By far this is the Best No-Bake Pumpkin Cheesecake I have ever made! With a decadent creamy mousse-like texture in two layers, and a subtle flavor of pumpkin on top you can create the most mouthwatering pumpkin cheesecake. This dessert sits on a gingersnap cookie crust and has all the beautiful autumn colors to make it perfect for any fall occasion.
Over the years, we have probably made dozens of cheesecakes in our lifetime, and this is by far the best one yet!
This recipe is also perfect as a “make-ahead” dessert for Thanksgiving.
With this recipe, you will enjoy its thick layer of creamy mousse-like cheesecake with a second layer of pumpkin cheesecake on top. Along with an additional flavor of gingersnap cookies on the bottom.
It’s truly the best cheesecake, and oh… SO SO YUMMY…
Just before you serve, sprinkle around the edge with crumbled gingersnap cookies as a garnish. It’s perfect!
After one bite, everyone will surely go nuts over this dessert. Positively. Guaranteed.
Best of all, no-baking required… what-so-ever!
In addition, you can make this exquisite dessert up to two days ahead of your occasion, or freeze it for up to two weeks.
Great Tips for Best No-Bake Pumpkin Cheesecake…
To achieve its beautiful height with this dessert, it’s best to use a smaller-size springform pan, as I have done here. (link to Amazon: 7-inch leakproof springform pan)
First, you will need to make some room in your freezer for your 7-inch springform pan to fit on a shelf somewhere.
For this no-bake pumpkin cheesecake, it is the quickest solution( and trick) to firm the crust by placing the crust into the freezer for at least 10 minutes before adding the filling. And it works every time.
Before you begin, remove the brick of cream cheese from the refrigerator and place it on the counter and open the package to warm up for a few minutes. Slice the brick into 4 equal parts. It’s best to have the cream cheese at room temperature so it will blend easily with the other ingredients.
Also, for my 2-layer filling: you will need only 1 envelope of the powdered gelatin, some heavy cream, milk, sugar, vanilla extract, pumpkin pie spice, sour cream, 1 block of cream cheese, and canned pure pumpkin.
Oh, and take out your blender, because you are going to use it to blend the filling for both layers.
Now that you have done that, you can begin.
*Full recipe card below!
Easy Steps to Make this Best Pumpkin Cheesecake:
First Make the Crust…
1. Crush gingersnap cookies (or Gluten-Free gingersnap cookies), blend them with sugar and butter, and with a measuring cup, press down on the bottom and up the sides of the springform pan.
2. Then transfer the pan into the freezer.
Next: Make The Filling…
1. In the meantime, in a small saucepan, pour in the heavy cream and sprinkle ONLY 1 + 1/2 teaspoons of the gelatin over the cream. Let it sit for about one minute.
2. Turn on low heat and stir the cream. Add in the sugar, and vanilla, and continue to stir until the sugar is completely dissolved. Turn off the heat.
3. Next, place 3/4 of the cream cheese (reserve the remaining 1/4 for the second layer), sour cream, and pumpkin pie spice into the blender. Turn the blender on the lowest speed, open the top and slowly pour in the hot cream mixture, and continue to blend until well incorporated.
4. Remove the crust from the freezer and pour the cheesecake filling into the crust. Transfer back into the freezer once again.
5. Repeat the same process for the second layer, the pumpkin filling, only with slightly different ingredients. No need to rinse the saucepan or the blender. Follow the remaining directions in our recipe card below.
6. Transfer the cheesecake to your refrigerator (uncovered) and chill for a few hours, or overnight is best.
When Ready to Serve...
Run a clean knife around the edge of the springform pan to loosen the cake from the sides. Do it again, twice, to be sure. Then pop open the clip and gently lift up the pan.
Crumble about 4 gingersnap cookies, and sprinkle them on top, as a garnish. Transfer to a serving plate. Best served chilled.
Serve with a dollop of whipped cream on the side. But it’s not necessary, this dessert is delicious all by itself. 😉
This is the Best No-Bake Pumpkin Cheesecake!
I’ve made this cheesecake 3 times, to get it perfect. So trust me on this one. 🙂
Try my recipe, and let me know.
More Easy “No-Bake” Desserts…
- No-Bake Silky Chocolate Cream Pie (dairy-free).
- Holiday Cranberry Cheesecake
- No-Bake Blackberry Cheesecake
- Lemon Raspberry Panna Cotta Cheesecake
- No-Bake Carrot Cake Bites (gluten-free & vegan)
- No-Bake Dairy Free Vanilla Toasted Almond Panna Cotta
- Chocolate Chip Cannoli Dip
- Easy No-Bake Pumpkin Cheesecake
- BEST Tiramisu
- No-Bake Chocolate Chip Peanut Butter Cookies (gluten-free)
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
For the Crust:
- 1 + 1/4 cups ( 251 grams) (GF or original) Ginger Snap Cookies- finely crushed (about 25 small cookies).
- 1/4 cup (50 grams) packed brown sugar (light or dark)
- 4 Tbsp. butter - melted
For the Cheesecake Filling:
- 3/4 cup (180 grams) heavy cream
- 1 + 1/2 tsp. of unflavored gelatine powder (I used Knox)
- 1/2 cup (100.5 grams) of granulated sugar
- 1 (8-ounce) (226 grams) Philidephia cream cheese - Divided
- 1/2 tsp. vanilla extract
- 3/4 cup (180 grams) sour cream
- 1/4 tsp. pumpkin pie spice
For the Pumpkin Layer:
- 1/4 cup ( 60 grams) of milk (or half and half)
- 1 + 1/2 tsp. of unflavored gelatine powder
- 3 Tbsp. granulated sugar
- 1/2 tsp. of pumpkin pie spice
- 2-ounces (1/4 of the remaining brick) of cream cheese
- 1/4 cup (50 grams) sour cream
- 1/3 cup (43 grams) of canned pure pumpkin (not pumpkin pie)
- 3 to 4 ginger snap cookies - crumbled as a garnish on top
Make the Crust:
- First, crush the cookies. Do this in two batches, put them into a mini chopper or food processor and pulse them a few times until they are completely crushed.
- In a small bowl, use a fork to combine crushed cookie crumbs with melted butter and brown sugar.
- Pour the moist crumb mixture into a 7-inch springform cheesecake pan. Use a small glass or a measuring cup and press firmly on the bottom and up the sides. Then place the pan into your freezer for at least 10 minutes or more.
To Make Cheesecake Filling:
- First, pour the heavy cream into a small pot and place it on the stovetop. Sprinkle 1 + 1/2 teaspoons of the gelatine powder over the cream and leave it alone for a few seconds, then turn on low heat.
- Add 1/2 cup of sugar and the vanilla extract, and stir until the sugar and gelatin have completely dissolved, and the cream is heated for about 2 to 3 minutes. Do not bring it to a boil. Turn off the heat.
- Next, take a knife and divide your block of cream cheese into 4 equal quarters. Add 3/4 of the cream cheese, (reserve the 1/4 of cream cheese for the 2nd layer) and 3/4 cup of sour cream, and 1/4 teaspoon of pumpkin pie spice into the blender. And pour some of the hot cream mixtures into the blender. Cover with the lid and blend at low speed for about 30 seconds.
- Pop open the top of the lid on the blender and slowly pour in the remaining hot cream mixture. Close the top, grab a kitchen towel, and hold down the top of the blender as you blend gradually increase its speed to the highest, and puree the mixture for about 1 to 2 minutes. Stop the blending and use a spatula to scrape down the sides of the blender to blend the mixture evenly. Blend again for an additional minute.
- Then remove the prepared crust from the freezer. Slowly pour the cream cheese mixture into the crust. Transfer the cheesecake pan back into the freezer, while you make the pumpkin layer.
Make the Pumpkin Layer:
- In the same small pot (and no need to rinse) pour in the milk, and sprinkle over the milk with 1 + 1/2 teaspoons of unflavored gelatin powder. Turn on low heat. Add in 3 tablespoons of sugar, and 1/2 teaspoon of pumpkin spice. Stir until the gelatin and sugar are completely dissolved and it is heated through. Then turn off the heat.
- Using the same blender again, (and no need to rinse it) add the remaining (1/4 of the brick) of cream cheese, 1/3 cup of pure pumpkin, and 1/4 cup of sour cream, and blend at low speed. Open the top of the cover and slowly pour in the hot milk mixture and close the lid of the blender.
- Hold down the top and turn on the lowest speed for a few seconds. Then gradually increase your speed to the highest speed for about 2 to 3 minutes.
- Then turn off the blender, and use a spatula to scrape down the sides of the blender to blend the mixture evenly. And, blend again for an additional second more on low speed.
- Finally, pull out the cheesecake from the freezer.
- Slowly pour the pumpkin spice mixture over the cheesecake layer and transfer it to your refrigerator and chill (uncovered) for at least 2 hours or more before serving. Overnight is best.
- TO REMOVE THE CAKE PAN: Take a clean knife and slowly run it around the cheesecake to loosen it around the sides. Then pop open the clip and slowly lift the pan off the cake.
- Sprinkle with crumbled gingersnap cookies on the top of the cheesecake, as a garnish. Place the entire dessert (do not remove the bottom of the pan) onto a large serving platter and slice it into individual servings as needed.
- Serves 8
Storing and Freezing: Any remaining cheesecake will stay fresh, covered in the refrigerator for up to 4 days and it will freeze well up to 2 weeks.
Serving Size:1 serving
Amount Per Serving: Calories: 385Total Fat: 29gCarbohydrates: 29.5gFiber: 02gSugar: 26.6gProtein: 4.3g