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No Bake Pumpkin Cheesecake Icebox Cake

Made with only SIX simple ingredients this festive No Bake Pumpkin Cheesecake Icebox Cake is perfect for your parties and get togethers this season. Light, fluffy & not overly sweet you'll immediately fall in love with this treat!

Course Dessert
Cuisine American
Keyword No Bake Pumpkin Cheesecake Icebox Cake
Prep Time 18 minutes
Refrigerate 4 hours
Total Time 18 minutes
Servings 24
Calories 167 kcal
Author Yvonne


Cheesecake filling

  • 1 c. pure pumpkin puree
  • 2 8 oz. pkgs. Philadelphia cream cheese, softened
  • 1/4 c. real maple syrup
  • 1/4 c. coconut sugar

Sweetened whipped cream

  • 1 quart heavy whipping cream
  • 1/3 c. coconut sugar
  • 1 box graham crackers
  • Pumpkin Pie Spice


  1. With a hand mixer or in the bowl of a stand mixer, whip heavy whipping cream just until it holds stiff peaks. Add the coconut sugar; set aside.   

  2. With a hand mixer or in the bowl of a stand mixer on high whip together cream cheese, pumpkin puree, maple syrup and coconut sugar until creamy.

  3. Spread a small spoonful of sweetened whipped cream on the bottom of a 9 x 13-inch baking pan. Lay down graham crackers to cover, you may need to break some in half for the smaller sides.

  4.  Lightly cover the top of the graham crackers with pumpkin cream cheese mixture, followed by the sweetened whipped cream. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Sprinkle lightly the top layer with pumpkin pie spice.

  5. Refrigerate for at least four hours, or until the crackers have softened completely.

Nutrition Facts
No Bake Pumpkin Cheesecake Icebox Cake
Amount Per Serving
Calories 167 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 54mg18%
Sodium 31mg1%
Potassium 55mg2%
Carbohydrates 9g3%
Sugar 5g6%
Vitamin A 2115IU42%
Vitamin C 0.7mg1%
Calcium 31mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.