Name: No Bake Pumpkin Cheesecake Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 ½ cups gingersnap cookies (or 10 graham crackers, crushed); 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon (optional, if using gingersnap cookies); 6 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened (1 block); 1 can (14 oz) sweetened condensed milk; 1 cup pumpkin puree (from 15 oz can, not pumpkin pie filling); 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 1 teaspoon maple extract (optional); 1 tub (8 ounces) whipped topping or fresh whipping cream (plus more for garnish); Additional whipped topping or whip cream; Gingersnap cookies; Cinnamon; Caramel sauce; Walnuts or pecans, chopped

Jump to Recipe·4 from 56 reviews

If you’re looking for a delightful dessert that effortlessly combines rich, creamy texture with the cozy flavors of fall, this No Bake Pumpkin Cheesecake Recipe is an absolute must-try. With its luscious pumpkin filling, perfectly spiced with pumpkin pie spice, and a crisp gingersnap crust, this cheesecake is a showstopper that requires no oven time. Whether you’re craving a sweet autumn treat or need a dessert that can be made ahead for holiday gatherings, this recipe brings together ease and elegance on a plate with every bite bursting with pumpkin goodness.

Ingredients You’ll Need

A round grey baking pan filled with one layer of finely crushed brown crumbs pressed evenly to form a smooth, flat base. A wooden tamper with a light natural finish rests on top of the crumbs, suggesting the crumbs have just been pressed down. The pan sits on a white marbled surface, next to a blue and white striped cloth. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

This No Bake Pumpkin Cheesecake Recipe calls for simple, pantry-friendly ingredients that come together to create a uniquely satisfying flavor and texture. Each component plays a crucial role, from the crunchy crust to the creamy, spice-infused filling, ensuring a perfect balance in every forkful.

Gingersnap cookies: They provide a wonderfully aromatic and crunchy base that complements the creamy cheesecake filling perfectly.
Granulated sugar: Just the right amount adds sweetness to the crust without overpowering the spices.
Ground cinnamon: Enhances the warm, cozy flavors; optional if your gingersnaps are already flavorful enough.
Unsalted butter: Melted butter binds the crust crumbs into a firm, buttery foundation.
Cream cheese: Softened to create that rich, velvety cheesecake texture that’s essential to this dessert.
Sweetened condensed milk: Adds creamy sweetness and a smooth consistency to the filling.
Pumpkin puree: The star ingredient that brings the festive autumn flavor, be sure to use pure pumpkin and not pumpkin pie filling.
Pumpkin pie spice: Adds that perfect spice blend with cinnamon, nutmeg, and cloves, elevating the pumpkin taste.
Vanilla extract: Brings out the sweetness and balances the spices in the filling.
Maple extract (optional): Adds a subtle depth with a hint of natural sweetness.
Whipped topping or fresh whipping cream: Lightens the filling and adds a fluffy richness, also perfect for garnishing.
Garnishes such as cinnamon, caramel, and chopped walnuts or pecans: Optional but recommended for added texture and flavor contrast.

How to Make No Bake Pumpkin Cheesecake Recipe

Step 1: Prepare the Crust

Begin by crushing the gingersnap cookies until they’re fine crumbs—using a food processor is easiest, or simply place them in a plastic bag and crush with a rolling pin. Toss the crumbs in a large bowl, then stir in the granulated sugar and cinnamon if using. Melt the butter and mix it into the crumbs until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then chill it in the fridge for about 20 minutes to set firmly before adding the filling.

Step 2: Whip Up the Creamy Filling

In a large bowl, beat softened cream cheese with sweetened condensed milk until silky and smooth—no lumps here! Add the pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract if you’re using it, then continue beating until the mixture is homogenous and beautifully spiced. Gently fold in the whipped topping or fresh whipped cream in batches, preserving the airy texture that will give the filling its signature lightness.

Step 3: Assemble and Freeze

Pour the rich pumpkin filling over the chilled crust in the springform pan, spreading it evenly to reach all edges. Cover the pan tightly with plastic wrap or foil to protect the cheesecake from freezer odors and any ice crystals forming. Place it in the freezer overnight or until completely firm, which takes about 6 hours or more. This freezing step gives the cheesecake its no-bake setting and ideal sliceability.

Step 4: Decorate and Serve

After the cheesecake is frozen solid, carefully remove the rim of the springform pan—this is the moment to admire your work! Decorate the top as you like: whipped topping, a dusting of cinnamon, crushed gingersnaps, a drizzle of caramel, or some crunchy chopped nuts all add beautiful color, texture, and flavor. Now it’s ready to wow your guests with every forkful.

How to Serve No Bake Pumpkin Cheesecake Recipe

A square slice of light brown creamy dessert sits on a white plate with a white marbled surface underneath. The dessert has two layers: the bottom layer is a crumbly dark brown crust, and the top layer is a smooth light brown mousse-like texture. On top, there is a swirl of white whipped cream sprinkled lightly with cinnamon and small chopped pecans, with two whole pecans placed at the very peak. Around the plate are scattered whole and chopped pecans. A spoon holds a bitten piece of the dessert, showing its soft texture, with a woman's hand holding the plate edge slightly visible. In the background, a white bowl with a brownish sauce and a spoon is placed, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your No Bake Pumpkin Cheesecake Recipe is where you can get creative and add a bit of festive flair. A generous swirl of whipped cream or freshly whipped topping adds creaminess and visual appeal. Lightly dusted ground cinnamon or a sprinkle of extra pumpkin pie spice adds warmth to every bite. For crunch, chopped walnuts or pecans are fantastic, and a drizzle of caramel sauce can elevate the dessert to pure decadence.

Side Dishes

This cheesecake pairs wonderfully with simple, complementary sides such as fresh berries or a tart fruit compote to balance the sweetness. A cup of spiced chai tea or hot apple cider served alongside enhances the autumn vibes and balances the creamy richness beautifully. Even a small scoop of cinnamon ice cream or vanilla bean ice cream makes for a cozy contrast of temperatures and flavors.

Creative Ways to Present

For serving parties or holidays, place individual slices on pretty dessert plates, garnished with a sprig of fresh mint or a dusting of cocoa powder for an extra touch. For an eye-catching centerpiece, serve the whole cheesecake on a decorative stand with small bowls of toppings nearby so guests can customize their slices. You might also consider layering the cheesecake filling in parfait glasses with crushed gingersnaps and whipped topping for a no-fuss, elegant presentation.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this No Bake Pumpkin Cheesecake Recipe should be stored tightly covered in the refrigerator. Use an airtight container or wrap each slice in plastic wrap to keep it fresh and to prevent it from absorbing other fridge odors. Properly stored, cheesecake can last about 3 to 4 days while maintaining its smooth texture and spiced flavor.

Freezing

If you want to save some for later or prepare in advance, this cheesecake freezes beautifully. Keep the whole cheesecake in its springform pan covered well in plastic wrap and aluminum foil. When storing individual slices, wrap them securely in plastic wrap and then place in a freezer-safe container. Frozen cheesecake is best enjoyed within about 1 month for optimal flavor and texture.

Reheating

Since this is a no bake, frozen cheesecake, it’s best served chilled or at room temperature rather than heated. To thaw frozen slices, move them to the fridge overnight. Letting the cheesecake sit at room temperature for 15 to 20 minutes before serving enhances its creamy softness without melting it. Avoid microwaving as that can cause separation or an undesirable texture.

FAQs

Can I use regular graham crackers instead of gingersnap cookies for the crust?

Absolutely! Regular graham crackers work just fine and will give a milder flavor. If you want to maintain the warm spice profile, adding a teaspoon of cinnamon or pumpkin pie spice to the crumbs is a great idea.

Is it necessary to freeze the cheesecake?

Yes, freezing is key to this no bake pumpkin cheesecake recipe because it helps the filling set firmly without baking, giving you that perfect creamy yet sliceable texture.

Can I substitute the whipped topping with homemade whipped cream?

Definitely! Freshly whipped cream adds a lovely natural flavor and lighter texture. Just be sure to gently fold it in to keep the filling airy and fluffy.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked, mashed pumpkin with no added spices or sugar, while pumpkin pie filling already contains sweeteners and spices. For this recipe, you want to use pure pumpkin puree so you can control the spice and sweetness levels yourself.

How long does this cheesecake need to thaw before serving?

For best texture, thaw the cheesecake slices in the refrigerator overnight or for several hours. If you’re short on time, letting it sit at room temperature for 15 to 20 minutes before serving softens it nicely.

Final Thoughts

This No Bake Pumpkin Cheesecake Recipe is truly one of those dishes you’ll find yourself making again and again, especially when pumpkin season rolls around. Its ease and no-bake magic combined with rich, comforting flavors make it a crowd-pleaser every time. Give it a try—you might just discover your new fall favorite dessert to share with friends and family!