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A fork cutting into a slice of no bake pumpkin cheesecake.

No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is light and creamy, the perfect fall dessert to end any meal! Top the cheesecake with caramel sauce for a show stopping finish.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 1 minute
Total Time 2 hours 1 minute
Servings 10
Calories 306kcal
Author Sara Welch


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter melted
  • cooking spray
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 ounce tub whipped topping thawed
  • 1/2 cup caramel sauce
  • Optional garnishes: whipped cream or whipped topping, chopped pecans


  • Coat a 9 or 10 inch pie pan with cooking spray.
  • In a medium bowl, mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Press the mixture firmly into the bottom and sides of the pie pan. If you're using a 9 inch pie pan, you may not need all of the crumb mixture to cover the pan.
  • Place in the freezer and chill for 20 minutes.
  • While the crust is chilling, make the filling.
  • In a large bowl, using a mixer, beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until thoroughly combined.
  • Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
  • Refrigerate the pie for at least 1 1/2 hours or up to 24 hours.
  • Prior to serving, decorate with whipped cream, whipped topping and chopped pecans if desired.
  • Cut into slices and drizzle approximately 2 teaspoons of caramel over each slice, then serve.



Adapted from kraftrecipes.com


Calories: 306kcal | Carbohydrates: 37g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 269mg | Potassium: 128mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4375IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1.1mg