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.
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 no bake pumpkin cheesecake
For the detailed recipe, please scroll to the bottom of the page where you will find a printer-friendly recipe card and nutrition information.
This no bake pumpkin cheesecake might be the easiest Thanksgiving dessert you’ll make ever!
1 PREP PAN. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
2 MAKE CRUST. 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.
3 CHILL. Chill the gingersnap crust while you prepare the pumpkin filling.
4 MAKE 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.
5 ADD WHIPPED CREAM. Fold in your heavy cream – which you’ve already whipped stiff – until combined. Transfer to your pan and smoothen the top with a spatula.
6 CHILL AND ENJOY! Chill the cheesecake 6-8 hours, preferably overnight. Top with whipped cream and pumpkin seeds or more spices, enjoy!
Can I make this no bake pumpkin cheesecake in jars?
Want to mix things up this year? Make individual desserts!
You can adapt this no bake pumpkin cheesecake recipe to make cheesecakes in individual mason jars. You follow the same steps, but instead of using a spring form pan, use jars.
Top with whipped cream before serving and you have dessert that will be the star of your Thanksgiving dinner.
How to make your own whipped cream
Speaking of whipped cream, like so many no-bake cheesecakes (for example: 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. 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 and the photos, 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).
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.
Thanksgiving cheesecake recipes
Looking for other things to add to your Thanksgiving spread? These cheesecakes are always a hit.
Pecan pie cheesecake bars bring together two of Thanksgiving’s favourite desserts — pecan pie and cheesecake. They’re easier to bake too! Perfect for a delicious, stress-free holiday celebration.
Ube cheesecake is everything you ever wanted in an ube dessert. Luxurious ube cheesecake filling on a bed of crunchy coconut cookie crust then topped with creamy coconut whipped cream.
No bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. Concentrate on that turkey!
Wow your guests with this salted caramel apple cheesecake. Crunchy, buttery crust. Cinnamon apple layer. Creamy, melt-in-your-mouth cheesecake. Crispy pecan oat topping. Salted caramel drizzle. It’s a cheesecake made for celebrations.
No-Bake Pumpkin Cheesecake with Gingersnap Crust
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
- 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.
- I used canned pumpkin puree (not pumpkin pie filling).
- See post for complete step-by-step photos.
Nutritional information are estimates only.
Did you make no bake pumpkin cheesecake? What about the gingersnap crust? I’d love to hear from you in the comments section below.