No-Bake Pumpkin Cheesecake

Mouth watering cheesecake


  • Graham cracker crumb-2 ½ cups

  • Butter, melted-½ cup

  • Cream cheese-8 oz

  • Heavy whipping cream-1 cup

  • Powdered sugar-1 cup

  • Pumpkin puree-1 ½ cups

  • Ground cinnamon-1 tsp

  • Vanilla-1 tsp

  • Whipped cream


  • Combine the graham cracker crumbs and melted butter in a bowl.
  • Place the graham cracker mixture to a 9-inch (23 cm) pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  • Take a large bowl and combine the cream cheese and heavy cream and beat until smooth for 3-4 minutes.
  • Put in the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  • Pour the cream cheese mixture into the pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  • Top with whipped cream when serving as desired.




Prep time

6-8 hours

Cooking time

No-Bake Pumpkin Cheesecake