No Bake Pumpkin Cheesecake (Easy!)

This fall favorite No Bake Pumpkin Cheesecake has a spicy gingersnap crust with a rich and creamy cheesecake filling. No oven, no fuss!

Course Dessert

Cuisine American

Keyword Cheesecake, pumpkin pie, pumpkin pie spice

Prep Time 25

Chill Time 8

Servings slices

Calories 273kcal

Works in 7-inch or 9-inch springform tin. Images show 7-inch version. 9-inch makes a slightly shorter crust and filling layer.

Line a round 7-inch (18cm) springform cake tin with a circle of parchment paper to line just the base, no need to grease or line the sides. Set aside.
In a high-speed food processor, crush biscuits to a fine crumb.
Transfer biscuit crumbs into a large mixing bowl.
Stir through brown sugar.
Pour in melted butter and mix with a wooden spoon until well combined.
Spoon mixture into the lined springform tin.
Using the back of a spoon, rubber spatula 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.

In a clean large mixing bowl, add softened cream cheese and pumpkin puree.
Sift over powdered sugar and pumpkin pie spice.
Using electric hand beaters, beat for 2 minutes until well combined and fluffy. Set aside.
In a separate medium-sized mixing bowl, add cold double cream and beat on medium speed until it reaches medium-firm peaks, about 1 minute and 10 seconds, do not over-beat.
Spoon whipped double cream into cream cheese mixture and fold it through with a rubber spatula until well combined and no white streaks of cream remain.
Remove base from fridge.
Spoon filling over base and spread out evenly with a rubber spatula or the back of a spoon.
Refrigerate cheesecake for 6-8 hours or overnight is ideal, until set and firm to the touch.

Remove cheesecake from fridge.
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.
Pipe whipped cream around the edges or decorate how you desire.
Place pumpkin pie spice into a sieve and dust it over the cream.
Serve immediately and enjoy!

Use double cream for the best results; avoid pre-whipped cream as it alters the texture.

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

Freeze after setting it in the fridge for 8 hours. Then remove from the tin and don’t add the toppings. Leave whole or cut if desired. Place on a tray and freeze for 1-2 hours until solid. Wrap the whole cake, or slices, in plastic wrap, then in foil. Label with the date and freeze for up to 3 months.

Thaw the cheesecake overnight in the fridge, or at room temperature for 30 minutes to 1 hour. Once thawed, add whipped cream and spices if desired.