If you’re looking for a deliciously creamy, autumn-inspired dessert that you can whip up without turning on the oven, this No Bake Pumpkin Cheesecake Recipe is an absolute game-changer. Imagine a velvety pumpkin-spiced filling nestled atop a buttery, ginger-kissed crust, all coming together in a smooth no-bake finish that will have everyone asking for seconds. It’s the perfect blend of seasonal warmth and cool, luscious texture that feels both indulgent and refreshingly light. Whether you’re making it for a holiday gathering or just because pumpkin cravings hit, this recipe is a surefire way to impress with minimal fuss.
Ingredients You’ll Need
This No Bake Pumpkin Cheesecake Recipe calls for simple, pantry-friendly ingredients that each play a vital role in creating those rich textures and vibrant flavors that make pumpkin desserts so comforting. From the spicy snap of gingersnaps to the creamy smoothness of whipped cream, every component is essential to building the perfect autumn treat.
- 1 2/3 cups finely crushed gingersnaps: Provides a spicy, crunchy base that complements the pumpkin perfectly.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to balance the spices in the crust.
- 3 – 4 tablespoons melted butter: Binds the crust ingredients together while adding richness.
- 2 8-oz blocks cream cheese, softened: The creamy heart of the cheesecake, offering a smooth, tangy foundation.
- 1 15-oz can pure pumpkin (NOT pumpkin pie filling!): Delivers authentic pumpkin flavor and lovely color without extra spices or sweetness.
- 1 cup powdered sugar: Sweetens the filling smoothly without any graininess.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 2 teaspoons pumpkin pie spice: A cozy blend of cinnamon, ginger, nutmeg, and cloves that defines the fall vibe.
- 1/8 teaspoon salt: Balances sweetness and deepens flavor complexity.
- 1 cup heavy whipping cream: Whipped to stiff peaks to add lightness and volume to the filling.
- Whipped cream and your favorite garnish: Grated nutmeg, crushed gingersnaps, or candy pumpkins add festive finishing touches.
How to Make No Bake Pumpkin Cheesecake Recipe
Step 1: Prep the Pan
Start by lining only the bottom of an 8-inch springform pan. This simple prep step ensures that when the cheesecake is ready, you can easily showcase those beautiful layers without the sides interfering—trust me, this makes serving a breeze.
Step 2: Create the Perfect Crust
Mix the finely crushed gingersnaps with granulated sugar and melted butter until the texture resembles wet sand. If it feels a little dry, don’t hesitate to add up to one more tablespoon of melted butter to make it stick just right. Press this mixture evenly and firmly into the prepared pan’s bottom—it should feel compact but not overly dense. This crust sets the stage with its spice and crunch that pairs flawlessly with the creamy filling.
Step 3: Whip Up the Creamy Filling
Beat the softened cream cheese, pure pumpkin, powdered sugar, vanilla extract, pumpkin pie spice, and salt in a large bowl until silky smooth using an electric mixer. Then, in a fresh clean bowl, whip the heavy cream until it holds stiff peaks. Gently fold this fluffy whipped cream into the cream cheese mixture—this step is crucial because it lightens the filling and gives the cheesecake that irresistible mousse-like texture.
Step 4: Assemble the Layers
Pour about one inch of your luscious filling over the prepared crust and spread it evenly to cover every corner. Then carefully add the remaining filling, give the pan a gentle shake to distribute the filling uniformly, and smooth the top with a spatula for a beautifully even surface. This layering technique ensures each slice has the perfect balance of crust and creamy pumpkin goodness.
Step 5: Chill to Set
Cover the springform pan tightly with cling film and pop it into the fridge for at least four hours. This chilling step is essential—it allows the crust to firm up and the filling to set properly so your cheesecake slices with clean edges and holds its shape gracefully.
Step 6: Serve with Flair
When it’s time to serve, run a hot knife around the pan’s edge to loosen the cheesecake, then carefully remove the springform ring. Transfer to a serving platter if you’d like, and top with whipped cream and delicate garnishes like a sprinkle of grated nutmeg or some crushed gingersnaps. These final touches give the cheesecake an inviting aroma and add that extra bit of texture and flair.
How to Serve No Bake Pumpkin Cheesecake Recipe
Garnishes
Adding whipped cream is a classic choice, but don’t stop there—grated fresh nutmeg or cinnamon can enhance the pumpkin spice essence wonderfully. For a playful crunch, sprinkle some crushed gingersnap crumbs or even festive candy pumpkins on top. These garnishes not only make your cheesecake look stunning but also add layers of texture and flavor.
Side Dishes
This cheesecake pairs beautifully with a cozy cup of spiced chai tea, warm apple cider, or even a lightly roasted pumpkin latte. If you want something more substantial, serve alongside fresh fruit like sliced pears or a simple mixed berry compote to add bright, refreshing notes that contrast the cheesecake’s richness.
Creative Ways to Present
For an eye-catching dessert, try serving individual slices in clear glass jars layered with crumbled gingersnap crust and a dollop of whipped cream on top. Another fun idea is to make mini No Bake Pumpkin Cheesecakes in cupcake tins lined with paper cups—perfect for parties or gifting. Presentation is your chance to express your love for this cozy dessert with a personal twist.
Make Ahead and Storage
Storing Leftovers
No Bake Pumpkin Cheesecake keeps beautifully in the refrigerator for up to four days. Simply cover it tightly with plastic wrap or place it in an airtight container to retain freshness and moisture. Each day in the fridge actually helps the flavors meld even more, so leftovers can be just as delightful.
Freezing
If you want to prepare this cheesecake well in advance, freezing is a fantastic option. Wrap the entire cheesecake or individual slices securely in plastic wrap and then foil to protect from freezer burn. Frozen cheesecake maintains its quality for about one month. When ready, thaw overnight in the refrigerator for best results.
Reheating
Since this is a no bake dessert, reheating isn’t necessary—this cheesecake is best enjoyed cold straight from the fridge. If you want to soften it slightly before serving, just let it sit at room temperature for about 15-20 minutes. This gives the creamy filling a lovely, melt-in-your-mouth texture.
FAQs
Can I use canned pumpkin pie filling instead of pure pumpkin?
It’s best to use pure pumpkin because pumpkin pie filling contains added spices and sweeteners that can throw off the recipe’s balance. Pure pumpkin lets you control the flavor perfectly, especially since you’re adding pumpkin pie spice separately.
Do I need a springform pan for this cheesecake?
A springform pan makes releasing the cheesecake a lot easier, especially since the crust is pressed only on the bottom. If you don’t have one, a regular cake pan lined with parchment paper might work, but the presentation won’t be as clean or effortless to remove.
Can I substitute the gingersnaps crust?
Absolutely! You can experiment with graham crackers or even shortbread cookies, but the spicy kick from gingersnaps pairs especially well with the pumpkin and spices for that signature fall flavor.
How long does it take to chill the cheesecake?
The recipe calls for at least four hours of chilling to allow the filling to set properly. If you have more time, chilling overnight will make slicing easier and enhance the overall texture.
Can I make this recipe vegan or dairy-free?
With some ingredient swaps such as plant-based cream cheese, coconut whipped cream, and dairy-free butter, you can adapt this recipe to be vegan or dairy-free. Just keep in mind that the texture and flavor might vary slightly from the traditional version.
Final Thoughts
I can’t recommend this No Bake Pumpkin Cheesecake Recipe enough for any pumpkin lover who wants a stunning dessert without the stress of baking. It’s creamy, flavorful, and endlessly adaptable, making it perfect for sharing with friends, family, or just savoring on your own. Give it a try—you’ll soon understand why it’s become one of my absolute favorites during pumpkin season and beyond.
Print
No Bake Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Pumpkin Cheesecake is a deliciously creamy, autumn-inspired dessert that’s perfect for the fall season. Featuring a spiced pumpkin and cream cheese filling atop a crunchy gingersnap crust, this cheesecake requires no baking and comes together easily with simple ingredients. Chilled to set, it’s served with whipped cream and your favorite garnishes, making it a festive treat for gatherings or cozy nights.
Ingredients
Crust
- 1 2/3 cups finely crushed gingersnaps
- 2 tablespoons granulated sugar
- 3 – 4 tablespoons melted butter
Filling
- 2 8-oz blocks cream cheese, softened
- 1 15-oz can pure pumpkin (NOT pumpkin pie filling!)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
Garnish
- Whipped cream
- Grated nutmeg
- Crushed gingersnaps
- Brach’s candy pumpkins or other favorite garnish
Instructions
- Prep: Line the bottom of an 8-inch springform pan (just the bottom, NOT the sides!) to prepare for the crust.
- Make the crust: In a medium mixing bowl, combine finely crushed gingersnaps, granulated sugar, and 3 tablespoons melted butter. Mix until the texture resembles wet sand, adding up to 1 additional tablespoon of melted butter if it seems too dry. Press the mixture evenly and firmly into the prepared pan bottom to form the crust.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese, pure pumpkin, powdered sugar, vanilla extract, pumpkin pie spice, and salt using an electric mixer on medium speed until smooth. Clean the beaters, then whip the heavy cream in a separate clean bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese pumpkin mixture until fully combined.
- Assemble cheesecake: Pour about 1 inch of the filling over the crust and spread evenly to cover the base completely. Add the remaining filling on top, gently shake the pan to evenly distribute the mixture, then smooth the top carefully with a spatula.
- Chill: Cover the springform pan tightly with cling film and chill the cheesecake in the refrigerator for at least 4 hours to allow it to set properly.
- Serve: Before serving, run a hot knife (warmed under hot water and dried) along the edge of the cheesecake to loosen it from the pan. Remove the outer ring of the springform pan, transfer the cheesecake to a serving platter if desired, and garnish with whipped cream, a light sprinkling of grated nutmeg, crushed gingersnaps, and candy pumpkins or your preferred garnish. Slice and enjoy!
Notes
- If the crust mixture is too dry, add up to 1 extra tablespoon of melted butter for proper consistency.
- Only line the bottom of the springform pan, not the sides, for best crust formation.
- To make ahead, prepare the crust and filling, assemble, then chill overnight for convenience.
- Use pure pumpkin and not pumpkin pie filling for the best flavor and texture.
- When loosening the cheesecake from the pan, heating the knife ensures clean slices and easy removal.
