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Hi Bold Bakers!
This is the very best recipe for a delicious No Bake Pumpkin Cheesecake, which I created just for you. At this time of year I love to think of new ways to use traditional flavors and seasonal ingredients. While there is nothing like mom’s pumpkin pie or a classic apple crisp, I personally love to use the holiday flavors we all know and love as a dessert starting point. This year instead of buying something from the store, you can change things up, and present an impressive serving of this super rich Pumpkin Cheesecake.
This really is the perfect marriage of homemade pumpkin pie and a homemade cheesecake. My other no-bake cheesecake recipes like No-Bake Cookie Butter Cheesecake and No-Bake Fudge Brownie Cheesecake have been some of your favorite recipes for entertaining and this one will be no different. My No Bake Pumpkin Cheesecake ensures you get the pumpkin hit that this season is all about, but replaces the typical pie, with this rich, easy, and indulgent version.
You will not believe how well the sweet tang of cream cheese and the earthy flavor of pumpkin compliment each other. Not to mention that cookie crust. Not only is this recipe easier than a pumpkin pie but without a doubt it is more of a show stopper!
You can drizzle a little caramel sauce over for a final flourish with my Microwave Salted Caramel Sauce.
If you want more pumpkin holiday desserts but are looking for a single serve option be sure to check out this recipe for my Microwave Pumpkin Pie in a Mug.
And get more holiday dessert recipes at my Holiday Baking Headquarters!
Try These Recipes!
No Bake Pumpkin Cheesecake Recipe
Ingredients
- 18 gingersnaps or Biscoff cookies , crushed
- 3 tablespoons (1 1/2oz/45g) butter, melted
- 1½ cups (12floz/340ml) heavy cream, divided
- 1 cup (8oz/225g) cream cheese
- ½ cup (3oz/85g) brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- 1 (14 oz) can canned pumpkin puree, chilled
Instructions
- In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
- In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
- In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
- Divide cheesecake mix between the 6 glasses. Top with the remaining whipped cream. Garnish with a drizzle of caramel sauce.
- Chill for a minimum of 3 hours and they are ready to serve. Otherwise keep refrigerated for up to 48 hours
Recipe Notes
Hi would your pecan topping from the baked cheesecake recipe work with this one!?
Hi Gemma, I plan on making these for this Thanksgiving and was wondering what size glasses do you suggest.
Do you have a low fat ,and sugar substitute pumpkin cheesecake recipe? If so could you put it on Facebook I’ve been wanting something pumpkin, but I can’t find anything.
thanks for this recipe. I cannot longer eat regular pumpkin pie. I tripled the spice, though, and it was perfect. We like to know the spice is there.
Hi Gemma, instead of using the spices separately, can I just use all spice or mixed spice powder?
Thank you.
Hi Gemma! Pumpkin in a can doesn’t exist where I live, so I have no idea what the flavour/consistency is meant to be…. how could I make it at home?
Thanks!
Sarah
I made this no bake pumpkin cheesecake today and it was soooo delicious! I used graham cracker crumbs in place of the cookies (that’s all I had on hand) and it worked wonderfully. So easy, so light and flavorful – a real winner and definitely a keeper! Thanks Gemma for another great recipe!
The ingredients do not list cloves, but the directions say cloves, About how much do I add, I will be making this again with cloves next time
By the way I really loved this recipe
I thought maybe I could make this NOT in individual dishes but as a pie? Would this work for that? What changes would I have to make?
Thank you.
Hello i really liked ur recipe. I want to ask one thing.i tried no bake individual cheese cake.but my cheese batter was so runny.i aded tesco soft cheese.double cream icing sugur.but it was runny.i coulnd dind cream cheese so i boight soft cheese….which cheese i can use instead of creamcheese.plz helpcan i use normal soft cheese