No Thanksgiving table is complete without a turkey, mashed potatoes, pies and a pumpkin cheesecake! If your kitchen is anything like mine before the holidays, the oven is in use constantly, not leaving much time for cheesecake baking! My no-bake pumpkin cheesecake recipe with a gingersnap cookie crust, spiced whipped cream and caramel sauce is the best cheesecake I’ve ever had! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you’ll be coming back for seconds! If you still need a dessert for your Thanksgiving table, make this one! I guarantee, you’ll love it!
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How It’s Made
I love, love the texture of this no bake pumpkin cheesecake. It’s unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It’s so easy to enjoy and not too filling, either! This cake is made with a spicy gingersnap cookie crust that adds so much great flavor! If you can’t find gingersnaps, regular graham crackers will still work well. The n0-bake cheesecake filling is made with cream cheese, whipped cream and pumpkin puree. Make sure to carefully fold the pumpkin mixture with the whipped cream to keep the filling light and fluffy. The no-bake cheesecake is set with gelatin to hold the shape!
For serving the cheesecake, I added some caramel sauce, spiced whipped cream and more cookies! If you love whipped cream, make a double batch of the spiced cream because everyone will want to have some extra on the side! This recipe will also work great for cheesecake bars, which are great for feeding a crowd. Simply prepare the cheesecake in a 13×9-inch or larger rectangle brownie pan. Cut the sheet cake into bars and add a dollop of whipped cream onto each bar!
All About the Garnishes!
Take this no-bake pumpkin cheesecake to a whole new level by adding some simple garnishes! I added some spiced whipped cream and a drizzle of caramel sauce. I also added some more of the ginger snap cookies I used in the crust to top off the cream. You’ll love my ‘Homemade Caramel Sauce’ recipe for this pumpkin cake! It’s so easy to make and adds so much flavor!
Enjoyed this easy no-bake pumpkin cheesecake recipe? Make sure to check out some of my other recipes you’re sure to love!
- Pumpkin Caramel Cheesecake – double layered cheesecake with spiced whipped cream!
- Caramel Pumpkin Pecan Cake – the best pumpkin cake with salted caramel frosting!
- Apple Pie Caramel Cheesecake – caramel cake topped with apple pie filling!
- Pumpkin Spice Cake – all the spices of fall combined with pumpkin and cream cheese frosting!
- Pumpkin Tiramisu – this easy pumpkin spice tiramisu is so perfect for fall and Thanksgiving!
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No-Bake Pumpkin Cheesecake Recipe (video)
- 1 1/2 cups ginger snap cookie crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened; 3 packages
- 15 oz can pure pumpkin puree
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups heavy cream, chilled
- 2 cups confectioner's sugar
- 2 tbsp water
- 1 tbsp unflavored gelatin
- 1 1/2 cups heavy cream, chilled
- 1 cup confectioner's sugar
- 1 tsp vanilla extract
- 10 ginger snap cookies, for garnish
- 1/4 cup caramel sauce, for garnish
- Prepare the ginger snap cookie crust first. Place about 20 small cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute, until the crumbs are well coated. Transfer the crumbs into a 9-inch spring form pan. Using a large spoon, press the crumbs firmly into the bottom of the pan, creating an even crust.
- Next, prepare the pumpkin filling. In a large mixing bowl, beat the cream cheese for 3 to 4 minutes with a mixer until the cheese is creamy and smooth. Add the pumpkin puree, extracts and spices. Mix again for a few minutes until the mixture is smooth.
- In a small ramekin, combine the 2 tbsp water and 1 tbsp gelatin. Mix the two together, then microwave in 10 second intervals for 30 to 40 seconds, until the gelatin is completely dissolved. Pour the hot gelatin into the pumpkin mixture and mix it in with a mixer until it's well combined.
- In a separate mixing bowl, prepare the whipped cream. Combine the heavy cream and confectioner's sugar, then whisk for 3 to 4 minutes on med-high speed until stiff peaks form. Begin folding in the pumpkin and cream cheese mixture, folding it in gently but thoroughly. Once the two mixtures are well combined, transfer the filling into the spring form pan over the crust.
- Use a flat spatula to spread the filling evenly to the edges and flatten the top with an off-set spatula. If desired, line the sides of the pan with plastic or an acetate cake collar before adding the filling for easier cheesecake removal. Refrigerate the cheesecake for a minimum of 6 hours, or overnight.
- Serve the cake with additional whipped cream. Combine the whipped cream, vanilla and sugar in a large mixing bowl and whisk on high speed for 3 to 4 minutes until stiff peaks form. You can also add 1/2 tsp of ground cinnamon for a spiced version. Transfer the whipped cream into a pastry bag, if desired. I used Ateco tip #847 for my cake.
- Serve the cheesecake with whipped cream, caramel sauce and additional cookies, if desired. Cake can stand at room temperature for 1 to 2 hours, but preferably should be kept refrigerated.