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no-bake pumpkin pie cheesecake

No-bake Pumpkin Pie Cheesecake

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  • Author: Mila Clarke Buckley
  • Total Time: 8 hours 15 minutes
  • Yield: 1 cheesecake 1x


A tasty, no-bake fall cheesecake.


Units Scale


Use my pecan nut pie crust recipe, or get a store-bought nut-based crust. 


  • 2 8ounce blocks of full-fat cream cheese, room temperature
  • 1 cup pumpkin puree
  • 1 cup of heavy whipping cream
  • 3/4 cup Truvia Confectioners (or regular confectioners sugar)
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon salt

Optional Toppings: 


  1. Prepare your crust. If the crust is pre-made, move on to the next step.
  2. Begin by whipping your cream with a hand mixer, or stand mixer. It’s ready when it has formed stiff peaks. 
  3. Add in your softened cream cheese, pumpkin puree, heavy whipping cream, sugar, vanilla extract, salt and pumpkin pie spice. 
  4. Whip the mixture slowly first to incorporate, and then on high speed until everything is combined and fluffy. 
  5. Pour the mixture out into the pan and gently tap it to even out the mixture, and pop any air bubbles. 
  6. Then refrigerate anywhere from 8-24 hours to let the mixture setup properly. 

  7. When ready to serve, slice your cheesecake and garnish with whipped cream, salted caramel, or edible flowers


  • This is a high-fat, low carb recipe. If you’d like to lower the grams of fat, you can always use low-fat cream cheese – it will up the carb content just slightly.
  • Make sure to use canned pumpkin puree, and not pumpkin pie filling – the difference in carbs is astronomical. 
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Dessert
  • Method: Refridgeration
  • Cuisine: American


  • Serving Size: 1 slice (12 total)
  • Calories: 396
  • Sugar: 7.1g
  • Sodium: 342.2mg
  • Fat: 38.3g
  • Carbohydrates: 11.7g
  • Fiber: 3.3g
  • Protein: 5.4g
  • Cholesterol: 54.6mg

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