There aren’t many seasonal desserts that top pumpkin pie. A dessert tradition this time of year, pumpkin pie features a smooth spiced filling sitting in a wonderfully flaky pie crust. It’s hard to compete with this kind of perfection. But I found something that comes shockingly close. Let me introduce you to no-bake pumpkin cheesecake. A dessert recipe that skips the oven, says goodbye to pie crust, and waves toodaloo to any sort of cheesecake water bath. It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. This is a great place to use homemade pumpkin pie spice! Sitting in a flavorful gingersnap cookie crust, this ultra creamy dessert is unforgettable. If you don’t fall in love, I’ll happily take your leftovers.
Why You’ll Love No-Bake Pumpkin Cheesecake:
No-Bake Pumpkin Cheesecake Video Tutorial
Gingersnap Cookie Crust
With more flavor and crunch than a graham cracker crust, a gingersnap cookie crust isn’t just there in the background. Instead, it’s a whole other layer to savor. You need gingersnap cookie crumbs, sugar, and melted butter. To make this crust a cut above the rest, I suggest adding cinnamon and ginger too. This is exactly how I prepare the crust for my (baked) pumpkin swirl cheesecake, though you need a little more of each ingredient for this recipe. 3 Success Tips:
Type of cookie: The type of gingersnap cookie you use will make or break the recipe. (Literally.) I’ve never had luck using homemade gingersnaps. Pick up a box/bag of store-bought gingersnaps, such as Stauffer’s brand. You can find them in the cookie aisle of most grocery stores. You want extra crunchy, hard, and somewhat dry cookies. If they’re too moist, your crust won’t set up. Pack it in: The tighter you pack in this crust, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides of your springform pan. Briefly freeze to set the crust: After you pack in the crust, place it in the freezer while you prepare the cheesecake filling. Remember, we aren’t baking this crust—the freezer gives the crust a chance to set before you add the filling on top.
Don’t want to use gingersnap cookies? Use the graham cracker crust from my plain no-bake cheesecake.
Overview: How to Make No-Bake Pumpkin Cheesecake Filling
Pictured on the left below: the whipped cream. On the right below: the pumpkin cream cheese mixture. Pictured on the left below: the whipped cream and pumpkin cream cheese mixture combined. On the right below: spread into our gingersnap cookie crust.
With No Baking, How Does This Cheesecake Hold Its Shape?
Skip these 3 steps and you’ll be eating pumpkin soup for dessert. Avoid that mess!
Smaller Serving Alternatives
And if you love both pumpkin pie and cheesecake, you’ll want to try my pumpkin cheesecake pie next.
See Your No-Bake Pumpkin Cheesecakes
So many of you have tried this recipe. Feel free to email or share your recipe photos on social media.
