This no bake pumpkin cheesecake combines a spiced pumpkin filling with a gingersnap crust, vanilla whipped cream, and salted caramel. Gelatin sheets help the filling set in the refrigerator, making it a pumpkin dessert you can prepare ahead without using the oven.
Why You'll Like This No Bake Pumpkin Cheesecake
- No oven space needed: Both the crust and filling set in the refrigerator.
- Make-ahead preparation: Chill the cheesecake before adding the finishing touches when you are ready to serve.
- A spiced cookie base: Gingersnaps, cinnamon, and ginger bring warmth to the crust as well as the filling.
I made this pumpkin cheesecake because I wanted a dessert I could prepare ahead for a gathering without turning on the oven. Having it chilling in the refrigerator meant one less thing to prepare before serving, with just the whipped cream and caramel left to add. For an individual dessert with the same make-ahead convenience, my Biscoff cheesecake cups are another option.
For this version, I paired the pumpkin filling with a gingersnap crust so the warm spice runs through the whole cheesecake. The cream cheese adds a gentle tang, while the cinnamon, ginger, nutmeg, and cloves bring out the pumpkin flavor. I finish it with vanilla whipped cream and salted caramel sauce, a simple finishing touch that makes the cheesecake feel ready for a gathering.
Key Ingredients in Pumpkin Cheesecake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Gingersnap cookies and butter: The cookies provide a spiced, crunchy base, while melted butter binds the crumbs. Extra cinnamon and ginger carry the warm flavor through the crust.
- Pumpkin purée and cream cheese: Canned pumpkin contributes the pumpkin flavor and color. Full-fat cream cheese adds richness and a gentle tang that balances the sweetness.
- Heavy cream, powdered sugar, and vanilla: The cream gives the filling a lighter texture, powdered sugar sweetens it, and vanilla rounds out the flavor. They also form the vanilla whipped cream topping.
- Spices and gelatin: Cinnamon, ginger, nutmeg, cloves, and white pepper season the filling. Platinum-grade gelatin sheets provide the structure that helps the cheesecake hold its shape after chilling.
- Salted caramel: A drizzle adds sweetness and a lightly salty contrast to the pumpkin filling and whipped cream.
How to Make No Bake Pumpkin Cheesecake
The complete printable recipe with measurements is below.
1. Prepare the crust: Line the cake ring with acetate. Mix finely crushed gingersnaps with the spices and melted butter, then press firmly into the base. Refrigerate while preparing the filling.
2. Mix the filling: Whip the cold cream until it begins to thicken, then mix in the powdered sugar. Add the cream cheese, pumpkin purée, vanilla, spices, and salt, and beat until smooth.
3. Add the gelatin: Soften the gelatin sheets in cold water, squeeze out the excess, and dissolve them gently in the measured water. Slowly pour into the filling and combine with a spatula, without a separate cooling step.
4. Chill and finish: Spread the filling over the chilled crust and refrigerate for at least 4 hours, until set. Remove the ring and acetate, then finish with vanilla whipped cream and salted caramel.
Helpful Swaps
- Graham-cracker crust: Replace the crushed gingersnap cookies with crushed graham crackers for a milder base. Keep the cinnamon and ginger for a little warmth alongside the pumpkin filling.
Tips for the Best No Bake Pumpkin Cheesecake
- Soften the cream cheese: Room-temperature cream cheese blends more evenly into the filling and helps prevent lumps.
- Compact the crust evenly: Press the crumbs firmly across the base, including around the edge, so there are no loose patches when serving.
- Finish mixing before chilling: Dissolve the gelatin completely, then use the spatula to incorporate it throughout the filling before spreading it over the crust.
- Check the set before unmolding: The filling should hold its shape before the ring is removed. Keep it refrigerated if the center is still loose.
Storage
- Refrigerator: Keep the cheesecake covered in the refrigerator for 3-4 days.
- Freezer: Freeze without the whipped cream and caramel topping. Thaw overnight in the refrigerator, then decorate before serving.
Try These No-Bake Cheesecake Recipes Next!
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Recipe
No Bake Pumpkin Cheesecake
Ingredients
For the gingersnap crust
- 150 g gingersnap cookies - crushed
- 40 g butter - melted
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
For the pumpkin cheesecake filling
- 300 ml heavy cream
- 100 g powdered sugar
- 400 g full-fat cream cheese - at room temperature
- 227 g canned pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon salt
- 5 platinum-grade gelatin sheets
- 70 ml water - plus cold water for soaking the gelatin
For the vanilla whipped cream
- 120 ml heavy cream
- 2 teaspoons powdered sugar
- ½ teaspoon vanilla paste
For the topping
- 30 ml salted caramel
Instructions
- Place an adjustable cake ring on a flat serving plate and line the inside with acetate. Pulse 150 g gingersnap cookies in a food processor into fine crumbs. Transfer to a bowl and mix with ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, and 40 g butter, melted. Press firmly into an even layer inside the ring and refrigerate for 30 minutes. Prepare the filling while the crust chills.
- Whip 300 ml heavy cream, cold, for about 1 minute until it starts to thicken. Add 100 g powdered sugar and mix until combined. Add 400 g full-fat cream cheese, 227 g canned pumpkin purée, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground white pepper, and ⅛ teaspoon salt Beat until smooth and creamy.
- Soak 5 platinum-grade gelatin sheets in cold water for 5 minutes until softened. Squeeze out the excess water and place the sheets in a small saucepan with 70 ml water. Heat gently, stirring until the gelatin has fully dissolved.
- Slowly pour the dissolved gelatin into the pumpkin filling without leaving it to cool first. Fold gently with a spatula until evenly combined. Spread the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight, until fully set.
- Whip 120 ml heavy cream with 2 teaspoons powdered sugar and ½ teaspoon vanilla paste until soft peaks form. Carefully remove the cake ring and peel away the acetate. Top the cheesecake with the whipped cream, drizzle with 30 ml salted caramel, and serve chilled.
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!