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Finished no-bake pumpkin cheesecake with whipped cream dollop on top, a jute placemat under the pie and mini pumpkins in the background
Victoria Pruett

No-Bake Pumpkin Cheesecake

4.56 from 9 votes
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!
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Prep Time 5 minutes
Chill Time (Optional) 2 hours
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 401
Ingredients Method Notes

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

Method
 

  1. In a large bowl, combine the cheesecake filling, pumpkin puree, and pumpkin pie spice.
  2. Mix well until there are no longer any white streaks.
  3. Spoon into the graham cracker crust and smooth the top evenly.
  4. Serve immediately, or refrigerate for 2-4 hours.
  5. Optionally sprinkle with pumpkin pie spice and Cool Whip if desired.

Notes

  • You may have a little extra batter left in the bowl, depending on the type of pie crust you got. If this happens, don't force it onto the pie, but indulge yourself and eat it with a spoon. It's the cook's reward.
  • You may optionally top with Cool Whip if you want. Cool Whip IS included in the nutritional calculations.