This no bake pumpkin cheesecake, is the perfect fall dessert. It’s quick, easy, and delicious, with a crunchy gingersnap cookie crust, and a creamy cinnamon and pumpkin cheesecake filling.

This no bake pumpkin cheesecake is light and creamy, and the perfect fall dessert. My traditional no bake cheesecake gets the perfect autumn twist with a gingersnap crust, and pumpkin puree, cinnamon, and pumpkin spice added in to the cheesecake filling.

If you haven’t made a no bake cheesecake before, they do have a bit of a different taste and texture than a traditional baked cheesecake. There are no eggs, or sour cream in the filling – and of course it’s not baked, so the texture is kind of like a fluffy mouse, more than a denser piece of cheesecake. It still has that delicious tangy cream cheese flavor though.

And the best part, no water bath and you don’t have to worry about it cracking! Plus no time in the oven! Which is perfect for summer or Thanksgiving!!

This recipe requires no oven time, only some chilling time in the fridge, making it perfect to make ahead. It’s easy enough for any day of the week, but delicious enough for Thanksgiving!

How to make No Bake Pumpkin Cheesecake?

You’ll start by making your gingerbread cookie crust. Mix together graham cracker crumbs, butter and sugar in a bowl and stir it all together until you have a nice crumbly crumb. Pour the crumb into a greased 9inch spring form pan and press it down with a rubber spatula into the bottom of the pan, and up the sides. Set it in the fridge to chill for about 20 minutes.

Then you’ll make the pumpkin cheesecake filling. Use a stand mixer or a medium to large bowl with a hand mixer and beat the cream cheese until it’s nice and smooth and creamy. Scrape the bottom of the bowl with a rubber spatula. Then add in the powdered sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon. Whip it up until it’s all nice and smooth.

Then fold in the cool whip carefully, mixing it slowly so you keep the whole thing nice and fluffy.

Scoop the filling into the prepared crust and spread it out evenly across the pan, smoothing out the top. Cover it all with plastic wrap and place it in the fridge for at least 8 hours, or in the freezer for at least 4 hours.

Top the cheesecake with additional cool whip or fresh whipped cream when you’re ready to serve it. Remove the sides of the spring form pan carefully and slice it up and enjoy!

Tips for making No Bake Pumpkin Cheesecake:

You could also make the crust with graham cracker, Biscoff, or Oreo cookie crumbs.
The filling can be made with a homemade whipped cream or Cool Whip. The recipe uses Cool Whip, but if you want to make homemade whipped cream, beat together 1.5 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract.
Make sure to fold the whipped cream and the cream cheese together carefully and slowly. You want to keep the nice air bubbles in there to keep it light and fluffy, and also to help the filling stay set.
You can use a deep dish pie pan instead of a 9inch spring form pan. You may have a little extra filling, but it’s extra delicious eaten by the spoonful, or with some graham crackers.
Chill the cheesecake for at least 8 hours in the fridge, but 12 is even better. You can also stick it in the freezer for a few hours if you need it quicker.
The cheesecake may need a little time at room temperature to thaw if you stuck it in the freezer. The filling will be fine, but the crust will get hard in the freezer and may not cut as nice.
Wipe the knife off with paper towels in between cutting the slices to keep the slices looking nice and clean.

Can No Bake Pumpkin Cheesecake be made ahead of time?

This no bake pumpkin cheesecake is a great make ahead dessert because it stores so well in the fridge. I recommend making it no more than 2 days in advanced for the first serving. But any leftovers will stay good in the fridge for up to 5 days.

You can also freeze the cheesecake for up to 3 months. Just make sure to thaw it in the fridge overnight as the crust will be hard from frozen. The leftovers can also be frozen for this long.

This no bake pumpkin cheesecake is the perfect fall dessert! It’s so easy to make and perfect any day of the week, but delicious enough for even Thanksgiving dessert!

More cheesecake recipes:

More Pumpkin recipes:

Connect with Like Mother, Like Daughter

Be sure to follow us on social media, so you never miss a single post!

Facebook | Instagram | Pinterest | Email

No Bake Pumpkin Cheesecake