No Bake Pumpkin Cheesecake – The Creamiest Fall Dessert You’ll Love

Fall brings crisp air, cozy flavors, and pumpkin spice everything. If you’re looking for an easy, crowd-pleasing dessert that doesn’t require turning on the oven, this No Bake Pumpkin Cheesecake is the perfect treat. With its velvety smooth filling, bold autumn spices, and a crunchy gingersnap crust, this no-fuss cheesecake is ideal for Thanksgiving, Friendsgiving, or just a cozy night in. In this article, you’ll learn what makes this recipe stand out, the ingredients you’ll need, expert tips for flawless results, and creative ways to serve it.

Looking for inspiration? Try our Pumpkin Chocolate Cheesecake Bars for another no-bake fall dessert that hits the sweet spot.

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Why This No Bake Pumpkin Cheesecake Is a Fall Favorite

Skip the Oven, Not the Flavor

No bake desserts often get a bad rap for lacking structure or depth, but this no bake pumpkin cheesecake changes the game. With no oven, no water bath, and no cracking, this cheesecake still delivers big on flavor and texture. It’s everything you love about pumpkin pie and cheesecake rolled into one airy, mousse-like dessert.

A Gingersnap Crust That Adds a Crunchy Twist

Forget traditional graham cracker crusts—this cheesecake sits on a bold, spiced gingersnap crust that enhances the filling’s fall flavor. The combination of crunchy cookies, melted butter, and a dash of cinnamon and ginger gives each bite an irresistible contrast. Just pack the crust tightly in your pan and let it chill while you prep the filling.

Light and Fluffy Mousse-Like Texture

The secret to this cheesecake’s soft and airy bite lies in whipping heavy cream to stiff peaks before folding it gently into the spiced cream cheese and pumpkin mixture. It sets in the fridge with no gelatin or eggs, making it surprisingly light but still sliceable. Think of it as pumpkin pie meets cheesecake mousse.

Ingredients You’ll Need for No Bake Pumpkin Cheesecake

To make this luscious fall dessert, you’ll need two simple sets of ingredients: one for the crust and one for the filling.

For the Gingersnap Cookie Crust

• 2 cups (200g) gingersnap cookie crumbs – Store-bought, crunchy versions like Stauffer’s work best
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ¼ cup (50g) granulated or brown sugar – Packed
• 6 tablespoons (85g) unsalted butter, melted

If you don’t have gingersnaps on hand, feel free to use a graham cracker crust as a backup.

For the Creamy Pumpkin Cheesecake Filling

• 1 cup (240ml) cold heavy cream – Whipped into stiff peaks
• 16 oz (452g) full-fat brick cream cheese – Softened to room temperature
• 1 cup (226g) canned pumpkin puree – Not pumpkin pie filling
• ¾ cup (90g) confectioners’ sugar
• ¼ cup (50g) packed brown sugar – Light or dark
• 1 teaspoon pure vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt

Using canned pumpkin helps the mixture stay firm, while the combo of two sugars creates a rich flavor profile.

Optional Toppings That Elevate Flavor & Presentation

• Fresh whipped cream
• Salted caramel drizzle
• Extra crushed gingersnaps
• Toffee bits or mini chocolate chips

Don’t miss our No Bake Pecan Pie Cheesecake if you love rich no-bake treats with layered textures.

How to Make No Bake Pumpkin Cheesecake Step-by-Step

Making this dessert is surprisingly easy. With a little prep and chill time, you’ll have a light yet decadent pumpkin cheesecake ready to impress your guests.

Prepare the Flavor-Packed Gingersnap Crust

Start by crushing your gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a mixing bowl, stir the crumbs with cinnamon, ginger, sugar, and melted butter until well combined.

Press the mixture tightly into the bottom and up the sides of a 9 or 10-inch springform pan. Use the back of a measuring cup to compact the crust evenly. Once packed, place the crust in the freezer for 10–20 minutes while you prepare the filling. This step helps it set and prevents crumbling when slicing.

Check out Cheesecake in a Jar for another fun and portable no-bake dessert!

Whip the Filling to Fluffy Perfection

In a cold mixing bowl, whip your heavy cream with a hand or stand mixer until stiff peaks form—this is essential for the structure of your cheesecake.

In a separate bowl, beat softened cream cheese until smooth. Add pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, spices, and salt. Beat on medium-high speed until fully combined and creamy, making sure there are no lumps.

Now, gently fold in the whipped cream using a spatula. Avoid over-mixing—this keeps the airiness intact and helps your cheesecake set with a mousse-like consistency.

Assemble, Chill, and Serve

Retrieve the crust from the freezer and spread the pumpkin cheesecake filling evenly over it. Use an offset spatula to smooth the top. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 8 hours—overnight is even better.

Once set, remove the springform pan ring, slice with a sharp knife, and clean the blade between cuts for neat slices.

Discover great ideas like our Pumpkin Pie Cupcakes Dessert if you’re craving more festive fall treats.

Expert Tips for the Best No Bake Pumpkin Cheesecake

Getting this dessert right isn’t hard, but these expert tricks ensure you get restaurant-worthy results every time.

Choosing the Right Cookies for the Crust

Your crust needs crunch. Homemade gingersnaps tend to be too soft, so stick with store-bought varieties like Stauffer’s. They’re dry and crisp enough to give your crust the perfect texture and hold.

Avoid moist or chewy cookies—they’ll lead to a soggy base that won’t slice cleanly.

The Key to a Perfectly Set Cheesecake

Whipping the heavy cream into stiff peaks is crucial. It gives the filling structure without needing gelatin or eggs. Don’t skip this step or rush it—your cheesecake won’t hold its shape otherwise.

Also, fold the whipped cream into the filling gently to avoid deflating the air you just whipped in. This is the trick to a light and airy texture that still slices beautifully.

Make-Ahead Instructions and Freezing Options

This no bake pumpkin cheesecake is ideal for prepping in advance. Make it 1–2 days ahead and keep it tightly covered in the fridge.

Want to freeze it? After chilling it fully in the fridge, wrap it tightly in plastic wrap followed by foil. It freezes well for up to 3 months. Thaw overnight in the fridge before slicing and serving.

Don’t miss our Layered Pumpkin Spice Jello Pie for another no bake dessert that looks stunning on a fall table.

Serving Ideas and Mini Dessert Alternatives

Looking for creative ways to serve your no bake pumpkin cheesecake beyond the traditional slice? These variations are fun, festive, and perfect for parties or portion control.

Cheesecake Cups, Bars, and Jars

• Mini Cheesecake Cups: Use cupcake liners in a muffin tin for easy-to-hold servings.
• Pumpkin Cheesecake Bars: Press the crust and filling into a rectangular pan, then slice into squares.
• Cheesecake Jars: Layer crust crumbs and filling in mason jars for a grab-and-go dessert.

Looking for inspiration? Try our Pumpkin Cheesecake Balls Recipe for a festive no bake treat in bite-sized form.

Creative Garnishing Options for the Holidays

Top your cheesecake with:

• Homemade whipped cream
• A drizzle of salted caramel or chocolate ganache
• Crushed gingersnaps or toasted pecans
• Mini pumpkin candies or cinnamon sticks

These add flavor, texture, and visual appeal for your Thanksgiving or fall gatherings.

How to Slice & Store for Best Results

Always use a clean, sharp knife when slicing. Wipe the blade between cuts for smooth edges. Store leftovers in an airtight container in the fridge for up to 5 days.

FAQs about No Bake Pumpkin Cheesecake

Conclusion: Make This No Bake Pumpkin Cheesecake Your Go-To Fall Dessert

Whether you’re hosting Thanksgiving dinner or craving a cozy fall treat, this No Bake Pumpkin Cheesecake delivers flavor and ease in every slice. With a spiced, creamy filling and a crunchy gingersnap crust, it’s the ultimate oven-free dessert that feels indulgent yet simple to prepare. Whip it up ahead of time, chill overnight, and wow your guests with a make-ahead showstopper that’s anything but ordinary.

Check out our No Bake Apple Cheesecake Recipe for another effortless dessert bursting with fall flavor.

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