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A slice of no bake pumpkin cheesecake, topped with a dollop of whipped cream and a sprinkle of cinnamon.
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No Bake Pumpkin Cheesecake

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.
Prep Time30 mins
Chilling Time8 hrs
Total Time8 hrs 30 mins
Servings: 12 slices
Calories: 368kcal


For the Gingersnap Crust:

  • 2 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup granulated sugar

For the Pumpkin Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 8 oz cool whip


For the Gingersnap Crust:

  • Pulse your gingersnap cookies with a food processor into a fine crumb.
  • Add the gingersnap crumbs, butter, and sugar in a medium bowl until you have a mixture like wet sand.
  • Pour the crust into a 9inch spring form pan and press it down evenly into the bottom and up the sides (about half way) with a rubber spatula.
  • Put the pan in the fridge for at least 30 minutes.

For the Pumpkin Cheesecake Filling:

  • Add the cream cheese to a large bowl and beat it until it's smooth, about 2 to 3 minutes.
  • Add in the powdered sugar, pumpkin puree, vanilla, and spices and mix it up until nice and smooth.
  • Gently fold in the cool whip, slowly and carefully, so the mixture stays nice and fluffy.
  • Scoop the mixture into the prepared crust and smooth out the top of the cheesecake.
  • Cover it with plastic wrap and place it in the fridge for at least 8 hours, or in the freezer for 4.
  • Carefully remove the sides of the springform pan. Then slice the cheesecake up into slices and serve. Top with additional whipped cream if desired.


Calories: 368kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 232mg | Potassium: 186mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3956IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg