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!
More Recipes!
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!
Does this cheesecake freeze well? Regardless, I will be making this for Thanksgiving. It looks and sounds amazing!
Hi! I haven’t tried freezing, although I’m sure it would freeze just fine with a thaw in the fridge
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?
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. 🙂
I dont have any cake collar on hand. Any tips for having look smooth after taking out of the pan?
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 🙂
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?
Looks super delish
this cake looks so good i will be trying it out
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.
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.
This was DELICIOUS.
So glad you enjoyed the recipe! 🙂