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No Bake Pumpkin Pie Cheesecake

This whipped and creamy dessert combines two of your favorite holiday desserts. The best part? It doesn't require an oven.


  • Crust:
  • 30 Graham Crackers
  • 5 tbsp melted Butter
  • 2 tbsp Sugar
  • White Chocolate Layer
  • 200g white chocolate
  • 100ml thickened cream
  • 2 tbsp water
  • 2 tsp powdered gelatine
  • Pumpkin Filling:
  • 250g softened Cream Cheese
  • 1/4 cup Sugar
  • 1/5 cup Brown Sugar
  • 200g Pumpkin Puree
  • 1 tsp Vanilla
  • 1 tbsp Pumpkin Pie Spice
  • 250g thickened cream + 200ml extra (whipped to stuff peaks)
  • Chocolate sauce to drizzle


  1. Crust
  2. Crush graham crackers if food processor.
  3. Add melted butter and sugar and pulse to incorporate.
  4. Press mixture into bottom and partially up the sides of a Spring form pan.
  5. Refrigerate at least 30 minutes to firm.
  6. White Chocolate Layer
  7. Add chocolate and cream to a microwave mixing bowl and microwave for 20 seconds at a time until smooth. While the mixture is cooling add gelatine to water and mix. Microwave for 10 seconds. Add to chocolate and cream mixture and mix until very well combined. Pour into the pie crust and chill for 30 min.
  8. Pumpkin Filling
  9. In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
  10. Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
  11. Whip heavy cream until stiff peaks form.
  12. Fold pumpkin mixture into whipped cream.
  13. Spread evenly into crust.
  14. Refrigerate at least 2-3 hours before serving.
  15. Garnish by drizzling with chocolate sauce and additional whipped cream using a piping bag fitted with a Wilton 6B tip.