November 4, 2014

No-Bake Pumpkin Cheesecake

My oven gets a lot of action on Thanksgiving. Even days before The Big Day it’s making cornbread for the dressing, baking pie crusts, cooking rolls, etc. So having a super easy no-bake pumpkin cheesecake recipe to whip up is just what I’m after.

And it solves another little issue I have. I… errrr… well, I don’t really love pumpkin pie. Don’t hate me now! But you HAVE to have pumpkin pie on Thanksgiving, right? So, I like to make this one instead because I actually like it (a lot!) and I don’t have to take up valuable real estate in my oven to make it!

You can adjust the sugar in this. I know a whole cup seems like a lot but it’s not too sweet to me at all. I am even tempted sometimes to add a little more :o)

If you're hunting for some ideas for Thanksgiving, be sure to check out my Favorite Southern Thanksgiving Recipes!

No-Bake Pumpkin Cheesecake made with cream cheese and pumpkin. This is a great alternative to traditional pumpkin pie!

No-Bake Pumpkin Cheesecake
1 8-ounce package cream cheese, softened at room temperature
1 14-ounce can pumpkin (not pie filling)
1 cup sugar (or to taste)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
1 8-ounce carton cool whip, thawed and divided
1 9-inch graham cracker crust

Whip cream cheese with an electric mixer until fluffy and smooth. Add about half of the pumpkin and continue mixing at medium speed until smooth. This could take a while, especially if the pumpkin and cream cheese are too cool. Just keep mixing until it’s smooth.

Add remaining pumpkin, sugar, vanilla, pumpkin pie spice and salt and mix well. Fold in about 2/3 of cool whip until evenly combined then spoon mixture into the pie crust. Cover and chill for 4 hours or until set. Serve with remaining cool whip. Garnish with a sprinkle of pumpkin pie spice if desired.


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  1. Woman! You are killing my waistline! I read this, did a mental inventory of my pantry, set the cream cheese out on the counter to soften, and raced up to the grocery store for the one ingredient I was out of (cool whip). It's now chilling in the fridge and I'm anxiously awaiting dessert time! :)

    1. Please let us know how it turns out, I would like to try it.

  2. send this to my email so i can make it this weekend thank you ...cause its my birthday on saturday 22 and i want something real special and this is it,

  3. hi I usually don't measure can someone please tell me exactly how much cool whip to use in the pie ??? thanks !!!

  4. Sadly I am in the UK, and they are not civilized enough to have the beauty that is cool whip here. Could I make whipped cream and use that?

    1. You can as long as you eat it the same day you make it! Cool Whip just lasts a little longer. I'd say you'd need about 4 cups total (whipped).

    2. I'm going to make this for the family T-Day and I will be using real whipped cream instead of Cool Whip. The trick is to keep it in the fridge and not put it on top until you are ready to serve individual slices. Cool Whip is evil!

  5. Making this for the second year in a row!!! Delicious!

  6. Awesome...nothing else to say.


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