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No-Bake Pumpkin Cheesecake You’ll Love - Creamy, Cozy, and Easy

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups graham cracker crumbs (or gingersnap cookie crumbs for extra spice)
  • 1/4 cup granulated sugar (reduce if using sweet cookies)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the filling:
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered sugar (plus 1–2 tablespoons more if you like it sweeter)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, for extra warmth)
  • 1/4 teaspoon fine salt
  • 1 cup cold heavy whipping cream
  • For topping (optional):
  • Lightly sweetened whipped cream
  • Caramel drizzle or maple syrup
  • Crushed gingersnaps, pecans, or a dusting of cinnamon

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment paper. This makes slicing and lifting easier.
  2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the mixture looks like damp sand. Press firmly into the bottom of the pan using the bottom of a measuring cup for an even, compact base. Chill while you prepare the filling.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape the bowl to avoid lumps.
  4. Add sugar and pumpkin: Beat in powdered sugar until combined, then mix in pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves (if using), and salt. Blend until velvety and uniform.
  5. Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks. The cream should stand up on the whisk without drooping.
  6. Fold gently: Add one-third of the whipped cream to the pumpkin mixture and fold to lighten. Add the rest and fold just until no streaks remain. Don’t overmix.
  7. Fill and smooth: Pour the filling over the chilled crust. Smooth the top with an offset spatula for clean edges.
  8. Chill to set: Cover and refrigerate for at least 6 hours, ideally overnight. The longer chill helps it slice neatly.
  9. Serve: Release the springform ring. Top with whipped cream, caramel, or crushed cookies. Slice with a warm, clean knife for tidy edges.