Ever since I published plain no-bake cheesecake, I’ve had requests for this flavor! This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. There’s absolutely no oven required—the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season.
There aren’t many seasonal desserts that top pumpkin pie. A dessert tradition this time of year, pumpkin pie features a smooth spiced filling sitting in a wonderfully flaky pie crust. It’s hard to compete with this kind of perfection.
But I found something that comes shockingly close. Let me introduce you to no-bake pumpkin cheesecake. A recipe that skips the oven, says goodbye to pie crust, and waves toodaloo to any sort of cheesecake water bath. It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. This is a great place to use homemade pumpkin pie spice!
Sitting in a flavorful gingersnap cookie crust, this ultra creamy dessert is unforgettable. If you don’t fall in love, I’ll happily take your leftovers.
Why You’ll Love No-Bake Pumpkin Cheesecake:
- Texture: crunchy crust, light & creamy filling
- Flavor: cinnamon gingersnap crust and pumpkin spiced filling
- Ease: no water bath, no baking, no cheesecake cracks on top, no worries
- Convenience: save precious oven space for other dishes
- Make-ahead: filling sets and flavor tastes better
No-Bake Pumpkin Cheesecake Video Tutorial
Gingersnap Cookie Crust
With more flavor and crunch than a graham cracker crust, a gingersnap cookie crust isn’t just there in the background. Instead, it’s a whole other layer to savor. You need gingersnap cookie crumbs, sugar, and melted butter. To make this crust a cut above the rest, I suggest adding cinnamon and ginger too. This is exactly how I prepare the crust for my (baked) pumpkin swirl cheesecake, though you need a little more of each ingredient for this recipe.
3 Success Tips:
- Type of cookie: The type of gingersnap cookie you use will make or break the recipe. (Literally.) I’ve never had luck using homemade gingersnaps. Pick up a box/bag of store-bought gingersnaps, such as Stauffer’s brand. You can find them in the cookie aisle of most grocery stores. You want extra crunchy, hard, and somewhat dry cookies. If they’re too moist, your crust won’t set up.
- Pack it in: The tighter you pack in this crust, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides of your springform pan.
- Briefly freeze to set the crust: After you pack in the crust, place it in the freezer while you prepare the cheesecake filling. Remember, we aren’t baking this crust—the freezer gives the crust a chance to set before you add the filling on top.
Don’t want to use gingersnap cookies? Use the graham cracker crust from my plain no-bake cheesecake.
Overview: How to Make No-Bake Pumpkin Cheesecake Filling
- Whip heavy cream: In the 1st bowl, beat heavy cream/heavy whipping cream into stiff peaks. This is the most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling. It has proved successful in strawberry cream cheese pie and blueberry cream cheese pie also.
- Mix the other filling ingredients together: In a 2nd bowl, you need cream cheese, canned pumpkin, confectioners’ sugar, brown sugar, vanilla, spices, and salt. In my recipe testing, I used my plain no-bake cheesecake as the starting point. Pumpkin thins the mixture out, so I had to play with the amount of cream cheese and confectioners’ sugar. Thrilled with the developed recipe below—spiced, thickened, and perfectly pumpkin-y.
- Fold in the whipped cream: Remember our whipped cream? Gently fold it into the pumpkin cream cheese mixture. Avoid over-mixing because we don’t want to deflate anything.
- Spread into crust: Smooth the filling into the crust. I like using a large or small offset spatula to make the job easier.
- Refrigerate: Instead of the oven, use the refrigerator to set this cheesecake. Cover and refrigerate the prepared cheesecake for at least 8 hours or up to 2 days.
Pictured on the left below: the whipped cream. On the right below: the pumpkin cream cheese mixture.
Pictured on the left below: the whipped cream and pumpkin cream cheese mixture combined. On the right below: spread into our gingersnap cookie crust.
With No Baking, How Does This Cheesecake Hold Its Shape?
- Make sure you pack the crust in tightly.
- As I mention above, the most important ingredient is the whipped heavy cream. Fold the whipped cream into the pumpkin cheesecake filling gently so you don’t deflate all the air. The air creates a deliciously fluffy mousse-like consistency and, more importantly, helps the filling set in the refrigerator.
- For a clean and sturdy slices, refrigerate it for at least 8 hours, but 12+ hours is ideal. Not only does the time in the refrigerator solidify the filling, it also gives the flavors a chance to mix and mingle. Flavor is incredible the next day.
Skip these 3 steps and you’ll be eating pumpkin soup for dessert. Avoid that mess!
Smaller Serving Alternatives
- For 24 cupcake size no-bake pumpkin cheesecakes, use the crust and filling ingredients below and the instructions for my mini no-bake cheesecakes. Feel free to halve the recipe if you don’t need quite as many.
- You can use this recipe to make 6 8-ounce or 10 6-ounce cheesecake jars. Halve the crust recipe below because we don’t need as much crust for the jar dessert. Use the full recipe for the filling. Follow the instructions for my no-bake cheesecake jars. Top with salted caramel, chocolate ganache, heath bar toffee bits, more gingersnap cookie crumbs, or homemade whipped cream.
And if you love both pumpkin pie and cheesecake, you’ll want to try my pumpkin cheesecake pie next.
See Your No-Bake Pumpkin Cheesecakes
So many of you have tried this recipe. Feel free to email or share your recipe photos on social media.
PrintNo Bake Pumpkin Cheesecake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours, 20 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Whipping
- Cuisine: American
Description
This fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set.
Ingredients
Gingersnap Cookie Crust
- 2 cups (200g) gingersnap cookie crumbs*
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g)Â granulated sugar or brown sugar (packed)
Cheesecake
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 cup (227g)Â pumpkin puree*
- 3/4 cup (90g) confectioners’ sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Optional Toppings
- Whipped Cream and/or Salted Caramel
Instructions
- Make the crust: Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Serve cheesecake with optional toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 5 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. After it sets in the refrigerator (step 6), wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator, then slice and serve.
- Special Tools (affiliate links): Glass Mixing Bowls |Â 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Silicone Spatula |Â Small Offset Spatula | Piping Bag (Reusable or Disposable) |Â Ateco 849 Piping Tip
- Pan: To make slicing easy and neat, use a 9-inch or 10-inch springform pan. If you don’t have one, a 9 inch deep dish pie dish (at least 2 inches deep) works. Chill the cheesecake for at least 12 hours to help guarantee the cheesecake slices neatly.
- Gingersnap Cookies: Store-bought gingersnap cookies are ideal as they are the most dry. The ONLY brand that I’ve had issues with is the Nabisco gingersnap cookies. They’re delicious on their own, but they’re too moist for a gingersnap cookie crust. I love Stauffer’s brand. You need about 30. Alternatively, you can use the graham cracker crust from my regular no-bake cheesecake instead. Feel free to add or reduce the amount of cinnamon and ginger based on your taste preference.
- Pumpkin: I strongly recommend canned pumpkin, not fresh (homemade) pumpkin puree in this recipe. I like to use Libby’s brand. Fresh pumpkin puree will prevent the cheesecake from properly setting. Do not use pumpkin pie filling. If you can’t find canned pumpkin, use 1 cup of sweet potato puree. Boil 2 medium sweet potatoes until soft, then peel, slice, and puree/mash them with a blender or mixer until smooth. Measure and use 1 cup. Make sure the puree is room temperature or cold before using.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves. Increase cinnamon to 3/4 teaspoon.
- Can I Make Mini No-Bake Cheesecakes? Yes, use this crust and filling recipe and follow the instructions in my mini no-bake cheesecakes, which are made in a standard muffin pan.
This recipe inspired me to make cheesecake for the first time ever! I had some trouble with crushing cookies for the crust, however. After using both a meat mallet and a rolling pin, the crumbs weren’t very fine. After I added the butter, I saw the photo of grinding cookies in the food processor. Maybe this tip could be added to the recipe? I also couldn’t get my KitchenAid to whip the cream, so had to transfer to a hand mixer, which I don’t think was as good. My husband (the cheesecake king) said I did pretty well for my first try, though, so I’ll take it! Thank you, Sally!
Wonderful addition to our desserts this Thanksgiving! Easy and so delicious. It held up very well in comparison to other no bake cheesecakes I have made. I made it two days before Thanksgiving and it was perfect!
This was amazing, and so so easy to make compared to making a baked cheesecake. It was airy, delicious, and the gingersnap crust added to the wonderful taste. We loved it as a Thanksgiving dessert! This will definitely be a recipe that I make every fall!
This is really good! I especially love the gingersnap crust. My Thanksgiving crowd enjoyed it!
The crust for this no bake cheesecake is absolutely incredible! Buttery yet still able to hold its own once it’s set up.
The cheesecake itself is light and smooth!
This was my first no bake dessert and I loved it!
As a new and inexperienced baker, I was so pleased to see this cheesecake as November’s baking challenge. I had never made a cheesecake before, so I figured this would be a good place to start – I was so right!
This cheesecake is delicious, and the gingersnap crust suits it so well! I am looking forward to trying this again (and trying those additional toppings mentioned at the end of the recipe!).
Howdy Sally,
Thank you for another Great challenge. Neither of us are fans of cheesecake but we both love pumpkin. This dessert is fabulous! Super easy and so full of flavor without being overly sweet!
As Always, thank you,
Cheryl
I enjoyed making this so much! Because of the quickness of it! So thankful for this rexipe and this emtire blog!! Never thought I would make such delicious things!! Thank you Sally!!!
This pie was very good and quite simple to make. I don’t like pumpkin flavor too much, but this was the perfect amount where it was clearly pumpkin without being overpowering. And the gingersnap crust worked great and was super easy. We topped it with some salted caramel and whipped cream and the whole thing was fantastic!
This pie was amazing!! The gingerbread crust is my new favorite. I added a little bit extra pumpkin and a little less whipped cream to give it a stronger pumpkin flavor but overall it was fantastic. I will definitely make this again!!
Best cheesecake I’ve ever had… hands down. My family had no clue cheesecake could be this delicious, flavorful and rich. Is there a perfect cheesecake? If so, this is it!
My father-in-law loved it so much he specifically requested it again for Thanksgiving. I made my second pumpkin no-bake cheesecake last night and can’t wait to have another slice tomorrow!
I have a confession too… this is the first cheesecake I’ve ever made! That is a testament to Sally putting together a detailed recipe that has obviously been tested many times. Thanks for this gem. We will revisit this many more times in the future for sure!
Thank you for all the positive feedback, Rick – I’m glad it was a big hit for the entire family!
Delicious! My whole family and I loved it! I’m going to make it again for Thanksgiving. Thanks for the recipe it will definitely be a Thanksgiving favorite from now on!
Happy to hear this recipe will be a Thanksgiving regular, Ashley! Thank you for participating in this month’s challenge.
This was a great recipe! I was very nervous it would not set so I made it Saturday afternoon and we enjoyed it for Sunday night dinner. It was perfect! I especially loved the ginger snap crust. A perfect touch.
This was light and fluffy and the gingersnap crust was perfect! I added a little bit of flaked sea salt to the crust just to lift it even more and it was so good!
I’ve made it 3 times already this month because it goes that fast and is perfect for sharing! Also the flavors really do come together if you can let it chill longer. Thanks for the recipe Sally!
I could not stop eating this once I started!!!! The crust with the pumpkin cheesecake filling was awesome. Easy to make too!
I had a hard time removing the cake as a whole from the springform pan.. any tips on this???
Hi Victoria, We usually remove the outer ring but then keep the cake on the bottom of the pan to serve it!
Best cheesecake EVER!!! I made the salted caramel and whipped cream too and it was SO GOOD!!! My neighbors and family loved it and I even topped it with a tiny pumpkin!
The flavor of this cheesecake was absolutely delicious! I only had a slight issue with the crust not setting fully, so will pack it in harder next time. But overall, amazing recipe once again and I will definitely be making it again!
This is an absolutely delicious combination of cheesecake and pumpkin pie flavors! It was tempting to cut into it asap but I highly recommend giving it a full night to rest! Not only was it a clean, beautiful cut, but the extra time really did allow a wonderful flavor to develop. Definitely adding this to my seasonal pie rotation, what a fun challenge!
Looks delicious! Love the idea of a gingersnap crust!
I can’t emphasize enough how much I appreciate having a delicious no-bake option for holiday season! It was quite the relief to whip this together so quickly this morning to gift to my parents. With the pandemic and being unable to host a big group as I usually do, it’s so nice to be able to share a dessert with loved ones without taking a ton of laborious bake time.
I made this for the challenge this month and it came out so good!! It’s very quick and easy to put together and was so creamy and delicious. I am planning on making it again for Thanksgiving at my family’s request. I served mine with whipped cream and a sprinkle of cinnamon for garnish.
Could you make this in 9×13 and cut into squares instead? How would you alter?
Hi Emily, we haven’t tested it but you could certainly try. The bars will be very thick in a 9×13 pan, so make sure they are sufficiently chilled, even up to 24 hours.
This gingersnap crust is to die for! The pumpkin cheesecake part, duh, is amazing, but the crust just makes it next level. I made it for the November baking challenge but it was so good that it was requested for Thanksgiving, so I’ll be making it again next week! I’m going to try to be a little more delicate mixing in the whipped cream this time in hopes it’ll set a little better.
This cheesecake is AMAZING! My entire family loved it! And the ginger snap crust is such a creative way to add extra flavor! This was my first time participating in the monthly challenge, but I’m definitely going to make it a habit! Thank you so much for the wonderful recipe!:)
Happy first challenge, Megan! I’m so happy to hear that you’ll be joining us again in the future. Thanks for giving this one a try!
This recipe was so quick & easy to accomplish. Perfectly smooth & light in texture, not too sweet & absolutely delectable! Are you thinking it couldn’t possibly get any better? Top it off with BOTH the salted caramel & whipped cream…mmm pumpkin, caramel, fall time goodness. Thank you for yet another delicious recipe!
Thank you for the positive review, Tiffany! The salted caramel and whipped cream are definitely a must 😉
We thought this recipe was great! The ginger really goes well with the pumpkin and my family couldn’t stop eating it. An awesome fall recipe!
This recipe was easy to follow and turned out really yummy! I’m not really a fan of gingersnaps, but I made the gingersnap crust anyway. The crust was really good and complimented the pumpkin flavor nicely. I do prefer a traditional cheesecake, but the ease of this no-bake cheesecake is definitely worth it.
Brilliant, as always! This no-bake cheesecake was light, airy, fluffy, and delicious. I can’t wait to make it for a house-full of people when it’s safe to gather again.
This was delicious and definitely a keeper! I couldn’t get gingersnaps in Belgium, so I used speculoos cookies with a bit of added ginger and black pepper to get that gingersnap bite.
Great thinking, Barbara! Glad to hear this will be a repeat recipe for you.