Name: No Bake Pumpkin Cheesecake
Prep time: 15 min
Total time: 180 min
Ingredients: 2.5 cups Gingersnap cookie crumbs (Pulse whole gingersnap cookies in a food processor until fine.); 2/3 cup Unsalted butter (Melted.); 16 oz Cream cheese (Softened to room temperature (2 packages of 8 oz each).); 14 oz Sweetened condensed milk; 1 cup Canned pumpkin puree (Not pumpkin pie filling.); 1 tablespoon Lemon juice; 1.5 teaspoons Ground cinnamon; 1/4 teaspoon Ground cloves; 1/4 teaspoon Ground nutmeg; 12 oz Cool Whip (Thawed.); 1/4 cup Mini semi-sweet chocolate chips

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Creamy, spiced, and utterly irresistible, this No Bake Pumpkin Cheesecake is the perfect fall dessert when you want big flavor without the oven fuss. Silky pumpkin filling, warm autumn spices, and a crunchy gingersnap crust come together in minutes and chill into a show-stopping pie that guests will rave about. Fun fact: early American settlers used pumpkins in both sweet and savory dishes long before modern pumpkin pies became a staple. If you love fuss-free desserts, this recipe is a must-try — and for a slightly different take you can compare it to our classic baked pumpkin pie for a denser, richer experience. For an alternative guide to the same style of dessert, check out this no bake pumpkin cheesecake recipe. Try it once and you’ll find yourself reaching for it every holiday.

What is No Bake Pumpkin Cheesecake?

What’s in a name — and why skip the oven? No Bake Pumpkin Cheesecake is exactly what it sounds like: a creamy cheesecake-style filling flavored with pumpkin and warm spices, set in a cookie crumb crust and chilled until firm, no baking required. Curious why it’s so popular? Who doesn’t love a dessert that tastes decadent but asks so little of you? Some joke that it’s called “no bake” because even the laziest baker can look like a hero; after all, “the way to a man’s heart is through his stomach.” Give it a try and see if it doesn’t become your go-to dessert for gatherings and cozy nights at home.

Why You’ll Love This:

This no-bake pumpkin cheesecake is irresistible for a few delicious reasons. First, the main highlight: the filling is incredibly creamy and light, with real pumpkin flavor and warm spices that sing with each bite. Second, it’s wallet-friendly — making it at home from pantry staples like canned pumpkin and cream cheese is far cheaper than buying specialty desserts. Third, the garnishes and mix-ins — like mini chocolate chips and a gingersnap crust — add texture and flavor contrast that make every slice memorable. Compared to a traditional baked pumpkin cheesecake, this version is quicker and less fussy but still delivers that comforting autumn taste. Go ahead — make it for family night or a potluck and watch it disappear.

How to Make:

Quick Overview

This recipe is straightforward, creamy, and satisfying. Preparation is simple: make a buttery gingersnap crust, whip a pumpkin- and spice-flavored cream cheese filling, fold in Cool Whip and chocolate chips, and chill until set. The texture is light and velvety with a snap from the gingersnap base. Approximate times: 15 minutes active prep, then chill for at least 3 hours or overnight.

Ingredients

2 1/2 cups gingersnap cookie crumbs (pulse whole gingersnap cookies in a food processor until fine)
2/3 cup unsalted butter, melted
2 packages (8 oz each) cream cheese, softened to room temperature
1 can (14 oz) sweetened condensed milk
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tablespoon lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
12 oz Cool Whip, thawed
1/4 cup mini semi-sweet chocolate chips

Directions

In a food processor, pulse gingersnap cookies into fine crumbs. Mix in melted butter with a fork until well combined. Make sure crumbs are evenly moistened so the crust holds together.
Press the crumb mixture evenly into the bottoms of two pie plates. Use the bottom of a glass or measuring cup to press firmly and compact the crust. Set aside in the refrigerator while you make the filling.
In a large mixing bowl, beat softened cream cheese with sweetened condensed milk until light and fluffy, about 3–4 minutes. Scrape the sides as needed to avoid lumps.
Mix in pumpkin puree, lemon juice, cinnamon, cloves, and nutmeg until fully incorporated and smooth. Taste and adjust spices if you prefer more cinnamon or nutmeg.
Gently fold in thawed Cool Whip and mini chocolate chips using a rubber spatula; fold just until evenly combined to keep the mixture airy.
Divide the cheesecake mixture evenly between the two prepared crusts, smoothing the tops with a spatula. Tap the pies gently on the counter to release air bubbles.
Refrigerate for at least 3 hours, or overnight, until the filling is set and slices cleanly. For firmer slices, chill overnight.
Slice, serve chilled, and garnish with extra whipped cream, a sprinkle of cinnamon, or extra chocolate chips if desired.

No Bake Pumpkin Cheesecake

What to Serve With:

Fresh whipped cream or a dollop of spiced whipped topping for extra creaminess.
A drizzle of caramel sauce or maple syrup to amplify autumn flavors.
Toasted pecans or walnuts for crunch.
A simple green salad with a bright vinaigrette to balance the richness if serving as part of a larger meal.
Hot coffee, spiced chai, or a maple latte to complement the pumpkin spices.
For a party, serve small slices with a scoop of vanilla ice cream for extra indulgence.

Top Tips for Perfecting:

Use room-temperature cream cheese so the filling blends smooth without lumps. Cold cream cheese will create a grainy texture.
If you don’t have gingersnaps, graham crackers with a pinch of ground ginger and cinnamon work as a substitute.
For a richer filling, reduce Cool Whip to 8 ounces and add 2 tablespoons of powdered sugar; this firms the filling slightly.
Make it ahead: chilling overnight improves the texture and flavor meld.
Avoid over-folding the Cool Whip to keep the filling light and airy.
If you want a firmer slice for transport, freeze the assembled pies for 30–45 minutes before slicing, then return to the fridge.
Common mistake: using pumpkin pie filling instead of pure pumpkin puree — pie filling has added sugar and spices and will alter the balance.

Storing and Reheating Tips:

Refrigeration: Store covered with plastic wrap or in an airtight container for up to 4 days. Keep cold until ready to serve.
Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Shelf life: Best eaten within 3–4 days for optimal texture and flavor.
Reheating: No reheating needed — this dessert is best served chilled. If slightly frozen, allow it to sit in the fridge for a few hours to soften for perfect slicing.

FAQs

Is this recipe truly no-bake?
Yes. All components are chilled to set; no oven is required. The crust sets with butter and refrigeration.

Can I make this in one pie instead of two?
Yes. The recipe fills two standard 9-inch pie plates; you can use one deeper springform pan or a larger pie plate, but chilling time may increase.

Can I use fresh pumpkin instead of canned?
You can, but canned pumpkin puree is preferred for consistent moisture and texture. If using roasted fresh pumpkin, ensure it’s pureed smooth and strained of excess water.

Can I make this dairy-free or vegan?
With substitutions, yes. Use dairy-free cream cheese, a vegan whipped topping, and a vegan condensed milk alternative. Note texture and flavor will vary.

How do I prevent the crust from getting soggy?
Press the crust firmly and chill it before adding the filling. If you expect long storage, consider blind-baking the crust briefly, though that would no longer be strictly “no-bake.”

Conclusion

This No Bake Pumpkin Cheesecake is a fast, family-friendly dessert that delivers creamy pumpkin flavor and seasonal comfort without demanding oven time. It’s simple to make, wallet-friendly, and impressive to serve at holidays or casual gatherings. If you’re looking for inspiration or a slightly different technique, check out this helpful version from Sally’s Baking for additional tips and variations: No-Bake Pumpkin Cheesecake – Sally’s Baking. Give it a try, share slices with loved ones, and enjoy the easy satisfaction of a homemade fall favorite.