This no-bake pumpkin cheesecake features a crisp ginger-nut biscuit crust and an extra creamy, smooth filling scented with pumpkin and warm autumn spices. With just a handful of ingredients, it’s an ideal dessert for the season and works beautifully for holidays and gatherings.
This is a quick, make-ahead recipe: the cheesecake can be prepared well in advance and kept in the freezer for up to three months. It also sets in the refrigerator, so making it the day before serving is a great option.
If you enjoy pumpkin-flavoured desserts, this cheesecake will likely become a favourite through October and November. It’s an easy, crowd-pleasing dessert for Halloween, Thanksgiving or any autumn gathering.
What stands out in this no-bake cheesecake is the balance of flavour and texture. The filling is rich yet not overly sweet; whipping the cream gives the filling a light, airy quality with a mousse-like finish. Because pumpkin puree is naturally moist, the recipe relies on whipped cream beaten to stiff peaks and a stable cream cheese base so the cheesecake sets properly.
Ingredients
You will need two groups of ingredients for this recipe:
- For the crust: ginger biscuits (ginger nuts or ginger snaps), unsalted butter, ground cinnamon and ground ginger.
- For the filling: double cream (heavy whipping cream), full-fat cream cheese, canned pumpkin puree, icing (powdered) sugar, soft light brown sugar, vanilla extract, ground cinnamon and ground allspice (or pumpkin pie spice), plus a pinch of salt.
Optional: whipped cream and salted caramel to serve.
See the recipe section below for exact quantities.
Instructions
1. Make the crust. Crush the ginger biscuits into fine crumbs—use a food processor, or place the biscuits in a sealed plastic bag and crush them with a rolling pin. Combine the crumbs with melted unsalted butter and the ground spices until evenly moistened.
Press the mixture firmly into the base and up the sides of a springform pan. Pack it tightly to help the crust hold when slicing—using the bottom of a measuring cup or a heavy glass works well. Chill the crust in the freezer while you prepare the filling.
2. Make the filling. Whip the double cream until stiff peaks form—take care not to overbeat. Set aside.
Beat the cream cheese until smooth and fluffy. Add pumpkin puree, icing sugar, brown sugar and vanilla, then stir in the spices and salt. Scrape the bowl as you mix to avoid lumps. Finally, fold the whipped cream into the mixture gently, keeping the texture light.
Pour the filling over the chilled crust and smooth the top with a palette knife or the back of a spoon. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake to set fully. To serve, run a large sharp knife around the pan to loosen the edges, remove the rim and slice.
Substitutions
Gluten free: Use gluten-free ginger biscuits for the base. The filling ingredients are naturally gluten free when using canned pumpkin puree.
Vegan option: This particular recipe has not been tested as a vegan version. If you want a vegan pumpkin cheesecake, look for vegan recipes that substitute dairy with plant-based cream cheeses and coconut cream.
Variations
- Top with whipped cream and a drizzle of salted caramel for an indulgent finish.
- Swap the ginger crust for digestives, graham crackers, Hobnobs, shortbread or Oreo crumbs for a different flavour profile.
- Make mini cheesecakes in a muffin tin or create layered cheesecake jars for portable portions.
- If you prefer a firmer texture, chill longer or freeze briefly then thaw in the fridge before serving.
Equipment
A 23 cm (9-inch) round springform pan or a loose-bottom cake tin is ideal. If using a loose-bottom pan, do not press the crust up the sides of the rim. A deep pie dish or a 23 cm square tin also works. An electric mixer makes whipping the cream and smoothing the cream cheese easier, but you can complete the recipe by hand if needed.
Storage
Store leftovers in the refrigerator for 3–4 days; the crust will gradually soften but remains delicious. To freeze, wrap the chilled cheesecake tightly in cling film and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Make ahead
This cheesecake is perfect to make ahead. The longer it chills in the fridge, the better it sets. You can also prepare the crust up to two days in advance and refrigerate it until ready to use.
Top tip
Bring the cream cheese to room temperature (about an hour out of the fridge) before you begin; this helps create a smooth, lump-free filling. Keep the double cream cold until you whip it. Allow at least 8 hours or overnight for chilling so the cheesecake sets properly.
If you try this no-bake pumpkin cheesecake, please leave a comment and rating where you found the recipe — feedback is always appreciated.
Recipe
No Bake Pumpkin Cheesecake
Prep time: 20 mins | Cook time: 0 mins | Plus chilling: 8 hrs | Total time: 8 hrs 20 mins
Serves: 10
For the crust
- 220 g ginger biscuits, crushed into crumbs
- 100 g unsalted butter, melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
For the filling
- 200 ml double cream (heavy whipping cream)
- 480 g full-fat soft cheese (cream cheese)
- 200 g canned pumpkin puree
- 50 g icing (powdered) sugar
- 50 g soft light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons ground allspice (or pumpkin pie spice)
- ¼ teaspoon salt
Method
- Combine crushed biscuits, melted butter and spices, then press firmly into a 23 cm springform pan. Chill while you prepare the filling.
- Whip the double cream to stiff peaks and set aside.
- Beat the cream cheese until smooth, add pumpkin puree, both sugars and vanilla, then mix in the spices and salt until lump-free.
- Gently fold the whipped cream into the pumpkin-cream cheese mixture. Pour over the chilled crust and smooth the top.
- Cover and refrigerate for at least 8 hours or overnight. To serve, loosen the edges with a knife and remove the pan rim, then slice.
Notes
- Use canned pumpkin puree for consistent texture; this recipe has not been tested with homemade pumpkin puree.
- The cheesecake can be prepared up to two days ahead or frozen for up to three months.
- Any sweet biscuit can be used for the base if you prefer a different flavour.
Nutrition (per serving, approximate)
Calories: 444 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 34 g