Easy No Bake Pumpkin Cheesecake is a combination of fragrant spices, tasty pumpkin, and a delicate cream cheese blend, this dessert reveals a harmonious fusion of smooth textures and rich flavours.
![No bake pumpkin cheesecake 6](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-6.jpg)
Its luxurious, silky-smooth filling rests on top of a delicate, buttery ginger biscuit crust, providing a delightful contrast that will leave your taste buds dancing with delight.
Indulge in the irresistible spirit of autumn with this delicate No-Bake Pumpkin Cheesecake, a culinary work of art that captures the spirit of the season in every bite. Delight in the warmth and comfort of fall with this delicious treat, perfect for any occasion that demands a touch of seasonal magic.
![Pumpkin Cheesecake no bake](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-16.jpg)
This was inspired by my Pumpkin Pie recipe, you might also like this amazing Basque Cheesecake recipe.
Jump to:
- ⭐Why You'll Love This No-Bake Pumpkin Cheesecake Recipe
- 🧾Ingredients Needed & Substitutions
- 📖Variations of Pumpkin Cheesecake
- 👩🏻🍳How to Make No-Bake Pumpkin Cheesecake
- 🔪Kitchen Tools Required
- ❄️How to Store, Freeze, Defrost and Serve
- 💭Tips for Making No-Bake Pumpkin Cheesecake
- ❓Frequently Asked Questions for No-Bake Pumpkin Cheesecake
- 🍰More Dessert Recipes!
- 🎥Video
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love This No-Bake Pumpkin Cheesecake Recipe
Homemade No-Bake Pumpkin Cheesecake is an ideal dessert in the Autumn season and here are a few reasons to fall in love with this recipe:
![No bake pumpkin cheesecake](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-13.jpg)
- Uses Basic Ingredients: All the ingredients for making Pumpkin Cheesecake are easy to find in a supermarket.
- Quick, Simple and Easy to Make: In a few simple steps, with minimal effort and time, you will have the cheesecake and freshly whipped cream done.
- No-Bake. Doesn't require any baking, This recipe is easy to follow without the hassle of baking.
- Incredible and Seasonal Flavour: This recipe is made with real pumpkin puree, spices and rich gingersnap biscuits, resulting in a delicious, warm and flavourful pumpkin cheesecake for an amazing fall and winter treat.
- Creamy Texture: The combination of silky velvety pumpkin puree and rich cream cheese along with whipped cream creates a luxurious and satisfying dessert experience.
- Versatile: This recipe can be easily customized to your liking. You can add different spices, such as allspice, to change the flavour of the cheesecake. You can also add nuts, chocolate chips, cinnamon, a drizzle of caramel sauce or other toppings and garnishes to the cheesecake.
- Make in Advance: Make the Pumpkin cheesecake 1 day ahead of time. Keep it in the fridge until ready to serve and eat.
- Perfect for Sharing: Great for sharing with friends and family.
- Perfect Dessert or Treat: For Autumn months.
- Suitable for Any Occasion: Birthday parties, Thanksgiving, Christmas, afternoon tea, holiday celebrations, potluck, brunch, lunch, dinner, etc.
If you want more desserts you should check out Castella Cake Creme Caramel Pudding and New York Cheesecake.
🧾Ingredients Needed & Substitutions
Ingredients for this recipe are simple. Here is a list of everything you need:
![ingredients](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-ingredients.jpg)
For Gingersnap Cookie Crust:
- Gingersnap Biscuits: Give the cheesecake crust a great texture and flavour.
- Butter: It helps to incorporate the ingredients together and hold the shape tart base.
- Ginger: Season the biscuits mixture, which provides a pungent and slightly spicy kick, with a subtle citrusy and warm sweetness to the pie.
- Cinnamon: Boasts a warm and sweet flavour with aromatic undertones.
Ingredients For Cheesecake:
- Double Cream: Add the luxurious, rich and creamy texture, body and flavour, providing a smooth and velvety consistency. Should be cold for whipping up and holding volume.
- Powdered Sugar: For sweetness.
- Soft Cheese: Adds rich and creamy texture.
- Pumpkin Puree: Adds a fresh and authentic pumpkin flavour and a smooth creamy consistency to the cheesecake.
- Vanilla Extract: For nice vanilla flavours.
- Cinnamon: Enhances the taste of the pumpkin puree and adds complexity to the cheesecake filling.
- Ginger: To season the mixture, it provides a pungent and slightly spicy kick, with a subtle citrusy and warm sweetness to the pie.
- Nutmeg: Seasons the mixture, it provides warmer and nuttier notes to the pie.
- Cloves: Seasons the mixture, it provides a warm and aromatic essence with a slightly sweet and peppery undertone, accompanied by a subtle hint of bitterness.
- White Pepper: To season the mixture, that provides a sharp and pungent flavour. Adds a spicy, slightly hot kick to the pie.
- Salt: Adds a depth of flavour to the cheesecake.
- Gelatine Sheets: It is the secret ingredient to a perfectly set cheesecake. It provides structure and stability, allowing the cheesecake to hold its shape without the need for baking.
For Garnish:
- Salted Caramel: Offers a rich luxurious sweetness with a hit of sea salt and a smooth, velvety texture that enhances the overall flavour profile of the cheesecake.
![](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-9.jpg)
For Vanilla Whipped Cream:
- Double Cream: Should be cold for whipping up and holding volume. Adds the creamy texture, body and flavour.
- Icing Sugar: For sweetness.
- Vanilla Paste: For flavour.
Here are some substitutions for a No-Bake Pumpkin Cheesecake recipe:
- Cream Cheese: Replace cream cheese with an equal quantity of mascarpone cheese.
- Pumpkin Puree: Replace pumpkin puree with an equal amount of sweet potato puree or butternut squash puree to preserve a similar taste experience.
- Spices: Personalize the spice blend to match your unique flavour preferences. Add a dash of allspice or cardamon for a slightly different flavour profile.
- Digestive Crust: As an alternative to gingersnap cookie crust, consider using crushed digestive biscuits, vanilla wafers, or graham crackers to introduce a distinct yet harmonious flavour combination.
- Garnish: As an alternative to the salted caramel topping, consider adding a drizzle of maple syrup, honey, or a fruit compote to add a different layer of flavour to the cheesecake
These substitutions allow you to personalize the No-Bake Pumpkin Cheesecake to match your taste preferences, accommodate any dietary restrictions, or work with available ingredients, resulting in a tailored version of this delightful dessert.
See the recipe card below for a full list of ingredients and measurements.
📖Variations of Pumpkin Cheesecake
There are numerous creative variations that can add exciting twists to this popular dessert.
Here are a few ideas for a Pumpkin Cheesecake variation:
![No bake pumpkin cheesecake 11](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-11.jpg)
- Chocolate Swirl Pumpkin Cheesecake: Elevate your Pumpkin Cheesecake to new heights of indulgence by infusing it with rich chocolate. gently pour melted chocolate over the cheesecake mixture. For an artistic touch, use a toothpick to swirl the chocolate into the batter, creating a marbled pattern.
- Pecan or Walnut Crust: Incorporate a crushed pecan or walnut alongside biscuit crumbs. This introduces a delightful nutty flavour and an appealing texture to your cheesecake.
- Graham Cracker Crust: Swap out the gingersnap biscuit crust for a crust made from crushed graham cracker biscuits.
- Maple Pumpkin Cheesecake: Infuse the cheesecake filling with maple syrup for an indulgent, sweet taste that perfectly complements the pumpkin. To elevate the visual appeal, consider drizzling the cheesecake with warm maple syrup just before serving.
- Caramel Pumpkin Cheesecake: To add an extra layer of indulgence to your Pumpkin Cheesecake, consider incorporating a luxurious caramel layer between the buttery crust and the smooth, creamy cheesecake filling.
- Pumpkin Cheesecake Bars: Instead of the traditional cheesecake round, create Pumpkin Cheesecake Bars by baking the rich, creamy mixture in a square or rectangular pan. Slice into convenient bars, and serve for an easy-to-eat, portable dessert option.
- Pumpkin Cheesecake with Pecan Praline Topping: Enrich your Pumpkin Cheesecake with a generous topping of pecan praline, creating a symphony of textures and flavours. The decadent crunch of caramelized pecans harmonizes perfectly with the velvety smoothness of the cheesecake.
Get creative and make a Pumpkin Cheesecake variation by adding and experimenting with different ingredients. Get it your own twist!
👩🏻🍳How to Make No-Bake Pumpkin Cheesecake
This 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:
![No bake pumpkin cheesecake process 1](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-1.jpg)
1. Prepare the Biscuit Crumbs: Place the biscuits in a food processor and grind them into a fine crumb consistency.
![No bake pumpkin cheesecake process 2](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-2.jpg)
2. Add Spices and Butter: In a mixing bowl, combine the biscuit crumbs with ginger and cinnamon powder, and add melted butter, Stir until the mixture resembles wet sand.
![No bake pumpkin cheesecake process 3](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-3.jpg)
3. 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 Filling:
![No bake pumpkin cheesecake process 4](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-4.jpg)
1. 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.
![No bake pumpkin cheesecake process 5](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-5.jpg)
2. Add the Sugar: Add the powdered sugar to the double cream and beat until well combined.
![No bake pumpkin cheesecake process 5](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-6.jpg)
3. 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.
![No bake pumpkin cheesecake process 6](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-7.jpg)
4. 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.
![process 7](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-8.jpg)
5. Squeeze Out Excess Water: Once softened, carefully remove the sheets from the water and lightly press to remove any excess liquid.
![process 8](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-process-9.jpg)
6. 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.
![process 10](https://vargasavourrecipes.com/wp-content/uploads/2023/11/process-10.jpg)
7. 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.
![process 11](https://vargasavourrecipes.com/wp-content/uploads/2023/11/process-11.jpg)
8. 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.
![process 12](https://vargasavourrecipes.com/wp-content/uploads/2023/11/process-12.jpg)
9. Let Set: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
![process 13](https://vargasavourrecipes.com/wp-content/uploads/2023/11/process-13.jpg)
10. Remove the Mold: Remove the cheesecake from the refrigerator, carefully loose the adjustable mold and remove.
![No bake pumpkin cheesecake](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-1.jpg)
11. Decorate the cheesecake: Garnish with whipped cream.
![No bake pumpkin cheesecake](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-2.jpg)
12. Serve cheesecake: Slice and serve chilled. Drizzle some salted caramel sauce, if desired.
🔪Kitchen Tools Required
Check out all of my kitchen essentials in my Amazon Store!
Here is a list of kitchen utensils that you will need.
- Electric Hand Blender
- Mixing Bowl
- Small bowl
- Spatula
- Adjustable Cake Mold
- Hand Mixer
- Saucepan
- Transparent Cake Rolls
- Knife
- Pie Server
- Cake Decorating Kit
❄️How to Store, Freeze, Defrost and Serve
Pumpkin Cheesecake is best enjoyed fresh but can be stored with some precautions to maintain its creamy texture and flavour.
Here is how you can manage its storage:
Storing: To preserve the freshness of the Pumpkin Cheesecake, wrap the cheesecake tightly in plastic wrap or aluminum foil and store it in the refrigerator. Make sure to place it on a level surface to retain its form and prevent any toppings from getting messy.
Freezing: Wrap the cheesecake securely and tightly in plastic wrap and aluminum foil or place it in an airtight container to prevent freezer burn and moisture loss. Label the container with the date of freezing for future reference. It can be stored in the freezer for up to 3 months.
Defrosting: To defrost your cheesecake, transfer it to the refrigerator and let it thaw gradually. This process will helps maintain the taste and texture.
Serving: Garnish the cheesecake with your favourite toppings, such as a dollop of whipped cream or a drizzle of caramel. To ensure clean, elegant slices, use a sharp knife dipped in hot water. Serve your cheesecake at your preferred temperature, whether chilled or at room temperature.
![](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-12.jpg)
💭Tips for Making No-Bake Pumpkin Cheesecake
Here are some tips to help you make this delicious dessert:
Use High-Quality Ingredients: Select high-quality pumpkin puree, cream cheese and spices to guarantee a richly flavoured and authentic cheesecake.
Choose the Right Mold: Opt for an adjustable ring mold cake to easily remove the cheesecake without damaging its structure.
Perfect the Crust: Create a robust and flavourful crust by blending gingersnap crumbs with melted butter and a hint of ginger and cinnamon.
Adjust Sweetness and Spices: Taste the filling periodically to ensure it is perfectly sweetened and spiced to your palate.
Let it Set Properly: Refrigerate the cheesecake for the recommended amount of time to achieve the desired texture and ensure it holds its shape when served.
Properly Chill the Filling: Allow the Pumpkin Cheesecake filling to fully cool before serving to ensure a desirable texture and consistency.
Serve Chilled: For optimal flavour and texture, serve the chilled No-Bake Pumpkin Cheesecake.
Add a Garnish: For an extra touch of elegance, garnish your No-Bake Pumpkin Cheesecake with dollops of whipped cream or a drizzle of caramel.
By following these tips, you can make a Pumpkin Cheesecake that is sure to be the star of your next dessert table.
![](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-15.jpg)
❓Frequently Asked Questions for No-Bake Pumpkin Cheesecake
Here are some commonly asked questions about making homemade Pumpkin Pie:
To avoid any potential cracking, use an adjustable cake mold for your No-Bake Pumpkin Cheesecake and refrigerate for at least 4 hours or preferably overnight.
If your No-Bake Pumpkin Cheesecake is runny, it could be due to a few factors, such as not using enough cream cheese or whipped cream, or not chilling it long enough. To avoid this, make sure to use full-fat cream cheese and heavy cream, and refrigerate the cheesecake for at least 4 hours, or overnight, ideally. You can also use gelatine for a better set.
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.
Here are a few delightful toppings that pair well with No-Bake Pumpkin Cheesecake: Whipped cream, pumpkin pie spice, caramel sauce, pecans, walnuts, candied ginger, chocolate shavings, etc.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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🎥Video
This video will show you the details and step-by-step instructions for making this fantastic recipe!
📖 Recipe
![No bake pumpkin cheesecake](https://vargasavourrecipes.com/wp-content/uploads/2023/11/No-bake-pumpkin-cheesecake-13-360x360.jpg)
No-Bake Pumpkin Cheesecake
Ingredients
For Gingersnap Cookie Crust
- 150 g gingersnap biscuits
- 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 Biscuit Crumbs: Place the biscuits in a food processor and grind them into a fine crumb consistency.
- Add Spices and Butter: In a mixing bowl, combine the biscuit 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 Filling:
- 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
- Use High-Quality Ingredients: For a richer flavour, use high-quality pumpkin puree and freshly ground spices.
- Use Cream Cheese at Room Temperature: Let the cream cheese reach room temperature before blending to achieve a smooth and creamy consistency.
- Prepare the Crust in Advance: If using a cookie or graham cracker crust, prepare it ahead of time and refrigerate it while making the filling.
- Chill for Optimal Setting: To ensure the cheesecake sets perfectly, refrigerate it for at least 4-6 hours, or overnight.
- Garnish Creatively: To enhance the flavour and appearance of the cheesecake, garnish it with whipped cream, caramel sauce, or cinnamon before serving.
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
This recipe is a winner! Super easy to make, and the taste is just like a bakery cheesecake. Highly recommend!