No-Bake Pumpkin Cheesecake

4.5 from 2 votes

Posted November 11, 2024Last Updated November 11, 2024

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If you’re craving fall flavors but don’t want to turn on the oven, this no-bake pumpkin cheesecake is the answer! With a creamy filling and a gingersnap crust, this dessert is perfect for holiday gatherings or a simple weeknight treat.

Why You’ll Love This Recipe

What do you do for Thanksgiving dessert when you love pumpkin pie, but your husband hates it? You compromise with this rich and creamy No-Bake Pumpkin Cheesecake.

My husband loves cheesecake, and cream pies of any kind, and since this cheesecake has a more subtle pumpkin flavor than the traditional pie, it’s one dessert we both enjoy during the holidays. Honestly, I think I might like this pumpkin cheesecake more than pumpkin pie!

As far as holiday desserts go, it’s pretty easy to make, which is a big bonus when you’re preparing a huge holiday feast. And since even the pumpkin-haters like it, you really can’t go wrong.

It can also be made several days ahead of time, so you don’t have to make or prep dessert when you’re trying to get turkey and stuffing on the table.

I love making this cheesecake with a gingersnap cookie crust for a bit of extra holiday flavor. But you can also use a traditional graham cracker crust if you prefer.

In an effort to keep things simple, I’ve used frozen whipped topping (Cool Whip) in this recipe, but you could definitely make some whipped cream from scratch if you’d like.

As with traditional pumpkin pie, I highly recommend topping this pumpkin dessert with a big dollop of whipped cream. Is there such a thing as too much whipped cream?

For best results, and ease of slicing, I recommend chilling this cheesecake overnight if possible. You can also spoon the filling into pretty dessert cups for a quick and easy pumpkin mousse.

If you’re looking to serve something different than the usual pumpkin pie this holiday season, you’ve got to try this No-Bake Pumpkin Cheesecake. It’s sure to be a hit!

Ingredients

Gingersnaps: These add a beautiful spiced flavor that pairs perfectly with pumpkin. Any brand works, including gluten-free gingersnaps.
Sugar: Sugar is used to sweeten both the crust and the cheesecake filling.
Butter: Salted or unsalted works fine in this recipe, but if you use salted, feel free to skip the pinch of salt.
Salt:
Cream cheese: Make sure to soften your cream cheese to room temperature to avoid lumps in your filling. Use a trusted brand (like Philadelphia) for the best results. I’m a big fan of store-brands, but cream cheese is on ingredient where using the name brand really makes a difference! Full-fat cream cheese is best for a firm cheesecake.
Canned pumpkin: Make sure you’re using pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
Frozen whipped topping or whipped cream: Frozen whipped topping (Cool Whip) gives the cheesecake a fluffy, light texture without the need for whipping cream from scratch. Thaw it completely in the refrigerator before folding it into the mixture for the smoothest consistency. If you prefer to use homemade whipped cream, make sure it’s stabilized to hold up in the cheesecake filling.

How To Make No-Bake Pumpkin Cheesecake

Step 1

Make the Crust: In a medium bowl, combine gingersnap cookie crumbs, 2 tablespoons of sugar, the softened butter, and a pinch of salt. Press this mixture firmly into the bottom of a 9-inch springform pan in an even layer. Place the pan in the refrigerator to chill while you make the filling. This will help the crust set.

Step 2

Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and 1 cup of sugar with an electric mixer on medium speed until smooth and creamy. Add the pumpkin and pumpkin pie spice to the cream cheese mixture, mixing until well blended and smooth. Gently fold in the whipped topping.

Step 3

Assemble the Cheesecake: Spoon the filling into the prepared crust, and smooth the top with a spatula.

Step 4

Chill: Cover the pan and refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to set.

Step 5

Serve and Enjoy: When you’re ready to serve, carefully release the springform pan and transfer the cheesecake to a serving plate. For a little extra, garnish with a sprinkle of pumpkin pie spice or a dollop of whipped cream if desired.

Recipe Tips

Make sure your cream cheese is fully softened to room temperature. This ensures a smooth, creamy texture without lumps.
A stabilized whipped topping (like Cool Whip) is key to the light, fluffy texture of this cheesecake. If you prefer to use homemade whipped cream, make sure it’s stabilized (by adding a bit of gelatin or cornstarch) so it holds up well in the filling.
If you want to switch up the flavor, try using graham cracker crumbs or crushed shortbread cookies instead of gingersnaps.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

How far in advance can I make this cheesecake?

This cheesecake can be made up to 2 days in advance and kept in the refrigerator.

My cheesecake filling seems too soft. What can I do?

If your filling is too soft, make sure you’ve let it chill for at least 4 hours–it may even need a little longer in the refrigerator. If it still seems too soft, check that you used pure pumpkin puree, as pumpkin pie filling (with added sugar and spices) can sometimes be too wet and affect the texture.

Can I freeze this cheesecake?

Yes, this no-bake cheesecake can be frozen! Once it’s fully set, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to a month. To serve, let it thaw in the refrigerator overnight.

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