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Easy No-Bake Pumpkin Pecan Cheesecake

This easy no-bake pumpkin pecan cheesecake is made with creamy pumpkin filling, warm fall spices, a graham cracker crust, and a crunchy pecan topping. It's a delicious make-ahead dessert that's perfect for Thanksgiving, fall gatherings, and special occasions.
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Prep Time 20 minutes
Freeze 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 11 ounces pumpkin puree I use Libby's 100% Pure Pumpkin
  • 16 ounces cream cheese softened
  • 1/2 cup heavy whipping cream cold
  • 1/2 cup plus 1/8 cup organic monk fruit sweetener 5/8 cup total
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 prepared 10-inch graham cracker pie crust
  • 2 cups crushed pecans
  • Whipped cream optional for serving

Equipment

  • 1 Electric hand mixer

Method
 

  1. In a large mixing bowl, combine the softened cream cheese, pumpkin puree, and pure vanilla extract. Using an electric hand mixer on medium speed, blend until smooth and thoroughly combined.
  2. Scrape down the sides of the bowl. Add the monk fruit sweetener, cinnamon, nutmeg, and salt. Mix on medium speed until evenly incorporated.
  3. In a separate clean bowl, whip the cold heavy cream using an electric hand mixer on high speed for approximately 5 minutes, or until stiff peaks form.
  4. Immediately fold the whipped cream into the pumpkin cheesecake mixture using a large wooden spoon or spatula until evenly combined.
  5. Spoon the cheesecake filling into the prepared 10-inch graham cracker pie crust. Spread evenly and smooth the top.
  6. Cover carefully and place in the freezer for approximately 3 hours, or until firm enough to slice.
  7. Remove the cheesecake from the freezer and sprinkle the crushed pecans evenly over the top.
  8. Allow to soften slightly if necessary, then slice and serve with whipped cream, if desired. Enjoy!

Video

Notes

  • Pumpkin: Use plain 100% pumpkin puree, not pumpkin pie filling.
  • Cream cheese: Soften the cream cheese before mixing to help create a smooth filling.
  • Sweetener: This recipe uses monk fruit sweetener. If substituting sugar, add it gradually and adjust to taste. Sweetness varies by product.
  • Heavy cream: Whip the cream until stiff peaks form, then gently fold it into the pumpkin filling.
  • Freezing: Freeze for approximately 3 hours or until firm enough to slice. Additional time may be needed.
  • Pecans: Add the pecans after freezing for the best crunchy texture.
  • Serving: Top with whipped cream if desired. Allow the cheesecake to soften slightly before slicing if frozen solid.
  • Storage: Keep frozen for the best texture and thaw individual portions as needed.