This no-bake pumpkin cheesecake is creamy and velvety smooth that is made with a simple cinnamony graham cracker crust and topped with light and fluffy pumpkin cheesecake filling.
This cheesecake is filled with the most delicious fall spices and is the perfect fall-themed dessert.
One of our favorite things about this recipe is that you don’t have to turn your oven on! This easy cheesecake is every fall spices lover’s dream.
- There is no baking involved.
- Made with super simple ingredients.
- Everyone’s favorite pumpkin dessert.
- Topped with whipped cream and sprinkled with more cinnamon on top!
- Comes together in under 30 minutes.
For the crust:
Brown sugar- the sugar will add sweetness to the crust.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling:
Cream cheese- use full-fat cream cheese, and make sure that it’s at room temperature.
Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins. You will need 1 cup of pumpkin puree.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Powder sugar- use powder sugar for this recipe.
Ginger- use ground ginger for this recipe. You can add any of your favorite fall spices like cloves, allspice, and pumpkin spice.
Vanilla extract- adds extra flavor.
Gelatin powder- we use gelatin powder to stabilize the cake and the mango topping.
Cold water- we mix the gelatin powder with cold water in order to activate the gelatin.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
Release the cheesecake from the pan and top the cheesecake with dollops of whipped cream around the edges of the cake, then top the whipped cream dollops with cinnamon or pumpkin spice.
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- To get even and clean cheesecake slices, make sure that you are using a serrated knife. Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
- Let your cheesecake set in the fridge for at least 8 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
- If your cheesecake isn't firm enough, place it in the freezer for an hour before serving it.
- Your heavy whipping cream needs to be cold. Cold whipping cream whips quicker and better than room temperature heavy whipping cream. If you can, refrigerate your bowl and the heavy whipping cream in the fridge before whipping.
We like making our cheesecake with fresh pumpkin puree, but this is a personal preference. However, canned pumpkin puree will give you pretty much the same result.
Make sure that you squeeze out any excess liquid from your pumpkin puree, you can do so with paper towels or by hand.
Cutting cheesecake, the right way is very important. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
This cake will last for up to 4 days stored in the fridge in an airtight container, or in the freezer for up to a month stored in an airtight freezer-friendly container.
If you don’t want to use gelatin in the cake, we suggest freezing the cake, let the cake defrost for 1-2 hours in the fridge before serving.
We like to decorate this cheesecake by piping dollops of whipped cream around the edges of the cake and top each whipped cream dollop with cinnamon or pumpkin spice.
More cheesecake recipes:
Nutella cheesecake- This no-bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt in your mouth delicious. This no-bake Nutella cheesecake is extremely easy to make and requires simple ingredients.
Mango cheesecake– This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
Biscoff cheesecake- This no-bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
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No Bake Pumpkin Cheesecake
- 1 ½ cups Digestive biscuits or graham crackers
- 2 tablespoon Brown sugar
- ½ teaspoon Cinnamon
- 80 g Butter Melted
- 450 g Cream cheese
- 1 cup Pumpkin puree
- 1 cup Powder sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
Start by making the crust:
- Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form.
- Into a small mixing bowl, add the crumbs, brown sugar, and cinnamon, and mix with a spoon. Add the melted butter and mix until combined.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Make the filling:
- Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- Add the pumpkin puree, powder sugar, cinnamon, nutmeg, ginger, vanilla extract, pinch of salt, and whip it until the mixture is well combined.
- In a separate medium-sized mixing bowl, add the heavy cream and whip with an electric hand mixer until medium to stiff peaks form.
- Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
- Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
- Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
- Release the cheesecake from the pan and top the cheesecake with dollops of whipped cream around the edges of the cake, then top the whipped cream dollops with cinnamon or pumpkin spice.