How to make no bake pumpkin cheesecake successfully?

successfully? The key is patience! Don't skimp on the refrigeration time. A full 8 hours is what gives it that beautiful, firm texture. View More

How to make pumpkin cheesecake no bake without a springform pan?

Use a pie dish, a square baking dish for bars, or even individual serving glasses for mini cheesecakes. The recipe is highly adaptable. View More

Can I add more pumpkin?

While tempting, adding too much pumpkin puree will make your filling too watery and prevent it from setting. It’s best to stick to the amount specified in the recipe for the perfect consistency. View More

Do I have to use heavy cream?

The whipped heavy cream is crucial for the light, airy texture and for helping the cheesecake set. Without it, you'll likely end up with a much softer, pudding-like consistency. View More

Is it okay if I use pumpkin pie filling?

Please avoid using pumpkin pie filling! It contains added spices, sugar, and is much thinner than pure pumpkin puree, which will throw off the balance of the recipe and likely result in a runny filling. View More

No-Bake Pumpkin Cheesecake

Ingredients

Scale

Based on your request for a recipe card, here is a compact and easy-to-read recipe for a classic no-bake pumpkin cheesecake.

No-Bake Pumpkin Cheesecake

Prep Time: 20 minutes | Chill Time: 8 hours | Servings: 8-10 slices

A creamy, spiced, and easy-to-make dessert that tastes like a hug from autumn. Perfect for freeing up oven space during the holidays.

Ingredients

For the Gingersnap Crust:

1 ½ cups gingersnap cookie crumbs
6 tbsp melted butter
2 tbsp brown sugar

For the Filling:

16 oz (2 blocks) full-fat cream cheese, softened
1 cup pumpkin puree (not pie filling)
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 cup heavy whipping cream, cold

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Instructions

Make the Crust: In a bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Press the mixture firmly into a 9-inch springform pan. Place it in the freezer to chill.
Make the Filling: Beat the softened cream cheese in a large bowl until smooth. Add the pumpkin puree, sweetened condensed milk, vanilla, and pumpkin pie spice, and mix until fully combined.
Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the pumpkin mixture.
Assemble & Chill: Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 8 hours, or ideally overnight, for a perfect set.

Author: Clara Parker
Prep Time: 20 minutes