This Easy No-Bake Pumpkin Cheesecake mixes pumpkin puree, cream cheese, and spices for a deliciously smooth dessert. Ever since I shared my plain no-bake cheesecake, everyone’s been asking for this pumpkin version! It’s creamy with a hint of pumpkin spice and sits on a crunchy gingersnap crust. Just chill it in the fridge, no oven is needed. It’s the perfect treat to prepare ahead of time for fall!
No-Bake Cheesecake with Pumpkin
Craving pumpkin cheesecake but don’t want to bake? Try this no-bake pumpkin cheesecake! It's creamy, packed with pumpkin flavor, and perfect for fall. It’s a quick and easy way to satisfy your pumpkin cravings.
Celebrate autumn with this no-bake pumpkin cheesecake. It’s like a pumpkin pie and cheesecake combined, It’s a perfect fall treat and so easy to make, ideal when you’re busy with other dishes!
Pumpkin pie is a classic, but this no-bake pumpkin cheesecake comes close! It’s creamy and delicious, blending pumpkin pie and cheesecake flavors. It’s my go-to dessert every fall, especially when the oven is busy with other dishes.
This was inspired by my Pumpkin Pie recipe, you might also like this amazing Basque Cheesecake recipe.
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⭐Why You'll Love This No-Bake Pumpkin Cheesecake
- Super Easy: No baking needed! Just mix, assemble, and chill. No worries about cracks or overbaking like with traditional cheesecakes.
- Personalize It: Adjust the spices, add caramel, or top with whipped cream, nuts, or chocolate. You can make it your own with different toppings!
- Perfect Make-Ahead Dessert: You can prepare this cheesecake ahead of time, which makes it great for holidays or parties. Letting it set overnight makes it even tastier.
- Fall Favorite: If you love pumpkin spice and fall flavors, this dessert is perfect for Thanksgiving, Halloween, or any autumn gathering!
🧾Pumpkin Cheesecake Ingredients
Here’s the breakdown of what’s in this example No-Bake Pumpkin Cheesecake recipe:
For Gingersnap Cookie Crust:
- Gingersnap Cookies: I love using these cookies for their sweet, spiced crunch. They pair perfectly with the pumpkin filling. If you want to switch up the crust, you can use crushed digestive biscuits, vanilla wafers, or graham crackers. Each will add a different but delicious flavor that still works perfectly with the cheesecake.
- Butter: Unsalted butter holds the crust together and adds a rich, buttery taste.
- Ginger & Cinnamon: I like adding extra ginger for a spicy kick and cinnamon for warmth to enhance the fall flavors.
Cheesecake:
- Double Cream (Heavy Cream): Whipped cold, it makes the cheesecake rich and creamy while adding lightness.
- Powdered Sugar: This blends smoothly and sweetens the cheesecake without any grittiness.
- Cream Cheese: Softened cream cheese is the base, giving the cheesecake its tangy, creamy texture. You can replace cream cheese with an equal quantity of mascarpone cheese.
- Pumpkin Puree: I love using store-bought pumpkin puree for that earthy, sweet pumpkin flavor.
- Spices (Vanilla, Cinnamon, Ginger, Nutmeg, Cloves, White Pepper): These spices bring warmth and depth to the cheesecake. Vanilla adds sweetness, and each spice adds its autumnal touch.
- Salt: Just a pinch to balance the sweetness and enhance the spices.
- Gelatine Sheets: My secret to a perfectly set cheesecake without baking.
For Garnish:
- Salted Caramel: A drizzle of salted caramel adds a sweet and salty touch that complements the spiced pumpkin filling.
- Vanilla Whipped Cream: Whipped double cream with icing sugar and vanilla paste makes for a creamy, sweet topping to balance the spices.
👩🏻🍳How to Make No-Bake Pumpkin Cheesecake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make the Crust:
1. Grind cookies in a food processor and place in a bowl, add ginger powder, cinnamon, and melted butter. Stir until it looks like wet sand.
2. Transfer the mixture to an adjustable cake ring. Press it firmly with a glass bottom. Chill in the fridge for 30 minutes.
How to Make Cheesecake Filling:
1. Whip cold heavy cream for 1 minute on medium-high with a hand mixer then add powdered sugar and whip until smooth.
2. Add cream cheese, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, white pepper, and salt then whip until stiff peaks form.
3. Soak gelatine sheets in water to soften, gently take the sheets out of the water, and press them to remove extra liquid.
4. Place the soaked gelatin sheets in a saucepan with water, heat, and stir until fully dissolved.
5. Pour the dissolved gelatin into the pumpkin mixture and gently stir with a spatula until fully mixed.
6. Take the crust out of the fridge, pour the filling on it, and smooth the top with a spatula.
7. Chill the cheesecake for at least 4 hours, or overnight if possible, to let it set. Once set take the cheesecake out of the refrigerator and remove the mold.
8. Decorate the cheesecake with whipped cream and a drizzle of salted caramel if you like.
📖Variations
- Graham Cracker Crust: You can easily swap the gingersnap crust for crushed graham crackers for a milder, sweet base.
- Pumpkin Cheesecake Bars: Place the cheesecake in a square or rectangular pan and cut it into bars for an easy, portable treat.
- Chocolate Swirl Pumpkin Cheesecake: Add a swirl of melted chocolate to your cheesecake for a rich, marbled design that looks and tastes amazing.
- Maple Pumpkin Cheesecake: Mix maple syrup into the filling for extra sweetness, and drizzle some on top before serving for a delicious finishing touch.
💭Tips for Recipe Success
Room Temperature Cream Cheese: Make sure your cream cheese is softened for a smooth filling. Cold cream cheese can cause lumps, so take it out 30–60 minutes before or soften it in the microwave.
Cold Cream for Whipping: Keep your cream cold for the best results when whipping. It’ll whip faster and add the right amount of volume to your cheesecake.
Don’t Over-Whip: Be careful not to over-whip the cream, or it can turn grainy. Stop as soon as stiff peaks form.
Proper Gelatine Prep: Soak gelatine sheets in cold water for 5 minutes, then heat to dissolve. Let it cool slightly before adding it to the filling.
Taste Before Gelatine: Taste the filling before adding gelatine to adjust the spices to your liking, since it’s hard to change after it’s added.
❓Commonly Asked Questions
Absolutely, No-Bake Pumpkin Cheesecake can be made ahead of time. Simply follow the recipe and chill for at least 4 hours, or overnight, ideally. Then, wrap tightly in plastic wrap and refrigerate for up to 3 days.
🍰More Cheesecake Recipes to Make
Love this No-Bake Pumpkin Cheesecake? You’ll also enjoy these delicious cheesecakes:
- Burnt New York Cheesecake,
- Chocolate Cheesecake,
- No-Bake Cheesecake Recipe with Oreo Cookies Crust,
- Mini Lemon cheesecakes
- Blackberry Cheesecake.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
No-Bake Pumpkin Cheesecake
Ingredients
For Gingersnap Cookie Crust
- 150 g Gingersnap Cookies
- 40 g Butter
- ¼ teaspoon Ginger
- ¼ teaspoon Cinnamon
For Cheesecake
- 300 ml Double Cream
- 100 g Powdered Sugar
- 400 g Cream Cheese
- 227 g Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon Powder
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Cloves
- ⅛ teaspoon White Pepper
- ⅛ teaspoon Salt
- 5 Gelatine Sheets
- 70 ml Water
For Garnish
- 30 ml Salted Caramel
For Vanilla Whipped Cream
- 120 ml Double Cream
- 2 teaspoon Icing Sugar
- ½ teaspoon Vanilla Paste
Instructions
How to Make the Crust:
- Prepare the Cookie Crumbs: Place the gingersnap cookies in a food processor and grind them into a fine crumb consistency.
- Add Spices and Butter: In a mixing bowl, combine the cookie crumbs with ginger and cinnamon powder, and add melted butter, Stir until the mixture resembles wet sand.
- Press into Mold: Transfer the mixture into an adjustable cake mold ring. Press the crumb mixture firmly and evenly onto the bottom with a flat glass. You can watch me do this in the video above. Chill in the refrigerator for 30 minutes while you prepare the filling.
How to Make the Cheesecake:
- Beat the double cream: In a mixing bowl, whip the cold heavy cream for 1 minute using an electric hand mixer on medium-high speed.
- Add the Sugar: Add the powdered sugar to the double cream and beat until well combined.
- Beat the cream cheese, pumpkin puree, and spices: Add the cream cheese, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, white pepper, and salt to the heavy cream and whip everything with an electric hand mixer until combined, creamy, smooth and stiff peaks.
- Soak the gelatine sheets: Place the gelatine sheets in a bowl of cold water and leave for 5 minutes. Submerge the gelatine completely and soak them for 5 minutes, or until they become soft and pliable.
- Squeeze Out Excess Water: Once softened, carefully remove the sheets from the water and lightly press to remove any excess liquid.
- Dissolve the Gelatine: Place the gelatine sheets in a saucepan, add the water, heat, and dissolve the squeezed gelatine sheets in it, stirring until completely dissolved.
- Incorporate into the Pumpkin Mixture: Gradually pour the dissolved gelatine into the pumpkin mixture, and gently fold with a spatula until the gelatine is well incorporated.
- Spread Filling into the Crust: Remove the crust from the refrigerator, pour the filling over the prepared crust, and smooth the top with an offset spatula.
- Let Set: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
- Remove the Mold: Remove the cheesecake from the refrigerator, carefully loose the adjustable mold, and remove.
- Decorate the cheesecake: Garnish with whipped cream.
- Serve cheesecake: Slice and serve chilled. Drizzle some salted caramel sauce, if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This recipe is a winner! Super easy to make, and the taste is just like a bakery cheesecake. Highly recommend!