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No Bake Pumpkin Cheesecake - The perfect dessert to serve around the holidays!!

No Bake Pumpkin Cheesecake

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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.

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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!

4.75 from 4 votes
No Bake Pumpkin Cheesecake - The perfect dessert to serve around the holidays!!
No Bake Pumpkin Cheesecake
Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
  • 18 gingersnaps or Biscoff cookies , crushed
  • 3 tablespoons (1 1/2oz/45g) butter, melted
  • 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
  • ¼ teaspoon salt
  • 1 (14 oz) can canned pumpkin puree, chilled
  1. In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
  2. In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
  3. 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.
  4. Divide cheesecake mix between the 6 glasses. Top with the remaining whipped cream. Garnish with a drizzle of caramel sauce.
  5. Chill for a minimum of 3 hours and they are ready to serve. Otherwise keep refrigerated for up to 48 hours
Recipe Notes

See Caramel sauce recipe here (



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Mimiafridi on December 12, 2018 at 1:25 pm

    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

    • Gemma Stafford on December 12, 2018 at 3:38 pm

      Hi there, you can try mascarpone cheese 😀

  2. Stevi on November 14, 2018 at 10:17 am

    Hi! I. The instructions for the No Bake Pumpkin Cheesecake it says to add in nutmeg and cloves in addition to the other ingredients but in the ingredient list, it does not call for nutmeg or cloves- which one is the error? If we are supposed to use nutmeg and cloves, how much??


    • Gemma Stafford on November 15, 2018 at 2:48 am

      Hi Stevie,
      I can see your confusion!
      I will edit this to read (or) for additional spices.
      ( here is a recipe for pumpkin spice mix/or a mixed spice. You need to handle cloves really carefully or they will dominate, so if you like cinnamon and Ginger then use these alone for this little single serve cheesecake.
      If you wish to use nutmeg and cloves the make sure you balance the cloves, a tough will do.
      I hope this is of help,
      Gemma 🙂

  3. dragonflycat on February 26, 2018 at 3:06 am

    Hi Gemma, thank you for generously sharing your wonderful baking talent and creativity in so many recipes here on your site–! This pumpkin cheesecake sounds delicious; I was wondering is there a way to use greek yogurt in the recipe (possibly augment/replace cream cheese or heavy cream)?

    • Gemma Stafford on February 27, 2018 at 6:51 am

      hi there,
      This is not at all impossible.
      You use the Greek/strained yogurt to replace the cream. Taste it before baking, it may need a little more sweetening, vanilla etc.
      Use equal quantities of Cream cheese and yogurt. It may be as well to google a specific recipe, I will add it to my list, it is a nice idea!
      Gemma 🙂

  4. Neelam Sohail on December 25, 2017 at 11:52 pm

    Could you plllzzz make burger buns

    • Gemma Stafford on December 26, 2017 at 3:20 am

      Thank you for that suggestion, I will add it to my list.
      ( this is a basic bread recipe, if you use milk as the liquids here you will have a soft dough, if you add a little oil, or melted butter, it will be even softer.
      experiment with this,
      Gemma 🙂

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