no bake pumpkin cheesecake

This No Bake Pumpkin Cheesecake has a silky, smooth, mousse-like filling that is rich in pumpkin spice and flavor! This no bake dessert is perfect for busy Fall weekends or Thanksgiving when there’s no more room in the oven!

This no-bake pumpkin cheesecake has the creamy texture of pumpkin cheesecake without the long baking time and stress of a water bath. The filling is undeniably rich, creamy, and full of pumpkin flavor. Paired with a gingersnap cookie crust for a perfectly spiced dessert. 

And for those other times when you just don’t want to turn on the oven, you could try some chocolate peanut butter no-bake cookies, a no-bake French silk Oreo pie, or my extra easy brown butter peanut butter crispy treats!

Professional Tips for Making No-Bake Cheesecake Recipes

• Make sure to pack the crust tightly. To ensure the crust stays together when you slice it, you want to make sure it is packed tightly. You can use a tart tamper or the bottom of a measuring cup. 
• Give the crust time to freeze. Giving the crust time to set fully will help prevent the filling from seeping into the crust. Helping ensure the crust doesn’t get soggy. 
• Let the no-bake cheesecake sit overnight before serving. For the best slices, let the no-bake cheesecake sit overnight to give the filling ample time to set firm. If you can’t wait (I get it), let it sit at least 2-4 hours before diving in. Perhaps just bake some pumpkin snickerdoodles while you wait.
• Cream the cream cheese with the sugar long enough for the sugar to dissolve. The filling will have the best texture when you give the cream cheese and the sugar enough time to mix together. This usually takes about 3 minutes. The sugar will completely dissolve into the cream cheese to ensure a silky texture.

Ingredients

• Gingersnap Cookies: Old-fashioned gingersnap cookies will add to the flavor of the overall cheesecake. You can crush them in a ziplock with a rolling pin or in a food processor. If you use homemade gingersnaps, you will only need 4 tablespoons of butter. 
• Melted Butter
• Kosher Salt
• Cream Cheese: I use original Philadelphia Cream Cheese for all my baked goods. I also use full-fat cream cheese, though reduced fat can be substituted. Just ensure that it is not whipped or cream cheese spread, you want to buy it in brick format 
• Granulated Sugar
• Dark Brown Sugar: Dark brown sugar adds sweetness and a pleasant  molasses flavor that compliments the pumpkin. You can use all brown sugar in place of the white sugar.
• Pumpkin Puree: I use Libby’s canned pumpkin puree because it is consistent. You can use whichever brand you prefer. Just be sure to grab pure pumpkin puree, not pumpkin pie mix or filling! 
• Pumpkin Spice Mix: My homemade pumpkin pie spice mix has been perfected for the perfect balance of flavors. You can also buy premade pumpkin pie spice mix. 
• Vanilla Extract
• Heavy Cream: Heavy cream adds just enough liquid to make a silky cheesecake. It also comes with fat to add to the flavor and texture. The heavy cream will whip up and help keep the filling silky, and any extra can be used to make a whipped topping!

See the recipe card for full information on ingredients and quantities.

Variations

• Make No-Bake Cheesecake Jars. Wouldn’t it be fun to pull out individual pumpkin cheesecake jars at a holiday party?! You could layer the crust with the pumpkin cheesecake filling and top with spiced whipped cream, some candied pecans, and a dash of ground cinnamon or nutmeg, 
• Change the Crust. This no-bake cheesecake would be delicious with a no-bake graham cracker crust like the one from my creamy mango pie. (Did you know that they sell pre-ground graham cracker crumbs?!) You could also use the Oreo cookie crust from this grasshopper pie! 
• Add a Topping. Top this cheesecake with chocolate buttercream like I do with my devil’s food cake, marshmallow fluff stolen from these s’mores whoopie pies, or drizzle with easy salted caramel sauce. 
• Serve with a crunch. Candied pecans or ginger, walnuts, or hazelnuts would be absolutely delightful with this no-bake cheesecake.

How to Make No-bake Pumpkin Cheesecake

Use these instructions to make the perfectly creamy no-bake pumpkin cheesecake every time! Further details and measurements can be found in the recipe card below.

Prepare the Crust: 

Step 1: Place the gingersnap cooking into a food processor and pulse until they become a fine cookie crumb.

Step 2: Combine the gingersnap cookie crumbs, melted butter, and kosher salt together in a large bowl. Mix together well with your hands, squeezing to create clumps. 

Depending on the brand of gingersnaps, you might need 1 tablespoon of additional butter. Homemade gingersnaps only need 4 tablespoons of butter. 

Step 3: Press crust into a 9-inch or 10-inch springform pan and up the sides. I recommend using the back of a measuring cup or tart tamper to firmly compact the crust. This reduces the risk of it crumbling when serving.

Step 4: Place the crust in the freezer while preparing the filling. 

Prepare the Filling and Assembly:

Step 5: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese (I don’t pre-soften it) until softened and smooth. 

Step 6: Add the dark brown sugar, granulated sugar, and pumpkin spice to the cream cheese. Continue to beat until no visible sugar granules remain.

Step 7: Add the vanilla extract and kosher salt. Beat to combine. 

Step 8: Switch to the whisk attachment and add cream to the cream cheese mixture. Whisk together on medium-high until stiff peaks form. 

Be careful not to over-whisk. Doing so could cause the heavy cream to start to separate, causing the filling to have lumps.

Step 9: Remove the crust from the freezer and scrape the cheesecake filling into the prepared crust using a rubber or silicone spatula. Spread the filling evenly and smooth it out with a small offset spatula. 

Step 10: Cover with plastic wrap and refrigerate for at least 2 hours. Aim to chill it for 12 hours, but overnight is best. This will allow the best slices. 

Slice the cheesecake using a sharp knife. Dipping the knife in hot water and wiping clean between each cut will produce perfectly smooth slices.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cake recipes, or make one of my other favorite pumpkin desserts!