This No Bake Pumpkin Cheesecake is a dreamy dessert that combines creamy richness with warm autumn spices in just 15 minutes. The velvety filling, made with smooth cream cheese and spiced pumpkin puree, sits atop a buttery graham cracker crust for the perfect balance of textures. It’s a fuss-free treat that delivers all the cozy flavors of fall without turning on the oven.
Every bite is a delightful mix of sweet, tangy, and spiced notes, making it an irresistible crowd-pleaser. The light yet indulgent texture melts in your mouth, while the hint of cinnamon and nutmeg adds a comforting aroma. Whether it’s for a holiday gathering or a weeknight treat, this cheesecake is as easy to make as it is delicious to enjoy.
Ingredients for No Bake Pumpkin Cheesecake
- 18 gingersnaps or Biscoff cookies, crushed (substitute with graham crackers if preferred)
- 3 tablespoons (1 1/2 oz/45g) butter, melted (unsalted recommended)
- 1½ cups (12 fl oz/340ml) heavy cream, divided (chilled for best results)
- 1 cup (8 oz/225g) cream cheese, softened (full-fat for creamier texture)
- ½ cup (3 oz/85g) brown sugar (light or dark, packed)
- 1 teaspoon vanilla extract (pure for best flavor)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- 1 (14 oz) can canned pumpkin puree, chilled (not pumpkin pie filling)
Step-by-Step Instructions
- Prepare the crust: In a small bowl, combine the crushed cookies and melted butter. Mix until evenly coated. Press the mixture firmly into the bottom of 6 jars or glasses to form the crust.
- Whip the cream: In the bowl of a stand mixer or a large mixing bowl, whip 1 cup of heavy cream until stiff peaks form. Set aside.
- Make the filling: In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat for 2 minutes until well combined.
- Fold in pumpkin and cream: Using a spatula, gently fold in the chilled pumpkin puree. Then, fold in ¾ of the whipped cream until the mixture is smooth and evenly combined.
- Assemble the cheesecakes: Divide the cheesecake mixture evenly between the 6 glasses, spreading it over the crust. Top each with the remaining whipped cream.
- Garnish and chill: Drizzle with caramel sauce if desired. Chill in the refrigerator for a minimum of 3 hours to set. Keep refrigerated for up to 48 hours before serving.
Creative Toppings and Sauces
Elevate your No Bake Pumpkin Cheesecake with a variety of toppings! Try a drizzle of chocolate ganache or a sprinkle of toasted pecans for added crunch. For a festive touch, add a dollop of whipped cream and a dusting of cinnamon. If you’re feeling adventurous, a swirl of maple syrup or a sprinkle of crushed graham crackers can add extra flavor and texture.
Perfect Pairings for Serving
These individual cheesecakes are perfect for a cozy dessert night! Pair them with a cup of spiced chai tea or a glass of sweet dessert wine for a delightful treat. For a brunch twist, serve alongside pumpkin spice latte or apple cider. They also make a great addition to holiday dessert tables or potluck gatherings.
Storage and Make-Ahead Tips
These cheesecakes can be made ahead of time for convenience! Store them in the refrigerator, covered with plastic wrap, for up to 48 hours. If you need to keep them longer, they can be frozen for up to 1 month. Simply thaw in the fridge overnight before serving. Avoid leaving them at room temperature for extended periods to maintain their creamy texture.
Quick Time-Saving Hacks
To save time, use pre-crushed gingersnap cookies or store-bought cookie crumbs for the crust. You can also use a hand mixer instead of a stand mixer for whipping the cream and beating the cream cheese. For an even quicker assembly, prepare the cheesecake mixture and crust the night before, then layer and chill just before serving.
Equipment You’ll Need
For this recipe, a stand mixer or hand mixer is ideal for whipping the cream and beating the cream cheese. A spatula is essential for folding in the pumpkin puree and whipped cream. Use 6 small jars or glasses for serving, or opt for a single large dish if you prefer a family-style dessert. A measuring cup and spoons will ensure accurate ingredient portions.
No Bake Pumpkin Cheesecake
Ingredients
- 18 gingersnaps or Biscoff cookies, crushed
- 3 tablespoons butter, melted 1 1/2oz/45g
- 1½ cups heavy cream, divided 12floz/340ml
- 1 cup cream cheese 8oz/225g
- ½ cup brown sugar 3oz/85g
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- 1 can canned pumpkin puree, chilled 14 oz
Instructions
- In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
- In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
- In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes.
- Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
- Divide cheesecake mix between the 6 glasses. Top with the remaining whipped cream. Garnish with a drizzle of caramel sauce.
- Chill for a minimum of 3 hours and they are ready to serve. Otherwise keep refrigerated for up to 48 hours.
