No-Bake Pumpkin Cheesecake Recipe
Introduction
This no-bake pumpkin cheesecake is a creamy, spiced dessert perfect for fall gatherings or any time you crave a seasonal treat. With a crunchy cookie crust and luscious pumpkin filling, it’s easy to make and doesn’t require an oven.
Ingredients
- 1 3/4 cups (225 grams) Biscoff fine cookie crumbs
- 1 tablespoon light or dark brown sugar
- Pinch fine salt
- 6 tablespoons (85 grams) unsalted butter, melted
- 2 cups (480 milliliters) heavy cream, divided
- 12 ounces (340 grams) cream cheese, at room temperature
- 1 cup (230 grams) pumpkin purée
- 3/4 cup (83 grams) confectioners’ sugar, sifted if lumpy
- 1 tablespoon plus 1 teaspoon ground cinnamon, divided
- 2 teaspoons ground ginger
- 1/2 teaspoon finely grated nutmeg
- 1/4 teaspoon ground allspice
- Pinch fine salt
- 1 tablespoon confectioners’ sugar (for topping)
Instructions
- Step 1: Prepare the crust by combining cookie crumbs, brown sugar, and a pinch of salt in a large bowl. Stir in the melted butter until the mixture is evenly moistened.
- Step 2: Press the crumb mixture firmly and evenly into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
- Step 3: Whip 1 cup of heavy cream in a stand mixer or with an electric mixer until it holds soft peaks, where the tip of the whisk curls slightly. Transfer to a separate bowl.
- Step 4: In the same mixing bowl, combine cream cheese, pumpkin purée, confectioners’ sugar, 1 tablespoon cinnamon, ginger, nutmeg, allspice, and a pinch of salt. Beat on medium speed until smooth, about 3 to 4 minutes, scraping the bowl as needed.
- Step 5: Gently fold the whipped cream into the pumpkin mixture using a spatula, scooping from the bottom and folding over the top until fully combined and smooth.
- Step 6: Pour the filling into the chilled crust and smooth the surface with a spatula. Refrigerate for at least 4 hours or overnight to set completely.
- Step 7: Before serving, whip the remaining 1 cup of heavy cream with 1 tablespoon confectioners’ sugar and 2 teaspoons cinnamon until soft peaks form.
- Step 8: Run a thin knife or offset spatula around the edge of the springform pan to loosen the crust, then carefully remove the pan ring. Spread the cinnamon whipped cream evenly over the top of the cheesecake.
- Step 9: Slice the cheesecake with a warm, clean knife for clean cuts and enjoy.
Tips & Variations
- Use Biscoff cookies for a rich, caramel flavor in the crust; graham crackers can be substituted if unavailable.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- For a boozy touch, add a tablespoon of bourbon or spiced rum to the filling mixture.
- If you prefer less sweetness, reduce the confectioners’ sugar slightly in the filling and topping.
Storage
Store the cheesecake, covered, in the refrigerator for up to 4 days. The filling may release some liquid over time; gently blot before serving if needed. Reheat slices slightly or serve chilled according to preference.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin purée works perfectly well and is convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
Can I make this cheesecake without a springform pan?
A springform pan makes removing the cheesecake easier, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Chill well and use the paper to lift the cheesecake out carefully.
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No-Bake Pumpkin Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 to 10 servings 1x
Description
This no-bake pumpkin cheesecake features a spiced Biscoff cookie crust and a creamy pumpkin and cream cheese filling, topped with cinnamon whipped cream. It’s a perfect autumn dessert that requires no oven, making it easy to prepare and deliciously smooth.
Ingredients
Scale
Crust
- 1 3/4 cups (225 grams) Biscoff fine cookie crumbs
- 1 tablespoon light or dark brown sugar
- Pinch fine salt
- 6 tablespoons (85 grams) unsalted butter, melted
Filling
- 1 cup (240 milliliters) heavy cream
- 12 ounces (340 grams) cream cheese, at room temperature
- 1 cup (230 grams) pumpkin purée
- 3/4 cup (83 grams) confectioners’ sugar, sifted if lumpy
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon finely grated nutmeg
- 1/4 teaspoon ground allspice
- Pinch fine salt
Topping
- 1 cup (240 milliliters) heavy cream
- 1 tablespoon confectioners’ sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the crust: In a large bowl, combine the Biscoff cookie crumbs, brown sugar, and a pinch of fine salt. Add the melted unsalted butter and stir until the mixture is well combined.
- Form the crust: Press the crumb mixture very firmly and evenly into the bottom and about halfway up the sides of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
- Whip the cream: Add 1 cup of heavy cream to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric mixer. Whip until the cream holds soft peaks, where it stands straight but the tip curls over when the whisk is lifted. Transfer the whipped cream to a medium bowl.
- Mix the filling: In the same bowl used for whipping, add the cream cheese, pumpkin purée, sifted confectioners’ sugar, 1 tablespoon cinnamon, ground ginger, nutmeg, allspice, and a pinch of salt. Mix on medium speed, scraping the sides and bottom of the bowl occasionally, until the mixture is smooth and creamy, about 3 to 4 minutes.
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture by scooping from the bottom and folding over the top. Rotate the bowl as you fold until the mixture is completely combined and smooth.
- Assemble the cheesecake: Spoon the filling into the chilled crust and smooth the top with a spatula.
- Chill the cheesecake: Refrigerate the cheesecake until completely cool and set, at least 4 hours or overnight for best results.
- Prepare the topping: Just before serving, in a clean bowl, whisk together the remaining 1 cup of heavy cream, 1 tablespoon confectioners’ sugar, and 2 teaspoons ground cinnamon until soft peaks form.
- Release the cheesecake: Run a thin knife or offset spatula around the edge of the springform pan to loosen the crust. Remove the outer ring gently.
- Add topping and serve: Spread the cinnamon whipped cream evenly over the chilled cheesecake. Slice using a warm, clean knife to get perfect slices. Store any leftovers covered in the refrigerator for up to 4 days, noting the filling may weep slightly over time.
Notes
- Use Biscoff cookie crumbs for a unique caramelized flavor in the crust; alternatively, graham cracker crumbs can be used.
- The cheesecake needs to chill for at least 4 hours to properly set but overnight chilling results in improved texture and flavor.
- To avoid lumps, sift the confectioners’ sugar before mixing.
- Warm the knife under hot water and wipe it dry between slices for clean cuts.
- The filling may weep slightly if stored for several days; this is normal and does not affect taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake, pumpkin cheesecake, autumn dessert, Biscoff crust, easy cheesecake
