Pumpkin Cheesecake Delight (No-Bake)

pumpkin cheesecake


This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.

The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.

pumpkin cheeseccake

Instead of spreading the mixture evenly, I flicked the top with a spatula.

I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.

Your kids will be begging to lick the beaters, too!

pumpkin cheesecake

Pumpkin Cheesecake Delight (No-Bake)
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
  • 1 package graham crackers (I am partial to Honey Maid)
  • ¼ - ½ cup butter
  • 8 oz. cream cheese (or 12 oz. if you like cream cheese)
  • 1½ cups sugar (I used 1 cup brown sugar and ½ cup white sugar)
  • 1½ cup cooked pumpkin (or 1 cup pumpkin if you like less pumpkin)
  • ½ tsp. pumpkin pie spice (or you could add ¼ tsp. nutmeg and ¼ tsp. cloves)
  • 1 tsp. cinnamon
  • 2 cups Cool Whip (I use generic brands) OR you can whip up your own cream and use that instead.
  1. Crush graham crackers (I use a blender)
  2. Melt butter in microwave
  3. Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
  4. OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
  5. Put graham cracker crumb mixture in a 9 x 9 inch pan
  6. OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
  7. Mix together cream cheese and sugar
  8. Add pumpkin and spices
  9. Mix in Cool Whip and stir until completely blended
  10. Pour over the crumbs.
  11. Refrigerate until ready to serve.
  12. Cut into 12 even slices
  13. Serve with a dollop of whipped cream (or Cool Whip)


Pumpkin Cheesecake

For any season, this pumpkin cheesecake is a hit. Especially over the holidays, this dessert will add a flair to your table.

Fix this a day or two ahead and save time for later when you will be busy in the kitchen.

I was introduced to this recipe by my friend Anna, who offered to bring a dessert to our Thanksgiving dinner. We’d invited her family to help fill our table for Thanksgiving because over half of our kids were out of the country or in other states.

One thing I’ve learned, when I’m inviting guests, is that if they offer to bring something, say “Yes!” We had the usual turkey and all the fixings. Anna offered to bring a broccoli salad.  Of course, I said “Yes.”

Then she said she’d like to bring a pumpkin cheesecake.  She knew we had another family we were inviting for that day. It was really easy to say “Yes” to that offer as well! We only had thirteen at our table that day because one person had to work longer than planned and one of my gang was upstairs in bed with the flu, so there was plenty to go around.

(I was really grateful that she left a few pieces here when she packed up her family and food to go home.) Here’s the recipe. I hope you’ll enjoy it as much as we did.

Pumpkin Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
A delicious pumpkin dessert that adds the flair of cheesecake. Make it ahead and save time for later.
  • 1½ cups graham cracker crumbs
  • 2 Tbsp. sugar
  • 2 tsp. pumpkin pie spice
  • 15 oz. pumpkin, canned
  • 32 oz. cream cheese
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 5 eggs
  1. Mix crumbs, sugar, and margarine in bottom of greased pan. Springform works best.
  2. Bake 8-10 minutes.
  3. Remove from oven and let cool 5 minutes
  4. Mix pumpkin, flour, and spice, then set aside
  5. Beat cream cheese well, then add sugar.
  6. Add eggs, one at a time
  7. Mix together both pumpkin and cream cheese mixture
  8. Bake for 1½ hours or until cheesecake is set
  9. Garnish with whipped cream if desired
  10. Keep refrigerated