This no bake pumpkin cheesecake can’t be easier. Beat together 4 ingredients, fold into the crust and top with cool whip.
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4.95 from 18 votes

No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake can’t be easier. 
Prep Time15 mins
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Method: NoBake
Skill Level: Basic
Servings: 8
Calories: 340kcal
Author: Marilyn


  • 1 pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 1 tub 8 oz. COOL WHIP Whipped Topping, thawed, divided
  • 1 ready-to-use graham cracker crumb crust 6 oz.


  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.


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Serving: 1slice | Calories: 340kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 0mg | Fiber: 1g | Sugar: 25g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg