No Bake Pumpkin Cheesecake Recipe
With its rich, creamy texture and warm spiced flavors, this no-bake pumpkin cheesecake is the perfect dessert to crown autumn gatherings and holiday celebrations. Easy to prepare, requiring no oven time, it’s an ideal treat for both seasoned bakers and beginners alike.
Ingredients and Preparation Essentials
This recipe brings together a delicious gingersnap crust, smooth pumpkin puree, creamy full-fat brick cream cheese, and a blend of seasonal spices. The gingersnap cookies create a spiced, crunchy foundation, while pumpkin puree and cream cheese lend a velvety, rich filling. Adding pumpkin pie spice and cinnamon elevates this dessert with cozy, warming notes.
Select high-quality gingersnap cookies to build a flavorful crust, and opt for full-fat cream cheese to ensure maximum creaminess. Use plain pumpkin puree, avoiding pumpkin pie filling, to maintain control over sweetness and flavor.
Step-by-Step Instructions for No Bake Pumpkin Cheesecake
Preparing the Gingersnap Crust
Combine the gingersnap crumbs, spices, sugar, and melted butter until the crumbs are fully moistened. Press this mixture firmly into the base of a springform pan, packing it tightly to prevent crumbling when slicing. Freeze the crust for a short while to help it set while you make the filling.
Making the Creamy Pumpkin Filling
Begin by whipping the cold heavy cream to stiff peaks, creating a light and airy texture. In a separate bowl, beat the softened cream cheese until it’s perfectly smooth, then add the pumpkin puree, sugars, spices, vanilla, and salt. Continue beating until the mixture is lump-free and creamy. Gently fold in the whipped cream, maintaining as much of the air as possible to keep the filling fluffy.
Assembling and Setting the Cheesecake
Spread the pumpkin filling over the chilled crust, smoothing it evenly across the top. Cover and refrigerate the cheesecake for at least 8 hours, ideally overnight, to allow it to fully set. Avoid freezing, as it may affect the creamy consistency.
Recipe Tips
Achieving the Perfect Texture:
Ensure the whipped cream is folded in gently to avoid deflating, preserving a light, fluffy texture.
Balancing Flavors:
Adjust the spices and sugars to your taste, fine-tuning the sweetness and warmth.
Preparing Ahead:
Making the cheesecake a day in advance allows the flavors to deepen and makes serving more convenient.
What to Serve With This Recipe
Ideal Pairings
Top the cheesecake with whipped cream, a drizzle of salted caramel, or a sprinkle of cinnamon to enhance its pumpkin flavor. Pair it with a warm spiced beverage, like chai tea or pumpkin-spiced coffee, for a cozy dessert experience.
Creative Presentation Ideas
Consider garnishing with crushed gingersnap crumbs or a delicate caramel drizzle for visual appeal. Use a piping bag to add decorative whipped cream swirls for an elegant touch.
Frequently Asked Questions
Can I Use a Different Crust?
Substitute with graham cracker or digestive biscuit crumbs if gingersnaps aren’t available.
How Long Should I Chill the Cheesecake?
Allow at least 8 hours of chilling, ideally overnight, for a firm texture.
Can I Freeze the Cheesecake to Set It Faster?
Avoid freezing as it may compromise the creamy texture.
What’s the Best Way to Store Leftovers?
Keep leftover cheesecake in the refrigerator for up to 5 days.
Can I Use Non-Dairy Cream Cheese and Whipping Cream?
Substitute with non-dairy versions, adjusting the recipe if needed.
Customizing for Special Occasions
Flavor Variations and Festive Additions
Add a hint of ginger, nutmeg, or allspice for an enhanced holiday flavor. Consider a chocolate or caramel swirl in the filling for added richness.
Slice the cheesecake into mini portions for easy serving at parties. Arrange on a dessert table with complementary autumn-themed treats for an inviting display.
Try this no-bake pumpkin cheesecake as a sweet autumn indulgence. Its creamy texture and spiced pumpkin flavor make it a delightful addition to any holiday gathering or cozy family meal, offering an easy yet unforgettable dessert for all.
Ingredients
Gingersnap Cookie Crust:
2 cups (200g) gingersnap cookie crumbs*
1/4 cup (50g) granulated sugar or packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
Cheesecake:
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
3/4 cup (90g) confectioners’ sugar
1 cup (227g) pumpkin puree*
1 teaspoon pure vanilla extract
1 cup (240ml) cold heavy cream or heavy whipping cream
1/4 cup (50g) packed light or dark brown sugar
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Optional Toppings:
Whipped Cream and/or Salted Caramel
Instructions
Make the crust: In a mixing bowl, combine the gingersnap crumbs, sugar, ground ginger, cinnamon, and melted butter. Stir until all the crumbs are moistened. Press the mixture firmly into a 9- or 10-inch springform pan, using the bottom of a measuring cup to press down evenly and compact the crust along the bottom and slightly up the sides. Place the pan in the freezer to chill for 10–20 minutes while you prepare the filling.
Make the filling: In a separate bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set the whipped cream aside.
In another large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the sides and bottom of the bowl as needed. Add the pumpkin puree, confectioners’ sugar, and brown sugar, and continue to beat on medium-high speed until fully blended and creamy. Scrape down the bowl again to ensure all ingredients are well incorporated. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt, then beat until everything is smooth, creamy, and no lumps of cream cheese remain.
Using a mixer on low speed or a silicone spatula, gently fold the whipped cream into the cream cheese mixture. Take care to incorporate the whipped cream slowly, preserving its airy texture.
Assemble the cheesecake: Retrieve the prepared crust from the freezer. Spread the pumpkin cheesecake filling over the crust, using an offset spatula to smooth the top evenly.
Cover the pan tightly with plastic wrap or aluminum foil, then refrigerate the cheesecake for at least 8 hours, or ideally overnight for 12 hours, to achieve the best set. Avoid freezing as it may impact the creamy texture.
When ready to serve, run a knife along the edges of the springform pan to loosen the cheesecake. Release and remove the rim, then slice the cheesecake with a sharp, clean knife, wiping the blade between each cut for tidy slices.
Top with whipped cream, salted caramel, or your preferred garnish. Store any leftovers in the refrigerator for up to 5 days.
No Bake Pumpkin Cheesecake Recipe
Ingredients
Gingersnap Cookie Crust:
- 2 cups 200g gingersnap cookie crumbs*
- 1/4 cup 50g granulated sugar or packed brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 6 Tablespoons 85g unsalted butter, melted
Cheesecake:
- 16 ounces 452g full-fat brick cream cheese, softened to room temperature
- 3/4 cup 90g confectioners’ sugar
- 1 cup 227g pumpkin puree*
- 1 teaspoon pure vanilla extract
- 1 cup 240ml cold heavy cream or heavy whipping cream
- 1/4 cup 50g packed light or dark brown sugar
- 2 teaspoons pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Optional Toppings:
- Whipped Cream and/or Salted Caramel
Instructions
- Make the crust: In a mixing bowl, combine the gingersnap crumbs, sugar, ground ginger, cinnamon, and melted butter. Stir until all the crumbs are moistened. Press the mixture firmly into a 9- or 10-inch springform pan, using the bottom of a measuring cup to press down evenly and compact the crust along the bottom and slightly up the sides. Place the pan in the freezer to chill for 10–20 minutes while you prepare the filling.
- Make the filling: In a separate bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set the whipped cream aside.
- In another large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the sides and bottom of the bowl as needed. Add the pumpkin puree, confectioners’ sugar, and brown sugar, and continue to beat on medium-high speed until fully blended and creamy. Scrape down the bowl again to ensure all ingredients are well incorporated. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt, then beat until everything is smooth, creamy, and no lumps of cream cheese remain.
- Using a mixer on low speed or a silicone spatula, gently fold the whipped cream into the cream cheese mixture. Take care to incorporate the whipped cream slowly, preserving its airy texture.
- Assemble the cheesecake: Retrieve the prepared crust from the freezer. Spread the pumpkin cheesecake filling over the crust, using an offset spatula to smooth the top evenly.
- Cover the pan tightly with plastic wrap or aluminum foil, then refrigerate the cheesecake for at least 8 hours, or ideally overnight for 12 hours, to achieve the best set. Avoid freezing as it may impact the creamy texture.
- When ready to serve, run a knife along the edges of the springform pan to loosen the cheesecake. Release and remove the rim, then slice the cheesecake with a sharp, clean knife, wiping the blade between each cut for tidy slices.
- Top with whipped cream, salted caramel, or your preferred garnish. Store any leftovers in the refrigerator for up to 5 days.