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Whip up this super easy and delicious cheesecake for a yummy fall pitch-in or serve with your favorite hot beverage!

Kitchen Items for this Recipe

Enjoy and happy cooking! ❤️

How to No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 8 people
Super easy and delicious!



  • 1 1/2 Cup gingersnaps (finely crushed)
  • 2 Tbsp sugar
  • 5 Tbsp butter (melted)

Cheesecake Filling

  • 1 Cup heavy cream
  • 2 8 oz. blocks cream cheese (softened)
  • 1 15- oz. can pumpkin puree
  • 1 Cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


  • Whipped cream



  • In large bowl, mix gingersnaps, sugar, and butter until grainy
  • Pour into 8” springform pan
  • Pat down into an even layer


  • In separate large bowl, beat heavy cream into stiff peaks
  • In separate large bowl, beat cream cheese until light and fluffy
  • Mix in pumpkin puree, beat until smooth.
  • Mix in powdered sugar, beat until smooth
  • Mix in vanilla, cinnamon, nutmeg, and salt. Combine until fully incorporated
  • Fold in the heavy whipped cream until just combined and beat until incorporated.
  • Pour over crust. Use spatula to smooth out the top
  • Refrigerate until set. (Can take at least 4 hours)
  • Serve with whipped topping
Course: Dessert
Cuisine: American
Keyword: Cheesecake, gingersnaps, Pumpkin, pumpkin cheesecake


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