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No Bake Pumpkin Cheesecake

A No Bake Pumpkin Cheesecake topped with whipped cream swirls and a mini decorative pumpkin, displayed on a cake stand.
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This No Bake Pumpkin Cheesecake is a creamy, spiced fall dessert with a crunchy gingersnap crust and fluffy mousse-like filling. It’s oven-free, easy to make, and perfect for make-ahead entertaining.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated or brown sugar (packed)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 cup (240ml) cold heavy cream
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1 cup (226g) canned pumpkin puree
  • 3/4 cup (90g) confectioners’ sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Optional toppings: whipped cream, salted caramel, crushed gingersnaps, toffee bits

Instructions

  1. Prepare the crust by combining gingersnap crumbs, ginger, cinnamon, sugar, and melted butter in a bowl.
  2. Press the mixture tightly into a 9 or 10-inch springform pan. Use a measuring cup to press it down evenly on the bottom and sides. Freeze for 10–20 minutes.
  3. In a cold mixing bowl, whip the heavy cream to stiff peaks and set aside.
  4. In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, confectioners’ sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until creamy and lump-free.
  5. Gently fold the whipped cream into the pumpkin mixture using a spatula until combined.
  6. Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
  7. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 8 hours or overnight for best results.
  8. Once fully set, remove the pan rim and slice with a clean, sharp knife. Wipe the blade between cuts for neat slices. Serve with desired toppings.

Notes

  • Use only dry, crunchy store-bought gingersnap cookies for the crust.
  • Do not use fresh pumpkin puree—it has too much moisture.
  • Whipping the cream to stiff peaks is essential for setting the filling.
  • Make 1–2 days ahead and refrigerate or freeze for up to 3 months.
  • Substitute graham crackers for the crust if preferred.

Nutrition

Find it online: https://recipeeasily.com/no-bake-pumpkin-cheesecake-recipe/