Name: No-Bake Pumpkin Cheesecake Recipe
Prep time: 60 min
Ingredients: 200 g 7oz biscuits; 1/3 cup + 1 tsp (80g butter, melted); 2 cups 450g Cream cheese, room temperature; 3/4 can (320g pumpkin puree – canned or homemade, unsweetened); 3/4 can (10.5oz/300g sweetened condensed milk); 2/3 cup 160ml Heavy cream; 1 teaspoon vanilla extract; 10 g Gelatin powder + 50ml cold water; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves

No-Bake Pumpkin Cheesecake Recipe

By David | Published: Feb 06, 2019 | Updated: Aug 19, 2024

3.50 from 21 votes

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No-Bake Pumpkin Cheesecake – the perfect cheesecake for the fall, thanksgiving and holiday season. This cake is so creamy, light and delicious, a must try recipe.

A close-up of a sliced pumpkin cheesecake with a graham cracker crust. The main slice is on a white plate in the foreground, topped with a dollop of whipped cream. The rest of the cheesecake and another slice are visible in the background.

No-Bake Pumpkin Cheesecake Recipe

3.50 from 21 votes

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Prep Time 1

WORK TIME 20

DIFFICULTY Easy

Cuisine American

Servings yields

Ingredients

For the crust:

200 g 7oz biscuits
⅓ cup + 1 tsp 80g butter, melted

For the filling:

2 cups 450g Cream cheese, room temperature
¾ can 320g pumpkin puree – canned or homemade, unsweetened
¾ can 10.5oz/300g sweetened condensed milk
⅔ cup 160ml Heavy cream
1 teaspoon vanilla extract
10 g Gelatin powder + 50ml cold water
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

Instructions

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DIRECTIONS

1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10-15 minutes.
3. In a large bowl beat cream cheese and sweetened condensed milk until soft and smooth. Add pumpkin puree, spices and beat until combined and smooth. Add vanilla extract, heavy cream and beat to soft peaks, 2-3 minutes.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
5. Pour into the springform pan, spread evenly and refrigerate overnight.
6. Decorate with whipped cream (optional).