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No-Bake Pumpkin Cheesecake

7 Mins read
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You’ve got a sweet tooth, and we’ve got the perfect solution – No-Bake Pumpkin Cheesecake! This delightful treat is easy to make, and you don’t even need an oven.

You’ll adore the creamy pumpkin filling with a crunchy crust. If you’re a fan of no-fuss recipes, you’ll love this.

Don’t worry if you’re a beginner, we’ll guide you every step of the way. So, roll up your sleeves, let’s dive into the world of no-bake desserts!

Understanding the Basics of No-Bake Cheesecakes



You’re about to delve into the fundamentals of crafting a no-bake cheesecake, with no oven required!

First off, you’ll need a proper crust. Using crushed graham crackers or oreos, mixed with melted butter, you’ll create a firm base for your cheesecake.

Now, here’s the game-changer: a mix of cream cheese, sugar, and flavorings, beaten until smooth. This forms the creamy, rich filling that makes no-bake cheesecakes a dessert marvel. You’re not going to use any eggs here, which is why you don’t need an oven.

Simply chill your cheesecake to set it. Remember, patience is your best friend when making this dessert. Let it chill overnight for the best results.

Voila! You’ve just learned the basics of no-bake cheesecake making.

The Key Ingredients for No-Bake Pumpkin Cheesecake

Interestingly, you’ll need to incorporate pumpkin puree and pumpkin spice into your basic no-bake cheesecake recipe to create a delectable no-bake pumpkin cheesecake. These two ingredients can transform your regular cheesecake into a festive fall treat.

You’ll find the pumpkin puree adds a smooth, creamy texture to your cheesecake, while the pumpkin spice infuses it with a warm, comforting flavor. It’s important not to skimp on these ingredients, as they’re crucial to achieve that distinctive pumpkin cheesecake taste. You may also want to add a dash of cinnamon and nutmeg for an extra kick.

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Step-by-Step Guide to Making No-Bake Pumpkin Cheesecake

In this section, we’ll walk you through the process of making a no-bake pumpkin cheesecake, starting with the crust, moving on to the filling, and finishing with the topping.

Firstly, let’s tackle the crust. Mix crushed graham crackers with melted butter and press them into your pan.

Now, you’re ready for the filling. Blend your softened cream cheese, canned pumpkin, sugar, and spices until it’s smooth. Pour this mixture over your crust.

Lastly, it’s time for the topping. Whip heavy cream with sugar until it forms stiff peaks. Spread it over your cheesecake.

That’s it! You’ve made a no-bake pumpkin cheesecake. Just refrigerate it for a few hours before serving.

Enjoy the creamy, spicy, and utterly delicious treat!

Serving Suggestions for No-Bake Pumpkin Cheesecake

For a delightful finish to your meal, serve your no-bake pumpkin cheesecake with a dollop of whipped cream on top. It’s a simple touch that’ll add to the creamy texture and complement the pumpkin’s sweet-spicy flavor.


You’re not limited to just whipped cream, though. You can sprinkle some crushed graham crackers or chopped pecans for a bit of crunch. A drizzle of caramel or maple syrup can enhance the cheesecake’s sweetness. If you’re a fan of spices, a dash of cinnamon or nutmeg won’t hurt.

And don’t forget the presentation; a sprig of mint or a dusting of powdered sugar can make your dessert look as good as it tastes. Remember, it’s your cheesecake, so have fun with it!

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Troubleshooting Common Issues With No-Bake Pumpkin Cheesecake

You’ve mastered the serving suggestions, but you’re still having problems with your no-bake pumpkin cheesecake not setting properly, aren’t you? Don’t worry; it’s a common issue.

The key lies in the ingredients and the chilling process. Make sure you’re using full-fat cream cheese and whipping it until it’s smooth and creamy. Don’t skip the condensed milk; it’s crucial for firmness. Your pumpkin puree should be thick, not watery.

Moreover, chilling is crucial. Don’t rush it – a minimum of six hours in the refrigerator is necessary, but overnight is better. If you’re still having trouble, consider adding a gelatin mixture to ensure it sets.


Frequently Asked Questions

Can I Use a Different Type of Squash Instead of Pumpkin in the No-Bake Pumpkin Cheesecake?

Absolutely, you can substitute pumpkin with a different type of squash. Try butternut or acorn squash as they’re both sweet and creamy, similar to pumpkin. It’ll give your cheesecake a unique, delicious twist.

How Long Does the No-Bake Pumpkin Cheesecake Last in the Fridge?

Wondering about how long your dessert will last in the fridge? It’s typically good for about a week. Just make sure it’s covered to prevent it from drying out or absorbing other fridge flavors.

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No-Bake Pumpkin Cheesecake

You've got a sweet tooth, and we've got the perfect solution – No-Bake Pumpkin Cheesecake! This delightful treat is easy to make, and you don't even need an oven.
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings 12


Gingersnap Cookie Crust

  • 2 cups 200g gingersnap cookie crumbs*
  • 1/4 teaspoon each: ground ginger and ground cinnamon
  • 6 Tablespoons 85g unsalted butter, melted
  • 1/4 cup 50g granulated sugar or brown sugar packed


  • 1 cup 240ml cold heavy cream or heavy whipping cream
  • 16 ounces 452g full-fat brick cream cheese, softened to room temperature
  • 1 cup 227g pumpkin puree*
  • 3/4 cup 90g confectioners’ sugar
  • 1/4 cup 50g packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Optional Toppings

  • Whipped Cream and/or Salted Caramel


  • Make the crust: Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
  • Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.
  • Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your 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. Use an offset spatula to smooth down the top.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.
  • 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 cheesecake with optional toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 5 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. After it sets in the refrigerator (step 6), wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator, then slice and serve.
  2. Pan: To make slicing easy and neat, use a springform pan. If you don’t have one, a 9 inch deep dish pie dish (at least 2 inches deep) works. Chill the cheesecake for at least 12 hours to help guarantee the cheesecake slices neatly.
  3. Gingersnap Cookies: Store-bought gingersnap cookies are ideal as they are the most dry. The ONLY brand that I’ve had issues with is the Nabisco gingersnap cookies. They’re delicious on their own, but they’re too moist for a gingersnap cookie crust. I love Stauffer’s brand. You need about 30. Alternatively, you can use the graham cracker crust from my regular no bake cheesecake instead. Feel free to add or reduce the amount of cinnamon and ginger based on your taste preference.
  4. Pumpkin: I strongly recommend canned pumpkin, not fresh (homemade) pumpkin puree in this recipe. I like to use Libby’s brand. Fresh pumpkin puree will prevent the cheesecake from properly setting. Do not use pumpkin pie filling. If you can’t find canned pumpkin, use 1 cup of sweet potato puree. Boil 2 medium sweet potatoes until soft, then peel, slice, and puree/mash them with a blender or mixer until smooth. Measure and use 1 cup. Make sure the puree is room temperature or cold before using.
  5. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves. Increase cinnamon to 3/4 teaspoon.
  6. Can I Make Mini No-Bake Cheesecakes? Yes, use this crust and filling recipe and follow the instructions in my mini no bake cheesecakes, which are made in a standard muffin pan.

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Is It Possible to Make a Vegan Version of the No-Bake Pumpkin Cheesecake?

Absolutely, you can make a vegan version. You’ll just need to substitute a few ingredients. Try using vegan cream cheese, plant-based milk, and a vegan-friendly sweetener. It’s all about creative tweaks!

What Are Some Popular Variations of the No-Bake Pumpkin Cheesecake in Different Countries?

You’ll find variations globally. In Japan, they enjoy adding matcha. Italians might swirl in Nutella. Germans could add a streusel topping. Each country adds their own twist, creating a unique version of this dessert.

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Are There Any Low-Sugar or Sugar-Free Alternatives That Can Be Used in the No-Bake Pumpkin Cheesecake?

Yes, there are. You can substitute refined sugar with stevia, monk fruit sweetener, or erythritol. These alternatives won’t spike your blood sugar levels but will still provide the sweetness you’re looking for.


So, you’ve mastered the art of no-bake pumpkin cheesecake! With just a few key ingredients and easy steps, you’re all set to wow your guests with this delicious autumn treat.

Don’t forget, presentation is key in serving this masterpiece. If any issues pop up, you’ve got the troubleshooting tips up your sleeve.

So, go ahead, indulge in your creation and enjoy the creamy, pumpkin-y goodness. You’ve earned it!

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About author
Meet Sue Perera, the culinary aficionado behind our captivating recipe hub. An imaginative and talented young woman, Sue has an unwavering passion for all things food – especially those aromatic wonders, cinnamon and thyme. Her deep-seated love for these two unique spices inspired the birth of this website, but don't be fooled – her culinary repertoire extends far beyond these two ingredients.
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