No Bake Pumpkin Cheesecake Recipe

This no bake pumpkin cheesecake recipe is like spiced pumpkin pie meets creamy cheesecake. You don’t need to turn on the oven for this holiday showstopper!

This no bake pumpkin cheesecake recipe combines everything we love about pumpkin pie and cheesecake in one showstopping dessert without needing to turn on the oven!

With whipped cream on top and gingersnap cookie crust on the bottom, the rich and perfectly spiced treat will surely bring cheer to your table this holiday season. 

Why pick between pie and cheesecake when you can savor them both in one delicious slice?

This pumpkin cheesecake recipe also includes a bonus topping you wouldn’t want to miss, especially if you love pecan pralines. ?

What Is No Bake Pumpkin Cheesecake?

Imagine the wonderfully spiced holiday staple pumpkin pie blended into a luxuriously light, creamy no-bake cheesecake. I swear there’s no better time for you to whip up this no fuss no bake pumpkin cheesecake recipe. 

Despite combining everything delicious from a pumpkin pie and cheesecake, you don’t need to turn on the oven for this dessert. 

This pumpkin pie cheesecake only demands one thing: patience.

The “price” to pay to enjoy this no bake treat is the waiting time. You’ll allow it to set in the fridge for at least 8 hours, or much better, overnight, before taking a slice. 

Personally, I see this as a good thing since I can just make it in advance. I’ll take an 8-hour waiting time over preparing a bain-marie any time! ?

The crust for this pumpkin dessert is also ready in a snap with gingersnap cookies.

Just crush the cookies, combine the crumbs with melted butter and spices, and pack the mixture into the cheesecake pan. You still don’t need the oven for this delectable crust because you’ll only freeze it to set as you make the filling. 

Talk about efficient time management in the kitchen!

Why You’ll Love This No Bake Pumpkin Cheesecake Recipe

• No Fuss, No Bake: This no bake pumpkin cheesecake recipe skips the water bath and baked crust. It’s ready after just a few steps: freeze the crust, combine the filling, and let everything set!
• Great For Hosting: No oven space? No problem! This pumpkin pie cheesecake has you covered in the sweets department while you do other dishes. You can also prepare it in advance!
• 2 Beloved Desserts in One: The light and creamy cheesecake filling and crunchy gingersnap cookie crust are just perfect for the spiced sweetness of pumpkin pie filling. This is the perfect dessert to answer the question, “What pumpkin dessert to make other than pie?”

What Does Pumpkin Cheesecake Taste Like?

This no bake pumpkin cheesecake recipe is one for the books! It tastes like two, even three, desserts in one!

You’ll get pumpkin pie’s familiar warm spices and deep sweetness from brown sugar in a smooth and creamy cheesecake filling. And because this is a no-bake dessert, the cheesecake is not as dense.

It’s almost like a mousse, deliciously complementing the crunchy gingersnap cookie crust underneath. I also think the whipped cream topping is a must to give every bite a dreamy texture. ?

Who would’ve thought that the tanginess of the rich cheesecake filling is not just meant for berries? 

Ingredients For Pumpkin Pie Cheesecake

Gingersnap cookie crust:

• Crushed gingersnap cookies – You’ll need about 30 cookies for the no-fuss crust of this pumpkin cheesecake. Break them into crumbs using a food processor, or if you’ve been feeling stressed lately, pop them in a plastic bag and smash the cookies with a skillet. 
• Unsalted butter – To bind the cookie crumb mixture together. 
• Granulated sugar – To sweeten the gingersnap crust.
• Ground ginger – This no bake pumpkin pie cheesecake is perfectly spiced from top to bottom. 
• Ground cinnamon – We’ll also add the beloved winter spice to the cheesecake crust. 

Pumpkin cheesecake:

• Heavy cream – Heavy cream or heavy whipping cream, whatever you want to call it, is the secret to perfectly light cheesecake filling. 
• Cream cheese – Make sure you’re using cream cheese softened to room temperature for the best taste and texture! Don’t cheat by using a whipped cream cheese spread.
• Pumpkin puree – No need to go out of your way and cook a pumpkin. Just grab a canned puree, and you’re all set!
• Confectioners’ sugar – We’ll use confectioners’ sugar to sweeten the pumpkin pie cheesecake filling and keep it velvety smooth. 
• Brown sugar – This pumpkin cheesecake also has the deep sweetness we love in pumpkin pie, thanks to brown sugar.
• Pumpkin pie spice – This is optional since the no-bake pumpkin cheesecake recipe already has other spices, but I think the spice blend completes the taste of the cozy but decadent dessert. 
• Ground cinnamon – There’s nothing like the familiar aroma of cinnamon in a creamy dessert to put you in the holiday spirit. 
• Salt – Like most desserts, this rich and velvety, no-bake pumpkin cheesecake benefits from a bit of salt. 
• Pure vanilla extract – There’s a reason why vanilla extract is in most desserts: it adds complexity to the sweet treat.
• Whipped cream – The finishing touch for this easier-than-pie cheesecake recipe. 

Tools Needed To Prepare Pumpkin Cheesecake

• Mixing bowls for the ingredients
• Silicone spatula for folding the whipped cream into the cheesecake filling
• Offset spatula to smoothen the cheesecake
• 9-inch springform pan for the cheesecake
• Hand mixer for beating and whipping the ingredients
• Plastic wrap for covering the cheesecake before putting it in the fridge

Ingredient Additions & Substitutions For This No Bake Pumpkin Pie Cheesecake Recipe

Do I have to use gingersnap cookies for the crust?

The smoky sweetness and warm, spiced flavor of gingersnap cookies taste amazing for this “deluxe” pumpkin cheesecake. However, don’t feel limited to the gingersnap cookie crust recipe. 

You can always go the classic route and use graham crackers or, for a nutty twist, digestive biscuits. 

Can I use pumpkin pie filling instead of pumpkin?

I recommend sticking to canned pumpkin puree instead of canned pumpkin pie filling for easier control of flavors. 

What about making the puree from scratch? I suppose you can use homemade pumpkin puree, but you may need to strain it to remove the excess moisture content that can prevent the cheesecake from setting. 

And if you can’t get your hands on fresh pumpkin, you can mash boiled sweet potatoes, let the puree get to room temperature, and use a cup for this no-bake cheesecake recipe. 

Pecan praline topping

This creamy no bake pumpkin cheesecake could use something caramelly and crunchy. You know what I’m thinking? Pecan praline!

Simply dissolve brown sugar in unsalted butter and stir in heavy cream, vanilla extract, salt, cinnamon, and toasted pecans.

Once this praline topping is cool, spoon it over the chilled cheesecake. 

How to Make No Bake Pumpkin Cheesecake

Ingredients:

For the gingersnap cookie 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 pumpkin 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

Tools you need:

• Mixing bowls
• Silicone spatula
• Offset spatula
• 9-inch springform pan
• Hand mixer
• Plastic wrap

Instructions:

STEP 1: Gather the ingredients for this no bake pumpkin cheesecake recipe.

STEP 2: Combine the gingersnap cookie crumbs, melted butter, sugar, and spices.

STEP 3: Pack the crust mixture tightly into the bottom and sides of a springform pan.

STEP 4: Freeze the gingersnap cookie crust for 20 minutes to set. Meanwhile, let’s make the pumpkin cheesecake filling!

STEP 5: Whip the heavy cream at medium-high speed for about 4 minutes or until stiff peaks form, then set aside.

STEP 6: Beat the cream cheese with an electric mixer on medium speed until smooth. Add the sugars and pumpkin puree, then mix on medium-high speed until combined and creamy. You can also use a spatula to scrape the mixture as needed.

STEP 7: Add the spices, salt, and vanilla extract and beat until lump-free.

STEP 8: Next, gently fold the whipped cream into the cheesecake filling until combined. Do not rush this step to avoid deflating the whipped cream.

STEP 9: Pour and spread the pumpkin cheesecake filling into the cookie crust. Even it out with an offset spatula so the top is nice and smooth.

STEP 10: Cover the pan tightly with plastic wrap and refrigerate the pumpkin cheesecake for at least 8 hours before slicing and serving with cinnamon and whipped cream on top.

What To Serve With No-Bake Pumpkin Cheesecake

Serve no bake pumpkin pie cheesecake with the ultimate pumpkin pie and pumpkin cheesecake topping: whipped cream.

If plain just won’t do, you can always upgrade the whipped cream topping by combining it with maple syrup or cocoa powder.

Want a boozy twist to your dessert? You can also whip heavy cream with spiced rum. ?

This no bake pumpkin cheesecake recipe is definitely ready for the festivities. And if you want an impressive dessert table this season, why not delight your guests with an array of textures and colors? 

I bet they’ll love this rich and creamy cheesecake with crunchy desserts!

Take a look at our dessert nachos and caramel apple nachos. I’ll let them speak for themselves.  

Tips About Making Spiced Pumpkin Cheesecake

• Release the cheesecake from the springform pan like a pro by running a knife around the edge to loosen the cheesecake first. Then, place the pan on top of a cup (for elevation), unclip, and lower the sides slowly.
• For clean slices, make sure you’ve given the no-bake pumpkin cheesecake enough time to set in the fridge (You can make it in advance and chill it overnight!) Then, wipe the knife after each slice. 
• Fold the whipped cream slowly into the cream cheese mixture with a spatula. We don’t want to deflate the cream to achieve the light texture on the no bake cheesecake filling!

How To Store Pumpkin Cheesecake with Gingersnap Crust

• Fridge: You can refrigerate your leftover cheesecake in an airtight container for 3 to 5 days. 
• Freezer: For longer storage, wrap the cheesecake (still in the pan) in plastic wrap and foil and freeze for up to 3 months. Although, would you be able to resist the tempting dessert that long? ?
• Serving: To be honest, I find second-day pumpkin cheesecake the best-tasting one, so feel free to make it up to 2 days in advance and just let it chill in the fridge. If frozen, just thaw in the fridge before slicing. 

How Long Is Pumpkin Cheesecake Good for?

Pumpkin cheesecake is good for up to 5 days in the fridge. If you freeze it, you can keep the no-bake treat for up to 3 months.

This is great news if you don’t plan on enjoying the dessert right away! 

However, freezing the cheesecake is only good for storage. I don’t recommend using the freezer to shortcut your way into setting the cheesecake. 

It’s best to chill it in the fridge to get that heavenly creamy texture. 

Can I Make Mini Cheesecakes With This No Bake Pumpkin Cheesecake Recipe?

Of course! Just make this no-bake pumpkin cheesecake recipe in muffin pans lined with cupcake liners. 

Spoon the cookie crust into each liner and pack the crumb crust tightly with the back of a spoon. Then, pour the pumpkin cheesecake filling over the cinnamon gingersnap crusts.

You can also check out these super yummy pumpkin cheesecake bites with graham cracker crusts. 

What to Do with Leftover Pumpkin Cheesecake Filling?

The light-as-mousse pumpkin cheesecake filling of this no bake recipe also works for other desserts!

Use it to fill mini pumpkin whoopie pies or top your pumpkin cookies with cheesecake. 

You can also create the most amazing pancake tower and stack pumpkin pancakes with pumpkin cheesecake filling in each layer!

My personal favorite is using it as a cheesecake swirl on pumpkin bread and pumpkin roll. ?

And last but definitely not least, you can use the cheesecake filling on a smoothie!

Our pumpkin pie smoothie recipe is perfect for this indulgent blend.

FAQ About Pumpkin Cheesecake

Conclusion

This no bake pumpkin cheesecake recipe says the oven is all yours because it doesn’t need it.

The only thing this decadent dessert requires is to chill, which, funnily enough, is what you’ll feel when making it because it’s super easy!

Just combine the crust ingredients, let the crust set in the fridge, whip up the light and creamy cheesecake filling, then pour it over the crust, and you’re done!

Irresistible pumpkin pie flavor in cheesecake form? This creamy pumpkin spice cheesecake is truly the perfect sweet ending to your holiday feast!

The holiday season is a great excuse to indulge in cheesecake recipes. But if you’re intimidated by the crowd-favorite dessert, here are some easy cheesecakes that won’t sink or crack:

• Lemon Blueberry Cheesecake
• Protein Strawberry Cheesecake
• Apple Crumble Cheesecake
• Japanese Cheesecake
• Instant Pot Cheesecake Bites