Immerse yourself in this No Bake Pumpkin Cheesecake. It’s quick, easy, and will free up your oven for everything else you’re cooking for Thanksgiving.
This No Bake Pumpkin Cheesecake recipe is a creamy, festive dessert that combines the rich flavor of pumpkin pie with the smooth, indulgent texture of cheesecake. All without turning on the oven. Set over a buttery graham cracker crust, the filling is made with pumpkin puree, cinnamon, and pumpkin pie spice creating a warm and decadent treat.
This no-bake pumpkin cheesecake is definitely going to be part of our dessert spread this holiday season. It only takes 15 minutes to make, and the fridge takes care of the rest! If you love no-bake cheesecakes as we do, then you will want to check out our no-bake strawberry-topped cheesecake and our no-bake Snickers cheesecake!
Table of Contents
Recipe Ingredients
- Canned Pumpkin: Earthy and mildly sweet, adding that essential pumpkin flavor.
- Gingersnap Cookie Crumbs: Spicy, sweet, and crunchy, creating a flavorful crust.
- Pumpkin Spice: It enhances the pumpkin flavor and adds a cozy, fall spice mix.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice it Up: Add a pinch of nutmeg, cloves, ginger, or allspice to the filling for extra warmth and spice. A little extra spice can make your pumpkin cheesecake even cozier and more delicious.
- Crust Variation: You can always customize this recipe to fit your needs. Try a traditional graham cracker crust or use a store-bought one for convenience. Or, you might love a nutty pecan crust, which is also gluten-free!
How to Make No Bake Pumpkin Cheesecake
Step 1: Combine the ingredients for the crust in a medium-sized mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
Step 2: Meanwhile, in the bowl of a stand mixer, beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
Step 3: Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.
Expert Tips
- Soften the Cream Cheese: Make sure the cream cheese mixture is fully softened before you start beating it. This makes the filling smoother and creamier.
- Pat the Crust Firmly: When pressing the crust into the pan, use the bottom of a glass or measuring cup to get it nice and firm. This helps the crust hold together better.
FAQs
Absolutely, you can use a hand mixer. Just be sure to beat the cream cheese until it’s light and fluffy, which might take a bit longer with a hand mixer.
When you’re ready to serve, add some extra whipped topping, a sprinkle of Biscoff crumbs, or a drizzle of salted caramel sauce. It adds that extra touch of indulgence!
Storage Info
To STORE your No Bake Pumpkin Cheesecake, cover it tightly with plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also make it weeks in advance and freeze it!
Wrap the cheesecake in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 3 months. To THAW, move the cheesecake to the refrigerator overnight, let it sit for 30 minutes at room temperature, or microwave a slice on defrost for 45-60 seconds.
More Yummy Pumpkin Desserts to Try
No Bake Pumpkin Cheesecake Recipe
Ingredients
For the Gingersnap Crust
- 1 cup graham cracker crumbs
- 1 cup gingersnap crumbs
- 3 tbsp pure cane sugar
- pinch salt
- 5 tbsp melted butter
For the Pumpkin Cheesecake Filling
- 12 ounces cream cheese - set out at room temperature for 30 minutes
- 1 teaspoon ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 cup powdered sugar (confectioners' sugar)
- 1 cup canned pumpkin - solidly packed
- 2 cup whipped cream - and more for garnish
Instructions
- Combine the ingredients for the crust in a medium-sized mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
- Meanwhile, in the bowl of a stand mixer, beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
- Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.
This no bake pumpkin cheesecake came out so creamy and light.
I make this every year for Thanksgiving and it’s always a hit! I always make homemade whipped cream and it’s out of this world. Easy and tasty!