This No Bake Pumpkin Cheesecake combines a creamy spiced pumpkin filling with a gingersnap cookie crust for the perfect pairing. Simple to whip up with the fridge doing most of the work, it’s an easy make-ahead dessert for Fall!
This no-bake pumpkin cheesecake recipe is infused with the cozy flavors Fall. Each bite is creamier than the last, but what really takes it over the top is the spiced gingersnap crust.
While a normal pumpkin cheesecake can be a little fussy to make, this no-bake version is practically effortless! No need for the oven or a water bath, just whip everything together and pop it into the fridge.
Simple to make and great prepared in advance, this no-bake pumpkin cheesecake is perfect for Thanksgiving. It even travels easily if you pop it into a cooler with some ice!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Gingersnap Cookie Crumbs: You can use a regular graham cracker crust if you prefer, but the warm spices and molasses flavor from gingersnaps adds another layer of depth.
- Heavy Cream: The cream should be cold, fresh out of the fridge. Do not substitute it with any other kind of cream or milk, as it will not whip into stiff peaks. However, if you prefer to use Cool Whip over whipped cream, you will need 3 cups of Cool Whip.
- Cream Cheese: I recommend sticking with full-fat cream cheese for the best texture and flavor. Make sure it’s at room temperature before using it.
- Pumpkin Spice: If you do not have pumpkin pie spice, you can make your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.
- Pumpkin Puree: Canned pumpkin is perfect! If using homemade pumpkin puree, make sure to squeeze it through a tea towel to remove any excess water. You want it similar in texture to canned pumpkin, so the cheesecake sets up correctly.
Tips For Making This No-Bake Pumpkin Cheesecake
Assemble your crust, beat together the pumpkin cheesecake filling, pour it into the pan, and then chill it until you’re ready to serve. It’s truly that easy, but below are a few helpful tips. Scroll down to the printable recipe card for full instructions!
Crush the gingersnap cookies into fine crumbs. To crush cookies is to simply place them in a zip-top bag, seal it, and then hit the cookies with a rolling pin or small saucepan. The kids always love helping with this part!
Press the crust down firmly using the bottom of a measuring cup to keep it from crumbling apart. If you like a firmer crust, you can bake it for 8 minutes at 350°F and let it cool completely before adding the filling.
Do not over-beat the heavy cream! If you do, it can separate and turn into grains of butter in thin buttermilk. However, you do want to make sure to whip the heavy cream until stiff peaks form, before folding it into the pumpkin mixture. That’s the secret to a light, airy filling.
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Let it chill for at least 6 hours in the fridge. While it’s tempting to dig in right away, this no-bake cheesecake needs time to chill and firm up. If you can, let it sit overnight. The texture gets even better, and the flavors will deepen even more!
The toppings are where you can add that extra wow factor. Pipe on whipped cream or cream cheese frosting, drizzle it with caramel, or sprinkle crushed cookies or candied pecans over the top right before serving.
How To Store
Store this no bake pumpkin cheesecake for up to 5 days in the refrigerator. Make sure to cover it tightly with a layer of plastic wrap or foil, to keep it fresh.
Can You Freeze No Bake Pumpkin Cheesecake?
Yes! For longer storage, you can freeze this dessert instead. Just wrap the whole cheesecake (or individual slices) tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw overnight in the fridge before serving.
No Bake Pumpkin Cheesecake
Ingredients
Crust:
- 2 cups gingersnap cookie crumbs
- ⅓ cup packed light brown sugar
- ½ cup unsalted butter, melted
Cheesecake:
- 1 cup heavy whipping cream, cold
- 2 (8 oz) blocks cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pumpkin puree
Optional Topping:
- 1 cup whipped cream
- Crushed gingersnap cookies, for garnish
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Instructions
- Line a 9-inch springform pan with parchment paper and set it aside.
- Prepare the crust by combining gingersnap cookie crumbs, brown sugar, and butter in a bowl. Transfer the mixture to the springform pan and press it firmly up the sides. Freeze for 10 to 15 minutes.
- In a medium bowl, beat heavy whipping cream until soft peaks form. Set aside.
- In another medium bowl, beat softened cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt, until creamy and smooth.
- Add the pumpkin puree and beat for a couple more minutes, until well combined.
- Gently fold the prepared whipped cream into the cheesecake mixture, until just combined. Be careful not to over stir.
- Spread the cheesecake mixture over the crust in the springform pan, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once set and ready to serve, carefully remove the cheesecake from the springform pan.
- Transfer the pumpkin cheesecake to a plate or cake stand and decorate with whipped cream. Dust some crushed gingersnap cookies for added flavor. Gently slice and serve!
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Notes
Nutrition
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More Pumpkin Recipes To Try
- These pumpkin cheesecake cookies have a surprise filling!
- Soft pumpkin cookies with cream cheese frosting are always a hit.
- Make mini pumpkin cheesecakes so everyone can have their own.
- Pumpkin pie cheesecake has two gorgeous layers to impress.
- Swirled on top, these pumpkin cheesecake bars are a must-try!
- You truly can’t go wrong with my favorite pumpkin bread!
- Short on time? This pumpkin mug cake is ready in 5 minutes.
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