No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts



  • 10 to 12 graham crackers to make approx 1.5cups
  • ½ cup of softened unsalted butter (butter should be super soft)

 Cheesecake Filling 

  • (1) 8 oz package of cream cheese, room temp
  • (1) 15 oz can of pumpkin pie filling
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1¼ cup of heavy cream 

Preparation time:  20 minutes
Chilling time: 4 hours
Yields:: 2 cups

Attachments: Cooking Chef or Major Bowl, Food Processor, K-Beater, Whisk, Spatula


  1. Heat the oven to 375° F. Using the Food Processor with the chopping blade combine the softened butter with the graham crackers to create a graham crust. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
  2. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides. Pre-bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely before proceeding with the recipe.
  3. In the Kenwood mixing bowl, mix the cream cheese with K-Beater until it is a bit fluffy. You can do this on medium speed. Slowly add in pumpkin pie filling and mix on low until blended. Mix in cinnamon and sugar until mixture is completely smooth.
  4. Once you have that mixture remove and place in another bowl using the Kenwood spatula. Remove the K-Beater and replace with the Whisk attachment. Place whipping cream in mixing bowl. Whisk until stiff then slowly fold in cream cheese mixture until just blended. (it won't be pretty so don't think you're doing something wrong)
  5. Pour into pie crust. Let the cheesecake chill in for 4 hours, or over ice.  Can serve alone or with a dollop of whipped cream.

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