When you’re craving pumpkin cheesecake but don’t want to fuss with the oven, this no-bake pumpkin cheesecake pie is the answer. It’s creamy, fluffy, and spiced just right with cinnamon, nutmeg, and ginger. With its graham cracker crust and easy filling, it comes together in minutes and chills into the perfect fall dessert.
why you’ll love no-bake pumpkin cheesecake pie
This recipe is the perfect balance of flavor and convenience. The filling is smooth and creamy, but light enough to enjoy after a hearty meal. You don’t need to worry about cracking cheesecakes or long bake times just mix, chill, and serve. It’s a make-ahead dessert that tastes like autumn in every bite.
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how to make no-bake pumpkin cheesecake pie
This no-bake pumpkin cheesecake pie is creamy, fluffy, and spiced with cinnamon, nutmeg, and ginger. With a graham cracker crust and easy filling, it’s the perfect effortless fall dessert.
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
Ingredients
1 premade graham cracker crust (or make your own with 1 ½ cups crushed graham crackers + 6 tbsp melted butter + ¼ cup sugar)
8 oz cream cheese, softened
1 cup pumpkin puree
1 cup whipped topping (like whipped cream)
½ cup sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
Whipped cream, for topping
Pinch of cinnamon or nutmeg for garnish
Instructions
Prepare Filling – In a bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger. Mix until well combined.
Fold in Whipped Cream – Gently fold in whipped topping until mixture is fluffy and evenly blended.
Assemble Pie – Spoon filling into graham cracker crust. Smooth the top with a spatula.
Chill – Refrigerate for at least 4 hours, or overnight, until firm.
Serve – Top with whipped cream and a sprinkle of cinnamon or nutmeg. Slice and enjoy.
Notes
Chill overnight for best texture. Use softened cream cheese for a smooth filling. Gently fold in whipped cream to keep the pie airy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
tips for success
- Use softened cream cheese for the smoothest filling.
- Chill the pie overnight for the best texture and flavor.
- Fold in whipped cream gently to keep the filling airy and light.
creative variations
- Gingersnap Crust: Swap graham crackers for crushed gingersnap cookies for extra spice.
- Maple Twist: Add a splash of maple syrup to the filling for cozy fall sweetness.
- Mini Pies: Make individual cheesecakes in small jars or cupcake liners for easy serving.
serving suggestions
- Top each slice with caramel drizzle for added indulgence.
- Serve with hot coffee or chai for a perfect fall pairing.
- Add crushed pecans on top for extra crunch.
storing leftovers
Store in the refrigerator, covered, for up to 4 days. For longer storage, freeze the pie (without whipped cream topping) for up to 2 months. Thaw in the fridge overnight before serving.