Light, creamy, airy, and loaded with fall flavors, this easy no-bake pumpkin cheesecake recipe is an absolute must-try.
Pumpkins are an all-time fall favorite. They’re versatile, easy to use, and taste heavenly. And when Thanksgiving and Halloween are just around the corner, and your oven is occupied with your other culinary creations, this easy no-bake pumpkin cheesecake might just be your savior.
With such simple yet delicious flavors, this cheesecake is sure to be a total crowd-pleaser. Plus, you don’t even need a lot of fancy ingredients to make it. Simply follow the instructions and the tips and hacks down below and you’re all set.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the cheesecake- one for the crust and one for the cheesecake filling.
Gingersnap Cookie Crust:
- 2 cups gingersnap cookie crumbs
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 6 tablespoon melted butter
- ¼ cup sugar
- 1 cup heavy cream
- 2 cups cream cheese
- 1 cup pumpkin puree
- ¾ cup confectioners sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of salt
Kitchen Tools Needed
- Measuring cups and spoons
- Mixing bowls
- Blender or Food processor
- Hand mixer
- 9-inch springform pan
- Medium saucepan
How to Make the No-Bake Pumpkin Cheesecake
Once you have all your ingredients ready, here’s the step-by-step process you’ll need to follow to make the no-bake pumpkin cheesecake.
In a big bowl mix all the ingredients for the crust.
If you are not getting a wet mixture that you can shape you may need some more butter depending on the cookies you are using.
When you are happy with the mixture pour it into a cake pan and flatten the mixture.
The easiest way to do it is to use the bottom of your measuring cup.
Place the pan in the fridge for around 20 minutes or until you are creating the next layer.
In another bowl mix the cream cheese.
Add the pumpkin puree and sugar and continue mixing.
Then add the vanilla, pumpkin pie spice, cinnamon, and salt and continue mixing.
Whip the heavy cream until soft peaks form, then fold-in the whipped heavy cream to the pumpkin mixture until everything is well combined.
Add the mixture in the pan over the crust.
Smooth it with a spoon and leave it in a fridge overnight or at least 8 hours to set.
You can decorate the cake with some whipped cream on top and cinnamon.
Frequently Asked Questions
You definitely can - if you’re not in the mood to put in too much effort, you can just stick to the basic graham cracker crust and still come up with a no-bake pumpkin cheesecake that’s delicious. However, with that extra effort, you’ll be able to enjoy a lot more flavor and crunch factor here.
If you’re a chocolate lover, you can use crushed Oreos too- they’ll add a nice touch of chocolatey sweetness that can work really well along with the fall and pumpkin flavors of this recipe.
When packing the cookie crumbs into the springform pan or the mold, use the back of a glass or a spoon to press the crumbs in tightly. Then allow the crust to chill for a few minutes in the refrigerator before you pour the cheesecake mixture on it.
This extra step will help the crust stay firm, and it’ll be less likely to break and fall apart when you cut the cheesecake into slices.
Got any leftover no-bake pumpkin cheesecake? You can refrigerate it for up to 5 days. Just transfer it to an airtight container to help it stay fresh and keep it from picking up on any weird refrigerator smells.
There are a ton of different toppings you can experiment with- roughly chopped nuts like walnuts, almonds, hazelnuts, and pecans are great because they add a nice bit of texture to the cheesecake too. You can also top the cheesecake with some whipped cream and a sprinkle of cocoa powder or pumpkin pie spice if you’re not too keen on the nuts.
Want to bring in another layer of deliciousness and flavor? Drizzle the cheesecake slice with some cookie butter or caramel sauce, right before you serve.
Tips to Make the No-Bake Pumpkin Cheesecake
Think you’re ready to give the recipe a try? Follow these additional tips and hacks and you’re on your way to cheesecake heaven.
- Remember to use room-temperature cream cheese for this and practically any other cheesecake recipe you are experimenting with. It’ll make whipping the cheese so much easier, and you’ll get a nice lump-free mixture.
- Make sure you use heavy whipping cream that has a minimum of 30% fat content to make the cheesecake mixture. Going low-fat here will cause the mixture to become watery.
- To get the whipping cream to have those soft peaks faster, get it out of the refrigerator just before whipping it- this is one of those ingredients you don’t need to get to room temperature before you use it.
- This no-bake cheesecake, just like any other, needs ample refrigerator time to set. 6 hours is an absolute minimum, and overnight refrigeration is best for more reasons than one.
- Cutting a no-bake cheesecake into slices can be tricky, but with enough refrigeration and a sharp knife, you can make things work for you. Just remember to wipe the knife clean after every cut you make into the cheesecake.
- If you’re not too keen about cutting the cheesecake into slices, you can actually portion out the crust mixture into small individual dessert glasses and then top them with the cheesecake mixture instead.
Relished every bite of this flavorful cheesecake? Looking for some more such recipes worth trying out? Here are a few handpicked ones you won’t want to miss.
- No-Bake Oreo Cheesecake Recipe
- No-Bake Cherry Cheesecake Lasagna Recipe
- No-Bake Blueberry Cheesecake Recipe
- 2 cups (200g) gingersnap cookie crumbs
- ¼ teaspoon (1g) ground ginger
- ¼ teaspoon (1g) ground cinnamon
- 6 tablespoon (89ml) melted butter
- ¼ cup (50g) sugar
- 1 cup (118ml) heavy cream
- 2 cups (450g) cream cheese, room temperature
- 1 cup (225g) pumpkin puree
- ¾ cup (75g) confectioners sugar
- ¼ cup (50g) brown sugar
- 1 teaspoon (5ml) vanilla
- 2 teaspoon (6g) pumpkin pie spice
- ½ teaspoon (2g) ground cinnamon
- Pinch of salt
- In a big bowl mix all the ingredients for the crust.
- If you are not getting a wet mixture that you can shape you may need some more butter depending on the cookies you are using.
- When you are happy with the mixture pour it into a cake pan and flatten the mixture. The easiest way to do it is to use the bottom of your measuring cup.
- Place the pan in the fridge for around 20 minutes or until you are creating the next layer.
- In another bowl mix the cream cheese.
- Add the pumpkin puree and sugar, and continue mixing.
- Then add the vanilla, pumpkin pie spice, cinnamon, and salt and continue mixing.
- Whip the heavy cream until soft peaks form, then fold-in the whipped heavy cream to the pumpkin mixture until everything is well combined.
- Add the mixture to the cake pan over the crust.
- Smooth it with a spoon and leave it in a fridge overnight or at least 8 hours to set.
- You can decorate the cake with some whipped cream on top and cinnamon.
Amount Per Serving: Calories: 185Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 174mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 2g