This no-bake pumpkin cheesecake bursts with the flavours of fall. From the sweet and zesty gingersnap crust to the creamy pumpkin filling. And it’s so easy to make too. Watch the video to see how easy!
(Love pumpkin? Then you will love these Baked Pumpkin Donuts coated with cinnamon sugar! And make sure to check out this delicious collection of 29 Unique Pumpkin and Squash Recipes.)
Fall is just around the corner and what better way to welcome it than with this creamy, delicious, no-bake pumpkin cheesecake? It’s a breeze to make and filled with the flavours of fall.
It’s so good I don’t feel so sad about summer ending anymore! Fall, here we come.
How to make your own whipped cream
Like so many no-bake cheesecakes (like this No Bake Mango Cheesecake – also with video), whipped cream is a base ingredient in this recipe. Unlike a lot of the recipes though, I don’t use the ready-made whipped cream you can buy in a tub.
Why? When you compare the two, there is a world of difference in terms of flavour and texture. Plus, it’s so easy to make at home. Three ingredients and 15 minutes is all you need.
Of course, you can always buy the tub but try to make your own whipped cream; I promise you won’t look back.
How to soften cream cheese quickly
If you’ll notice in the video, there are specks of white in my cheesecake filling. That’s cream cheese. And that’s a result of me being a very impatient baker.
It really doesn’t affect the taste but if you want a more luxurious batter without those little specks, soften your cream cheese properly. Leave it out on the counter for about an hour before you plan to use it.
If you’re like me who forgets to bring it out in time, there’s a quicker way: place a block of unwrapped cream cheese on a microwave-safe plate or bowl and nuke it on high for 10-15 seconds.
Don’t overdo it though. You want it softened and not melted.
You’d know it’s done when you gently press your thumb onto the cream cheese and it gives way easily with no resistance. If it’s still firm, warm it a little more (try in increments of 5 seconds).
Related: Salted Caramel Apple Cheesecake with Pecan Crisp Topping
How to make no-bake pumpkin cheesecake
Once that’s out of the way, you can make your cheesecake. And it couldn’t be easier.
Just mix everything together, fold your whipped cream then transfer to your crust. Chill and enjoy!
Related: The Best No Bake Mini Cheesecakes
How to make gingersnap crust
Something needs to be said about that gingersnap
crust. It is fantastic!
But if you don’t care for the zing, you can always opt out of the candied ginger
. It really does add a nice texture and flavour to the cheesecake though so I hope you try it.
Related: Soft and Chewy Ginger Molasses Cookies
Recipes for Thanksgiving breakfast
Planning a thanksgiving brunch or breakfast? Add these to your spread and wow your guests. They would never suspect how easy these are to make!
-
- Apple Galette
-
- Pumpkin Pecan Muffins with Pecan Streusel Topping
-
- Pumpkin Buttermilk Pancakes with Candied Pecans
-
- Super Chocolatey Double Chocolate Waffles
Related: How to Take Delicious Food Photos
No-Bake Pumpkin Cheesecake with Gingersnap Crust
Ingredients
For the Gingersnap Crust
- 2 cups crushed gingersnap cookies about 45 cookies
- 1/4 cup chopped candied ginger optional
- 1/2 cup unsalted butter melted and slightly cooled
- pinch salt
For the Pumpkin Cheesecake Filling
- 1 8-oz block cream cheese room temperature
- 1 cup pumpkin puree see note
- 1/2 cup granulated sugar
- 1 tsp ground all-spice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup heavy cream whipped to stiff peaks
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand). Transfer to your prepared pan. Use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
- Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated. Fold in your whipped cream until combined. Transfer to your pan and smoothen the top with a spatula.
- Chill 6-8 hours, preferably overnight.
Video
Notes
Happy no-baking!
Did you make no-bake pumpkin cheesecake? What about the gingersnap crust? I’d love to hear from you in the comments section below.
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Candy says
This is something I have never tried making. Always looked tonhard. Will have to give it a try
Jolina says
It’s super easy Candy 🙂 Happy thanksgiving to you and yours!
Maria says
This dessert looks heavenly and I can’t believe how easy it is to make. It is just perfect for making during the holidays.
Marisa Franca says
Well, I’ve been known to be a little impatient too and regretted not letting the cream cheese properly soften. I can’t believe how easy this recipe is and actually how few ingredients there are to make such a delicious holiday dessert. This would go over huge at our house. I prefer this to an actual baked pumpkin pie.
Jolina says
Thanks Marisa! This will definitely be 1 less thing to think about when prepping then Thanksgiving feast! 🙂
Melanie Payne says
My Mom loves pumpkin cheesecake! I make it for her for thanksgiving, this looks really nice and easy to make!
Jolina says
Hope she likes it!
Pam says
I love no-bake recipes, especially anything with pumpkin in it. This is a great dessert to serve this fall for just about any occasion. I will definitely give it a try. The gingersnap crust sounds delicious.
Tami says
We are a pumpkin-crazed family. The gingersnap is be a variation we have not yet tried.
Jolina says
Pumpkin craze going on here too 🙂
Scott says
My oldest is all about pumpkin and has started to help in the kitchen. This is a perfect beginner recipe for her!
Jolina says
That’s awesome Scott! This is definitely a great recipe for her to start with. Hope she enjoys making it!
Denise says
I never make sweets because I love them so much and would eat them all. However I may have to make this recipe because a) no bake….and b) that crust. Oh that sounds so good! Great recipe!
Jolina says
LOL yeah we have that problem too!! And yeah, we love that crust. Especially the bits of ginger in it.
Neely Moldovan says
OH man I cant wait to try this. My husband would flip over it!
Helen says
This looks so delicious and so so easy. Great tips about softening the cream cheese to avoid the flecks in the mix.
Veena Azmanov says
I love how simple and easy this is. This would be perfect to make ahead of time and get out of the way when you are expecting guests. I love such recipes.
Jolina says
Absolutely! It’s a make and forget about it kind of recipe 🙂
Dragana says
My favorite combo 🙂
Gloria says
I am such a pumpkin lover. This is right up my alley. NO bake is even better, especially when you have lots to do for Thanksgiving dinner. I think this would be the PERFECT dessert to end a delicious meal.
Holly says
Oh..yummy. I love cheesecake. I will definitely have to try this recipe out.
Candy says
Sign me up for this. This dessert is going to be in my menu for Thanksgiving! Thanks for sharing.
Jolina says
Awesome! Hope you and yours like it 🙂
Liz Cleland says
I love those tasty gingersnap cookies. They bring me back to when I was a kid munching on them!! I have to try this just for the nostalgic fact and it looks tasty!!
Kim says
Mmm this recipe looks so yummy! I most likely will be making it 🙂
ananda says
these look amazing! we need these great recipes because pumpkins took over our garden this year, and we are going to have about 200lbs of them! =)
Jolina says
Whoa! That’s a lot of pumpkins 🙂 Have fun!!
Lindsay Joseph says
My favorite thing about fall everything pumpkin related! This amazing for a no bake recipe as well.
April Marquardt says
Yumm! This looks so good! I need to remember to make this for a Fall gathering. I bet it will go fast!
Melanie says
This looks very scrummy and is super seasonal. I also love the fact that it is no bake x
Elizabeth Edgar says
This looks delicious and so flavorful! I love anything with pumpkin and ginger!
Jolina says
Such a delicious combination isn’t it? 🙂
Nandita says
I prefer no-bake recipes because there seems to be fewer things that can go wrong with these 😉
I like that your recipe lists things that are easily available and the recipe itself is quite manageable. Though I’m not a very big fan of pumpkin, I think pumpkin cheesecake is worth a try.
– Nandita
Jolina says
Hi Nandita! No-bake cheesecakes are definitely less fussy than baked cheesecakes.
Flossie McCowald says
Oh woooooow; this looks and sounds amazing! I have to confess that I have never made a cheesecake from scratch before, but this recipe has me tempted to give it a try someday! 🙂
Jolina says
Hi Flossie! This is the perfect cheesecake to try, it’s super easy to make 🙂
Patricia Chamberlain says
This looks so good! I love pumpkin and cheesecake, so the combination sounds amazing. I will be trying this soon!
Kate says
This looks so yummy – I LOVE cheesecake, it’s my favourite dessert! Will definitely have to give this recipe a go…
nicole durham says
oh dear, this looks way to delicious to hare with my family for the holidays. i think im going to need to send my family away for a day trip somewhere so i can do some baking….and snacking.. if i eat the whole pie no one will ever need to know 🙂
Jolina says
LOL that sounds like a genius plan!
Stephanie says
I am so glad I saw this before going grocery shopping tomorrow! I am adding everything I need to the list. Cheesecake is a favorite here, and pumpkin. My family is going to be so excited!!
Jolina says
Weee! 🙂 Hope you and yours are enjoying pumpkin season!