No Bake Pumpkin Cheesecake

This smooth, creamy No Bake Pumpkin Cheesecake recipe features a crispy gingersnap crust and a silky-soft pumpkin cheesecake filling. It’s perfect as a dessert for Thanksgiving, or anytime you want to savor the flavors of fall.

Want more options? I’ve got ‘em! Cheesecake and pumpkin are such a magical combo, you’ve got to check out my favorite classic pumpkin cheesecake, these adorable mini pumpkin cheesecakes, and this easy pumpkin pie cheesecake with two gorgeous layers!

The Ingredients You’ll Need

• Gingersnap Cookie Crumbs: These cookie crumbs provide a unique twist to the classic crust, adding a kick of warm spices and molasses.
• Light Brown Sugar: The brown sugar lends a subtle caramel note to the crust, enhancing its overall sweetness.
• Butter: Melted butter binds the crust ingredients together, creating a sturdy and delicious base. I use unsalted butter.
• Heavy Whipping Cream: The cream should be cold. Cold whipping cream, when whipped, adds a velvety and airy texture to the cheesecake filling.
• Cream Cheese: Cream cheese is the star here, lending the iconic creamy richness to the cheesecake. Make sure it’s at room temperature before using it.
• Powdered Sugar: The powdered sugar sweetens the filling, and dissolves perfectly without heating up the mixture.
• Pumpkin Pie Spice: This blend of spices captures the essence of fall! You can use homemade, or make your own (see the Tips section for a quick guide).
• Vanilla: Pure vanilla extract enhances the cheesecake. You could also use vanilla bean paste.
• Salt
• Pumpkin Puree: Use store bought canned pumpkin or homemade pumpkin puree.
• Whipped Cream: A dollop of freshly whipped cream adds a luscious and airy contrast to the rich cheesecake.
• Additional Crushed Gingersnaps: For even more crunch.

How to Make No-Bake Pumpkin Cheesecake

Make the Crust:

Line a 9-inch springform pan with parchment paper, and create the crust by mixing gingersnap crumbs, brown sugar, and melted butter. Press this mixture into the pan, and freeze it for 10–15 minutes.

Whip the Cream:

Beat the heavy cream in a clean bowl with clean beaters, until soft peaks form.

Make the Cheesecake Mixture:

In a separate bowl, beat the cream cheese, sugar, spice, vanilla, and salt. Beat in the pumpkin, and then fold in your whipped cream.

Fill the Crust and Chill:

Spread the mixture into the crust, cover, and refrigerate for 4 hours or overnight.

Enjoy:

Carefully remove the cheesecake from the pan, decorate it, and serve.

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Is No-Bake Cheesecake as Good as Baked Cheesecake?

So which one is better – no bake cheesecake, or classic baked cheesecake? Ultimately, that’s a personal preference. Some people love the light, soft texture of a no bake cheesecake, while others enjoy the dense, rich taste of a baked cheesecake. Both are great for different reasons.

Helpful Tips for Success

Are you excited to try this recipe? Trust me, you’re gonna love it. Let’s dive into some helpful tips to create an irresistible no bake pumpkin cheesecake!

• Crushing the Cookies: One of the easiest ways to crush cookies is to simply place them in a zip-top bag, seal it, and then hit the cookies with a rolling pin or small saucepan. The kids always love helping with this part!
• Graham Cracker Crust: If you are in a rush, grab a store bought graham cracker crust instead! Or if you prefer graham crackers over gingersnap cookies, you can make my homemade graham cracker crust recipe instead.
• Room-Temp Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is so important. Room-temperature cream cheese will blend much more easily into a smooth, lump-free filling.
• Whipping the Cream: Do not overbeat the heavy cream! If you do, it can separate and turn into grains of butter in thin buttermilk. And once that happens, there’s no going back – you have to start over with a fresh batch of heavy whipping cream.
• Mini Cheesecakes: For an even cuter dessert, try making mini pumpkin cheesecakes by using a muffin pan instead of a springform pan. Or, use mini 4 oz mason jars to create individual no-bake cheesecakes that are as beautiful as they are tasty!
• Cool Whip: If you prefer to use Cool Whip over whipped cream, you will need 3 cups of Cool Whip.
• Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can make your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.

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Storing No-Bake Pumpkin Cheesecake

Store this no bake pumpkin cheesecake for up to 5 days in the refrigerator. Make sure to cover it tightly with a layer of plastic wrap or foil, to keep it fresh.

Does No Bake Cheesecake Freeze Well?

Yes! For longer storage, you can freeze this dessert instead. Wrapped in a double layer of foil, or a layer of foil and a layer of plastic wrap, it will keep for up to 3 months. Transfer it to the fridge 24 hours before you want to serve, so it can thaw.

Common Recipe Questions

→ Can I make this cheesecake ahead of time?

Yes, it's actually best made a day in advance. The cheesecake needs at least 4 hours to chill and set properly, making it perfect for prep ahead of time.

→ Can I substitute graham crackers for gingersnaps?

Absolutely. You can use a graham cracker crust if preferred. It creates a milder flavor, but pairs well with the spiced pumpkin filling.

→ How should I store this dessert?

Store it covered in the refrigerator for up to 5 days. To keep it extra fresh, wrap it tightly with plastic wrap or foil.

→ Can I freeze the cheesecake?

Yes, it freezes well. Wrap it in foil or plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge before serving.

→ What’s the best way to crush the gingersnap cookies?

Place them in a sealed zip-top bag and crush them with a rolling pin or heavy object. A food processor also works for a finer texture.

→ Can I use Cool Whip instead of whipped cream?

Yes, you can substitute 3 cups of Cool Whip in place of whipped cream if you prefer a shortcut or more stabilized topping.