Creamy No-Bake Pumpkin Cheesecake Recipe

This no bake pumpkin cheesecake features a crisp gingernut biscuit crust and a silky-smooth, extra-creamy filling enhanced with pumpkin and warm autumn spices. Made with just a handful of simple ingredients, it’s an ideal seasonal dessert for fall gatherings and holiday menus.

Quick and easy to prepare, this cheesecake can be made well in advance and stores beautifully in the freezer for up to three months. It also keeps in the refrigerator for several days, making it a great make-ahead option for busy entertaining.

If you love pumpkin, this recipe will likely become a favourite during October and November. It’s a dependable and crowd-pleasing dessert for Halloween gatherings, Thanksgiving, or any autumn get-together.

What stands out about this no-bake cheesecake is its balance of flavour and texture: the filling is rich but not overly sweet, and folding in whipped cream gives it a light, mousse-like lift that keeps the dessert airy rather than dense.

This method is similar to other no-bake cheesecakes, but here the pumpkin’s moisture requires care in technique: whipping the cream to stiff peaks and folding it in gently helps the cheesecake set well while keeping the filling fluffy.

Ingredients

The recipe uses two groups of ingredients: the crust and the filling.

1. Crust/base: gingernut (ginger snap) biscuits, unsalted butter, ground cinnamon, ground ginger.
2. Filling: double cream (heavy whipping cream), full-fat cream cheese, canned pumpkin puree, icing (powdered) sugar, soft light brown sugar, vanilla extract, ground cinnamon and ground allspice (or pumpkin pie spice), salt.

Optional toppings: whipped cream and a drizzle of salted caramel.

See the recipe card below for exact quantities and metric measurements.

Instructions

1. Prepare the crust: crush the ginger biscuits to fine crumbs using a food processor or by placing them in a plastic bag and bashing with a rolling pin. Combine the crumbs with melted unsalted butter and the spices. Press the mixture firmly into the bottom and slightly up the sides of a 23 cm (9-inch) springform or loose-bottom cake tin to form a compact base.

Tip: Use the base of a measuring cup or a heavy glass to press the crust down firmly. Chill the crust in the freezer or fridge while you make the filling to help it set.

2. Make the filling: whip the double cream to stiff peaks using an electric mixer—this usually takes 2–3 minutes. Be careful not to overwhip.

3. In a separate bowl, beat the cream cheese until smooth and fluffy. Add the pumpkin puree, icing sugar, brown sugar and vanilla, then mix until fully combined and lump-free. Stir in the spices and salt, scraping the bowl sides so everything is evenly mixed.

4. Gently fold the whipped cream into the pumpkin–cream cheese mixture until evenly blended and light. Pour the filling over the chilled crust and smooth the surface with a palette knife or the back of a spoon.

5. Cover and chill the cheesecake in the fridge for at least 8 hours, or ideally overnight, until fully set. To serve, run a sharp, warm knife around the edge of the pan to loosen, remove the rim, slice and enjoy.

Substitutions

Gluten-free: Substitute gluten-free ginger biscuits for the crust. All filling ingredients are naturally gluten-free when using canned pumpkin puree.

Vegan option: A vegan version is not provided here, but there are successful dairy-free pumpkin cheesecake recipes that replace cream cheese and cream with plant-based alternatives and a stabiliser like agar or cashew blends.

Variations

• Top with a generous swirl of whipped cream and a drizzle of salted caramel.
• Swap the crust for any sweet biscuit: digestives, graham crackers, shortbread, Hobnobs or even Oreo crumbs for a chocolate base.
• Make mini cheesecakes by dividing the mixture among 24 muffin tins or use small jars for individual servings.
• Leftover pumpkin puree can be used for cookies, muffins, or other pumpkin treats.

Equipment

A 23 cm round springform or loose-bottom cake tin makes assembling and removing the cheesecake easiest. If using a loose-bottom tin, avoid spreading the crust onto the removable rim. A stand mixer or electric hand mixer will speed up whipping and ensure a smooth, lump-free filling, though you can make it by hand.

Storage

Store leftover cheesecake in the refrigerator for 3–4 days; the crust may soften but the flavour remains excellent. To freeze, wrap the chilled cheesecake tightly in clingfilm and foil and freeze for up to 3 months. Thaw overnight in the fridge.

Make ahead

This cheesecake is perfect for making ahead. The longer it chills, the firmer it will become, so preparing it the day before serving is ideal. The crust can also be prepared 1–2 days in advance and kept chilled.

Top tip

Bring the cream cheese to room temperature (about 1 hour out of the fridge) before mixing to ensure a smooth filling. Do not overwhip the double cream. Allow the assembled cheesecake to chill for at least 8 hours or overnight for best results.

Recipe summary

• Prep time: 20 minutes
• Cook time: 0 minutes (no-bake)
• Chilling: 8 hours (or overnight)
• Total time: 8 hours 20 minutes
• Serves: 10
• Calories (approx.): 444 kcal per serving

Notes

• Use canned pumpkin puree for consistent texture. Homemade puree may be wetter and could affect set.
• The cheesecake firms up the longer it chills; for best slicing, refrigerate overnight.
• Freeze well-wrapped for up to three months and thaw slowly in the refrigerator.

If you try this no-bake pumpkin cheesecake, feel free to leave a comment and rating where you found the recipe — feedback is always appreciated.