Dessert

No-Bake Pumpkin Cheesecake Recipe

ByMariam Harutyunyan September 1, 2026September 1, 2026

Introduction

This no-bake pumpkin cheesecake is a creamy, spiced dessert perfect for autumn gatherings or any time you crave a luscious pumpkin treat. With a buttery cookie crust and a rich pumpkin cream cheese filling, it’s simple to make and requires no oven time.

A close-up view of a pie on a white plate with three visible layers: the bottom layer is a dark brown crumbly crust; the middle layer is a thick, smooth pumpkin-orange filling; and the top layer is a light beige whipped cream with tiny cinnamon specks, swirled softly across the surface. One slice has been cut and partly removed, showing the neat edges of the layers and some crumbs scattered on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (225 grams) Biscoff fine cookie crumbs
1 tablespoon light or dark brown sugar

Pinch fine salt
6 tablespoons (85 grams) unsalted butter, melted

1 cup (240 milliliters) heavy cream, divided
12 ounces (340 grams) cream cheese, at room temperature

1 cup (230 grams) pumpkin purée
¾ cup (83 grams) confectioners’ sugar, sifted if lumpy
1 tablespoon plus 1 teaspoon ground cinnamon

2 teaspoons ground ginger
½ teaspoon finely grated nutmeg
¼ teaspoon ground allspice

Pinch fine salt
1 tablespoon confectioners’ sugar (for topping)
2 teaspoons ground cinnamon (for topping)

Instructions

Step 1: Prepare the crust by combining the cookie crumbs, brown sugar, and salt in a large bowl. Add the melted butter and stir until evenly combined.
Step 2: Firmly press the crumb mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Step 3: Whip 1 cup of heavy cream until it holds soft peaks, then transfer to a medium bowl.

Step 4: In the mixer bowl, beat the cream cheese, pumpkin purée, confectioners’ sugar, 1 tablespoon cinnamon, ginger, nutmeg, allspice, and a pinch of salt on medium speed until smooth, about 3 to 4 minutes.
Step 5: Gently fold the whipped cream into the cream cheese mixture using a spatula, scooping from the bottom and folding over the top until well combined.
Step 6: Spoon the filling into the chilled crust and smooth the top evenly.

Step 7: Refrigerate the cheesecake for at least 4 hours or overnight until completely set.
Step 8: To make the topping, whip the remaining 1 cup heavy cream with 1 tablespoon confectioners’ sugar and 2 teaspoons cinnamon to soft peaks just before serving.
Step 9: Run a thin knife around the edge of the pan to loosen the crust, then remove the springform ring. Spread the cinnamon whipped cream over the cheesecake.

Step 10: Slice the cheesecake with a warm, clean knife and serve.

Tips & Variations

Use Biscoff cookies for a unique caramel flavor, or substitute with graham cracker crumbs for a classic taste.
For extra spice, add a pinch of cloves or increase the cinnamon slightly in the filling.

Allow the cheesecake to chill overnight for the best texture and flavor development.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The filling may weep slightly as it sits; this is normal and does not affect taste. Reheat the knife under warm water and dry it before slicing for clean cuts.

How to Serve

A close-up view of a creamy dessert pie with three distinct layers, placed on a white plate against a white marbled background. The bottom layer is a thick, crumbly brown crust that wraps unevenly around the sides. The middle layer is a smooth, dense yellowish-orange filling, cut to show a clean slice removed. The top layer is a light, fluffy whipped cream with a slightly speckled texture, spread thickly and unevenly over the filling, creating soft, swirling peaks. Crumbs from the crust are scattered lightly around the empty space where the slice was taken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly in this recipe and is actually what’s commonly used. Just be sure to use pure pumpkin purée, not pumpkin pie filling.

Do I need a stand mixer to make this cheesecake?

No, a stand mixer is convenient but you can whip the cream and beat the filling with a hand mixer or even by hand with a whisk, though it may take longer and require more effort.