Easy No-Bake Pumpkin Cheesecake

3 g
16 g
22 g
Total Fat
10 min
Prep Time
0 min
Cook Time


  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/2 cup white sugar, plus 2 ½ tablespoons sugar (divided)
  • 1 (15-ounce) can pumpkin purée
  • 1 cup heavy whipping cream
  • 1 teaspoon pumpkin pie spice

Nutrition Facts

per serving

Calories: 263
Protein: 3 g
Carbohydrate: 16 g
Fiber: 1 g
Total Fat: 22 g
Saturated fat: 13 g
Cholesterol: 71 mg
Calcium: 29% DV
Sodium: 126 mg


Beat cream cheese and sugar together in a large bowl until fluffy and thoroughly combined.

Beat in pumpkin purée and pumpkin pie spice until combined.

In a separate bowl, whip heavy cream until soft peaks form. Add 2 ½ tablespoons sugar and continue whipping until stiff peaks form.

Gently fold whipped cream into pumpkin mixture. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate 8 hours or overnight.


Recipe provided by Scattered Thoughts of a Crafty Mom