If you love the flavor of pumpkin then this cake is the perfect Fall dessert for you. Just imagine a pumpkin pie marries a light and fluffy cheesecake. The combination is just delightful. And the best part is that it requires no baking so the pie can literally be made in less than 15 minutes! It’s super easy and perfect for any Fall occasion, Halloween party or even Thanksgiving. Personally, I like making my own low-fat crust which is super easy, made with only 3 ingredients which can also be made gluten-free. See that recipe here! Everyone in my house loves this dessert, including my 5 year old!
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title: “No Bake Pumpkin Cheesecake” ShowToc: true date: “2024-10-11” author: “Carl Miles”
Ingredients You’ll Need to Make Pumpkin Cheesecake
This no-bake pumpkin cheesecake recipe is everything you could ever want in a fall dessert! If you’re a bit intimidated to make a traditional cheesecake, this no-bake recipe is perfect for beginners. For exact measurements, scroll to the recipe card below.
Crust
Biscoff Cookie Crumbs: You’ll need 2 cups of cookie crumbs, which is equal to about one 8.8-ounce package of Biscoff cookies. Look for Lotus, which is a common brand of speculoos cookies available at most grocery stores. Brown Sugar: To sweeten the crust. Unsalted Butter: Melted butter is mixed with crushed Biscoff cookies to bind the crumbs together, similar to a graham cracker crust. Salt: Just one pinch will balance the sweetness.
Filling
Heavy Cream: Adds a light and airy texture to the filling. Cream Cheese: For a rich creaminess reminiscent of a classic cheesecake, it’s best to use the full-fat variety. Pumpkin puree: For best results, use Libby’s brand canned pumpkin. Sugar: This recipe uses both granulated sugar and brown sugar for a richer, sweeter flavor. Vanilla Extract: For extra warm flavor. Pumpkin Pie Spice: A must for the ultimate fall flavor, full of cinnamon, cloves, nutmeg, ginger, and other classic flavors. You can use store-bought or try my homemade pumpkin spice recipe. Salt: Intensifies and enhances the flavors.
No-Bake Pumpkin Cheesecake Instructions
If you love cheesecake and pumpkin, this is the dessert for you! It’s simple to make, but plan ahead because it does take some time to set up in the refrigerator. Make it the day before your holiday celebration, and it will be one less thing to worry about the day of!
Biscoff Cookie Crust
Pumpkin Cheesecake Filling
For the Crust: Use the flat bottom of a glass or measuring cup to press the crust into the pan. This helps it stay together well without sticking to your fingers and making a huge mess. Room Temperature Cream Cheese: The cream cheese will become silky smooth if you let it sit at room temperature for 1-2 hours before preparing the filling. It will still work if the cream cheese is chilled, but it may take a little bit longer to beat it before it is smooth. Scrape the Bowl: Make sure you scrape the sides and bottom of the bowl! If the cream cheese sticks to the bowl and isn’t scraped down, you will end up with unincorporated chunks of cream cheese throughout your cheesecake filling. Mini Cheesecakes: You can make mini no-bake pumpkin cheesecakes by dividing the crust into a muffin tin lined with muffin liners and pressing each one with the crust into the bottom. After the crusts have chilled, divide the filling evenly in the cups and chill for at least 4 hours. Graham Cracker Crust: You can use standard graham cracker crumbs instead of Biscoff cookie crumbs if desired. Cheesecake Texture: If your cheesecake is still soft after chilling, the cream cheese was likely too warm when mixed. Let it sit at room temp for no more than two hours, and skip the microwave to avoid over-softening. Use Whipped Topping: You can swap heavy cream for an 8-ounce container of thawed whipped topping. Just fold it into the cream cheese mixture in step 4. It’s easy to use and has stabilizers to help your cheesecake hold its shape.
In the Refrigerator: No-bake pumpkin cheesecake needs to be stored in the refrigerator until serving to prevent it from getting soft. Cover leftovers and store in the refrigerator for up to 7 days. In the Freezer: No-bake pumpkin cheesecake can be frozen for up to 3 months. The thawed cheesecake will likely lack the same structure as a freshly made no-bake cheesecake. Whipped cream tends to break down after being thawed. You can freeze it by removing it from the springform pan and placing it on a parchment-lined baking sheet in the freezer for 4-6 hours. Once it is frozen, wrap it in 1-2 layers of plastic wrap, followed by a layer of foil. To thaw: Remove the foil and plastic wrap and place the cheesecake on a serving plate. Cover and place it in the refrigerator overnight to allow it to fully thaw before serving.
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