No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is the ultimate fuss-free fall dessert. Creamy, spiced, and full of pumpkin flavor, it’s layered in individual jars for easy serving and storage. When you simply want a quick seasonal treat, this cheesecake delivers big flavor with minimal effort—no oven required.

Why You’ll Love This Recipe

No bake, no stress! This dessert is perfect for when you want something indulgent yet simple to prepare. The gingersnap or Biscoff cookie crust adds a flavorful crunch, while the rich cream cheese and spiced pumpkin filling is light, airy, and full of autumn warmth. Assembled in individual portions, it’s elegant enough for entertaining and convenient for make-ahead plans.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

18 gingersnaps or Biscoff cookies, crushed
3 tablespoons butter, melted
1½ cups heavy cream, divided
1 cup cream cheese
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
¼ teaspoon salt
1 (14 oz) can pumpkin purée, chilled

Directions

1. In a small bowl, combine the crushed cookies with melted butter and mix until the crumbs are fully coated.

2. Press the crumb mixture evenly into the bottoms of 6 jars or glasses to form the crust.

3. In a stand mixer or large bowl, whip the heavy cream until stiff peaks form. Set aside.

4. In a separate bowl, beat the cream cheese until fluffy, about 1–2 minutes.

5. Add brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese. Beat until well combined, about 2 minutes.

6. Fold the chilled pumpkin purée into the cream cheese mixture using a spatula.

7. Gently fold in ¾ of the whipped cream until fully incorporated.

8. Spoon or pipe the pumpkin cheesecake filling evenly into the prepared jars over the crust.

9. Top each cheesecake with the remaining whipped cream.

10. Chill for at least 3 hours before serving. Optionally, garnish with caramel drizzle or a dusting of cinnamon.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes (plus chilling)

Variations

• Cookie Crust Options: Swap gingersnaps with graham crackers, vanilla wafers, or chocolate cookies.

• Dairy-Free: Use plant-based cream cheese and coconut whipped cream.

• Spiced Up: Add extra pumpkin spice blend or swap in a store-bought version for convenience.

• Layered Dessert: Add a layer of caramel or crushed pecans between the crust and filling for extra texture.

• Toppings: Top with candied nuts, white chocolate shavings, or crushed cookies for extra crunch.

Storage/Reheating

Store the assembled cheesecakes in the refrigerator for up to 48 hours. Cover with lids or plastic wrap to keep them fresh. These are not suitable for freezing once assembled, as the texture may change.

No reheating is necessary—serve chilled straight from the fridge.

FAQs

Can I make this recipe ahead of time?

Yes! These cheesecakes are perfect for preparing a day in advance and storing in the fridge until ready to serve.

Do I need to bake the crust?

Nope—this is a fully no-bake recipe. Just mix the crumbs with butter and press into your containers.

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices. Stick with plain canned pumpkin purée for best results.

How long should the cheesecakes chill before serving?

At least 3 hours to fully set and develop flavor. Overnight is even better.

Can I serve this in a large dish instead of individual jars?

Yes, you can press the crust into a pie dish or trifle bowl and layer the filling on top. Chill and slice as you would a traditional cheesecake.

What if I don’t have a mixer?

You can use a whisk and some arm power, but a hand or stand mixer makes the process much easier and smoother.

Can I substitute whipped topping for the homemade whipped cream?

Yes, if you prefer, you can use 1½ cups of store-bought whipped topping instead of whipping your own cream.

Is this dessert gluten-free?

Not as written, but you can use gluten-free cookies for the crust to make it gluten-free.

Can I freeze these cheesecakes?

Freezing is not recommended, as the texture may become grainy upon thawing.

Can I double the recipe?

Yes, simply double all the ingredients and prepare in a larger dish or more individual jars.

Conclusion

This No Bake Pumpkin Cheesecake is a dreamy, creamy fall dessert that checks all the boxes: fast, easy, and absolutely delicious. With layers of spiced pumpkin filling and a buttery cookie crust, it’s a perfect no-oven-needed treat for busy holidays or cozy nights in. Make it ahead, chill, and enjoy every bite of this effortless autumn indulgence.