This smooth, creamy No Bake Pumpkin Cheesecake recipe features a crispy gingersnap crust and a silky-soft pumpkin cheesecake filling. It’s perfect as a dessert for Thanksgiving, or anytime you want to savor the flavors of fall.
Table of Contents
Why You’ll Adore This No Bake Pumpkin Cheesecake
Once you try this recipe, you’ll want to make it all the time! That’s because this no-bake pumpkin cheesecake recipe is…
- Easy to Make: While baked cheesecakes can be a little fussy to make, this no-bake version is practically effortless. After you whip everything together, the fridge does the rest of the hard work by letting the cheesecake set up and chill.
- Full of Autumn Vibes: This cheesecake is gorgeously infused with the cozy flavors of pumpkin and spices. With each bite creamier than the last, no one can resist a luxurious, silky pumpkin cheesecake with a spiced gingersnap crust!
- Convenient: No need to use the oven or creating with a water bath with this easy no-bake cheesecake. That makes this cheesecake perfect for warm weather and cold weather.
- Travels Well: Looking for a good dessert to bring to a fall get together or for Thanksgiving dinner? This is a crowd pleasing dessert that is recommended to be made the day before and travels very easily!
(Want more options? I’ve got ‘em! Cheesecake and pumpkin are such a magical combo, you’ve got to check out my favorite classic pumpkin cheesecake, these adorable mini pumpkin cheesecakes, and this easy pumpkin pie cheesecake with two gorgeous layers!)
The Ingredients You’ll Need
This no-bake pumpkin cheesecake is a celebration of fall flavors. Basically, convenience meets deliciousness, and I am here for it! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
For the Crust
- Gingersnap Cookie Crumbs: These cookie crumbs provide a unique twist to the classic crust, adding a kick of warm spices and molasses.
- Light Brown Sugar: The brown sugar lends a subtle caramel note to the crust, enhancing its overall sweetness.
- Butter: Melted butter binds the crust ingredients together, creating a sturdy and delicious base. I use unsalted butter.
Cheesecake Filling
- Heavy Whipping Cream: The cream should be cold. Cold whipping cream, when whipped, adds a velvety and airy texture to the cheesecake filling.
- Cream Cheese: Cream cheese is the star here, lending the iconic creamy richness to the cheesecake. Make sure it’s at room temperature before using it.
- Powdered Sugar: The powdered sugar sweetens the filling, and dissolves perfectly without heating up the mixture.
- Pumpkin Pie Spice: This blend of spices captures the essence of fall! You can use homemade, or make your own (see the Tips section for a quick guide).
- Vanilla: Pure vanilla extract enhances the cheesecake. You could also use vanilla bean paste.
- Salt
- Pumpkin Puree: Use store bought canned pumpkin or homemade pumpkin puree.
Optional Topping:
- Whipped Cream: A dollop of freshly whipped cream adds a luscious and airy contrast to the rich cheesecake.
- Additional Crushed Gingersnaps: For even more crunch.
How to Make No-Bake Pumpkin Cheesecake
Now for the fun part: mixing it all up! Let’s get started on this easy no bake pumpkin cheesecake.
- Make the Crust. Line a 9-inch springform pan with parchment paper, and create the crust by mixing gingersnap crumbs, brown sugar, and melted butter. Press this mixture into the pan, and freeze it for 10-15 minutes.
- Whip the Cream. Beat the heavy cream in a clean bowl with clean beaters, until soft peaks form in a bowl.
- Make the Cheesecake Mixture. In a separate bowl, beat the cream cheese, sugar, spice, vanilla, and salt. Beat in the pumpkin, and then fold in your whipped cream.
- Fill the Crust and Chill. Spread the mixture into the crust, cover, and refrigerate for 4 hours or overnight.
- Enjoy! Carefully remove the cheesecake from the pan, decorate it, and serve.
Is No-Bake Cheesecake as Good as Baked Cheesecake?
So which one is better – no bake cheesecake, or classic baked cheesecake? Ultimately, that’s a personal preference. Some people love the light, soft texture of a no bake cheesecake, while others enjoy the dense, rich taste of a baked cheesecake. Both are great for different reasons.
No Bake Cheesecakes Are…
- Fluffier in texture
- Easier and quicker to make
- Convenient
Baked Cheesecakes Are…
- Denser in texture
- Richer and more concentrated in taste
- Traditional
Helpful Tips for Success
Are you excited to try this recipe? Trust me, you’re gonna love it. Let’s dive into some helpful tips to create an irresistible no bake pumpkin cheesecake!
- Crushing the Cookies: One of the easiest ways 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!
- Graham Cracker Crust: If you are in a rush, grab a store bought graham cracker crust instead! Or if you prefer graham crackers over gingersnap cookies, you can make my homemade graham cracker crust recipe instead.
- Room-Temp Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is so important. Room-temperature cream cheese will blend much more easily into a smooth, lump-free filling.
- Whipping the Cream: Do not overbeat the heavy cream! If you do, it can separate and turn into grains of butter in thin buttermilk. And once that happens, there’s no going back – you have to start over with a fresh batch of heavy whipping cream.
- Mini Cheesecakes: For an even cuter dessert, try making mini pumpkin cheesecakes by using a muffin pan instead of a springform pan. Or, use mini 4 oz mason jars to create individual no-bake cheesecakes that are as beautiful as they are tasty!
- Cool Whip: If you prefer to use Cool Whip over whipped cream, you will need 3 cups of Cool Whip.
- Pumpkin Pie 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.
Storing No-Bake Pumpkin Cheesecake
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.
Does No Bake Cheesecake Freeze Well?
Yes! For longer storage, you can freeze this dessert instead. Wrapped in a double layer of foil, or a layer of foil and a layer of plastic wrap, it will keep for up to 3 months. Transfer it to the fridge 24 hours before you want to serve, so it can thaw.
More Perfect Pumpkin Recipes
- Best Pumpkin Cookies
- Easy Pumpkin Mug Cake
- Donut Pumpkin Muffins
- Easy Pumpkin Cupcakes
- Pumpkin Cheesecake with Gingersnap Crust
- Easy Pumpkin Dip
- Best Pumpkin Bread
Yield: 10
No Bake Pumpkin Cheesecake
This smooth, creamy No Bake Pumpkin Cheesecake recipe features a crispy gingersnap crust and a silky-soft pumpkin cheesecake filling. It's perfect as a dessert for Thanksgiving, or anytime you want to savor the flavors of fall.
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
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!
Notes
Storage: Store cheesecake for up 5 days in the refrigerator. It can also be frozen for up to 3 months. Transfer it to the fridge 24 hours before you want to serve it to allow it to thaw.
Crushing the Cookies: One of the easiest ways 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!
Graham Cracker Crust: If you are in a rush, grab a store bought graham cracker crust instead! Or if you prefer graham crackers over gingersnap cookies, you can make my homemade graham cracker crust recipe instead.
Room-Temp Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is so important. Room-temperature cream cheese will blend much more easily into a smooth, lump-free filling.
Whipping the Cream: Do not overbeat the heavy cream! If you do, it can separate and turn into grains of butter in thin buttermilk. And once that happens, there’s no going back – you have to start over with a fresh batch of heavy whipping cream.
Mini Cheesecakes: For an even cuter dessert, try making mini pumpkin cheesecakes by using a muffin pan instead of a springform pan. Or, use mini 4 oz mason jars to create individual no-bake cheesecakes that are as beautiful as they are tasty!
Cool Whip: If you prefer to use Cool Whip over whipped cream, you will need 3 cups of Cool Whip.
Pumpkin Pie 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.
Nutrition
Serving: 1 slice, Calories: 357kcal, Carbohydrates: 40g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 56mg, Sodium: 196mg, Potassium: 176mg, Fiber: 1g, Sugar: 25g, Vitamin A: 4492IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
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