This No Bake Pumpkin Cheesecake is so easy to make a turns out perfectly set and creamy every time. A crisp gingersnap crust sits under a spiced pumpkin cheesecake filling – perfect for Thanksgiving, or to simply celebrate fall!
My favorite no-bake fall dessert!
My family makes fun of me for always cooking a big batch of homemade pumpkin purée on the first September weekend, but wow, I just really do love it so much! I eat it in the morning with vanilla Greek yogurt and pumpkin spice, and pretend I’m eating this no bake pumpkin cheesecake for breakfast every day 😉
This really is my favorite no-bake treat to make during pumpkin season. It’s so easy – press the gingersnap crust into the pan, let it set, whip up the topping and then chill the whole thing overnight.
Thanks to a little bit of instant vanilla pudding powder, the filling always sets perfectly and it holds up so well. I like to decorate with whipped cream, pumpkin spice and chopped pecans – and don’t forget the caramel drizzle!
Ingredients I use for my oven-free pumpkin cheesecake
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Heavy cream: Make sure to use a container that says “heavy whipping cream”, and keep it well-chilled until you’re ready to use it.
- Pumpkin: I always recommend Libby’s pumpkin for my recipes. I have used many different brands, and this one is consistently the least watery and most flavorful. I do often make my own, I just cube a “dry” and starchy pumpkin (actually, I like to use Hokkaido/Red Kuri squash the best!) and bake it on a sheet pan until fully softened. Then blend, and I have the thickest, tastiest pumpkin to use in my baking (or, no-baking 😉)
- Ginger Snaps: You can use biscoff if you prefer, or make a regular graham cracker crust.
- Instant pudding: In theory, this recipe will set without the pudding. It’s more of an insurance policy, so you could skip it – but it just works really well, especially if you’re in a hurry and can’t wait for more than 4-6 hours until serving time. If you’re using a generic brand cream cheese or your canned pumpkin is on the watery side, you will definitely want to add this!
- Cream cheese: Make sure to get the brick cream cheese. Philadelphia is usually the firmest and least watery.
- Pumpkin Pie Spice: I love the spiciness here, but if you’re not a fan of overly pumpkin spici-ness, use 1 teaspoon pumpkin spice and 1 teaspoon ground cinnamon instead. If you don’t have pumpkin spice on hand, see my Homemade Pumpkin Spice Mix.
- Powdered Sugar: Definitely use powdered here. Granulated sugar is not an acceptable substitute. I also advise against using homemade powdered sugar (regular sugar processed in a food processor) as a substitute if you don’t have any, because it never gets as powdery as store-bought and you’ll end up with a gritty cheesecake. Better go ask your neighbor to borrow some.
How to make a no-bake pumpkin cheesecake
Let’s take a quick overview of the steps of this recipe, and I’ll share all of my tips to make sure your cheesecake is a success!
How to make this recipe a success
- Crust: I use a measuring cup to evenly and firmly press the crust into the pan. Make sure you’re pressing the crust firmly down all the way. You don’t want to end up with any gaps in the crust, or it will easily crumble and fall apart when you try to slice the cheesecake.
- Cream cheese: The cream cheese MUST be softened at room temperature before you use it. Otherwise, you will end up with small chunks of cream cheese in the filling, and it won’t be completely smooth.
- Whipped cream: Make sure to thoroughly clean and dry the beaters before whipping the cream, and to use a clean, cool bowl. Whip the cream until it’s thick and forms stiff peaks – you should be able to invert the bowl without it falling out. But stop whipping as soon as you reach that stage, or you’ll churn the cream into butter
- Folding: Be careful when folding the whipped cream into the filling – you want it fully combined, but you want to keep the airiness. Use a spatula and gentle movement.
- Finish: Make sure the filling reaches all the way to the crust without any gaps for the most beautifully sliceable cheesecake. Smooth the top of the cheesecake as well as you can, but don’t worry if it’s not perfectly even. Mine never is!
- Chilling: If you need the cheesecake to set a little faster, place it in the freezer for about 30-60 minutes and then chill for a couple of hours.
What texture should the crust mixture have?
The mix for the crust should feel like wet sand – if it’s too dry it will crumble and not hold together. If it’s too wet, the cheesecake will leak butter as it chills.
Since we don’t bake the crust to set it, it’s important to get the texture right.
Make ahead instructions
You can make the cheesecake up to 24 hours ahead and keep it in the fridge right until serving.
I recommend you bake the crust at 350°F for 5-10 minutes, or until firm and set, if you’re planning to make the cheesecake more than 12 hours ahead. This will help with any sogginess. Cool it completely before adding the filling!
Only garnish the cheesecake once you remove it from the fridge to serve, or the decorations may get runny.
I do not recommend making it further ahead/freezing this cheesecake, because it can make the crust soggy.
Tips for serving
For clean slices, you can freeze the cheesecake for 30 minutes before serving (freeze it without garnishing!) Wipe your knife after each cut if you want perfection, or accept a little mess and tell your friends and family this is a rustic dessert 😉
I like to garnish the cheesecake with whipped cream, chopped pecans and a dusting of cinnamon or pumpkin spice (don’t go overboard with the pumpkin spice though.)
My kids like to add caramel sauce to their slices. You can also add festive sprinkles if you like!
I just love an easy pumpkin dessert! And while cheesecake will never knock pumpkin pie off the throne, it’s definitely a keeper.
No Bake Pumpkin Cheesecake
Ingredients
- 1 ⅔ cups finely crushed gingersnaps
- 2 tablespoons granulated sugar
- 3 – 4 tablespoons melted butter
FOR THE FILLING
- 2 (8-oz) blocks cream cheese (softened at room temperature)
- 1 (15-oz) can pure pumpkin (NOT pumpkin pie filling!)
- 1 cup powdered sugar
- 1 tablespoon instant pudding mix (vanilla or butterscotch work best, add this to your cream while whipping for an ultra-stable filling, or if your canned pumpkin is on the watery side)
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice (see note)
- ⅛ teaspoon salt
- 1 cup heavy whipping cream
TO GARNISH
- whipped cream and your favorite garnish (grated nutmeg, pumpkin spice/cinnamon, crushed gingersnaps, Brach's pumpkins, chopped pecans, sprinkles…)
Instructions
- Prep: Line the bottom of an 8-inch springform pan (just the bottom, NOT the sides!)
- Make the crust:Combine finely crushed gingersnaps, granulated sugar and 3 tablespoons melted butter in a medium mixing bowl. Combine well until mixture resembles wet sand – add up to 1 additional tablespoon melted butter if mix is too dry. Press evenly and firmly into the prepared pan (see notes for technique, and for tips if making the cheesecake a day ahead).1 ⅔ cups finely crushed gingersnaps, 2 tablespoons granulated sugar, 3 – 4 tablespoons melted butter
- Make the filling: Combine cream cheese, pumpkin, powdered sugar, pudding mix, vanilla, pumpkin pie spice and salt in a large mixing bowl. Beat with an electric mixer on medium speed until smooth.Clean the mixer's beaters, then whip the cream in a clean bowl until stiff peaks form. Gently but thoroughly fold into the cream cheese mixture until well combined.2 (8-oz) blocks cream cheese, 1 (15-oz) can pure pumpkin, 1 cup powdered sugar, 1 tablespoon instant pudding mix, 1 teaspoon pure vanilla extract, 2 teaspoons pumpkin pie spice, ⅛ teaspoon salt, 1 cup heavy whipping cream
- Assemble cheesecake:Pour about 1 inch of filling over the prepared crust. Spread it well, making sure the cheesecake mix is covering the base completely. Add the remaining filling, gently shake the pan to evenly distribute, and then carefully smooth the top with a spatula.
- Chill:Cover the springform pan tightly with plastic wrap and chill the cheesecake for at least 4 hours.
- Serve:To serve, run a hot knife (just place it under hot water and dry it off, then quickly use it) carefully along the edge of the cheesecake to losen it from the pan. Remove the outer ring of the pan, then set the cheesecake on a serving platter if desired.Garnish with whipped cream and a little bit of grated nutmeg (do not go overboard with this!), crushed gingersnaps, candy pumpkins… whatever you like! And slice to serve.whipped cream and your favorite garnish
Jeni says
This worked exactly as written, thanks!