Name: No-Bake Pumpkin Cheesecake
Prep time: 5 min
Total time: 125 min
Ingredients: 1 container Philadelphia No Bake Cheesecake Filling; 1 cup pumpkin puree (not pumpkin pie mix); 2 teaspoons pumpkin pie spice; 1 graham cracker pie crust; 8 oz Cool Whip (optional)

This No Bake Pumpkin Cheesecake recipe will be a family favorite this fall. Packed with classic pumpkin pie flavors, this easy pumpkin cheesecake recipe only requires four ingredients and five minutes of effort! It’s the best pumpkin cheesecake recipe you’ll have, and it’s so simple!

Finished no-bake pumpkin cheesecake with whipped cream dollop on top, a jute placemat under the pie and mini pumpkins in the background — This page may contain affiliate links. Learn More

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From a classic homemade pumpkin roll to an easy 3-ingredient pumpkin muffin recipe, I love to bake during the fall season. But, realistically, sometimes I just don’t have enough time… and that’s where this incredibly simple No Bake Pumpkin Cheesecake comes in!

Easy No Bake Pumpkin Cheesecake

Whether you have a last-minute party or just want to make something delicious for dessert tonight, this no-bake pumpkin cheesecake is the answer! Though you can chill it, it’s not required. As a result, this dessert can be fully ready to enjoy in just 5 minutes!

Step 1: Gather your ingredients.

With just 4 simple ingredients, this recipe is SO easy you’ll want to make it for every holiday event this year!

Philadelphia No Bake Cheesecake Filling
Pumpkin Puree (not pumpkin pie mix!)
Pumpkin Pie Spice
Graham Cracker Crust

Step 2: Dump the ingredients in a bowl.

ingredients for pumpkin cheesecake in a bowl

Dump the cheesecake filling, pumpkin puree, and pumpkin pie spice into a large bowl. Use a fork to mix well until you don’t see white streaks anymore.

You can use an electric beater if you want, but the cheesecake filling is pretty soft, so you don’t really need to.

Step 3: Pour into the pie crust.

Once your mixture is mixed thoroughly, you’ve done the hardest part of the whole recipe! Pour it into the graham cracker pie crust, and smooth out the top with a spoon.

PRO TIP: You may have some batter left over that doesn’t fit in your pie crust, depending on the type of pie crust you bought. Don’t force it, just leave it out and eat it with a spoon like I did – haha!

After you put it in the pie crust, it’s ready to eat. But, I recommend refrigerating for at least 4 hours to make sure it’s nice and cold and to let it set up a little more.

Another optional ingredient you can add to the top of the pie before serving is Cool Whip. It’s not necessary, but I load my pumpkin pie up with whipped cream, so it only seems right to do the same with this no-bake Pumpkin Cheesecake recipe!

Now, this No-Bake Pumpkin Cheesecake isn’t going to come out of the pan super pretty. It’s so good though, that it doesn’t even matter! This is one of the fastest desserts I’ve ever made, and everyone needs a quick, delicious dessert in their arsenal just in case.

Even More No-Bake Dessert Recipes

Kool-Aid Pie – this one is only four ingredients and comes together just as quickly as this no-bake pumpkin cheesecake recipe! So many flavors to try!
No-Bake Rainbow Cheesecake – these are little mini cheesecakes that turn out SO cute with all the fun color combinations!
BEST No Bake Cookies – these are my favorite cookies on the planet and this recipe is one that never fails. Can’t get any better than that!

Save this No Bake Pumpkin Cheesecake recipe or pin it on Pinterest so you have it in a pinch! Heck, I make this even when I’m not in a pinch because it’s so simple and delicious! Enjoy!