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4.89 from 9 votes
No Bake Pumpkin Cheesecake - The perfect dessert to serve around the holidays!!
No Bake Pumpkin Cheesecake Recipe
Prep Time
15 mins
Total Time
15 mins

My No-Bake Pumpkin Cheesecake will bring that great seasonal pumpkin flavor to your holiday dessert without any of the fuss.

Course: Dessert
Cuisine: American
Servings: 6 servings
Author: mybakingaddiction.com
  • 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
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 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 (https://www.biggerbolderbaking.com/salted-caramel-sauce/).