No Bake Pumpkin Cheesecake Recipe

This no-bake pumpkin cheesecake recipe makes a generous 12-inch dessert that’s perfect for fall gatherings. It’s an easy make-ahead option for Thanksgiving or any cozy autumn dinner, with all the pumpkin flavor and warm spices everyone loves. If you enjoy pumpkin pie but want something a little different, this cheesecake is rich, creamy, and simple to make.

If you want to create an easy dessert everyone will enjoy, this no bake cheesecake 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

Whipped Topping Ingredients

Pumpkin Cheesecake Instructions

Step 1 – Make the Ginger Crust

1. Butter a 10-inch springform pan and preheat the oven to 350°F.
2. In a medium bowl, combine the gingersnap crumbs, sugar, and spices. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of the prepared pan, smoothing it into an even layer.
4. Bake for about 20 minutes. Remove from the oven and let cool while you prepare the filling.

Step 2 – Whip the Cream

1. In a large bowl, add 2 cups of cold heavy whipping cream.
2. Beat until stiff peaks form.
3. Cover and place in the refrigerator while you prepare the cheesecake filling.

Step 3 – Make the Pumpkin Cream Cheese Filling

1. In the bowl of a stand mixer fitted with the beater attachment, add the full-fat cream cheese. Beat on high for 1 minute, scrape down the sides, then beat for another minute.
2. Add the sugar and beat on high for about 3 minutes, stopping to scrape down the bowl as needed, until smooth and creamy.
3. Add the pumpkin puree and spices. Beat for another minute until fully combined.
4. Remove the bowl from the mixer. Gently fold in the chilled whipped cream, taking care not to stir or deflate it.

Step 4 – Assemble and Chill the Cheesecake

1. Once incorporated, pour the pumpkin cheesecake filling over the cooled gingersnap crust and smooth the top.
2. Place the cheesecake in the refrigerator and chill for at least a few hours, or until fully set. Overnight chilling is recommended for best results.

Step 5 – Make the Whipped Cream Topping

1. Place the cold whipping cream in a chilled bowl and beat until soft peaks form.
2. Add the icing sugar and vanilla extract, then continue beating until stiff peaks form.
3. Transfer the whipped cream to a piping bag fitted with a large swirl tip and pipe swirls on top of the chilled cheesecake.
4. Sprinkle lightly with cinnamon sugar, if desired.

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,t 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.

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

  

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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

• 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.
  

Whipped Cream Topping

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

Happy Pumpkin Spice Season!

Other Pumpkin Dessert Recipes to Try

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