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.
(Love pumpkin? Then you will love these baked pumpkin donuts coated with cinnamon sugar and this pumpkin bundt cake with cream cheese filling. Also, make sure to check out this delicious collection of 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 no bake pumpkin cheesecake
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
- ¼ cup chopped candied ginger optional
- ½ 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
- ½ cup granulated sugar
- 1 tsp ground all-spice
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ 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.
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Hi Jolina. I’ve made your pumpkin cheesecake recipe 2x now and I wanted to let you know my family esp. my daughter loves it. They gifted me with a cheesecake pan years ago and have not put it to good use til now. Not much of a baker so I’m very happy with this one. I like that you have several no bake recipes in your blog and I’m eager to try more. Thanks for the recipe.
Hi Jan! It’s so fantastic to hear that! Glad you and the family liked the pumpkin cheesecake. Enjoy exploring the rest of the no-bake goodies 🙂
Made this cheesecake for thanksgiving potluck and it was a hit. The gingersnap crust is my personal favorite. I had those little flecks in my cheesecake too but nobody cared at all. Thanks for the recipe!
You’re most welcome Aliana! Hope you had a wonderful thanksgiving.
I love the spices here. For next time I might add even more. It set firmly too. Delicious recipe. By the way what is the white topping in the photos of your cheesecake?
Hi Corinne! Glad you liked it. And that white topping is actually whipped cream that I whipped too softly, it melted right on the cheesecake while I was photographing it LOL! So learn from my mistake – whip the cream stiff if you want to top your desserts with it 🙂
This is something I have never tried making. Always looked tonhard. Will have to give it a try
It’s super easy Candy 🙂 Happy thanksgiving to you and yours!
This dessert looks heavenly and I can’t believe how easy it is to make. It is just perfect for making during the holidays.
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.
Thanks Marisa! This will definitely be 1 less thing to think about when prepping then Thanksgiving feast! 🙂
My Mom loves pumpkin cheesecake! I make it for her for thanksgiving, this looks really nice and easy to make!
Hope she likes it!
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.
We are a pumpkin-crazed family. The gingersnap is be a variation we have not yet tried.
Pumpkin craze going on here too 🙂
My oldest is all about pumpkin and has started to help in the kitchen. This is a perfect beginner recipe for her!
That’s awesome Scott! This is definitely a great recipe for her to start with. Hope she enjoys making it!
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!
LOL yeah we have that problem too!! And yeah, we love that crust. Especially the bits of ginger in it.
OH man I cant wait to try this. My husband would flip over it!
This looks so delicious and so so easy. Great tips about softening the cream cheese to avoid the flecks in the mix.
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.
Absolutely! It’s a make and forget about it kind of recipe 🙂
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.