No Bake Pumpkin Cheesecake

Here's the Dish

This pumpkin cheesecake recipe is unique in quite a few ways! First off, it doesn’t require any baking, which means less prep time on an already busy ‘baking’ day! Secondly, it has an almond oat crust that is out of this world delicious! The crust is totally ‘clean’, gluten free, and has no butter, but you could also use a store bought graham cracker crust if you are in a pinch! Enjoy!


The estimated total time to make this recipe is 4+ hours.


To Make the Pie Crust: Preheat oven to 375 degrees. In a medium bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and stir, (or use your hands) to incorporate the wet and dry ingredients. Spray an 8 inch springform pan (or 8 inch pie dish) with cooking spray. Press pie crust evenly into pie dish using hands to distribute evenly. Bake for 10-15 minutes, or until golden brown. Remove from the oven and let cool to room temperature. (OR you could use a pre made graham cracker crust if you are in a pinch!)


To Make the Filling:In a medium bowl, beat the cream cheese and pumpkin together. Add in spices and sweetener and continue to mix until combined. Gently fold in whipped topping. Once crust is completely cooled, spread cheesecake mixture evenly over crust. Chill in the refrigerator at least 4 hours, or overnight to let it set.


If you used a springform pan, run a knife gently between the pan and the cheesecake, and remove outer pan just before serving. Top with additional whipped topping and pecans if desired!


Almond Oat Crust:
2/3 cupOat flour (1 cup oats ground into a flour in a food processor)
1/2 cupAlmond flour (almonds ground into a flour in a food processor, or almond meal)
1/4 cupBaking stevia OR 1/2 cup sugar substitute that measures like sugar
1/8 tspSalt
2 tbs Unsweetened applesauce
1 Egg
1/2 tsp Cinnamon
Optional Variation: To make a gingersnap crust, add 2 tsp ground ginger
Pumpkin Cheesecake Filling:
2 (8 oz) pkgs1/3 less fat cream cheese, at room temperature 1
3/4 cupPumpkin
1 tspCinnamon
1 tsp Pumpkin pie spice
1/2 cupBaking stevia or 1 cup sweetener that measures like sugar
1 (8 oz) containerTru whip (or Light Cool Whip)
Optional: Pecans for topping

1 Or 2 (8 oz) pkgs greek yogurt cream cheese, I found this at Kroger.

Katie's Tip!

I gave separate nutrition information for the crust and filling in case you would prefer to buy a pre-made graham cracker pie crust, or make a different crust for this cheesecake!

Nutrition Breakdown

10 Servings (1 Slice per Serving)
Pumpkin Cheesecake Filling:
143 Calories per Serving
8.5 g Fat
10 g Carbohydrate
1 g FIber
2.5 g Sugar
5 g Protein
Almond Oat Crust:
64.5 Calories per Serving
3 g Fat
6.5 g Carbohydrate
1 g Fiber
0 g Sugar
3 g Protein
4 / 2 WWP+*

*Weight Watchers Points per serving


Julie VerHage said:

Could you use fat free cream cheese or 1 fat free pack and 1 1/3 fat pack?

November 12th, 2013 — 9:13am  |  Reply

Vickie Tucker said:


November 12th, 2013 — 12:34pm  |  Reply

Dashing Dish said:

you could try just leaving it out

November 12th, 2013 — 3:52pm  | 

SM said:

I would recommend trying canned sweet potato puree if you don’t like pumpkin — it’s very similar in color/texture/fiber/autumn taste.

November 12th, 2013 — 7:15pm  | 

Danielle said:

Could you sub oat flour for the almond flour?

November 12th, 2013 — 12:36pm  |  Reply

Dashing Dish said:

you could try! :)

November 12th, 2013 — 3:51pm  | 

Jaemi said:

What brand of baking stevia do you use. I have never used it and am not sure what to look for. Thanks!

November 14th, 2013 — 6:51pm  |  Reply

Corrine said:

It’s called Stevia In the Raw…comes in a dark green bag :)

November 20th, 2013 — 5:21pm  | 

Daeli said:

I just made this and it was delicious! Made an extra to take to work!!!

November 16th, 2013 — 11:08am  |  Reply

Alyssa Cerretti said:

What did you sprinkle on top of your cheesecake in the picture? =)

November 17th, 2013 — 10:02pm  |  Reply

Dashing Dish said:


November 18th, 2013 — 9:44am  | 

Liz said:

When you list pumpkin in this recipe (and others) do you mean purée? Sorry super new to cooking…

November 18th, 2013 — 2:20am  |  Reply

jenny said:

Make this last night.. and OMG! I dont even like Cheesecake, but i coulnd’t help myself. Ive already been asked to bring it for T-Giving. Only problem is, if its out of the fridge for too long it quickly falls apart.

November 18th, 2013 — 10:37am  |  Reply

Becca said:

When you say use 1 cup of sweetener that measures like sugar, does this mean you could use 1 cup of actual sugar? Thank you!

November 26th, 2013 — 12:17am  |  Reply

Dashing Dish said:

yes you can use sugar!

December 3rd, 2013 — 9:00am  | 

LARA said:

Looks amazing! So if I use splenda I use 1/2 cup correct?

November 26th, 2013 — 11:37am  |  Reply

Sarah said:

Hi ! How many stevia packets would this equal? Thank you!

November 26th, 2013 — 12:30pm  |  Reply

Lindsay said:

Made this today it was very yummy!

December 4th, 2013 — 9:08pm  |  Reply

jenny said:

Is there anything i can add (maybe an egg) to help the filling stay together and be more firm?

December 18th, 2013 — 10:44am  |  Reply

Dashing Dish said:

2 tbs of regular or sugar free pudding mixture! :) i would use butterscotch or vanilla

December 18th, 2013 — 12:02pm  | 

Nicole said:

I used this crust for a chocolate mousse pie (not the cheesecake here) and I think I am going to figure out a way to make the crust dough into mini almond cookies next time! So tasty and hearty with the almonds.

December 29th, 2013 — 8:35pm  |  Reply

Ashley said:

If I don’t have almond flour, would you suggest using whole wheat flour or more oat flour?

January 3rd, 2014 — 4:11pm  |  Reply

Dashing Dish said:

more oat flour :)

January 4th, 2014 — 4:13pm  | 

Gabby said:

What does the #/# in the WWP+ mean? Is one the old points and the other the new points plus? Or does one count fruits/veggies and one doesn’t? I have seen it on a few recipes now and I cannot seem to figure out what it means when there are two different numbers.

January 3rd, 2014 — 6:08pm  |  Reply

Caitlen said:

Used mini graham cracker crusts from the store but instead used fat free cream cheese and fat free cool whip and they turned out delicious :) a little soft but would definitely make again!!!

January 4th, 2014 — 11:41am  |  Reply

April said:

Would honey or agave work as the sweetener?

January 26th, 2014 — 8:05pm  |  Reply

Suzanne said:

I have counted WW points for years and every time I gain a couple of pounds I get right back to it. It works for me. My question is I noticed on some of your recipes the WWP will be like 4/2 and I do not understand why 2 numbers?

October 30th, 2014 — 8:46pm  |  Reply

Ashley Lister said:

Hi! I see where it says

“1 Or 2 (8 oz) pkgs greek yogurt cream cheese, I found this at Kroger.”

Where is the 1 after? I dont see it. Is it subbed for the cream cheese?

November 3rd, 2014 — 5:40pm  |  Reply

Dashing Dish said:

sorry that was an error! all fixed!

November 5th, 2014 — 9:23am  | 

Ashley Lister said:

thank you Katie!

November 5th, 2014 — 9:30am  | 

Ashley Lister said:

Can you use greek yogurt in place of the Cream cheese or will it make it yogurt, tasting? Do you think adding vanilla extract to the greek yogurt to sweeten it up?

November 6th, 2014 — 5:37pm  |  Reply

Dashing Dish said:

yes you can :)

November 6th, 2014 — 5:59pm  | 

Jaymee said:

Does anyone have creative ideas to ‘reuse’ the filling? I have a ton left over and need to stop sticking a spoon straight in the bowl in my fridge! haha :)

November 29th, 2014 — 9:22am  |  Reply

Renee said:

Try it as a fruit dip!!

February 16th, 2015 — 12:32pm  | 

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