No Bake Pumpkin Cheesecake
Ingredients
- 2 cups gingersnap cookie crumbs*
200g
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 6 Tablespoons unsalted butter
melted, 85g
- 1/4 cup granulated sugar or brown sugar
50g
- 1 cup cold heavy cream or heavy whipping cream
240ml
- two 8-ounce blocks full-fat cream cheese
softened to room temperature, 450g
- 1 cup pumpkin puree*
227g
- 3/4 cup confectioners’ sugar
90g
- 1/4 cup packed light or dark brown sugar
50g
- 1 teaspoon pure vanilla extract
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Whipped Cream and/or Salted Caramel
Directions
- 1
Make the crust: Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- 2
Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.
- 3
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- 4
Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- 5
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
- 6
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.
- 7
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- 8
Serve cheesecake with optional toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
No Bake Pumpkin Cheesecake
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About this Recipe
Craving a delightful autumn dessert without the oven fuss? This No Bake Pumpkin Cheesecake delivers all the beloved flavors of fall in a wonderfully creamy, easy-to-make package.
Why This Recipe Works
This recipe shines by combining a classic spiced cookie crust with a lusciously smooth pumpkin filling, all without ever turning on your oven. The secret lies in the careful balance of spices in both the crust and the filling, ensuring every bite is infused with that quintessential pumpkin pie flavor. It's an ideal choice for busy holiday gatherings or when you just want a simple yet impressive sweet treat.
What to Expect
You're in for a truly delightful experience. The base is a fragrant, slightly spicy gingersnap crust, providing a welcome crunch and a warm, zesty counterpoint to the rich filling. Above it, a cloud-like pumpkin cheesecake layer awaits—velvety smooth and deeply flavored with real pumpkin, brown sugar, vanilla, and a generous blend of pumpkin pie spice and cinnamon. It’s a dessert that feels both comforting and sophisticated, easy enough for a weeknight but special enough for any celebration. Expect a dessert that's creamy, perfectly spiced, and wonderfully refreshing when served chilled.
Customization & Variations
Feel free to personalize your No Bake Pumpkin Cheesecake. For the crust, you can experiment with other spice cookies if gingersnaps aren't available, or even a classic graham cracker crust. In the filling, adjust the sweetness to your preference, swapping between granulated or brown sugar in the crust, and light or dark brown sugar in the filling. Don't have store-bought pumpkin pie spice? You can easily create your own blend. For a different topping, consider a sprinkle of toasted pecans or a dusting of extra cinnamon instead of or in addition to whipped cream and salted caramel.
Serving & Context
This cheesecake is perfect for any fall occasion, from Thanksgiving dinner to a casual autumn brunch. Serve it as the star dessert, perhaps with a dollop of fresh whipped cream and a drizzle of homemade salted caramel for an extra touch of indulgence. Its no-bake nature makes it a fantastic make-ahead option, freeing up your time for other preparations.