No Bake Pumpkin Cheesecake

Pumpkin Cheesecake

Stop whatever you’re doing and make this recipe! I’m serious, people, this No Bake Pumpkin Cheesecake is capital D Delicious!

I have a complicated relationship with cheesecake. My mother exclusively made no bake cheesecakes when I was growing up. I think I was in my late teens before I even tried a baked cheesecake. And I didn’t love it– it was too dry and dense. Since then, I’ve had some delicious baked cheesecakes, and I’ll have some any chance I get. But I still love no bakes the most– and this one might be my favorite ever!

No Bake

A no bake cheesecake is light and creamy. The filling sets up in the fridge. Our filling is simple to make: Cream cheese, whipping cream, sugar, pumpkin, and spices!

When mixing the filling, there are a couple of important things. Make sure that the cream cheese is room temperature– that will make it much easier. Also, mix everything together for a couple minutes. The recipe says until light and fluffy– as you beat the filling, the cream will whip, which makes it even lighter.

The Crust

This Pumpkin Cheesecake has a graham cracker crust. It adds a great crunchy contrast to the creamy filling. And it’s pretty easy to make. There are just two ingredients: graham cracker crumbs and our Fresh Churned Cinnamon Honey Butter. The butter keeps the crumbs together and also add a great cinnamon flavor that perfectly compliments the pumpkin.

It’s pumpkin season! Enjoy!


No Bake Pumpkin Cheesecake

Recipe by Chef ShamyCourse: Dessert


Prep time


Cooking timeminutes


  • 2 ½ cups graham cracker crumbs

  • 5 oz Fresh Churned Cinnamon Honey Butter, melted

  • 16 oz cream cheese, at room temperature

  • 1 cup heavy whipping cream

  • 1½ cup powdered sugar

  • 1½ cups pumpkin puree

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla

  • Whipped cream, to serve


  • In a mixing bowl, mix graham cracker crumbs and melted Cinnamon Butter until completely combined. Press mixture into the bottom of a cheesecake pan, creating a ridge along the outside. Chill for 1 hour.
  • Meanwhile, in a mixing bowl, combine cream cheese, whipping cream, powdered sugar, pumpkin, pumpkin pie spice, and vanilla. Mix until combined, and light and fluffy.
  • Pour filling into the chilled graham cracker crust.
  • Chill for 6-8 hours.
  • Serve with additional whipped cream, if desired.