No Bake Pumpkin Cheesecake is fluffy, sweet, spiced, and everything nice! Velvety pumpkin cheesecake filling is piled high atop a buttery Biscoff cookie crust. All the elements of cheesecake you love, but without the hassle of a water bath! 

no bake pumpkin cheesecake

No Bake Pumpkin Cheesecake 

If you’re craving all the autumnal joys of a pumpkin cheesecake without the hassle (water bath, letting it cool for an eternity in the oven, etc.) then you need to make this no bake pumpkin cheesecake recipe! The creamy, fluffy filling is generously spread all over the very best Biscoff cookie crust. The only hard part about this recipe is having enough patience to let it cool in the fridge for a few hours, but trust me – the wait is so very worth it. It’s the perfect no-stress Thanksgiving dessert that won’t take up any precious oven space. Make it the day ahead for even less of a hassle! 

Good gourd, I love pumpkin spice season! Enjoy more of my fall favorite dessert recipes like perfect Pumpkin Cupcakes, soft Pumpkin Cookies with cream cheese frosting, and Pumpkin Cheesecake Bars. 

What’s the best way to whip heavy cream?

Want the very best fluffy whipped cream every single time? It’s easy – just make sure the heavy cream is VERY cold (but not frozen, of course). And, it’s great to chill your mixing bowl and mixers beforehand as well. Start off by whipping it at a slow speed so you don’t splash it everywhere. Once it starts to thicken, you can increase the speed and beat until stiff peaks form. 

How to Make No Bake Pumpkin Cheesecake

  • Make the crust. Mix the cookies, butter, and sugar in a bowl. Press the mixture down into an even layer in your pie dish or springform pan. Chill in the fridge while you make the filling. 
  • Whip. Whip the heavy cream until stiff peaks form. Set aside. 
  • Beat. In a separate bowl, beat the cream cheese until smooth. Then, beat in the pumpkin puree, vanilla, spices, and salt. 
  • Sift. Sift in the powdered sugar half a cup at a time, mixing well between each addition until it’s all incorporated. 
  • Combine. Fold the whipped cream into the pumpkin mixture – do not over-mix! You want it to keep its air and stay fluffy. 
  • Assemble. Spread the pumpkin cheesecake filling all over the Biscoff cookie crust. 
  • Chill. Cover and refrigerate for 6-8 hours. 
  • Decorate. Feel free to get creative here! I like to top my no bake cheesecake with piped whipped cream, fondant pumpkins and crushed Biscoff cookies. 
eight panel collage image showing the process of making no bake pumpkin cheesecake

Storing No Bake Pumpkin Cheesecake

You can store your no bake cheesecake in the fridge for up to 5 days. Just make sure it’s covered airtight! If it’s exposed to the air, it can develop a tough film on top and spoil quickly. 

Ingredients for No Bake Pumpkin Cheesecake

  • Biscoff Cookies – Finely crushed into crumbs. I find that the best (and quickest) way to accomplish this is by using a food processor. 
  • Butter – Unsalted and melted. After melting the butter in the microwave, let it cool for a little bit before using. You do not want your crust to be hot when adding the filling on top. 
  • Granulated Sugar – Brown sugar also works if preferred. 
  • Heavy Cream – Do NOT swap this with any other dairy product. 
  • Cream Cheese – Let it sit on the counter for an hour or so to adjust to room temperature before using. 
  • Pumpkin Puree – Make sure you’re not using pumpkin pie filling – it’s not the same thing! 
  • Vanilla – A little goes a long way. Don’t use more than what’s called for. 
  • Pumpkin Pie Spice – This is what really seals the deal on that famous fall flavor we all know and love. 
  • Cinnamon – Just a pinch to compliment the pumpkin pie spice. 
  • Salt – The tiniest sprinkle will help enhance the other flavors. 
  • Powdered Sugar – Be sure to sift it for the best consistency. We don’t want any lumps! 
no bake pumpkin cheesecake

Enjoy!

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No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake is fluffy, sweet, spiced, and everything nice! Velvety pumpkin cheesecake filling is piled high atop a buttery Biscoff cookie crust. All the elements of cheesecake you love, but without the hassle of a water bath!
Prep 45 minutes
Cook 8 hours
Total 8 hours 45 minutes
Servings 12 Slices

Ingredients 

  • 1 8.8-oz Sleeve Biscoff cookies, crushed
  • 1 Stick Unsalted butter melted
  • 1/4 Cup Granulated sugar
  • 1 Cup Heavy cream
  • 2 8-oz Blocks Cream cheese, at room temperature
  • 1 Cup Pumpkin puree
  • 1 tsp Vanilla
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Cinnamon
  • a pinch of salt
  • 3 Cups Powdered sugar

Instructions 

  • Mix the cookies, butter, and sugar in a medium bowl then press it into an 8-inch spring form pan or pie dish.
  • Chill in the fridge and in the meantime, prepare the filling.
  • Whip the heavy cream in a medium bowl until stiff peaks form and set aside.
  • Beat the cream cheese in a separate large bowl until smooth then add the pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt and mix well.
  • Sift the powdered sugar into the bowl 1/2 cup at a time, mixing well between each addition.
  • Gently fold the whipped cream into the pumpkin mixture, taking care not to over mix or it will lose its air.
  • Remove the pan from the fridge and pour the filling on top.
  • Cover and refrigerate for at least 6 hours or up to 8 hours.
  • For decoration, pipe more whipped cream on top, followed by fondant pumpkins and crushed cookies if desired.

Notes

Storing:
This no bake pumpkin cheesecake can be stored in the fridge for up to 5 days.

Nutrition

Calories: 516kcal, Carbohydrates: 52g, Protein: 4g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 81mg, Sodium: 200mg, Potassium: 134mg, Fiber: 1g, Sugar: 41g, Vitamin A: 4231IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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