This no bake pumpkin cheesecake combines a spiced pumpkin filling with a buttery gingersnap cookie crust. The filling uses gelatin and whipped cream to set up firmly in the fridge, meaning you do not need to turn on the oven.
Preparing this dessert takes about 45 minutes of active work before it needs a long chill. It is a practical choice for holidays and gatherings when oven space is limited.
Why You'll Love This Recipe
- Using unflavored gelatin ensures the filling holds its shape when sliced.
- Whipping the heavy cream separately before folding it in gives the cheesecake a lighter texture.
- A gingersnap crust adds a warm, spiced flavor that complements the pumpkin puree.
Ingredients You Need
- Cream cheese: Use full-fat, brick-style cream cheese and let it soften to room temperature so it blends smoothly without lumps.
- Pumpkin puree: Look for pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Gingersnap cookies: You will need about 20 small cookies for the crust, plus extra for decorating.
- Heavy cream: Keep the cream very cold until you are ready to whip it so it forms stiff peaks easily.
- Gelatin: Unflavored powdered gelatin is necessary to stabilize the no-bake filling.
Exact amounts are in the recipe card below.
How to Make It
Prepare the crust: Crush the gingersnap cookies into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Mix the pumpkin filling: Beat the softened cream cheese until smooth, then blend in the pumpkin puree, extracts, and spices. Dissolve the gelatin in water, warm it briefly, and mix it into the pumpkin base.
Fold and chill: Whip the heavy cream and confectioners’ sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture, spread it over the crust, and refrigerate for at least six hours.
Baking Tips
- For a cleaner release from the pan, you can line the inside ring of the springform pan with an acetate cake collar or a strip of parchment paper before adding the filling.
- Make sure to fold the whipped cream gently into the pumpkin mixture so you do not deflate the air beaten into the cream.
- The cheesecake needs the full 6 hours to set properly in the refrigerator. Cutting into it too early will result in a soft center.
Serving Ideas
Serve this cheesecake cold straight from the fridge with a cup of hot coffee or tea.
Storing and Freezing
Store leftover cheesecake in the refrigerator for up to 4 days, loosely covered with plastic wrap or in an airtight container. You can freeze the cheesecake without the topping for up to 2 months. Thaw overnight in the refrigerator before decorating and serving.
FAQ
Can I use graham crackers instead of gingersnaps?
Why is my cheesecake filling lumpy?
Can I make this a day ahead?
No Bake Pumpkin Cheesecake
A chilled cheesecake with a gingersnap crust and a spiced pumpkin filling that sets up in the fridge without the need for an oven.
- Prep Time: 45 minutes
- Total Time: 405 minutes
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
Ingredients
- 1 1/2 cups gingersnap cookie crumbs, from about 20 small cookies (170g)
- 1/4 cup unsalted butter, melted (57g)
- 24 oz cream cheese, softened to room temperature (680g)
- 1 1/2 cups pure pumpkin puree, about one 15-oz can (425g)
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp unflavored gelatin powder (9g)
- 2 tbsp cold water (30ml)
- 2 cups heavy cream, chilled (480ml)
- 2 cups confectioners’ sugar (240g)
- 1 1/2 cups heavy cream, chilled, for topping (360ml)
- 1 cup confectioners’ sugar, for topping (120g)
- 1 tsp vanilla extract, for topping
- 1/4 cup caramel sauce, for garnish (60ml)
- 10 small gingersnap cookies, for garnish
Instructions
- Place the gingersnap cookies in a food processor and pulse until they form fine crumbs.
- Add the melted butter to the crumbs and pulse until they are evenly coated. Transfer the mixture to a 9-inch springform pan and press it firmly into an even layer on the bottom.
- In a large bowl, beat the softened cream cheese with an electric mixer for 3 to 4 minutes until smooth and creamy.
- Add the pumpkin puree, maple extract, vanilla extract, cinnamon, and nutmeg to the cream cheese. Mix until well combined.
- In a small microwave-safe bowl, stir the gelatin powder into the cold water. Microwave in 10-second intervals for 30 to 40 seconds until the gelatin dissolves completely. Pour the hot gelatin mixture into the pumpkin mixture and beat until incorporated.
- In a separate bowl, whisk 2 cups (480ml) of heavy cream and 2 cups (240g) of confectioners’ sugar on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Pour the filling over the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Before serving, whip the remaining 1 1/2 cups (360ml) of heavy cream, 1 cup (120g) of confectioners’ sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Pipe or spread over the chilled cheesecake. Garnish with caramel sauce and extra gingersnap cookies.
Notes
- For a cleaner release from the pan, you can line the inside ring of the springform pan with an acetate cake collar or a strip of parchment paper before adding the filling.
- Make sure to fold the whipped cream gently into the pumpkin mixture so you do not deflate the air beaten into the cream.
- The cheesecake needs the full 6 hours to set properly in the refrigerator. Cutting into it too early will result in a soft center.
Keywords: no bake pumpkin cheesecake, pumpkin desserts, no bake desserts, fall baking, holiday cheesecake
