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Creamy No-Bake Pumpkin Cheesecake Pie (Easy 10-Min Prep)

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A silky, no-bake pumpkin cheesecake pie with a buttery graham cracker crust. Ready in just 10 minutes of prep, this creamy dessert is perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (if using unsalted butter)
  • ½ teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 ½ cups heavy whipping cream, cold
  • 1 cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice for dusting (for topping)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and salt. Pour in the melted butter and stir with a fork until every crumb is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while making the filling.
  2. Whip the cream: In a chilled bowl, pour in 1 ½ cups cold heavy cream. Beat on medium-high speed until stiff peaks form, about 2-3 minutes. Set in the fridge.
  3. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the brown sugar and beat for another minute until combined.
  4. Add the pumpkin and spices: Add the pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese mixture. Beat on medium-low until fully combined and smooth.
  5. Fold in the whipped cream: Add about one-third of the whipped cream to the pumpkin mixture and stir gently. Then add the remaining whipped cream and fold it in using a spatula until uniform in color.
  6. Assemble the pie: Retrieve the crust from the fridge. Spoon the filling into the crust and spread evenly. Tap the pie dish gently on the counter to release air bubbles.
  7. Chill the pie: Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Make the topping: When ready to serve, whip the remaining 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the set pie. Dust with cinnamon or pumpkin pie spice.

Notes

Cream cheese must be at room temperature to avoid lumps. Chill the pie for at least 6 hours, preferably overnight, for best texture. Add whipped cream topping just before serving. For clean slices, run a sharp knife under hot water and wipe dry between cuts.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin pie, easy dessert, Thanksgiving dessert, no-bake pie, pumpkin cheesecake

Find it online: https://daintydine.com/creamy-no-bake-pumpkin-cheesecake-pie-easy-10-min-prep/