Cincinnati Family Magazine

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January 28, 2023

No Bake Pumpkin Cheesecake

I found this recipe at and decided to give it a whirl, even though cheesecake fans do not live in our house.  It seemed simple enough, and a good intro to fall, even though the weather has still been pretty warm.  This turned out much lighter than a cheesecake, with a fluffy filling that mostly reminded us of a pumpkin pie.  We sampled it at the minimum, 2-hour fridge time, and again the next evening.  I think it’s best to let this one sit overnight so the flavors can settle in a bit.  Personally, I would prefer a little more spice, but since there is only one (large) piece left after a mere 36 hours, I think it’s safe to say it was a hit.  – Sherry Hang


  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/4 brown sugar
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla extra
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg (I used 1/2 teaspoon, mostly because I am lazy and didn’t feel like searching for the 1/4 teaspoon)
  • 8 oz. frozen whipped topping, thawed
  • 9-inch graham cracker pie crust (Again, I’m lazy and used a store-bought one, especially since this was an experiment.  But I think a gingerbread snap crust would taste delish, and I ended up with a little leftover filling.)



  • 1. Beat cream cheese and sugars until creamy
  • 2. Stir in pumpkin, and spices
  • 3. Fold in whipped topping
  • 4. Spread evenly into pie crust
  • 5. Chill for at least two hours, preferably overnight

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