Are you ready to indulge in a delightful dessert requiring zero oven time? Look no further than my favorite no-bake pumpkin cheesecake!
This heavenly autumnal creation is perfect. It combines the rich, spiced flavor of pumpkin pie with cheesecake’s creamy decadence.
And the best part? It’s foolproof, ensuring success every single time.
Just mix, pour, and chill overnight for a stress-free, make-ahead dessert.
Why You’ll Love This No-Bake Pumpkin Cheesecake
Seasonal Favorite: You can never go wrong with pumpkin spice in the fall. This delicious cheesecake has it in spades, with plenty of rich flavor in every bite.
Easy Prep: This no-bake dessert comes together quickly with minimal effort. You’ll just need about 20 minutes, excluding chill time.
Creamy Texture: Pumpkin cheesecake is a creamy, dreamy delight. The filling is silky smooth, almost like a mousse. It pairs perfectly with the crunchy, buttery crust.
Ingredients
- Gingersnap Cookie Crumbs: They make the crust turn out wonderfully crunchy and perfectly spiced.
- Unsalted Butter: The butter binds the crumbs together for easy slicing.
- Heavy Whipping Cream: It’ll whip up fluffy and light, giving the dessert its signature creamy texture.
- Cream Cheese: Use a full-fat cream cheese brick. It’s rich and tangy and adds to the cheesecake’s flavor and consistency.
- Pumpkin Puree: Be sure to get pumpkin puree and not pumpkin pie filling.
- Granulated Sugar: For sweetness. It also helps tone down the tangiest notes in the cream cheese and sour cream.
- Sour Cream: The not-so-secret secret ingredient. It provides moisture and will make the filling extra smooth.
- Spices: Use a combination of pumpkin pie spice, ground ginger, and ground cinnamon.
- Pure Vanilla Extract: Vanilla enhances all the flavors. It also adds a sweet, fragrant backdrop.
How to Make No-Bake Pumpkin Cheesecake
As mentioned above, there’s really nothing to making this surprisingly simple cheesecake. Just follow these easy steps:
1. Make the crust. Combine the gingersnap crumbs, spices, and butter. Then, press the mixture firmly into a pie dish.
2. Whip the cream. Beat the heavy cream until stiff peaks form, then set aside.
3. Mix the filling. Beat the cream cheese until smooth. Then, add the pumpkin, sugar, sour cream, spices, and vanilla. Mix well.
4. Combine. Gently fold the whipped cream into the pumpkin mixture. Then, pour the filling into the crust and smooth the top.
5. Chill. Cover the pie dish with plastic wrap or aluminum foil. Refrigerate the cheesecake for at least 8 hours.
6. Serve. Carefully remove the cheesecake from the pie dish. Slice and serve with any additional toppings. Enjoy!
Tips For the Best No-Bake Pumpkin Cheesecake
Here are a few tips to remember when making this cheesecake:
- Give it a good blot. Before using the pumpkin puree, blot it with clean paper towels. They’ll help soak up excess moisture to prevent the filling from becoming mushy.
- The softer, the better. You’ll want the cream cheese to be extremely soft before using it. Set it out at least 30 minutes beforehand.
- Fresh is best. The crust won’t be as crunchy if the gingersnap cookies aren’t fresh. Plus, old spices aren’t nearly as fragrant or flavorful.
- Take an easy shortcut. This recipe works best with homemade whipped topping. But if you’re in a rush, substitute sweetened Cool Whip instead. Be sure to use the tub kind.
- Don’t overmix! Mix the filling ingredients gently on low speed. This will prevent too much air from getting into the mixture.
- Keep things clean. For neat slices, wipe your knife clean between each cut.
Variations
If you want to mix things up a bit, try using one or more of these variations:
- Vary the crust. Swap the gingersnaps for graham crackers, Oreos, or another favorite cookie. You can even mix in some crushed nuts with the cookie crumbs. And spoiler alert: chocolate and pumpkin go together better than you think!
- Use add-ins. Mix a little caramel or chocolate syrup into the batter. (Or drizzle them over the top of the finished cake.) Experimenting with various extracts is also fun.
- Try different spices. I enjoy the three spices I’ve listed in this recipe. But you can experiment with whichever ones you like best.
- Add toppings. Top the cheesecake with whipped cream, caramel, chocolate, nuts, toffee bits, and more! Marshmallow fluff is another good option.
How to Store
If you’re lucky (and self-disciplined) enough to have leftovers, here’s how to store them:
To Store: Wrap the cheesecake with aluminum foil and refrigerate it for 3 to 5 days.
To Freeze: Wrap the cheesecake tightly with plastic wrap, then wrap it again with aluminum foil. Freeze for up to 2 months.
To Thaw: Thaw the cheesecake in the refrigerator overnight before serving. Then slice, serve, and enjoy!
More Pumpkin Desserts You’ll Love
Easy Pumpkin Mousse
Downeast Maine Pumpkin Bread
Pumpkin Dessert With Yellow Cake Mix
Pumpkin Coffee Cake
No-Bake Pumpkin Cheesecake
10
servings20
minutes468
This no-bake pumpkin cheesecake is so easy and effortless! It’s perfect for serving on any special occasion.
Ingredients
- For the Crust
2 cups gingersnap cookie crumbs (about 30 cookies)
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
- For the Filling
1 cup cold heavy whipping cream
16 ounces full-fat brick cream cheese, softened to room temperature
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/4 cup sour cream, room temperature
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, stir together the cookie crumbs, ginger, cinnamon, and melted butter for the crust. The mixture will be thick, coarse, and sandy. Press firmly into a 9-inch pie dish or springform pan. Set aside.
- Use a hand mixer or a stand mixer fitted with a whisk attachment for the filling. Whip the cold heavy cream on medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.
- In a large bowl, beat the cream cheese on medium speed until perfectly smooth and creamy. (Use a hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the pumpkin, sugar, sour cream, pumpkin pie spice, and vanilla. Beat on medium-high speed until combined and smooth. Ensure there are no large lumps of cream cheese. If there are, keep beating until smooth.
- Gently mix the whipped cream into the pumpkin cream cheese mixture until combined. (Use a mixer on low speed or a rubber spatula,) This takes several turns of the rubber spatula. Combine slowly so the air in the whipped cream doesn’t deflate.
- Pour the filling into the 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, 12 hours is best.
- Use a knife to loosen the chilled cheesecake from the rim of the pan. Then, if using a springform pan, remove the rim. Using a clean sharp knife, cut into slices for serving.
- Serve with whipped cream, salted caramel, and/or pumpkin pie spice. Enjoy!
Notes
- Use full-fat brick cream cheese, not cream cheese spread.
- Use canned pumpkin puree, not pumpkin pie filling.
Can this cheesecake be frozen?
Absolutely, June!
Wrap it tightly with plastic wrap, then wrap it again with aluminum foil. Freeze for up to 2 months.
Hi. Looks really delicious. What kind of ginger snaps did you use for the crust? Thank you!
Hi, Mimi!
You can use whatever brand you like best. I typically use the Stauffer’s (Stouffer’s?) brand. (I can’t remember the exact name.) But in a pinch, I’ll grab whatever is on Walmart’s or Publix’s shelves. 🙂