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A close-up slice of rich, orange No-Bake Pumpkin Cheesecake with a dark crust and whipped cream topping.

No-Bake Pumpkin Cheesecake

This recipe makes a no-bake pumpkin cheesecake with a gingersnap crust. Chill the cheesecake for at least 8 hours for the best set.
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Prep Time 25 minutes
Chilling Time 8 hours
Total Time 8 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Cookie Crust
  • 2 cups gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar or brown sugar (packed)
Cheesecake
  • 1 cup cold heavy cream or heavy whipping cream
  • 16 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 3/4 cup confectioners’ sugar
  • 1/4 cup 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
  • As needed Whipped Cream and/or Salted Caramel

Equipment

  • 9-inch or 10-inch springform pan
  • Hand mixer or stand mixer
  • Whisk attachment
  • Paddle attachment
  • Silicone spatula
  • Offset spatula

Method
 

  1. Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Pack it into the bottom and up the sides. Freeze for 10 to 20 minutes while you prepare the filling.
  2. 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 for about 4 minutes. Set the whipped cream aside.
  3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
  4. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  5. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Continue beating until there are no large lumps of cream cheese.
  6. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly to avoid deflating the air in the whipped cream.
  7. Remove the crust from the freezer and spread the filling into the crust. Use an offset spatula to smooth the top.
  8. Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, chill for at least 12 hours.
  9. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Cut into slices using a clean sharp knife, wiping the knife clean between each slice for neat cuts.
  10. Serve the cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

The longer you refrigerate the cheesecake, the better it will set up. Do not use the freezer to set this cheesecake filling.

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