No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake is creamy, spiced, and layered over a buttery gingersnap crust for the ultimate fall dessert. The filling blends pumpkin puree, cream cheese, warm spices, and whipped cream to create a smooth texture without ever turning on the oven.

Here is the simple no bake pumpkin cheesecake recipe you can make at home.

What is No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is a chilled dessert that delivers the rich taste of classic pumpkin cheesecake without baking. Instead of baking the filling, the mixture sets in the refrigerator, creating a creamy texture that slices beautifully.

Traditional baked cheesecakes rely on eggs and heat to firm the filling. A pumpkin cheesecake no bake recipe skips both steps. Instead, whipped cream and chilled cream cheese create a thick, airy structure that holds its shape after several hours of chilling.

The flavor profile is warm and comforting. Pumpkin puree combines with cinnamon and pumpkin pie spice to produce that familiar fall aroma. Meanwhile, the gingersnap crust adds a crisp, spiced contrast to the silky filling.

Because it requires no oven, this dessert is perfect for busy holidays. Many home cooks prepare no bake pumpkin cheesecake recipes for Thanksgiving, Friendsgiving, and fall gatherings when oven space is already full.

Another advantage is convenience. The filling comes together in minutes, and the refrigerator does the rest of the work.

Why You’ll Love This No Bake Pumpkin Cheesecake Recipe

There are countless cheesecake variations, but this no bake cheesecake pumpkin recipe stands out for several reasons.

Easy Preparation

You only need a mixing bowl, a hand mixer, and a refrigerator. The recipe skips complicated baking steps and water baths.

Perfect Fall Flavor

Pumpkin puree, cinnamon, and pumpkin pie spice create a dessert that tastes like autumn in every bite.

Creamy Texture

Whipped cream lightens the filling while cream cheese keeps it rich and smooth.

No Oven Required

This dessert is ideal when your oven is busy with holiday dishes.

Make-Ahead Friendly

Since it needs chilling time, you can prepare the cheesecake hours or even a day before serving.

If you enjoy simple chilled desserts, you might also enjoy this creamy strawberry cream cheese icebox cake, another cool dessert that layers creamy filling with a soft crust.

How to Make No Bake Pumpkin Cheesecake

Quick Overview

This no bake pumpkin cheesecake recipe follows three simple steps:

1. Prepare the gingersnap crust
2. Whip the pumpkin cheesecake filling
3. Chill until firm

Although the preparation only takes about 20 minutes, the cheesecake needs several hours to set properly.

Ingredients

Below are the ingredients divided by section.

Gingersnap Cookie Crust

• 2 cups (200g) gingersnap cookie crumbs
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 6 tablespoons (85g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar or packed brown sugar

Pumpkin Cheesecake Filling

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 16 ounces (452g) full-fat brick cream cheese, softened
• 1 cup (226g) pumpkin puree
• 3/4 cup (90g) confectioners’ sugar
• 1/4 cup (50g) packed brown sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Optional Toppings

• Whipped cream
• Salted caramel sauce

Step-by-Step Instructions

Step 1: Prepare the Crust

In a mixing bowl, combine gingersnap crumbs, ginger, cinnamon, melted butter, and sugar. Stir until the mixture resembles damp sand. See also our Grandma’s Gingersnap Cookie Recipe.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack the crumbs evenly.

Place the crust in the refrigerator while preparing the filling.

Step 2: Whip the Heavy Cream

In a chilled bowl, beat the heavy cream using a hand mixer until stiff peaks form.

Set the whipped cream aside.

Step 3: Mix the Cheesecake Base

In another large bowl, beat the softened cream cheese until smooth and creamy.

Add pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt.

Mix until the filling becomes thick and evenly blended.

Step 4: Fold the Whipped Cream

Gently fold the whipped cream into the pumpkin mixture using a spatula.

This step creates the light, mousse-like texture that defines a recipe pumpkin cheesecake no bake dessert.

Step 5: Assemble the Cheesecake

Spread the pumpkin cheesecake filling evenly over the chilled gingersnap crust.

Smooth the top with a spatula.

Step 6: Chill the Cheesecake

Cover the cheesecake and refrigerate for at least 6 hours or overnight.

During this time, the filling firms up and becomes sliceable.

What to Serve With No Bake Pumpkin Cheesecake

Although this dessert is delicious on its own, a few pairings can make it even better.

Fresh Whipped Cream

A generous swirl of whipped cream highlights the pumpkin flavor and adds lightness.

Salted Caramel Sauce

Drizzling caramel over the cheesecake creates a sweet and salty contrast.

Coffee or Espresso

The rich pumpkin spice flavor pairs beautifully with strong coffee.

Dessert Platters

For parties, you can serve this cheesecake alongside other chilled desserts like cherry pistachio no bake cheesecake or bite-sized sweets.

Another fun addition to a dessert table is these crunchy no bake peanut butter pretzel clusters.

Top Tips for Perfecting No Bake Pumpkin Cheesecake

Even though this recipe is simple, a few techniques help create the best results.

Use Full-Fat Cream Cheese

Full-fat cream cheese provides structure and richness. Reduced-fat varieties can make the filling too soft.

Chill the Bowl for Whipped Cream

Cold equipment helps the cream whip faster and hold stiff peaks.

Use Pure Pumpkin Puree

Make sure you use pure pumpkin puree rather than pumpkin pie filling.

Chill the Cheesecake Long Enough

The filling needs several hours to set completely. Rushing this step can cause soft slices.

Press the Crust Firmly

A tightly packed crust prevents crumbly slices when cutting.

If you enjoy experimenting with cheesecake flavors, you might also enjoy a lighter version like this sugar free no bake cheesecake.

Storing and Reheating Tips

Proper storage keeps this cheesecake fresh and creamy.

Refrigerating

Store the cheesecake covered in the refrigerator for up to four days.

Freezing

You can freeze no bake pumpkin cheesecake for up to two months.

Wrap individual slices tightly in plastic wrap and place them in an airtight container.

Thawing

Thaw frozen cheesecake overnight in the refrigerator before serving.

Because this is a chilled dessert, reheating is not necessary.

FAQs About No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake recipe delivers the cozy flavor of pumpkin spice in an easy, oven-free dessert. The creamy filling, buttery gingersnap crust, and optional whipped cream topping combine to create a treat that feels festive and comforting at the same time.

Because the recipe requires minimal effort, it works perfectly for holidays, gatherings, or relaxed weekends at home. With simple ingredients and a make-ahead approach, this cheesecake offers a reliable way to serve a crowd-pleasing fall dessert without spending hours in the kitchen.

For more recipes and dessert inspiration, follow The Cooking Twins Facebook and The Cooking Twins Pinterest for daily recipe ideas.

No Bake Pumpkin Cheesecake

---

Be the first to rate this recipe

• Author: Emma & Ella
• Total Time: 380 min
• Yield: 12 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This no bake pumpkin cheesecake is a creamy fall dessert made with pumpkin puree, cream cheese, whipped cream, and warm spices over a buttery gingersnap crust. It chills in the refrigerator until firm, so you get all the flavor of pumpkin cheesecake without using the oven.

---

Ingredients

Scale 1x2x3x

2 cups gingersnap cookie crumbs

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar or packed brown sugar

1 cup cold heavy cream or heavy whipping cream

16 ounces full-fat brick cream cheese, softened to room temperature

1 cup pumpkin puree

3/4 cup confectioners’ sugar

1/4 cup packed light or dark brown sugar

1 teaspoon pure vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Whipped cream, optional for topping

Salted caramel, optional for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make Crust: Stir the gingersnap crumbs, ground ginger, ground cinnamon, melted butter, and sugar together until the mixture looks like wet sand.
2. Press Crust: Firmly press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan, then refrigerate while you make the filling.
3. Whip Cream: Beat the cold heavy cream in a chilled bowl until stiff peaks form, then set it aside.
4. Beat Cream Cheese: In a separate large bowl, beat the softened cream cheese until completely smooth and creamy.
5. Mix Filling: Add the pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt, then beat until thick and fully combined.
6. Fold Mixture: Gently fold the whipped cream into the pumpkin mixture until no streaks remain and the filling looks light and fluffy.
7. Assemble Cheesecake: Spread the filling evenly over the chilled crust and smooth the top with a spatula.
8. Chill Dessert: Cover the cheesecake and refrigerate for at least 6 hours or overnight until fully set.
9. Add Toppings: Top with whipped cream and salted caramel before slicing, if desired.
10. Serve: Slice cold and serve chilled for the cleanest texture.

Notes

Use full-fat brick cream cheese for the firmest texture.

Use pure pumpkin puree, not pumpkin pie filling.

Chill overnight for the cleanest slices.

A 9-inch springform pan works best for easy release.

Store covered in the refrigerator for up to 4 days.

Freeze slices for up to 2 months and thaw overnight in the refrigerator.

• Prep Time: 20 min
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 24g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg