Light and Fluffy Pumpkin Cheesecake

This no-bake pumpkin cheesecake recipe makes a large 12″ cheesecake. It’s the perfect fall dessert you can make ahead and have ready for Thanksgiving dinner. This pumpkin-themed dessert is as good as traditional pumpkin pie and not at all hard to make. I love it because it has all the amazing pumpkin flavor and fall spices everyone craves this time of year.

If you want to create an easy dessert everyone appreciates this no bake cheesecake recipe is just the thing.

No-Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin Cheesecake Ingredients

You can substitute the Gingersnap cookie crumbs with, Biscoff cookie crumbs, Speculaas cookie crumbs, or graham cracker crumbs. Or, if you want to make this an absolutely no-bake cheesecake, you can purchase a premade graham cracker crust if you prefer.

If you’re using graham cracker crumbs you can purchase them already ground into crumbs. I have not found Gingersnap, Specullas, or Biscoff crumbs so if you want to make a spicier crust we need to make them into crumbs first. Take whatever cookies you prefer, I prefer the small purchased Gingersnap cookies. Place the cookies in a food processor and pulse them into coarse crumbs.

Easy Baked Graham Cracker Crust Ingredients

No Bake Creamy Pumpkin Cheesecake Filling Ingredients

You can substitute the spices with 1 3/4 teaspoon pumpkin pie spice.

Whipped Topping Ingredients

Pumpkin Cheesecake Instructions

To Make the Ginger Crust

Butter a large 10″ springform pan with butter. Preheat oven to 350 F.

In a medium-sized bowl combine all your gingersnap crust ingredients, the crumbs, sugar, and spices. Drizzle with the melted butter, and using a fork mix until the crumbs are damped.

Line the bottom of the springform pan with the gingersnap crumbs. Transfer the crumbs, press mixture with a spatula or your fingers, making sure the entire bottom is covered, and smooth into place. Bake the crust for about 20 minutes. Let cool while making the fluffy pumpkin filling.

To Make Pumpkin Cream Cheese Filling

No-bake cheesecakes should be lighter and fluffier than the traditional baked cheesecake The secret to getting a very light pumpkin cheesecake filling is to beat everything very well, and a little more to be sure. You can use either a hand mixer or a large stand mixer for this recipe.

In a large bowl add 2 cups of heavy whipping cream. Beat the cream until stiff peaks form. Cover with plastic wrap and set aside in the fridge to chill.

In the bowl of a stand mixer with the beater attachment add your full fat cream cheese. Beat on high for one minute. Push the cream cheese down from the sides of your bowl and beat for another minute.

Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down. The beating is important as it melts the granulated sugar and your cheesecake will be silky smooth and not grainy.

Add the pumpkin puree and spices, and beat for another minute. Remove from the mixer.

Add the whipping cream and fold it into your pumpkin mixture. You want to fold it in, not stir it.

Once incorporated pour the entire mixture onto your backed gingersnap crust and place in the fridge for a few hours until set. It’s a good idea if you can leave it overnight.

Making the Whipping Cream Swirls

You can swirl whipping cream using a large tip swirl piping tip and bag. Place cold whipping cream in a chilled bowl and whip until soft peaks form. Add the powdered icing sugar and vanilla. Whip until stiff peaks form. Transfer the cream to a piping bag and add the swirls. Sprinkle with the cinnamon sugar mixture.

Storing and Freezing No Bake Pumpkin Cheesecake

You can keep the cheesecake in the fridge for up to 3 days. Just make sure its covered well. To freeze this cheesecake I wrap it very well in the springform pan. First I wrap it in tin foil and then plastic wrap. Mark the top with the date. You can freeze it for up to two months, but who can wait that long.

Storing and Freezing No Bake Pumpkin Cheesecake

You can keep the cheesecake in the fridge for up to 3 days. Just make sure it’s covered well. To freeze this cheesecake I wrap it very well in the springform pan. First I wrap it in tin foil and then plastic wrap. Mark the top with the date. You can freeze it for up to two months, but who can wait that long?

Serving No Bake Pumpkin Cheesecake Recipe

I really like to top this cheesecake with swirls of whipped cream and a little sprinkle of cinnamon sugar on top. I mix a tsp of sugar and a tsp of cinnamon for my sugar mix.

The ginger cookie crust adds a little bit of extra flavor. And the creamy pumpkin cheesecake goodness is truly addicting, I promise you will love this pumpkin dessert recipe.

Happy Pumpkin Spice Season!

No Bake Pumpkin Cheesecake

A beautiful pumpkin dessert. A light and fluffy no too rich no bake cheesecake with a bit of extra zing with a special ginger crust. This recipe has been a traditional pumpkin recipe in our home for many years.

Print Recipe

Prep Time:30 minutes mins

Cook Time:10 minutes mins

Total Time:40 minutes mins

Ingredients

Ginger Crust

• 2 cups gingersnap crumbs or graham crackers
• 6 tbsp butter melted
• 2 tsp cinnamon
• ½ tsp ginger
• 4 tbsp brown sugar

Pumpkin Cream Cheese Filling

• 2 pkg cream cheese full fat
• 2 cups pumpkin puree pure pumpkin not pie filling
• 1 cup granulatedwhite sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 2 cups whipped cream Whip the cream first don't use cool whip.

Whipped Topping

• 2 cups whipping cream (heavy cream)
• 4 tbsp icing sugar confectioners sugar
• 1 tsp vanilla extract

Instructions

• Ginger Crust

Ginger Crust

• Butter a large 12″ springform pan with butter.  Preheat oven to 350 F
• In a medium sized bowl combine all your ingredients.  Line the bottom of the springform pan with the crumbs.  Press in place and bake for about twenty minutes. Let cool while making the filling.

No Bake Pumpkin Filling

• Start by whipping your cream, add the vanilla, combine and set aside.
  
• In the same mixing bowl with the beater attachment add your cream cheese and beat on high for one minute.  Push the cream cheese down from the sides of your pan and beat or another minute.
• Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down.
• Add the pumpkin and spices, beat for another minute.  Remove from the mixer.
  
• Add the whipping cream and fold it into your pumpkin mixture.  You want to fold it in, not stir it.  Once incorporated pour it into your baked shell and place in the fridge for a few hours until set.
  

Topping

• I like to serve this topped with whipped cream and a little bit of cinnamon sugar on top.
  

Course: Dessert

Cuisine: American, Canadian

Keyword: no-bake pumpkin cheesecake

Servings: 8

Other Pumpkin Dessert Recipes to Try

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If you want pumpkin flavors, this post will have a recipe for you. It has pumpkin bars to pumpkin dips. There’s got to be a pumpkin recipe for everyone to deal with those pumpkin spice cravings.

Pumpkin Cake with Streusel Topping

This Pumpkin cake recipe is really special. It’s very moist and the cream cheese layer bakes into the cake. So good and the texture is delish, but hard to describe.