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No bake pumpkin cheesecake topped with whipped cream and pumpkin spice
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No Bake Pumpkin Cheesecake

Creamy, spiced, and utterly irresistible, this No Bake Pumpkin Cheesecake is the perfect fall dessert when you want big flavor without the oven fuss.
Prep Time15 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Cheesecake, No-Bake, Pumpkin
Servings: 8 servings

Equipment

  • Food Processor
  • Mixing Bowl
  • Pie Plates

Ingredients

Crust Ingredients

  • 2.5 cups Gingersnap cookie crumbs Pulse whole gingersnap cookies in a food processor until fine.
  • 2/3 cup Unsalted butter Melted.

Filling Ingredients

  • 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

Instructions

  • 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.

Notes

Store covered with plastic wrap or in an airtight container for up to 4 days. Best eaten within 3–4 days for optimal texture and flavor.