This no bake pumpkin cheesecake has a creamy pumpkin filling and a crunchy gingersnap crust. It's simple and easy to make ahead and always feels right for fall or Thanksgiving.
The Easy No-Bake Pumpkin Cheesecake You'll Be Making on Repeat This Fall
One year at Thanksgiving, I decided to skip the usual pumpkin pie and bring a no-bake pumpkin cheesecake instead. It felt like a little experiment, but the creamy pumpkin filling and spiced gingersnap crust won everyone over right away.
Now it's the dessert I rely on when I want something easy but festive. The pumpkin spice cheesecake filling is smooth and light, the crust adds that perfect crunch, and since it's made ahead, it frees up oven space for the rest of the meal. It's become my favorite pumpkin dessert recipe to serve in the fall.
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⭐Why You'll Like My Recipe
- Super Easy: No baking needed! Just mix, assemble, and chill. No worries about cracks or overbaking like with traditional cheesecakes.
- Pumpkin Spice Blend: For this recipe, I use my own mix of warm spices instead of store-bought pumpkin spice.
- Fall Favorite: If you love pumpkin spice and fall flavors, this dessert is perfect for Thanksgiving, Halloween, or any autumn gathering!
🧾Pumpkin Cheesecake Ingredients
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 Cookie Crust: I like using gingersnaps instead of graham crackers because the extra spice makes this gingersnap crust cheesecake more festive.
- Pumpkin Cheesecake Filling: Cream cheese, pumpkin puree, and warm spices make this the best no bake pumpkin cheesecake for me. The gelatine helps it set beautifully without an oven.
- Whipped Cream & Caramel: I like to serve pumpkin cheesecake with a swirl of whipped cream and salted caramel for a little extra sweetness and holiday flair.
- Spice Blend: Cinnamon, ginger, nutmeg, and cloves bring out that classic fall flavor and turn this into more than just another cream cheese pumpkin dessert.
👩🏻🍳How to Make No Bake Pumpkin Cheesecake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Crust: Grind cookies, mix with ginger, cinnamon, and melted butter until sandy, then press into a cake ring and chill for 30 minutes.
2. Make the Pumpkin Filling: Whip cream with powdered sugar, then beat in cream cheese, pumpkin purée, vanilla, and spices until smooth and fluffy.
3. Add the Gelatine: Soak gelatine sheets, dissolve them in a little water over low heat, and fold gently into the pumpkin mixture.
4. Assemble and Chill: Pour filling over the chilled crust, smooth the top, and refrigerate at least 4 hours or overnight. Remove the mold, serve with whipped cream and salted caramel.
📖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.
💭My Tips
Room Temperature Cream Cheese: I always make sure my cream cheese is properly softened before starting. When it's at room temperature, it blends into the filling so smoothly. If I forget to take it out ahead of time, I'll soften it in the microwave for a few seconds, anything to avoid those little lumps.
Cold Cream for Whipping: I keep the cream in the fridge until the moment I need it. The colder it is, the quicker it whips, and it gives the cheesecake that light, airy lift I really love. Keeping it chilled makes all the difference.
Storage: I like to keep my no-bake pumpkin cheesecake covered in the fridge, and it stays lovely for 3-4 days. If I need to save it longer, I freeze it without toppings; it thaws overnight, and still tastes great.
🍰Try These No-Bake Cheesecake Recipes Next!
📖 Recipe
Easy No Bake Pumpkin Cheesecake
Ingredients
For Gingersnap Cookie Crust
- 150 g Gingersnap Cookies - Crumbs
- 40 g Butter - Melted
- ¼ teaspoon Ginger
- ¼ teaspoon Cinnamon
For Cheesecake
- 300 ml Heavy Cream
- 100 g Powdered Sugar
- 400 g Cream Cheese - Room temperature
- 227 g Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon Powder
- ½ teaspoon Ginger Powder
- ¼ teaspoon Nutmeg Powder
- ⅛ teaspoon Clove Powder
- ⅛ teaspoon White Pepper Powder
- 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
- Make the Crust: Place the gingersnap cookies in a food processor and pulse until they turn into fine crumbs. Transfer them to a mixing bowl, add the ginger and cinnamon, then pour in the melted butter. Stir until the mixture looks like wet sand. Press the mixture evenly into the base of a springform pan using the bottom of a glass, making sure it's compact. Place the pan in the refrigerator and let the crust chill for 30 minutes.
- Prepare the Cheesecake Filling: In a mixing bowl, whip the cold double cream with an electric hand mixer on medium-high speed for about 1 minute, until it begins to thicken. Add the powdered sugar and continue beating until combined. Add the cream cheese, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, white pepper, and salt. Beat until smooth, creamy, and holding soft peaks.
- Work with the Gelatine: Place the gelatine sheets in a bowl of cold water and soak for about 5 minutes, until soft and pliable. Remove the sheets and gently squeeze out any excess water. In a small saucepan, add the water and the softened gelatine, then place over low heat. Stir gently until the gelatine is fully dissolved.
- Combine the Mixtures: Slowly pour the dissolved gelatine into the pumpkin mixture, folding gently with a spatula until well incorporated. Pour the filling over the prepared crust, smoothing the top with an offset spatula. Refrigerate the cheesecake for at least 4 hours, or overnight, until it has set completely.
- Finish and Serve: Once set, release the cheesecake from the springform pan. Pipe or spoon whipped cream on top, then drizzle with salted caramel. Slice 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!