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No Bake Pumpkin Cheesecake

Easy No Bake Pumpkin Cheesecake has a Nilla wafer crust, spiced pumpkin cheesecake filling and is topped with whipped topping for an easy Thanksgiving dessert.

Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8
Calories: 605 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 11 ounces Nilla Wafers 1 box
  • 2 teaspoons pumpkin pie spice divided
  • ½ cup salted butter melted
  • 12 ounces cream cheese softened, (1 1/2 packages)
  • ⅓ cup dark brown sugar packed
  • 1 cup 100% Pumpkin Puree
  • 16 ounces whipped topping divided, we used Cool Whip
  • Extra pumpkin pie spice optional garnish

Instructions

    Cup of Yum
  1. In a food processor crush the Nilla wafers and 1 teaspoon of pumpkin pie spice until completely crumbled.
  2. Remove 2 Tablespoons of the crumb mixture and set to the side. This will be used to top the cheesecake if desired.
  3. Pour the melted butter into the food processor and pulse to combine with the crumbs for the crust of the cheesecake.
  4. Press the crust mixture into a 9 inch springform pan, creating an even layer on the bottom and pressing it firmly together.
  5. Cover well and place the crust in the freezer to set while making the cheesecake filling.
  6. In a large mixing bowl, cream the cream cheese and dark brown sugar with a stand or hand mixer until light and fluffy, about 5 minutes.
  7. Add in the pumpkin puree and remaining 1 teaspoon of pumpkin pie spice and mix until smooth and combined, about 2 minutes. Be sure to scrape the sides and bottom of the bowl once or twice so that everything gets mixed in.
  8. Fold in 3 cups of whipped topping gently until incorporated.
  9. Gently scoop the cheesecake filling into the prepared pie crust in the springform pan. Spread into an even layer.
  10. Pipe or spread the remaining whipped topping onto the top of the cheesecake. Garnish with the remaining crumb mixture and extra pumpkin pie spice, optional.
  11. Cover and chill for 4-6 hours or overnight.
  12. When you are ready to serve it, remove the cover and springform rim, cut and serve chilled.

Notes

  • Yes, you can freeze the whole cheesecake for one to two months. Let it thaw in the refrigerator before slicing it.
  • Crust: You can make the crust ahead and keep it in the refrigerator until you are ready to add the filling. You can do this up to a day in advance.
  • Cream cheese: For the best smooth and creamy cheesecake filling, use room temperature cream cheese. I like to leave it out for about an hour before making the recipe. If you forget, you can warm it in the microwave in 15 to 30-second increments until it softens.
  • Mixing: Once you add the whipped topping, use a spatula to fold it into the filling. If you use the mixer, you will deflate the Cool Whip and your filling won’t be as light.
  • It will keep well in the refrigerator for three to four days as long as it’s covered.

  • Yes, you can freeze the whole cheesecake for one to two months. Let it thaw in the refrigerator before slicing it.

     

Nutrition Information

Serving 1slice Calories 605kcal (30%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 40g (62%) Saturated Fat 25g (125%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 75mg (25%) Sodium 427mg (18%) Potassium 228mg (7%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 5735IU (115%) Vitamin C 1mg (1%) Calcium 104mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 605

% Daily Value*

Serving 1slice
Calories 605kcal 30%
Carbohydrates 56g 19%
Protein 6g 12%
Fat 40g 62%
Saturated Fat 25g 125%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 427mg 18%
Potassium 228mg 5%
Fiber 2g 8%
Sugar 37g 74%
Vitamin A 5735IU 115%
Vitamin C 1mg 1%
Calcium 104mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.