No Bake Pumpkin Cheesecake (Easy!)

🍰 Why You Will Love This Recipe

• Perfect blend of pumpkin pie and cheesecake

• Gingersnap biscuit crust

• Effortless to make

• Infused with pumpkin pie spice

• Cozy fall dessert

📋 Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• Gingersnap cookies: In the United States, you can use Stauffer’s Ginger Snaps Cookies, in Australia, use Arnott’s Ginger Nut Biscuits. Substitute with Lotus Biscoff Cookies or Digestive Biscuits.

• Light brown sugar: Do not substitute this with granulated sugar or caster sugar. The brown sugar is used for its higher moisture content and softer consistency.

• Unsalted butter: Use block butter. You can substitute it with salted butter, but the additional salt will slightly alter the flavor.

• Full-fat cream cheese block: Use the blocks of full-fat cream cheese, not the spreadable cream cheese. This recipe has not been tested using mascarpone.

• Canned pumpkin puree: Do not use pumpkin pie filling. I use Libby’s 100% Pure Pumpkin Puree.

• Powdered sugar: Also known as icing sugar and confectioners sugar. I’ve tested this cheesecake using caster sugar and although it still turns out very good, I prefer the powdered sugar as it blends seamlessly into the filling, leaving no tiny grainy bits of sugar.

• Pumpkin pie spice: Can be found in the US at your local grocery store. If you live elsewhere such as Australia, you can make your own pumpkin pie spice blend!

• Double cream: Use double cream for the best results; avoid pre-whipped cream as it alters the texture. Alternatively, substitute with thickened cream (Australia) or heavy/whipping cream (US). If substituting, whip to firm peaks, but note that the texture will be softer and won’t set as firmly as double cream.

• Whipped cream: For the piped topping, use store-bought whipped cream or whip it yourself using thickened cream or heavy cream.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Line a round 8-inch (20cm) springform cake tin with a circle of parchment paper to line the base. There is no need to grease or line the sides. Here’s how to line just the base:

Step one: Separate the rim from the base and place a sheet of parchment paper over the top of the base.

Step two: Secure the outside rim back onto the base with the paper still in place and close the side latch.

Step three: Trim the excess paper with scissors so the paper sits flush with the tin.

Step four: The base is now lined with parchment paper.

Now let’s make the cheesecake!

Step one: In a high-speed food processor, crush biscuits to a fine crumb. 

Step two: Stir through the brown sugar.

Step three: Pour in the melted butter and mix with a wooden spoon until it’s well combined. It should resemble wet sand.

Step four: Spoon the mixture into the lined springform tin. 

Using the back of a spoon or a drinking glass with a flat bottom, spread biscuits out and firmly press them into the base to create the crust, you may also use your hands.

TIP: Don’t pack the crumbs in too much otherwise the base will be too hard but don’t make it too loose as the base will be crumbly.

Transfer to the refrigerator to chill while you make the filling.

Step five: In a clean large mixing bowl, add softened cream cheese, pumpkin puree and sift over the powdered sugar and pumpkin pie spice.

Using electric hand beaters, beat for 2 minutes until well combined and fluffy. Set aside. 

Step six: Add double cream in a separate medium-sized mixing bowl and beat on medium speed until it reaches medium-firm peaks, about 1 minute, do not over-beat. 

TIP: Make sure your cream is chilled straight from the fridge. I’ve tested this with room temperature cream and it curdled and separated.

Step seven: Spoon whipped double cream into the pumpkin mixture and fold it through with a rubber spatula until well combined and no white streaks of cream remain. 

Step seven: Spoon filling over the base and spread out evenly with a rubber spatula or the back of a spoon. 

Refrigerate the cheesecake for 6-8 hours or ideally overnight. Until it’s set and firm to the touch.

Step ten: To remove the cheesecake from the tin:

Using a butter knife, gently and slowly run it around the outer edges to loosen it from the tin.

Gently unclip the latch on the tin and remove the outside rim. TIP: It’s easiest to lift the base up and out through the rim using your hands. 

While holding the cheesecake in your palm with the base of the tin still attached to the cheesecake, maneuver the base to slide the cake off into your other hand. Then, peel away the parchment circle underneath.

Place cheesecake on a plate or serving board/platter.

Step eleven: Pipe with whipped cream to decorate. Serve and enjoy!

🍨 Serving Suggestions

• Whipped Cream: Pipe homemade or store-bought whipped cream on top or on each individual slice.

• Dust with pumpkin pie spice: Nothing says fall like warm spices. dust pumpkin pie spice, nutmeg, or cinnamon over the whipped cream or plain cheesecake.

• Gingerbread Latte: Pair it with a mug of homemade gingerbread latte during the holidays for a cozy evening by the fireplace.

• Rum Hot Chocolate: Make this rum nightcap for guests or just yourself, alongside a slice of this pumpkin cheesecake.

• Caramel Drizzle: Either homemade or store-bought, a drizzle of caramel sauce is decadent and pairs beautifully with pumpkin.

• Vanilla Ice Cream: A scoop of vanilla ice cream will balance the richness with a cool and sweet contrast.

💭 Expert Tips

• Use a springform tin: A springform tin is ideal for making a no-bake cheesecake, as it makes it easy to remove the cheesecake from the tin once it’s set.

• Cream cheese must be at room temperature: To ensure a smooth and creamy texture, it’s important to let your cream cheese come to room temperature before beginning the recipe. This will also prevent lumps from forming.

• Quality pumpkin puree: Opt for the best, like Libby’s, for a rich flavor.

• Sift the sugar: Along with the pumpkin pie spice, to avoid lumps.

• Double cream must be cold: Make sure your cream is chilled straight from the fridge when you beat it. I’ve tested this with room-temperature cream and it curdled and separated. Cold cream will prevent this from happening.

• Gentle Folding: Fold ingredients gently to maintain a fluffy texture.

• Chill the cheesecake for a minimum of 8 hours: It’s important to chill it in the refrigerator for at least 8 hours (or ideally overnight) before serving. This will help to ensure that the filling is firm and holds its shape.

🌡️ Don’t Set it in the Freezer

Avoid setting your cheesecake in the freezer, as it can lead to an icy texture, uneven setting, dulled flavors and more. Let’s explore why.

• Texture Troubles: Freezing can cause the filling to become too hard and icy, losing that creamy, velvety smooth consistency.

• Uneven Setting: The edges might freeze while the center remains soft, leading to an uneven texture that’s neither here nor there.

• Loss of Flavor: Rapid chilling in the freezer might dull the wonderful flavors of the pumpkin and spices.

• Cracking Crisis: The rapid temperature change can cause the top to crack, and we all know a cracked cheesecake is a sad cheesecake 🙁

• Condensation: As it thaws, your cheesecake might become soggy due to condensation, turning that glorious dessert into a mushy mess.

♨️ Common Mistakes to Avoid

• Ignoring the crust: A well-pressed and even crust ensures a good foundation. Pressing too hard can make it difficult to cut into, applying not enough pressure will make it crumble.

• Over-mixing the batter: Keep it gentle when folding in the cream to avoid a dense, heavy cheesecake.

• Under or over-whipping the cream: Too soft, and it won’t set; too stiff, and it may curdle.

• Rushing the chill time: Patience is key; let it set in the fridge for 6-8 hours, overnight is ideal, to achieve the perfect consistency.

⏲️ Storage Instructions

Store your cheesecake in an airtight container or loosely wrapped in plastic wrap or aluminum foil, in the refrigerator for 3-4 days.

Steps to freeze this pumpkin cheesecake:

1. First, allow it to set for 8 hours or overnight in the fridge. 
2. Remove it from the springform tin following the recipe. Do not add the whipped cream or spices on top.
3. Leave it whole or cut it into individual slices. 
4. Either the whole cheesecake or slices, arrange them onto a tray/board/plate, something that will fit into your freezer comfortably.
5. Place this into your freezer for 1-2 hours or until the cheesecake is solid.
6. While firm straight from the freezer, wrap the whole cake in one layer of plastic wrap and then in one layer of aluminum foil. If you have slices, wrap each just in plastic wrap.
7. Label with the date and store in the freezer for 2-3 months. 

Steps to thaw the frozen cheesecake:

1. Simply remove it from the freezer and let it thaw in the refrigerator overnight. 
2. Alternatively, thaw individual slices at room temperature for 30 minutes – 1 hour or until it’s just soft enough to eat. 
3. NOTE: After the cake has thawed, this is the point when you can pipe the whipped cream and dust your spices to decorate if you desire.

💬 Recipe FAQ’s

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