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No Bake Pumpkin Cheesecake

Light, creamy, perfectly spiced no bake pumpkin cheesecake in a crunchy gingersnap crust. No oven, no water bath, no cracks — just mix, chill, and slice. The ultimate make-ahead fall dessert.
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Prep Time 20 minutes
Chill Time 12 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Gingersnap crust:
  • 2 cups 200g gingersnap cookie crumbs (about 30 cookies)
  • 1/4 cup 50g granulated sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 6 tbsp 85g unsalted butter, melted
Pumpkin cheesecake filling:
  • 1 cup 240ml cold heavy whipping cream
  • 16 oz 452g full-fat block cream cheese, 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

Method
 

  1. 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.
  2. Beat cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
  3. 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.
  4. Using a silicone spatula, gently fold the whipped cream into the pumpkin mixture until just combined. Do not use the mixer.
  5. Spoon filling into frozen crust. Smooth the top with an offset spatula.
  6. Cover tightly and refrigerate at least 8 hours, preferably 12 hours or overnight.
  7. 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.