No Bake Pumpkin Cheesecake Recipe (Easy + Creamy!)
If you love pumpkin cheesecake but do not want to deal with a water bath, a springform pan full of hot water, or any kind of oven anxiety — this no bake pumpkin cheesecake is exactly what you have been looking for.
The filling is smooth, fluffy, and creamy — like cheesecake and pumpkin pie mousse decided to become best friends. It sits in a spiced gingersnap crust that adds a satisfying crunch and a warm, gingery bite that pairs so beautifully with the pumpkin filling. And the whole thing sets up in the refrigerator overnight with zero baking required.
No oven. No water bath. No cracks on top. Just mix, pour, chill, and slice.
The only rule is to give it a full night in the fridge. Do not rush the chill time. Do that one thing and this cheesecake will set up perfectly and slice beautifully — and it will taste even better the next day.
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Why You Will Love This Recipe
- Completely no bake — no oven, no water bath, no cheesecake cracks
- Light, fluffy, mousse-like filling that feels fancy but is genuinely easy to make
- Crunchy spiced gingersnap crust that takes the whole thing to another level
- Make it 1 to 2 days ahead — the flavour actually gets better overnight
- Frees up your oven for other things — ideal when you are cooking a big fall meal
- Slices cleanly and looks absolutely stunning on the table
Ingredients
For the gingersnap crust:
- 2 cups (200g) gingersnap cookie crumbs (about 30 store-bought gingersnap cookies)
- 1/4 cup (50g) granulated sugar
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 6 tbsp (85g) unsalted butter, melted
For the pumpkin cheesecake filling:
- 1 cup (240ml) cold heavy whipping cream
- 16 oz (452g) full-fat block cream cheese, softened to room temperature
- 1 cup (227g) pure pumpkin puree
- 3/4 cup (90g) powdered sugar, sifted
- 1/4 cup (50g) packed light brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Optional toppings:
- Fresh whipped cream
- Salted caramel sauce
- Extra gingersnap crumbs
Ingredient Notes and Substitutions
Gingersnap cookies — Store-bought, hard, dry gingersnap cookies are essential for this crust. You want extra crunchy cookies, not soft ones — soft gingersnaps have too much moisture and the crust will not set firmly. Stauffer’s brand works great. The only brand to avoid is Nabisco gingersnaps — they are too moist for a pressed crust. You need about 30 cookies to get 2 cups of crumbs.
Graham cracker crust alternative — If you cannot find the right gingersnap cookies, a graham cracker crust works too. Use 1 and 3/4 cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar. Blitz, press, and freeze while you make the filling.
Heavy whipping cream — Must be cold. Warm cream will not whip properly. This is the most important ingredient in the filling — it is what gives the cheesecake that light, fluffy, mousse-like texture and helps it set without baking. Whip it to stiff peaks, not soft peaks.
Cream cheese — Full-fat block cream cheese only. Not spreadable cream cheese from a tub, not whipped cream cheese, not low-fat. Block style only. Soften it fully at room temperature before using — at least 1 hour out of the fridge. Cold cream cheese will give you a lumpy filling.
Pumpkin puree — Canned, 100% pure pumpkin only. Do not use pumpkin pie filling. Do not use fresh homemade pumpkin puree — it has too much moisture and will prevent the cheesecake from setting properly. Libby is the most reliable brand.
Powdered sugar — Sift it before adding. It dissolves into the filling more smoothly and there are no lumps of sugar in the final texture.
Step-by-Step Instructions
Step 1: Make and Freeze the Crust
Add the gingersnap cookies to a food processor and blitz until fine crumbs form. Transfer to a bowl and stir in the sugar, ginger, cinnamon, and melted butter until the mixture holds together when you squeeze a small handful.
Pour into a 9-inch or 10-inch springform pan and press very firmly into the bottom and about 1 inch up the sides. Pack it as tightly as you can — the tighter the crust, the cleaner it will slice. Use the flat bottom of a measuring cup to pack it in evenly.
Place the crust in the freezer for 10 to 20 minutes while you make the filling. This helps it firm up before the filling goes in.
Step 2: Whip the Heavy Cream
This is the most important step in the whole recipe. Do not skip it and do not rush it.
Pour the cold heavy whipping cream into a large clean bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for about 4 minutes until stiff peaks form. Stiff peaks means the cream holds its shape firmly when you lift the beaters — it does not droop or flop over. Set aside.
Step 3: Make the Pumpkin Cream Cheese Filling
In a separate large bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, about 1 to 2 minutes. Scrape down the sides and bottom of the bowl.
Add the pumpkin puree, sifted powdered sugar, and brown sugar and beat on medium-high speed until smooth and combined. Scrape down the bowl again.
Add the pumpkin pie spice, cinnamon, vanilla, and salt. Beat until the filling is completely smooth, creamy, and uniform. Make sure there are no lumps of cream cheese hiding — if there are any, keep beating until they disappear.
Step 4: Fold in the Whipped Cream
Add the whipped cream to the pumpkin cream cheese filling. Using a silicone spatula, gently fold everything together with slow, sweeping strokes. Take your time — this step should take a minute or two. You want to combine the two mixtures without deflating all the air you whipped into the cream. That air is what makes the filling light and fluffy and helps it set overnight.
Do not use the mixer for this step. Hand fold only.
Step 5: Fill the Crust
Remove the crust from the freezer. Spoon the pumpkin cheesecake filling into the crust and spread it evenly all the way to the edges with an offset spatula. Smooth the top as much as you can.
Step 6: Refrigerate Overnight
Cover the pan tightly with plastic wrap or aluminium foil and refrigerate for at least 8 hours. Twelve hours or overnight is strongly recommended. The longer it chills, the better it sets and the better it tastes — the flavours deepen and the filling firms up to a beautiful, sliceable consistency.
Do not try to speed this up in the freezer — the texture will suffer.
Step 7: Slice and Serve
Run a thin knife around the inside edge of the springform pan before releasing the ring. Use a long, sharp knife to cut the cheesecake into slices, wiping it clean with a warm damp cloth between each cut for perfect, clean spirals.
Top with fresh whipped cream, a drizzle of salted caramel, or a sprinkle of extra gingersnap crumbs before serving.
Tips for the Best Results
- Whip the heavy cream to stiff peaks — this is non-negotiable. Under-whipped cream is the most common reason this cheesecake does not set
- Use cold cream straight from the fridge — warm cream will not whip up properly
- Soften the cream cheese fully before starting — cold cream cheese leaves lumps no matter how long you beat it
- Pack the gingersnap crust as firmly as you can — a loosely packed crust will fall apart when sliced
- Freeze the crust for at least 10 minutes before adding the filling
- Fold the whipped cream in by hand with a spatula — do not use the mixer or you will deflate it
- Chill for a full 12 hours minimum — overnight is best. Do not try to shortcut this in the freezer
- Wipe the knife between every single cut for clean slices
- Make it the day before — the flavour is genuinely better after a full overnight chill
Variations
- Graham cracker crust — swap the gingersnap crust for a classic buttery graham cracker crust if you cannot find dry gingersnap cookies
- Maple filling — replace the vanilla with 1 tbsp of pure maple syrup for a warm, autumnal depth
- Mini cheesecakes — press the crust into lined muffin tins and spoon the filling on top. Chill for at least 4 hours for individual portions that are perfect for serving a crowd
- Cheesecake jars — layer crushed gingersnap crumbs and pumpkin filling in 8-ounce mason jars for individual no-bake desserts that travel beautifully
- Caramel swirl top — drizzle salted caramel sauce over the filling before chilling and use a skewer to swirl it through the top layer for a beautiful presentation
What to Serve With It
- Fresh whipped cream — always
- A drizzle of salted caramel sauce right before serving
- A sprinkle of crushed gingersnap crumbs on top for extra crunch
- A dusting of pumpkin pie spice or cinnamon over the cream
- Served cold, straight from the fridge — that is when it is at its very best
No Bake Pumpkin Cheesecake
Ingredients
Method
- Blitz gingersnap cookies into fine crumbs. Mix with sugar, ginger, cinnamon, and melted butter. Press firmly into a 9-inch or 10-inch springform pan, bottom and up the sides. Freeze 10 to 20 minutes.
- Beat cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- Beat cream cheese until completely smooth. Add pumpkin puree, powdered sugar, and brown sugar and beat until combined. Add pumpkin pie spice, cinnamon, vanilla, and salt and beat until smooth and creamy with no lumps.
- Using a silicone spatula, gently fold the whipped cream into the pumpkin mixture until just combined. Do not use the mixer.
- Spoon filling into frozen crust. Smooth the top with an offset spatula.
- Cover tightly and refrigerate at least 8 hours, preferably 12 hours or overnight.
- Run a knife around the pan edge, release the ring, slice with a warm clean knife wiping between cuts. Top with whipped cream and caramel and serve cold.
Notes
- Make ahead: assemble up to 2 days before serving. Keep covered in the fridge.
- Freezing: freeze fully assembled cheesecake up to 3 months, well wrapped. Thaw overnight in the fridge before serving.
- Storage: keep covered in the fridge for up to 5 days.
- Do not use pumpkin pie filling — pure pumpkin puree only.
- Do not use fresh homemade pumpkin puree — it has too much moisture and the cheesecake will not set.
- The whipped cream must reach stiff peaks — this is the most critical step.
- Pumpkin pie spice substitute: use 1/2 tsp each of ground ginger, nutmeg, and allspice plus 1/4 tsp ground cloves, and increase cinnamon to 3/4 tsp.
No bake pumpkin cheesecake is one of those recipes that genuinely surprises people. It looks and tastes like something that took hours — and it took you twenty minutes of actual work and one overnight in the fridge.
The gingersnap crust, the fluffy spiced filling, the cool creaminess of every slice — it is one of the best pumpkin desserts you will ever make. And the fact that it is completely hands-off the day you serve it makes it one of the most useful ones too.
Make it the night before. Pull it out of the fridge. Pile on the whipped cream. Watch it disappear.
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