If you’re a pumpkin lover who dreams of creamy, spiced desserts but doesn’t want to turn on the oven, this No-Bake Pumpkin Cheesecake is about to be your new favorite fall treat. It’s rich, smooth, and perfectly balanced with the warm spices and a hint of vanilla — all nestled on top of a buttery ginger cookie crust. The texture is light yet indulgent, making it a wonderful alternative to traditional baked cheesecake. Best of all? It’s ridiculously easy to make — no water bath, no cracking, no stress!
What I love most about this recipe is how effortlessly elegant it is. You can make it ahead of time, pop it in the fridge, and have a crowd-pleasing dessert ready for any fall gathering or holiday dinner. It’s the kind of dessert that looks impressive but takes minimal effort — a total win in my book! Each bite is creamy, cozy, and bursting with pumpkin spice goodness. Whether you top it with whipped cream, caramel drizzle, or crushed pecans, this No-Bake Pumpkin Cheesecake is guaranteed to be a fall favorite year after year.
Ingredients
Gingersnap Cookie Crust
- Gingersnap Cookie Crumbles— 2-1/4 cups
- Melted Butter— 7 tablespoons
- Brown Sugar— 2 tablespoons
- Pumpkin Pie Spice—1 teaspoon
Pumpkin Cheesecake
- 15oz Pumpkin Puree
- Brown Sugar— 3/4 cup
- White Sugar— 1/4 cup
- 16oz Cream Cheese (room temperature)
- 8oz Whipped Topping
- Maple Extract— 1 tablespoon
- Vanilla Extract— 1 teaspoon
- Pumpkin Pie Spice— 1 tablespoon
- Salt— 1 teaspoon
What You’ll Need
- 9 Inch Springform Pan
- 2 Mixing Bowls
- Electric Mixer
How to Make No Bake Pumpkin Cheesecake
- First, prepare the crust. In a mixing bowl, combine gingersnap cookie crumbs (finely crumbled), brown sugar, and pumpkin pie spice. Slowly pour in the melted butter and continue to mix until the mixture begins to look like wet sand.
- Now firmly pack the crumbles evenly into the bottom of a well greased 9 inch springform pan then freeze for 30 minutes so the crust can set.
- Next prepare the pumpkin cheesecake batter. In a large mixing bowl use a mixer to beat together cream cheese, brown, and white sugars until light and fluffy (this should take about 3-5 minutes).
- Add in the pumpkin puree and whipped topping then continue to beat until mixture is smooth.
- Fold in the pumpkin pie spice, vanilla, and maple extracts by hand.
- Evenly pour the cheesecake mixture into springform pan over the crust then refrigerate for at least 4 hours but for best results leave to chill overnight.
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