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This no bake pumpkin spice cheesecake proves you don’t need an oven to enjoy everything you love about pumpkin pie and cheesecake. Perfect for holiday chaos!
Got no oven space this Thanksgiving? Don’t fall into despair this fall season.
With this no bake pumpkin cheesecake recipe, you don’t need to skip your “something sweet” after the delicious holiday meals.
Light and mousse-like, this pumpkin pie cheesecake rests on a gingersnap crumb crust that adds the perfect contrast.
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Sometimes, full-sized desserts can be too much. Try our pumpkin cheesecake bites and vegan pumpkin cheesecake bars that pack your favorite fall dessert in portion-friendly treats that make sharing super easy.
Why You’ll Love This No Bake Pumpkin Spice Cheesecake Recipe
- This no bake pumpkin cheesecake recipe proves you don’t need an oven to make a holiday-ready dessert!
- This no bake pumpkin spice cheesecake combines pumpkin pie, cheesecake, and mousse in one easy dessert.
- This no bake pumpkin cheesecake pie recipe is freezer-friendly and can even be adapted into mini pumpkin cheesecakes!
Ingredients
CRUST INGREDIENTS:
Crushed gingersnap cookies – Choose cookies that are hard and somewhat dry, or the no bake crust might not set properly. You can use a food processor, or transfer them to a plastic bag and crush them yourself with a rolling pin or skillet.
Unsalted butter – To bind the crust mixture together.
Granulated sugar – To sweeten the gingersnap cookie crust.
Ground ginger – This no bake pumpkin cheesecake recipe is perfectly spiced from top to bottom!
Ground cinnamon – We’ll also add this beloved fall spice to the cheesecake crust.
CHEESECAKE INGREDIENTS:
Heavy whipping cream – Whipped heavy cream is what helps the no bake cheesecake filling set beautifully. Just be gentle in folding it in!
Cream cheese – Stick to full-fat brick-style cream cheese, or the cheesecake batter will be too thin to set.
Pumpkin puree – This one is not interchangeable with pumpkin pie filling!
Powdered sugar and brown sugar – For sweetness. Thanks to molasses, brown sugar also adds a toffee-like flavor to our no bake pumpkin spice cheesecake.
Pumpkin pie spice and ground cinnamon – Feel free to pick and choose what cozy spices to use.
Salt and pure vanilla extract – Our flavor enhancers.
Whipped topping – This is optional, but the fluffy texture is just so satisfying with the creamy cheesecake.
Ingredient Substitutions For No Bake Pumpkin Cheesecake Recipe
Sweet potato puree
Can’t find pumpkin puree? Use sweet potato puree! Just boil, peel, and mash sweet potatoes until smooth.
Graham cracker crumbs
Pumpkin and graham crackers just make sense in the dessert world! Try this no bake pumpkin spice cheesecake with a graham cracker crust.
Marshmallow fluff
The finishing touch on your no bake pumpkin cheesecake with gingersnap crust is up to you! Swap in marshmallow fluff for the whipped cream or add some crunch with candied pecans.
Tips For Making This Recipe
Keep the No Bake Cookie Crust From Falling Apart
Make sure to pack the crust tightly into the bottom and up the sides of the springform pan. You can use the bottom of a jar or measuring cup.
Fold in the Whipped Cream Slowly
Gently fold the whipped cream into the pumpkin cheesecake batter to avoid deflating it. The air is crucial for helping the filling set!
Refrigerate Before Serving
For the best flavor and texture, refrigerate your no bake pumpkin spice cheesecake for at least 8 hours. Overnight is even better!
Pumpkin No Bake Cheesecake Recipe FAQs
Can I use fresh pumpkin puree instead of canned?
No. This no bake pumpkin cheesecake with gingersnap crust is best made with canned pumpkin puree, as homemade pumpkin puree contains more water and will likely prevent the filling from setting.
How far ahead can you make unbaked pumpkin cheesecake?
You can make this no bake pumpkin cheesecake 2 days in advance.
How long does pumpkin cheesecake stay good in the fridge?
This no bake pumpkin cheesecake recipe is perfect for make-ahead because you can store the cheesecake in the fridge for up to 2 days. Just wrap it in plastic wrap.
Can you freeze pumpkin cheesecake?
Yes, you can freeze this no bake pumpkin spice cheesecake. After it has set in the fridge, wrap the springform pan in plastic wrap and foil. Then, store it in the freezer for up to 3 months. Thaw before serving!
Can I use this recipe for mini no bake pumpkin cheesecakes?
Absolutely! Instead of using a springform pan, assemble the gingersnap cookie crust and filling in a lined muffin pan!
More Delicious Pumpkin Dessert Recipes
I found this recipe for Pumpkin Spice Cupcakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
No Bake Pumpkin Spice Cheesecake
Ingredients
FOR THE CRUST:
- 2 cups gingersnap cookies, crushed
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
FOR THE CHEESECAKE:
- 1 cup heavy cream
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup confectioners’ sugar
- 1/4 cup brown sugar, packed
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- Whipped cream for topping
Instructions
- Gather the ingredients.
- Combine the gingersnap cookie crumbs, melted butter, sugar, and spices.
- Pack the cookie crust mixture tightly into the bottom and up the sides of a springform pan.
- Freeze the gingersnap cookie crust for 20 minutes.
- Whip the heavy cream at medium-high speed for 4 minutes or until stiff peaks form. Set aside.
- Beat the cream cheese on medium speed until smooth and creamy. Add the pumpkin puree and sugars and mix on medium-high speed until combined. Use a silicone spatula to scrape down the sides and up the bottom of the bowl as needed.
- Add the spices, salt, and vanilla extract and beat until lump-free.
- Gently fold the whipped cream into the cheesecake filling until combined. Do not rush this step to avoid deflating the whipped cream!
- Spread the pumpkin cheesecake filling into the gingersnap cookie crust. Even it out with an offset spatula so the top is nice and smooth.
- Cover the pan tightly with plastic wrap and refrigerate the pumpkin cheesecake for at least 8 hours before slicing. Serve with whipped cream on top!
Notes
- Make sure to pack the crust tightly into the bottom and up the sides of the springform pan. You can use the bottom of a jar or measuring cup.
- Gently fold the whipped cream into the pumpkin cheesecake batter to avoid deflating it. The air is crucial for helping the filling set!
- For the best flavor and texture, refrigerate your no bake pumpkin spice cheesecake for at least 8 hours. Overnight is even better!
Nutrition
PIN FOR LATER!
I first ate no-bake pumpkin cheesecake in 1970 and have been looking for the recipe since. Thank you. Thank you. Thank you.
Yay! You’re very welcome Beth. I hope you love this recipe.