This No Bake Pumpkin Cheesecake features a festive gingersnap crust, a fluffy pumpkin cheesecake filling made with real pumpkin, and is topped with a homemade cinnamon-spiced whipped cream.
No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is super easy to make and requires absolutely no baking. It features a fluffy, mousse-like pumpkin spice cheesecake filling with real pumpkin in a festive gingersnap crust. Then it's topped with a homemade cinnamon-spiced whipped cream to finish it off.
The whole prep takes about 30 minutes, and then it just needs to set in the refrigerator before serving. This extra creamy and rich cheesecake will take up no oven space and very little of your time to make, making it perfect for the holidays!
Can I Use Homemade Gingersnaps?
I wouldn't recommend using homemade gingersnaps for this recipe. They are usually a bit softer and stickier than store bought, and the crust won't set up as nicely.
Do I Have to Use a Gingersnap Crust?
No. You can use a classic graham crust, or you can even use vanilla wafers or golden Oreos for the crust. Just make sure you have 2 cups of crumbs.
Alternately, you can use a classic pie crust. But you'll have to bake it completely since the cheesecake is not baked.
How Does the Cheesecake Set?
Since it's not baked, this pumpkin cheesecake sets by using the heavy whipping cream and refrigeration.
The heavy whipping cream is whipped in the recipe and gently folded into the rest of the filling. This process helps give it a closer texture to a baked cheesecake, more like a fluffy mousse than runny cream cheese.
The refrigeration helps all of the ingredients and flavors meld together and settle, or set, so that the whole no bake pumpkin cheesecake will hold its shape by the time it's done.
How to Serve No Bake Pumpkin Cheesecake
Serve your cheesecake cool topped with homemade whipped cream. You can also add a little caramel drizzle for some extra decadence.
How to Make No Bake Pumpkin Cheesecake Ahead of Time
This cheesecake is great for the holidays or potlucks because it's actually better if it's made at least 24 hours ahead of time. To make yours up to 3 days in advance, prepare the crust and add the filling. Then cover tightly and refrigerate. Before serving, make the homemade whipped cream and pipe or spread on top.
No Bake Pumpkin Cheesecake also freezes wonderfully. Freeze, covered tightly, for up to 3 months. Thaw in the refrigerator before serving. In my experience, the thawing process has taken up to 36 hours.
No Bake Pumpkin Cheesecake Variations
- Crust - As discussed above, you can use a different type of crumb for your crust such as graham cracker, golden Oreos, or vanilla wafers. You can also save time by buying a store-bought graham cracker crust (but I personally think homemade tastes better.
- Chocolate - I have a similar no bake chocolate pumpkin cheesecake recipe that's all decked out with all the chocolate trimmings, from the crust to the toppings.
- Ganache - Instead of drizzling caramel on at the end, drizzle a simple chocolate ganache.
- Mini Cheesecakes - this recipe can be made into mini personal cheesecakes by using small 4-ounce mason jars or mini pie pans. Follow the same directions but just spoon everything in layers into the smaller dishes.
- Pecans - Pecans can be sprinkled on top for garnish or folded into the filling for a little extra festive flavor and crunch.
- White Chocolate - Add white chocolate chips or a white chocolate drizzle.
More Pumpkin Recipes You'll Love
- Eggnog Pumpkin Pie - a creamy, rich take on a classic pumpkin pie. This version uses the two signature flavors of the season into the ultimate holiday dessert.
- Pumpkin Silk Pie - A light and fluffy pumpkin filling in a classic graham cracker crust.
- Pumpkin Spice Cupcakes - moist spiced cupcakes made with real pumpkin and topped with a creamy cream cheese frosting.
- No Bake Pumpkin Chocolate Cheesecake - this chocolate version features a chocolate Oreo crust and chocolate chips in the classic pumpkin cheesecake filling.
- Pumpkin Spice Sheet Cake - a classic, moist pumpkin spice cake made with real pumpkin and topped with cream cheese frosting.
No Bake Pumpkin Cheesecake Video
No Bake Pumpkin Cheesecake
- 2 cups gingersnap cookie crumbs
- ¼ cup brown sugar
- 6 tablespoons butter melted
- 2 packages (8 ounces each) cream cheese softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon salt
- 1 cup heavy cream
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Caramel sauce for drizzling
- In a large mixing bowl, add all crust ingredients and stir with a fork to combine.
- Pour into a 9-inch springform pan, and pack in tightly on the bottom and up the sides. Freeze for 10-20 minutes as you prepare the filling.
Pumpkin Cheesecake Filling
- Add cream cheese to a large mixing bowl.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy.
- Add pumpkin, powdered sugar, molasses, and vanilla. Beat again until smooth.
- Add cinnamon, ginger, nutmeg, cloves, allspice, and salt. Beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Set aside.
- Add the heavy cream to a large mixing bowl.
- Using an electric stand or hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes.
- Fold whipped cream into pumpkin mixture using a rubber 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. Smooth the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 12 hours and up to 2 days.
- Add cream, sugar, vanilla, and cinnamon ingredients to a large mixing bowl.
- Beat until the cream reaches stiff peaks.
- Spread on top of cheesecake or transfer to a piping bag and pipe swirls along the outside.
- 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 with a drizzle of caramel sauce, if desired.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make Ahead: Rrepare the crust and add the filling. Then cover tightly and refrigerate. Before serving, make the homemade whipped cream and pipe or spread on top. Cheesecake can be made up to 3 days in advance.
- Freezer Directions: Freeze, covered tightly, for up to 3 months. Thaw in the refrigerator before serving. In my experience, the thawing process has taken up to 36 hours.
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