No Bake Pumpkin Cheesecake – Creamy, Easy & Perfect for Fall
This No Bake Pumpkin Cheesecake is creamy, fluffy, and full of cozy fall flavor. With a spiced Nilla Wafer crust, a silky pumpkin cream cheese filling, and optional caramel drizzle, it’s the perfect make-ahead dessert for Thanksgiving or any autumn gathering.
Ingredients
- Crust:
- 11 ounces Nilla Wafers
- 1 teaspoon pumpkin pie spice divided
- 8 tablespoons salted butter melted
- Pumpkin Cheesecake:
- 12 ounces cream cheese softened
- ⅓ cup dark brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 16 ounces whipped topping Cool Whip, divided
- Optional Toppings:
- 1 teaspoon pumpkin pie spice
- ¼ cup caramel sauce
- Whipped cream
Instructions
- Make the crust: Crush Nilla Wafers into fine crumbs using a food processor. Mix with 1/2 teaspoon pumpkin pie spice and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Prepare filling: In a large mixing bowl, beat cream cheese and brown sugar until smooth. Mix in pumpkin puree, vanilla extract, and remaining 1/2 teaspoon pumpkin pie spice until well combined.
- Fold in whipped topping: Gently fold in 12 ounces of whipped topping until mixture is light and fluffy.
- Assemble cheesecake: Spread pumpkin cheesecake mixture evenly over the prepared crust. Smooth the top.
- Chill: Refrigerate for at least 6 hours or overnight until set.
- Serve: Before serving, top with remaining whipped topping, caramel sauce drizzle, and a sprinkle of pumpkin pie spice, if desired.
Notes
- For a firmer crust, freeze for 30 minutes before adding the filling.
- Can be made 1–2 days in advance—just add toppings before serving.
- Swap Nilla Wafers with graham crackers or gingersnaps for a different flavor twist.