is even better the next day!
This is one delicious pumpkin pie! Serve it with fresh whipped cream for the ultimate dessert experience. You can also use whipped topping if you prefer that.
How to Store No Bake Pumpkin Pie
Refrigerate leftover no bake pumpkin pie in an airtight container, and it will last for 3 to 4 days.
You can freeze a no bake pumpkin pie for up to 3 months for best taste. Make sure it is wrapped well, and thaw completely before serving.
Make sure the cream cheese and butter are softened at room temperature before you begin.
This easy pumpkin pie recipe works with a 9-inch pie crust or 10-inch pie crust. Make your own homemade graham cracker crust using graham crackers and melted butter if you like. A gingersnap crust would also work.
You can use a regular pie crust instead of a no bake graham cracker crust if you prefer. You can also make this dessert in a springform pan for a more traditional cheesecake presentation.
Be sure to refrigerate the cheesecake for at least 4 hours or overnight before slicing.
Turn this no bake cheesecake recipe into bite-sized pumpkin pie bites with my no bake pumpkin cheesecake cookie cups recipe.
More Pumpkin Dessert Recipes
Looking for more pumpkin desserts and pumpkin recipes? For a baked version, try my pumpkin cheesecake bars. You can also try my pumpkin dump cake, or the super popular pumpkin pie dip or check out my dessert recipes archive and fall recipes archive for all things pumpkin!
No Bake Pumpkin Cheesecake Pie
- 1 8-oz package cream cheese, softened
- 4 tablespoons butter, softened
- 1 tablespoon vanilla
- 1 ½ cups powdered sugar
- 1 15-oz can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon real maple syrup
- 1 prepared 9-inch graham cracker crust
- In a large mixing bowl, cream the cream cheese,butter together until light and fluffy
- Mix in the vanilla
- Gradually mix in the powdered sugar, and beat until fluffy, scraping sides of bowl, occasionally
- Add the pumpkin puree, pumpkin pie spice, cinnamon and maple syrup, and mix until well combined
- Spoon mixture into graham cracker crust, and spread evenly with spatula
- Refrigerate for 4-6 hours or overnight. Refrigerate any leftovers
Nutrition information is estimated. Please do your own calculation to fit special diets.
Even my picky eaters loved it, and they're not all that crazy about classic pumpkin pie. So, even if you're not a huge fan of traditional baked pumpkin pie, you might really like this no-bake pumpkin dessert.
I know a lot of people have pumpkin pie or pumpkin desserts for Christmas and the holiday season, so even if you have your Thanksgiving menu planned already, you can just save it for the next month!
If you try this creamy pumpkin pie recipe, be sure to leave a star rating and comment. For more delicious recipes and easy recipes anyone can make, sign up for the newsletter and follow on social media.
Recipe was originally published in 2017 and updated in 2023.