No Bake Pumpkin Cheesecake Recipe (video)

Name: No Bake Pumpkin Cheesecake Recipe (video)
Prep time: 30 min
Ingredients: 1 1/2 cups ginger snap cookie crumbs; 1/4 cup melted butter; 3; 8 oz bricks cream cheese; softened; 1; 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; For topping:; 1 1/2 cups heavy cream; chilled; 1 cup confectioner's sugar; 1 tsp vanilla extract; ginger snap cookies; for garnish; caramel sauce; for garnish

Published on October 2, 2018 | In American | By tatyanaseverydayfood |

13 Comments

- Prep Time
- 30 Minutes
- Difficulty Level

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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 ginger snap 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!

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Watch my video recipe for the step-by-step instructions! Want to get new recipe updates? Make sure to subscribe to my YouTube channel!

The Best Pumpkin Cheesecake!

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! If you love whipped cream, make a double batch of it because everyone will want to have some extra on the side! If you still need a dessert for your Thanksgiving table, make this one! I guarantee, you’ll love it!

I seriously cannot stop looking at this beautiful cheesecake and drooling! It’s pure pumpkin perfection! 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.

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More Recipes!

Looking for more pumpkin recipes? Try my easy ‘Pumpkin Maple Eclairs’ next! https://tatyanaseverydayfood.com/recipe-items/pumpkin-eclairs/
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Want to make your own caramel sauce for the topping? I have an awesome recipe for that, too! https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

9-inch spring form pan – perfect for cheesecakes!

I use a bulk roll of acetate to form the cake collar – just cut it to shape for each cake.

My favorite set of jumbo cake decorating tips – perfect for garnishing the top.

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Ingredients

1 1/2 cups ginger snap cookie crumbs
1/4 cup melted butter
3, 8 oz bricks cream cheese, softened
1, 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
For topping:
1 1/2 cups heavy cream, chilled
1 cup confectioner's sugar
1 tsp vanilla extract
ginger snap cookies, for garnish
caramel sauce, for garnish

Instructions

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.

Servings : 8-12
Course : Dessert
Recipe Type : Cakes, Cheesecakes, Video

13 Responses to No Bake Pumpkin Cheesecake Recipe (video)

Debbie November 17, 2017 at 11:00 am #

Does this cheesecake freeze well? Regardless, I will be making this for Thanksgiving. It looks and sounds amazing!

Reply
- tatyanaseverydayfood November 18, 2017 at 10:33 am #
  
  Hi! I haven’t tried freezing, although I’m sure it would freeze just fine with a thaw in the fridge
  
  Reply
lauren fulton January 12, 2018 at 2:35 am #

If I didn’t want pumpkin how could I make this just a normal cheesecake? Simply omitting the pumpkin seems like it would make it stiffer? Could I add sour cream in place? But in a smaller quantity as it’s a little runnier?

Reply
- tatyanaseverydayfood January 12, 2018 at 9:15 am #
  
  Hi! Yes, you can make this without the pumpkin. I recommend increasing the amount of cream cheese by adding one more 8 oz package and add about 1/2 cup sour cream. 🙂
  
  Reply
Masha September 14, 2018 at 1:13 pm #

I dont have any cake collar on hand. Any tips for having look smooth after taking out of the pan?

Reply
- tatyanaseverydayfood September 14, 2018 at 3:19 pm #
  
  If you have a kitchen torch, that would work great! Just use the torch to heat up the sides of the pan before taking it out. You can also do this with very hot water. Just wrap a hot towel around the pan and allow the sides to warm up. The pan should slide right off 🙂
  
  Reply
Anna November 20, 2018 at 6:12 pm #

I’m planning on making this for Thanksgiving, would it hold up fine if I add the whipped cream with the toppings the day before serving?

Reply
Anna derov November 23, 2018 at 10:19 am #

Looks super delish

Reply
Irina November 23, 2018 at 10:46 am #

this cake looks so good i will be trying it out

Reply
Micki October 20, 2019 at 5:19 pm #

I made this cheesecake, followed the directions and it did not set. It is tasty pudding.
I make unbaked cheesecakes a lot but decided to try this pumpkin recipe
It needs twice the amount of gelatin to St properly.

Reply
- tatyanaseverydayfood October 21, 2019 at 12:28 pm #
  
  Hi Micki! I’m so sorry your cheesecake didn’t set properly! Make sure you dissolve the gelatin completely and add the gelatin when it’s still hot, that way it gets evenly distributed and doesn’t clump up.
  
  Reply
Robin November 28, 2019 at 3:08 am #

This was DELICIOUS.

Reply
- tatyanaseverydayfood November 28, 2019 at 9:04 am #
  
  So glad you enjoyed the recipe! 🙂
  
  Reply