Effortless Autumn Pumpkin Cheesecake

Welcome to the ultimate guide for crafting the most decadent and effortlessly delicious **no bake pumpkin cheesecake**! This recipe features a perfectly crisp and spiced **ginger nut biscuit crust** generously complemented by an extra creamy, luxuriously smooth filling. Infused with the warm, comforting flavors of pumpkin puree and aromatic autumn spices, this cheesecake is a quintessential treat for the fall season. It’s a fantastic dessert that captures the essence of autumn in every velvety bite, perfect for gatherings, holidays, or simply a cozy night in.

One of the best aspects of this no-bake wonder is its simplicity and convenience. It’s a quick and easy recipe that can be prepared well in advance, making it an ideal choice for busy hosts or those who love to get ahead. Beyond its ease of preparation, this cheesecake also freezes exceptionally well, allowing you to store it for up to three months and enjoy a taste of autumn whenever the craving strikes.

If pumpkin is your favorite fall flavor, then prepare to add this **easy pumpkin cheesecake recipe** to your seasonal baking rotation. It’s especially popular during October and November, when pumpkin-inspired treats dominate menus and dessert tables. This cheesecake will undoubtedly be a show-stopping dessert for any occasion, from festive Halloween parties to heartwarming Thanksgiving feasts, or even a simple Sunday dinner. Its rich flavor and elegant presentation make it versatile for all types of celebrations.

What truly sets this no-bake cheesecake apart is its incredible **flavor and texture**. The filling is wonderfully rich and satisfying, yet it strikes a perfect balance—it’s **not too sweet** or overly heavy. Thanks to the carefully incorporated whipped cream, the texture transforms into something light, airy, and almost **mousse-like**, melting delightfully in your mouth. The combination of tangy cream cheese with sweet pumpkin and warm spices creates a complex, comforting profile that is utterly irresistible.

While similar in concept to other no-bake cheesecakes, such as a Strawberry and White Chocolate Cheesecake, this pumpkin version features a slightly distinct method for folding and mixing the ingredients. Pumpkin puree is naturally quite moist, which means we need to ensure the cheesecake filling achieves the perfect sturdy consistency to set properly. This is precisely why, in this recipe, we whip the cream to stiff peaks before gently folding it into the cream cheese mixture. This technique provides the necessary structure and creates that signature light, fluffy texture that makes this cheesecake so unique.

Essential Ingredients for Your No-Bake Pumpkin Cheesecake

Crafting this delightful pumpkin cheesecake requires just a few simple, readily available ingredients. You’ll need two distinct sets of components: one for the flavorful, sturdy crust and another for the silky-smooth, spiced pumpkin filling. For the best results, ensure your cream cheese is at room temperature before you begin, and use high-quality ingredients.

1. For the Irresistible Cheesecake Crust/Base: The foundation of this cheesecake is a buttery, spiced crust that perfectly complements the pumpkin filling. You will need:
   • Ginger Nut Biscuits (or Ginger Snap Biscuits): These provide a wonderful spicy kick and a firm texture. Crush them finely to create an even base.
   • Unsalted Butter: Melted butter binds the biscuit crumbs together, creating a rich, cohesive crust.
   • Ground Cinnamon: Adds an extra layer of warmth and autumnal aroma to the base.
   • Ground Ginger: Enhances the natural ginger flavor of the biscuits, making the crust truly stand out.
2. For the Creamy, Spiced Pumpkin Filling: This is where the magic happens, combining rich dairy with pumpkin and a medley of warming spices. You will need:
   • Double Cream (or Heavy Whipping Cream): Essential for achieving that light, mousse-like texture. It must be whipped to stiff peaks to ensure the cheesecake sets correctly.
   • Full-Fat Cream Cheese: The star of any cheesecake, providing the signature tangy and creamy base. Ensure it’s full-fat for the best texture and flavor, and at room temperature for easy blending.
   • Canned Pumpkin Puree: The heart of the pumpkin flavor. Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened.
   • Icing (Powdered) Sugar: Sweetens the filling and contributes to its smooth texture, dissolving easily without leaving a grainy feel.
   • Brown Sugar: Adds a deeper, molasses-rich sweetness that pairs wonderfully with pumpkin and spices.
   • Vanilla Extract: A classic flavor enhancer that brightens and balances the other ingredients.
   • Ground Cinnamon: A foundational spice for pumpkin desserts, bringing classic warmth.
   • Ground Allspice (or Pumpkin Spice/Pumpkin Pie Spice): Allspice offers a complex blend of clove, nutmeg, and cinnamon notes. Alternatively, a pre-mixed pumpkin spice blend works beautifully for convenience.
   • Pinch of Salt: Crucial for balancing the sweetness and enhancing all the other flavors.

Optional ingredients for serving include a dollop of freshly whipped cream and a generous drizzle of homemade or store-bought salted caramel sauce, which takes this dessert from delicious to utterly divine. Always refer to the recipe card below for exact quantities to ensure perfect results every time.

Step-by-Step Guide to Making Your No-Bake Pumpkin Cheesecake

Follow these detailed steps to create a show-stopping **no-bake pumpkin cheesecake** that will impress everyone. Precision in each step ensures the perfect texture and flavor.

1. Prepare the Spiced Ginger Snap Crust

Begin by creating the flavorful base for your cheesecake. Place the ginger nuts biscuits (or ginger snaps) into a food processor and pulse until they form fine, even crumbs. If you don’t have a food processor, you can easily achieve this by placing the biscuits in a sturdy plastic bag and crushing them with a rolling pin until thoroughly pulverized. Once crumbed, transfer them to a large mixing bowl. Add the melted unsalted butter, ground cinnamon, and ground ginger to the biscuit crumbs. Mix all the ingredients thoroughly until the crumbs are evenly moistened and resemble wet sand.

Transfer the crust mixture into your prepared springform pan. Press the mixture very **firmly and evenly into the bottom and up the sides** of the pan. The key to a stable crust that won’t crumble when sliced is tight packing. Use the bottom of a measuring cup or a heavier glass to compact the crumbs firmly into place. This also helps create a clean, defined edge for your cheesecake. Once packed, place the cheesecake crust in the freezer while you prepare the filling. This chilling step is crucial, as it allows the butter to solidify, making the crust firmer, more stable, and significantly less likely to fall apart during slicing.

2. Prepare the Creamy Pumpkin Filling

Next, begin preparing the luxurious pumpkin filling. In a separate, chilled mixing bowl, whip the cold double cream (or heavy whipping cream) with an electric mixer until it forms **stiff peaks**. This process usually takes about 2-3 minutes. Be careful not to over-beat the cream, as it can turn grainy. Once whipped, set it aside. It is absolutely vital that the cream is whipped to stiff peaks; this provides the necessary structure to ensure the cheesecake sets properly and achieves its light, fluffy texture.

In another large mixing bowl, use an electric mixer to beat the full-fat cream cheese until it is incredibly **soft, smooth, and fluffy**. This takes a few minutes and ensures a lump-free base. Add the canned pumpkin puree, icing (powdered) sugar, soft light brown sugar, vanilla extract, ground cinnamon, ground allspice, and salt to the cream cheese mixture. Continue mixing with the electric mixer until all the ingredients are thoroughly combined, resulting in a smooth, vibrant, and lump-free batter. Remember to scrape down the bottom and sides of the mixing bowl with a rubber spatula periodically to ensure everything is evenly incorporated.

Finally, **gently fold the whipped cream** into the pumpkin and cream cheese mixture using a spatula. Use a light hand to preserve the airiness of the whipped cream, ensuring it’s thoroughly combined without deflating the mixture. Remove the chilled crust from the freezer. Pour the exquisite filling evenly on top of the prepared crust. Use a palette knife, an offset spatula, or the back of a spoon to smooth the top for a professional finish. Cover the cheesecake with plastic wrap or kitchen foil and refrigerate for at least 8 hours, or ideally overnight, to allow it to set completely.

Flavorful Substitutions and Dietary Adjustments

This **no bake pumpkin cheesecake** recipe is wonderfully adaptable, allowing for various substitutions to suit different tastes or dietary needs. Don’t be afraid to experiment!

Making it Gluten-Free

Transforming this cheesecake into a gluten-free delight is incredibly simple. Canned pumpkin puree, cream cheese, and all the spices in the filling are naturally gluten-free. To make the base entirely gluten-free, simply swap the regular ginger nut biscuits for their gluten-free counterparts, which are widely available in most supermarkets. The preparation steps remain identical, ensuring the same crisp crust and creamy filling.

Exploring Vegan Alternatives

While this specific recipe is not vegan, the core concept of a delicious pumpkin cheesecake can absolutely be adapted for a plant-based diet. Many excellent vegan alternatives exist. For instance, I’ve found this Vegan Pumpkin Cheesecake recipe from Paleo Running Momma, which could serve as a fantastic starting point or a great alternative if you’re looking for a fully plant-based option. Vegan cream cheese, coconut cream, and plant-based biscuits can all be used to achieve a similar creamy, spicy dessert.

Creative Serving Ideas and Recipe Variations

Once your **no bake pumpkin cheesecake** is perfectly set, the fun doesn’t stop there! Here are several suggestions to elevate your cheesecake experience, from delightful toppings to entirely new dessert formats:

• Elevate with Toppings: Serve individual slices with a generous swirl of freshly whipped cream on top, and finish with a luxurious drizzle of homemade or store-bought salted caramel sauce. A sprinkle of extra ground cinnamon or nutmeg also adds an inviting touch.
• Customizing the Crust: If ginger nuts aren’t your preference, the crust can be customized with virtually any type of sweet biscuit.
  • Digestive Biscuits: A classic choice, as seen in my Raspberry Cheesecake Bars, offering a slightly milder flavor.
  • Graham Crackers: A popular option in North America, providing a sweet, crumbly base.
  • BelVita or Hobnobs: Offer a heartier, oaty texture.
  • Shortbread: For a rich, buttery, and delicate crust.
  • Oreos: For a chocolatey twist, similar to my Raspberry Ripple Cheesecake, though the chocolate flavor might slightly alter the pumpkin’s prominence.
• Mini Cheesecake Marvels: Instead of one large cheesecake, transform this recipe into 24 adorable **mini cheesecakes**. These individual portions are perfect for parties or portion control. You can find detailed instructions for mini cheesecakes in my Mini Cheesecakes recipe, adapting the pumpkin filling accordingly.
• Chic Jarred Desserts: For an elegant and portable presentation, halve the recipe and layer the biscuit crust crumbs and pumpkin filling in small jars or glasses. These “cheesecakes in a jar” are delightful for picnics, potlucks, or simply enjoying on the go.
• Beyond Cheesecake: If cheesecake isn’t your absolute favorite but you still crave that comforting pumpkin flavor, consider alternatives. Why not try this delicious Pumpkin Pie without evaporated milk recipe from Sugar Yums?
• Utilize Leftover Pumpkin Puree: Don’t let any leftover pumpkin puree go to waste! Use it to whip up these fantastic Soft Pumpkin Cookies for another seasonal treat.

Essential Equipment for a Perfect Cheesecake

Having the right tools can make all the difference in achieving a perfect **no bake pumpkin cheesecake**. While it’s possible to make this dessert with basic kitchen utensils, a few key pieces of equipment will streamline the process and ensure a professional finish.

Ideally, you will need a **springform pan or a loose-bottom cake tin**. These types of pans are indispensable for cheesecakes as they allow for easy removal of the cheesecake without damaging its delicate structure. The removable sides of a springform pan or the push-up bottom of a loose-bottom tin make slicing and serving a breeze. I’ve successfully tested this recipe in both a 23cm (9-inch) springform tin and a 23cm loose-bottom pan. If you opt for a loose-bottom pan, remember **not to spread the crust onto the sides of the rim**, as it will make removal difficult. Alternatively, a deep pie dish or a 9-inch (23cm) square baking tin can also be used, though serving might be a bit trickier.

While you can certainly mix the ingredients by hand, an **electric mixer** (either a hand-held version or a freestanding stand mixer with a whisk attachment) is highly recommended. It will ensure that your cream cheese is super-smooth and lump-free, and it will effortlessly whip your cream to stiff peaks, guaranteeing a perfectly light and airy filling. This saves time and arm strength, leading to a consistently smooth and creamy result.

Storage and Freezing Tips for Your Cheesecake

Proper storage is essential to maintain the freshness and delightful texture of your **no bake pumpkin cheesecake**. With these tips, you can enjoy your delicious dessert for days or even months!

Refrigeration

Any leftover cheesecake should be stored in an airtight container or tightly wrapped in plastic wrap in the fridge. It will stay fresh and delicious for up to **3-4 days**. While the crust may become slightly softer over time, the flavors will continue to meld and deepen, making it just as enjoyable.

Freezing Instructions

This **no bake pumpkin cheesecake** is an excellent candidate for freezing, allowing you to prepare it far in advance or save portions for later. It can be stored frozen for up to **3 months**. To freeze, ensure the cheesecake is fully chilled and set. Carefully wrap the entire cheesecake (or individual slices) in a layer of plastic foil, making sure it’s completely sealed to prevent freezer burn. Then, wrap it again in a layer of aluminium foil or place it in an airtight freezer-safe container. Transfer it to the freezer.

When you’re ready to enjoy, thaw the cheesecake in the fridge overnight. Avoid thawing at room temperature, as this can affect its texture and integrity. Once thawed, it will be just as creamy and flavorful as when it was freshly made.

Perfect for Meal Prepping and Make-Ahead Desserts

One of the many advantages of this **no bake pumpkin cheesecake** is its suitability for making ahead of time. In fact, this dessert benefits significantly from being prepared in advance! The longer the cheesecake sits in the fridge, the more time it has to properly set and allow the flavors to fully develop and meld. This results in a firmer, more stable slice and a richer, more harmonious taste experience.

You can even prepare the ginger snap crust a couple of days in advance. Once pressed into the pan, simply cover it tightly with plastic wrap and store it in the fridge for up to two days. This allows you to break down the preparation process, making your dessert assembly even quicker on the day you plan to serve. This make-ahead capability makes it an ideal dessert for holidays like Thanksgiving or for entertaining, as it reduces last-minute stress.

Top Tips for No-Fail Cheesecake Success

Achieving the perfect **no bake pumpkin cheesecake** is easy if you keep a few key tips in mind:

• Room Temperature Ingredients (Mostly): Ensure that your cream cheese, pumpkin puree, and sugars are at room temperature (apart from the heavy cream/double cream, which should be cold). This allows them to blend together smoothly without lumps, creating a uniform and creamy filling. Take your cream cheese out of the fridge at least an hour before you plan to start the recipe.
• Chilling is Crucial: Patience is a virtue when it comes to no-bake cheesecakes! Remember to allow this cheesecake to sit in the fridge for at least 8 hours, or ideally overnight. This extended chilling time is absolutely essential for the cheesecake to set properly, resulting in firm, clean slices and the perfect texture. Rushing this step will result in a soft, unset cheesecake.
• Whip Cream to Stiff Peaks: As mentioned in the instructions, whipping your heavy cream (double cream) to stiff peaks is paramount. This provides the structural integrity for the cheesecake to hold its shape once set, giving it that delightful light and airy mouthfeel.
• Press Crust Firmly: A well-packed crust is a stable crust. Use a flat-bottomed object to press the biscuit crumbs firmly into the pan to prevent crumbling when serving.

By following these simple yet crucial tips, you’re well on your way to creating a flawless and utterly delicious no-bake pumpkin cheesecake that will be the highlight of your autumn table.

Thank you for exploring this **No Bake Pumpkin Cheesecake** recipe! If you’ve tried this recipe or any others from my collection, please feel free to leave a comment and a rating below. I genuinely love hearing about your culinary experiences and seeing your creations!

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📖 Recipe: No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Incredibly easy and quick to make pumpkin cheesecake.

Prep Time20 mins

Cook Time0 mins

Plus chilling8 hrs

Total Time8 hrs 20 mins

Course: Dessert

Cuisine: British

Keyword: no bake pumpkin cheesecake, pumpkin cheesecake

Servings: 10 people

Calories: 444 kcal

Author: Anna Wierzbinska

Equipment

• 23 cm round springform or loose-bottom cake tin
• Electric mixer
• Mixing bowl x 2

Ingredients

For the crust:

• 220 g ginger biscuits crushed into crumbs
• 100 g unsalted butter melted
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

For the filling:

• 200 ml double cream
• 480 g full-fat soft cheese (I use Philadelphia)
• 200 g pumpkin puree
• 50 g icing sugar
• 50 g soft light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 ½ teaspoon allspice
• ¼ teaspoon salt

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Instructions

1. Make the crust by combining all of the crust ingredients in a large bowl. Transfer the mixture into prepared cake tin and press it firmly towards the bottom and the sides of the tin. Place it in the fridge, while you prepare the filling.
2. Place the double cream into a medium bowl, and using an electric mixer, whip it on medium speed until it forms stiff peaks (about 2-3 minutes). Set aside.
3. Using an electric mixer on medium speed, beat cream cheese until smooth and creamy. Scrape the bottom and the sides of the bowl with spatula. Add pumpkin puree, icing sugar, soft light brown sugar and vanilla and mix it again to combine, scraping the bottom and the sides of the bowl as needed. Add the spices and salt and stir again until you have smooth batter with no lumps remaining.
4. Add whipped cream to the mixture, and fold it using spatula. Make sure all ingredients are well combined. Remove the crust from the fridge.
5. Pour the filling on top of the crust and smooth it out using small palette knife or the back of the spoon. Cover the cheesecake with kitchen foil and place it in the fridge for at least 8 hours, or an overnight, allowing it to set properly.
6. Use a large, sharp knife to loosen the chilled cheesecake from the sides of the springform pan, then remove the rim. Slice & enjoy!

Video

Notes

• You can use any type of sweet biscuits to make the cheesecake crust / base. Instead of ginger biscuits, you can use digestives, graham crackers, BelVita, Hobnobs, shortbread or Oreos.
• The cheesecake can be made up to two days in advance. The longer it has in the fridge, the more set it will be. You can also prepare the crust/ base in advance and store it in the fridge for 1-2 days.
• To freeze, wrap the chilled cheesecake in clingfilm and kitchen foil, then place in the freezer for up to 3 months. Thaw it in the fridge overnight.
• Canned pumpkin puree works best in this recipe. Please note that I have not tested this recipe with homemade pumpkin puree.

Nutrition

Serving: 130g | Calories: 444kcal | Carbohydrates: 31g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 334mg | Potassium: 213mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4304IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

Did you make this? Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!