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No Bake Pumpkin Cheesecake

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

In the past year or so, I really feel like I’ve been coming into my own where blogging is concerned. I’ve kind of worked out what I like, what I don’t like, my strengths and weaknesses, brands I love and brands I could live without… just a general getting more comfortable in my own internet skin instead of feeling like I always need to keep up with whoever the current blog star of the world is.

Today’s recipe sort of encompasses that whole idea for me.

I originally made and posted a no-bake pumpkin cheesecake for a dessert contest a couple of years ago with a big name brand. They wanted me to make this specific recipe and submit it into a competition against another (bigger, more experienced) blogger, and they paid me a tiny bit of money to do it.

Of course I said yes, because I always said yes. I’m the yes girl. When an offer comes to my inbox, I make it work. Because this is my career, and I thought that I had to say “yes” some way, some how to every opportunity that came my way in order to grow.

You can probably guess what happened.

The recipe stunk.

The pictures stunk.

And I felt super crummy, because the other blogger I was “competing” against produced beautiful delicious-looking content. Obviously, she won. As was only right.

In fact, I think I even voted for her! 😂

And I didn’t even get a decent paycheck. AND I was super stressed out trying to make their really tight deadline. I remember having to shoot the photos on a really dark, rainy day with hardly any light, because there just wasn’t time to do it on another day!

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

Anyway. The point of the story (I do have one!) is this: I learned my lesson.

Rather, my lessons. Because it taught me a few important things:

1. Only post recipes that I’m 100000000% happy with. And never, ever let a brand impose a recipe on me that I’m not 100000000% comfortable with. I know a thing or two about making dessert, and I can be confident enough in that knowledge to tell a Big Name what I like or don’t like to make.

2. Never compare my worst work to someone else’s best. In fact, just don’t compare in general! But especially not that. I’m totally self-taught when it comes to pretty much everything here on the blog, which means I’ve had some growing and learning pains that other didn’t. Or maybe I’m behind where others are in their learning curve. And that’s TOTALLY okay! I have lovely, wonderful readers who have always been super encouraging no matter my skill level.

3. I have value. The work that I’ve done and the brand that I’ve built have value. Which means I don’t have to accept every menial offer that comes my way. Especially if it’s not a good fit. This was a really hard lesson for me to learn– I began blogging during our lowest of financial situations, and accepting every paycheck that came my way has always been a knee-jerk reaction. And while I’m grateful (SO grateful!) for every bit of work that I get, the fact of the matter is that every offer won’t be right for Something Swanky. And that’s okay too. Because it means that the work I do accept will only serve to enhance the quality content I’ve worked so hard to establish.

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

So. This No-Bake Pumpkin Cheesecake.

I took the old branded recipe down, did some recipe testing of my own, and found one that I really, really like. I know that No-Bake Pumpkin Cheesecakes are a popular recipe this time of year, and I wanted to make sure I gave you guys the best one out there!

This cheesecake firms up beautifully. It’s smooth and silky, and it’s creamy pumpkin flavor is perfect for Fall. Plus, it’s easy-peasy. After the graham cracker crust, it’s just mix and pour and your done!

Enjoy!!

No-Bake Pumpkin Cheesecake

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

Ingredients:

Graham Cracker Crust:

3 cups graham cracker crumbs (18 rectangle graham crackers)

1/4 cup brown sugar

7 tablespoons salted butter, melted

Filling:

16 oz cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar

1 tbsp pumpkin pie spice
15 oz pumpkin puree
1 tsp vanilla

16 ounces Cool Whip

Garnish:

additional Cool Whip and cinnamon

Directions:

Line the bottom of a springform pan with parchment paper (to easily transfer the cheesecake to a serving plate).

Mix together the crust ingredients. Press the crust tightly into the bottom and up the sides of a 10-inch springform pan. Set aside.

Use an electric mixer to beat together the cream cheese, sugar, brown sugar, and pumpkin pie spice until smooth.

Mix in the pumpkin puree and vanilla.

Mix in the Cool Whip, a cup or two at a time, until smooth.

Pour the filling into the crust and spread smooth over top.

Let chill for at LEAST 4 hours. Best if overnight. Garnish with additional Cool Whip and cinnamon before serving if desired.

Freezes well, but thaw in the refrigerator before serving.

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group!

Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

5 comments on “No Bake Pumpkin Cheesecake”

  1. I happen to have a couple more pumpkin recipes too :) I had intended on posting them sooner, but they got bumped, and here we are, and they’re still in my drafts. It’s never too early (or late!) for pumpkin! Love this one!

  2. Totally voted for you my friend!!! This looks amazing and I really want to try it!

  3. Oooh good luck! You had me at no bake – this recipe looks incredible!!! 

  4. I voted for you. I don’t care for cheesecake but everyone else in my family does.

  5. This is gorgeous! Good luck in the baking challenge!!!

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