No Bake Pumpkin Cheesecake

Light and Fluffy Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe makes a large 12″ cheesecake.  As no-bake pumpkin cheesecake is so light and fluffy the crust on this recipe is thick.  If you have a smaller springform pan, you can reduce the amount of crust if you like.  I would leave the filling as it is.  To make this absolutely no bake you can buy a premade crust.  The ginger crust recipe below is easy to make and only takes about ten minutes to put together.


No bake pumpkin cheesecake recipe. This easy fall recipe is a perfect fall dessert idea.

Ginger Crust Recipe

2 cups graham crumbs

1/2 tsp ginger

2 tsp cinnamon

4 tbsp brown sugar

6 tbsp butter, melted

Butter a large 12″ springform pan with butter.  Preheat oven to 350 F

In a medium sized bowl combine all your ingredients.  Line the bottom of the springform pan with the crumbs.  Press in place and bake for about twenty minutes.  Let cool while making the filling.


Pumpkin cheesecake recipe with whipped cream, cinnamon sugar and ginger crust.

Pumpkin Cream Cheese Filling

2 packages cream cheese

2 cups pumpkin puree

1 cup sugar

1 tsp cinnamon

1/2  tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

2 cup already whipped cream

1 tsp vanilla


A slice of no bake pumpkin cheesecake. A perfect fall dessert.


No bake cheesecakes should be lighter and fluffier than the traditional baked cheesecake  To get this texture beat it and beat it some more, and little more to be sure.

This recipe requires whipped cream.  To make it easier whip the cream in your mixer bowl, add tsp vanilla. Scoop it out into another bowl and set aside.

In the same mixing bowl with the beater attachment add your cream cheese and beat on high for one minute.  Push the cream cheese down from the sides of your pan and beat or another minute.

Add the sugar, beating it on high for at least three minutes, stopping the beater periodically to push the sides down.  This is important as the beating melts the sugar and your cheesecake will be silky smooth and not grainy.

Add the pumpkin and spices, beat for another minute.  Remove from the mixer.

Add the whipping cream and fold it into your pumpkin mixture.  You want to fold it in, not stir it.  Once incorporated pour it into your baked shell and place in the fridge for a few hours until set.

I really like to top this cheesecake with whipped cream and a little bit of cinnamon sugar on top of the whipped cream.  I mix a tsp of sugar and tsp of cinnamon for my sugar mix.


Mounds of whipped cream on top of a pumpkin cheesecake and sprinkled with cinnamon sugar.



The ginger crust adds a little bit of extra flavour, I promise you will love this recipe.


No bake pumpkin cheesecake recipe for fall dessert.

Happy Pumpkin Spice season


An easy no bake pumpkin cheesecake..

10 thoughts on “No Bake Pumpkin Cheesecake

  1. Thank you Leanna for another wonderful entry to our Celebrate Your Story week. I have to admit that as I featured it on my blog, my mouth was watering and telling me to be sure and include this in my recipe file. Please keep joining us with your recipes . 🙂

    1. Hi Kari: I try to share recipes every couple of weeks or so. I will drop by your party again but likely with DIY projects. Thank you for taking the time to comment. I appreciate it.

  2. I should be ashamed to admit that I could polish off this whole thing by myself, but I’m not. Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.

    1. It is a no bake version, so it will likely be lighter than the denser baked cheesecakes are. Its light and very good. If you make it please let me know what you thought.

    1. Hi Maureen. This recipe is one of my favorites. The no-bake is lighter and fluffier than the baked version, so this recipe has a little extra spice in it. I would love to hear how you like it when you do make it.

    1. Pumpkin pie is one of my favorite pies, but I like this cheesecake better. I am sure you will love this recipe Debra. Thank you for commenting.

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