Introduction

This No Bake Pumpkin Cheesecake delivers all the creamy, spiced flavor of traditional pumpkin desserts without ever turning on your oven. The simple graham cracker crust and smooth pumpkin filling come together quickly for a perfect fall treat. If you enjoy easy cheesecake creations, try the Irresistible Mini Caramel Apple Cheesecake Bites Recipe for another seasonal favorite.

Ingredients

This creamy No Bake Pumpkin Cheesecake combines spiced pumpkin flavor with a gingersnap crust for a dessert that’s rich, smooth, and perfectly sweet.

• 1 1/2 cups gingersnap cookie crumbs
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup heavy whipping cream

Timing

Context: This No Bake Pumpkin Cheesecake is about 20% faster than similar recipes since it requires no oven time.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a pinch of sugar in a medium bowl. Mix until the crumbs are evenly moistened and the mixture resembles wet sand.

Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it for a solid base.

Step 2 — Soften the Cream Cheese

Take the cream cheese out of the refrigerator and let it sit at room temperature for at least 30–60 minutes. It should be soft to the touch but not greasy or melted.

Using room-temperature cream cheese is crucial for achieving a smooth, lump-free filling in your No Bake Pumpkin Cheesecake.

Step 3 — Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and creamy. Scrape down the sides of the bowl as needed.

Add the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat again until all ingredients are fully incorporated and the mixture is uniform in color and texture.

Step 4 — Whip the Cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, or the cream may become grainy.

Gently fold the whipped cream into the pumpkin cheesecake mixture using a spatula. This step adds air and lightness to the No Bake Pumpkin Cheesecake filling.

Step 5 — Assemble the Cheesecake

Pour the finished filling over the prepared crust in the springform pan. Spread it evenly with a spatula, making sure to reach all edges.

Tap the pan gently on the counter a few times to release any large air bubbles that could cause cracks or uneven texture.

Step 6 — Chill to Set

Cover the pan with plastic wrap or foil and refrigerate the No Bake Pumpkin Cheesecake for at least 6 hours, or preferably overnight.

The cheesecake is properly set when the center feels firm to a light touch and does not jiggle when the pan is moved.

Step 7 — Serve and Garnish

Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan sides to ensure a clean release.

Slice with a warm, clean knife for neat portions. Top with whipped cream, caramel drizzle, or chopped pecans just before serving.

Nutritional Information

Note: Estimates based on typical ingredients and serving size. This No Bake Pumpkin Cheesecake is also a source of vitamin A from the pumpkin.

Healthier Alternatives

• Greek yogurt instead of cream cheese — Adds protein and tang while reducing fat.
• Coconut cream for dairy-free — Provides a rich, creamy texture with a subtle tropical note.
• Almond flour crust for gluten-free — Offers a nutty flavor and lower-carb option.
• Monk fruit sweetener to cut sugar — Keeps sweetness without spiking blood sugar.
• Pumpkin purée with no salt added — Lowers sodium while maintaining authentic pumpkin flavor.
• Silken tofu for a protein boost — Creates a smooth, high-protein filling with neutral taste.
• Reduced-fat graham crackers in crust — Trims calories while keeping classic crunch.

Serving Suggestions

• Pair with a warm cup of chai tea or spiced coffee for a cozy autumn dessert experience
• Serve alongside gingersnap cookies or shortbread biscuits for contrasting textures
• Top with freshly whipped cream and a sprinkle of cinnamon or nutmeg for elegant presentation
• Create individual portions in mason jars for easy serving at fall gatherings
• Accompany with caramel drizzle and toasted pecans for added richness
• Perfect for Thanksgiving dessert tables or Halloween parties
• Garnish with candied ginger or orange zest for a festive touch

This No Bake Pumpkin Cheesecake makes an excellent make-ahead dessert that’s always ready when you need an impressive seasonal treat. The creamy texture and warm spices pair beautifully with both casual family dinners and formal holiday celebrations.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels precisely.
• Mistake: Not chilling the mixing bowl and beaters before whipping the cream cheese. Fix: Chill your tools to help the cream cheese whip up light and smooth, preventing a dense texture.
• Mistake: Overmixing the filling once the whipped cream is folded in. Fix: Gently fold to maintain airiness; overmixing deflates the cream and leads to a runny No Bake Pumpkin Cheesecake.
• Mistake: Skipping the step of pressing the crust firmly into the pan. Fix: Press the crust down firmly and evenly to create a stable base that won’t crumble when sliced.
• Mistake: Not allowing enough chilling time before serving. Fix: Refrigerate your No Bake Pumpkin Cheesecake for at least 6-8 hours, or overnight, for perfect sliceability.
• Mistake: Using cream cheese straight from the refrigerator. Fix: Let cream cheese soften at room temperature for 30-60 minutes to avoid lumpy batter.
• Mistake: Adding too much liquid (like extra spice extracts or syrups). Fix: Stick to the recipe’s liquid ratios to prevent a filling that won’t set properly.
• Mistake: Neglecting to scrape the bowl while mixing. Fix: Scrape the sides and bottom of the bowl often to ensure a uniformly smooth and creamy filling.

Storing Tips

• Fridge: Store your No Bake Pumpkin Cheesecake in an airtight container in the refrigerator for up to 5 days. Ensure it’s chilled below 40°F for food safety.
• Freezer: Wrap the cheesecake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This No Bake Pumpkin Cheesecake is best served chilled and does not require reheating. If desired, let individual slices sit at room temperature for 10-15 minutes to soften slightly.

Proper storage keeps your No Bake Pumpkin Cheesecake creamy and delicious while maintaining its perfect texture.

Conclusion

This No Bake Pumpkin Cheesecake delivers all the classic fall flavors without turning on the oven. For another no-bake pumpkin dessert, try this scrumptious No Bake Pumpkin Pie. Give this recipe a try and share your thoughts in the comments!

No-Bake Pumpkin Cheesecake

Print Recipe

Pin Recipe

A smooth and creamy no-bake pumpkin cheesecake with a spiced flavor, set in a gingersnap cookie crust. This recipe requires no oven and is perfect for a fall dessert.

• Author: Sally McKenney
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 20 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups gingersnap cookie crumbs
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup heavy whipping cream

Instructions

1. In a medium bowl, combine gingersnap cookie crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat softened cream cheese until smooth.
3. Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt to the cream cheese. Mix until well combined.
4. In a separate bowl, whip heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the whipped cream.
6. Spread the filling evenly over the prepared crust.
7. Cover and refrigerate for at least 8 hours or up to 2 days to set before serving.

Notes

Whipping the heavy cream to stiff peaks is essential for a thick and creamy no-bake cheesecake filling. Avoid over-mixing when folding the whipped cream into the pumpkin mixture to maintain the light texture. Refrigerate for at least 8 hours to allow the cheesecake to set properly.

Nutrition

• Calories: 320
• Sugar: 20
• Sodium: 220
• Fat: 22
• Saturated Fat: 14
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 4
• Cholesterol: 70

FAQs

How long does this No Bake Pumpkin Cheesecake need to set?

This No Bake Pumpkin Cheesecake needs to chill in the refrigerator for at least 6 hours, but overnight is best for a firm, sliceable texture.

Can I make this No Bake Pumpkin Cheesecake ahead of time?

Yes, this No Bake Pumpkin Cheesecake is an excellent make-ahead dessert. You can prepare it up to two days in advance, keeping it covered in the refrigerator until ready to serve.