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No-Bake Pumpkin Cheesecake

This recipe creates a no-bake cheesecake with a silky, mousse-like filling. It has a straightforward pumpkin spice flavor that isn't too overpowering, paired with a gingersnap cookie crust. Because this doesn't use the oven, it's a good option when you're short on time or oven space.
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Prep Time: 25 minutes
Chill + Freezer Time: 4 hours 15 minutes
Total Time: 4 hours 40 minutes

Ingredients

For the Gingersnap Crust

  • 1 1/2 cups gingersnap cookie crumbs
  • 4 tablespoons unsalted butter 1/4 cup, melted
  • 1/4 teaspoon kosher salt

For the Pumpkin Filling

  • 12 oz full-fat brick-style cream cheese
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons pumpkin purée
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace optional
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup heavy cream

Instructions

  • Process gingersnaps into fine crumbs and mix with melted butter and salt until sandy.
  • Press mixture firmly into 9-inch springform pan bottom and sides using measuring cup. Freeze 15 minutes.
  • Beat cream cheese in stand mixer 2 minutes until smooth.
  • Add both sugars, beat 3 minutes until dissolved.
  • Mix in pumpkin puree, vanilla, salt, and spices (cinnamon, nutmeg, ginger, cloves) until combined.
  • Switch to whisk attachment, gradually add cold heavy cream on medium-high until stiff peaks form.
  • Spread filling evenly in chilled crust.
  • Cover and refrigerate at least 4 hours or overnight.

Notes

For best results, chill overnight before slicing. Do not overbeat cream or filling will become grainy.
Tried this recipe?Leave a comment below & let me know!