No-Bake Pumpkin Cheesecake Recipe

I absolutely love this No-Bake Pumpkin Cheesecake Recipe because it’s just so easy to whip up—no oven required! Whether you’re pressed for time or just want to skip the heat during the warmer months, this cheesecake delivers that cozy pumpkin flavor with a creamy, dreamy texture that’s hard to resist.

When I first tried this recipe, I was amazed at how quickly it came together and how perfectly balanced it was. The gingersnap crust adds this wonderful spicy crunch, and the filling is smooth with just the right hint of cinnamon and nutmeg. It’s become my go-to for fall gatherings or anytime I want a comforting dessert without the fuss.

this …

Ingredients You’ll Need

Each ingredient in this No-Bake Pumpkin Cheesecake Recipe plays a special role to keep the flavors bright and the textures creamy—plus, it all comes together quickly with ingredients you probably already have or can easily grab.

• Gingersnaps: Crushed finely, they create a spicy, crunchy crust that pairs beautifully with pumpkin.
• Granulated sugar: Just a little to sweeten up the crust and balance the spices.
• Butter: Melted to bind the crust ingredients together firmly.
• Heavy cream: Whipped to stiff peaks, it adds lightness to the cheesecake filling.
• Cream cheese: Softened for a smooth, rich base.
• Pumpkin puree: The star ingredient—make sure it’s pure pumpkin, not pie filling with spices.
• Powdered sugar: For sweetness that dissolves flawlessly into the filling.
• Vanilla extract: A subtle note that brightens the pumpkin flavor.
• Cinnamon: A warming spice essential to the pumpkin pie flavor profile.
• Nutmeg: Adds complexity and a cozy aroma.
• Kosher salt: Just a pinch to balance the sweetness and enhance the overall taste.
• Whipped cream and crushed gingersnaps: For topping and adding texture contrast at serving.

Variations

I love how flexible this No-Bake Pumpkin Cheesecake Recipe is—you can tweak it depending on what you have on hand or your personal flavor preferences. One of my favorite tricks is swapping the gingersnap crust for something nutty or gluten-free to suit different needs.

• Gluten-Free Crust: I once used almond flour mixed with a little brown sugar and butter for a nutty gluten-free crust that was a big hit.
• Spiced Up Filling: Adding a touch of ground cloves or allspice can deepen those autumn flavors if you like things a bit more complex.
• Less Sweet Option: If you prefer less sweetness, you can reduce the powdered sugar by a quarter and still get a rich, satisfying cheesecake.
• Vegan-Friendly: Swap cream cheese and heavy cream for plant-based versions—just know the texture might be a little different but still tasty.

How to Make No-Bake Pumpkin Cheesecake Recipe

Step 1: Create That Perfect Gingersnap Crust

Start by crushing your gingersnaps really fine—you want them to resemble wet sand when mixed with sugar and melted butter. Press this mixture firmly into the bottom of an 8-inch springform pan. I like to pack it tightly with the bottom of a glass or measuring cup so it holds together well once set.

Step 2: Whip the Cream to Stiff Peaks

In a separate bowl, whip your heavy cream until it forms stiff peaks—you’ll know it’s ready when you pull the whisk out and the peaks stand tall without collapsing. This part is crucial to getting that light, fluffy texture for the filling. If your cream is too warm, it won’t whip well, so chill your bowl beforehand if you can!

Step 3: Make the Cream Cheese Pumpkin Filling

Beat the softened cream cheese until it’s light and fluffy, then gradually add pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and salt. Mix until everything is smooth and luscious. Now fold in the whipped cream carefully—this prevents deflating the mixture and keeps it airy. Pour the filling over the crust and smooth the top with an offset spatula for a clean finish.

Step 4: Chill Until Firm

Cover your cheesecake and refrigerate for at least four hours, though overnight is best—it gives everything time to set nicely. When ready, top with whipped cream and crushed gingersnaps for that perfect finishing touch. Trust me, the wait is worth it!

How to Serve No-Bake Pumpkin Cheesecake Recipe

Garnishes

For me, a dollop of freshly whipped cream crowned with crushed gingersnaps is the perfect garnish—it adds a creamy touch plus a little crunch that contrasts beautifully with the smooth filling. You can also sprinkle a little cinnamon or drizzle caramel sauce if you want to get fancy.

Side Dishes

This cheesecake pairs wonderfully with warm spiced apple cider or a mug of your favorite chai tea for a real fall vibe. If you’re serving a larger meal, a simple green salad with tangy vinaigrette can refresh the palate before dessert.

Creative Ways to Present

I once set up individual cheesecake jars with layers of the crust and filling topped with whipped cream and a sprinkle of gingersnaps—so cute for a party! You can also pipe the topping with a star tip for a professional look or serve small slices on pretty dessert plates with a drizzle of chocolate or caramel.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly with plastic wrap or in an airtight container in the fridge, and it stays fresh for up to 4 days. The flavors deepen nicely overnight, so sometimes it tastes even better the next day!

Freezing

I’ve frozen this cheesecake successfully—just wrap it well in plastic wrap and foil, then thaw in the fridge overnight before serving. The texture might be a little denser but still delicious, especially if you’re prepping ahead for a party.

Reheating

Since this is a no-bake cheesecake, it’s best served chilled—no reheating needed. Just pop it out of the fridge a few minutes before serving so it’s not too cold and let it sit at room temperature briefly for the best flavor and texture.

FAQs

Final Thoughts

This No-Bake Pumpkin Cheesecake Recipe has quickly become one of my favorite go-to desserts for the season—it’s fuss-free, tastes incredible, and always wows the crowd. I really hope you’ll give it a try and enjoy all its creamy, spicy goodness as much as my family and I do. Trust me, once you make it, you’ll be reaching for it every fall (and maybe even beyond!).

Print