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+ servings

Easy No-Bake Pumpkin Cheesecake

Kim Lange
You'll love heavenly bite after bite of fluffy pumpkin mousse, whipped cream, caramel, pecans and a pecan shortbread crust for sure!  Get thy shovel!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 8


  • Nutty Shortbread Crust Can use a prepared crust or make your own graham cracker or cookie crust if you have a favorite
  • 3 tbsp sugar
  • 10 tablespoons unsalted butter melted
  • 3/4 cups all-purpose flour
  • 3/4 cups walnuts or pecans chopped
  • Pumpkin Cheesecake Layer
  • 1 pkg. 8 oz. brick cream cheese, softened
  • 1/3 cup powdered sugar or sugar
  • 1 cup canned pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 1 cup whipped topping
  • Whipped Topping Layer:
  • 2 - 3 cups whipped topping
  • 2 Tbsp. caramel ice cream topping more if desired
  • 1 cup pecan halves and chopped bits


  • Nutty Shortbread Layer:
  • LIne an 8x8 or 9x9 spring-form pan with parchment paper. Lightly spray with non-stick cooking spray and set aside.
  • In a bowl, combine the melted butter, flour, sugar and chopped pecans and mix together. Once the ingredients are mixed together, you should be able to pinch some of it together and for a soft dough. Transfer to into your spring-form pan and press it down with your fingertips or the back of a spoon until even. Bake the crust for 12-15 minutes and let it cool while you make your pumpkin mousse.
  • Pumpkin Cheesecake Layer
  • Using mixer, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.
  • Refrigerate 4 hours or until firm.
  • Whipped Topping Layer:
  • Decorate the top with dollops of piped whipped cream and add pecans and caramel and serve!


Other crust ideas? Sure! You can use a prepared pie crust if you wish for a shortcut. Otherwise, any cookie crust or graham cracker crust will work for an 8x8 or 9x9 pan.
Tried this recipe?Let us know how it was!