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My No Bake Pumpkin Cheesecake recipe has a creamy pumpkin spiced filling with a Biscoff cookie crust, so every bite has that caramelized spiced flavor. You can also use a graham cracker crust or gingersnap crust; any way you make it the pumpkin filling and crunchy crust is the perfect fall cheesecake, no oven needed.
I love a good no-bake dessert and this pumpkin cheesecake is one of those ones I can eat straight from the pan. It’s fluffy and creamy and perfectly spiced. Using a biscoff cookie crust adds so much extra flavor without any extra work and the filling being no bake makes it super easy.
The key is to make sure the whipped cream is beaten properly and that you give the cheesecake enough time to chill. Next time you feel like pumpkin pie or pumpkin cheesecake but don’t want to use your oven, make this instead!
No Bake Pumpkin Cheesecake Ingredients
- Biscoff cookies are cinnamon spiced crunchy cookies and are the perfect compliment to the creamy pumpkin filling. You can also use gingersnaps or a graham cracker crust instead.
- Pumpkin puree, not pumpkin pie mix along with lots of pumpkin pie spice.
- Make sure your cream cheese is room temperature to avoid lumps. Only use full fat, block cream cheese.
- Heavy whipping cream to make whipped cream to fold in for the body of the cheesecake. Don’t want to deal with making whipped cream? You can use whipped topping instead.
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Dorothy’s Testing Notes
- Be sure to use a springform pan for this. It’s written for a 9-inch or 10-inch pan. It won’t fit in a standard pie plate.
- The whipped cream needs to be beaten to stiff peaks for the filling to set up.
- Don’t skimp on the chilling time; overnight is perfect.
No Bake Pumpkin Cheesecake Recipe
Ingredients
Gingersnap Crust:
- 2 cups (250g) Biscoff or gingersnap cookie crumbs (finely crushed)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (84g) unsalted butter, melted
Filling:
- 2 (8-ounces each) packages block cream cheese, softened
- 1 cup pumpkin puree
- ½ cup (100g) granulated sugar
- ½ cup (57g) powdered sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ cup cold heavy whipping cream
Instructions
- In a medium bowl, stir together the cookie crumbs and granulated sugar. Add the melted butter and stir with a fork until the crumbs are moistened and the mixture is sandy.
- Press the mixture into the bottom and up the sides of a 9- or 10-inch springform pan, using the flat bottom of a drinking glass or your hands to evenly and tightly press the crust into the pan. Transfer to the refrigerator to chill while making the filling.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese at medium speed for 2-3 minutes, until very smooth.
- Add the pumpkin puree, both sugars, spices, and vanilla. Mix until smooth and well combined.
- In a separate, clean bowl, use and electric hand mixer to beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture one half a time, folding until no streaks of whipped cream remain. Do not stir; fold gently to maintain the airiness of the whipped cream.
- Spread the filling into the prepared crust. Cover and chill for at least 12 hours.
- Serve with additional whipped cream if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make No Bake Pumpkin Cheesecake
- The crumbs for the crust should be like damp sand and press together firmly on the bottom and sides of the pan.
- The cream cheese, sugar, and pumpkin should completely mix together with no lumps.
- Gently FOLD in the whipped cream (do not stir or it will break the cream, resulting in a soggy mess).
- The filling should spread to the sides of the pan.
No Bake Cheesecake FAQ
Make sure to fold the whipped cream, do not stir. Make sure to fully compact the crust as well.
No need to bake this crust recipe; it’ll firm up and not be greasy.
Make sure to use full fat heavy whipping cream whipped to stiff peaks and fold it into the pumpkin mixture. Allow it to chill a full 12 hours before removing the ring and slicing.
