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No Bake Pumpkin Cheesecake Recipe

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3.9 from 82 reviews

This No Bake Pumpkin Cheesecake is a luscious, creamy dessert that combines the warm flavors of pumpkin spice with a rich cream cheese filling atop a crunchy Biscoff or traditional graham cracker crust. Perfect for autumn gatherings or anytime you crave a smooth, spiced cheesecake without the need for baking.

Ingredients

Biscoff Crust

  • 200 grams (about 20) Biscoff cookies
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt

Traditional Graham Cracker Crust (alternative)

  • 200 grams (about 2 cups) graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 3/4 cup pumpkin purée
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Whipped Cream for Filling

  • 1 cup heavy whipping cream

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Garnish

  • Salted caramel sauce (homemade or store-bought)
  • 1/2 cup sugared or candied pecans, chopped or halved

Instructions

  1. Make a Biscoff crust: Add Biscoff cookies to a food processor and pulse until fine crumbs form. Alternatively, crush cookies in a zip-top bag using a rolling pin. Stir in melted butter and a pinch of salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, flattening evenly with the bottom of a glass or measuring cup. Chill in fridge for at least 30 minutes.
  2. Or make the traditional crust: In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt. Stir until moistened. Press firmly into bottom and slightly up sides of a 9-inch springform pan. Chill in fridge while making filling.
  3. Make the whipped cream topping: In a large chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with a hand or stand mixer on medium speed for 1-2 minutes until it thickens, then increase speed to medium-high and whip until soft peaks form. Avoid overbeating; the cream should be smooth, airy, and hold shape.
  4. Make the cheesecake filling: Beat the softened cream cheese until smooth in a large bowl. Add pumpkin purée, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until creamy and combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into pumpkin mixture until uniform and smooth.
  5. Assemble and chill: Spoon filling over the chilled crust and smooth the top. Tap the pan lightly to release air bubbles and create a denser texture. Cover with plastic wrap and chill for at least 6-8 hours or overnight for best results.
  6. Top and serve: Run a thin knife around the pan edge before removing the springform ring to prevent tearing. Drizzle caramel sauce over the whipped cream topping, then sprinkle sugared pecans on top. Serve chilled and enjoy the creamy, spiced dessert.

Notes

  • You can choose either the Biscoff cookie crust or the traditional graham cracker crust based on your preference.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Do not overwhip the cream topping to keep it light and airy.
  • Chilling time is essential for the cheesecake to set properly; overnight chilling is recommended for best texture.
  • Use a 9-inch springform pan for easier removal and presentation.
  • Homemade salted caramel sauce adds a rich flavor but store-bought caramel works just as well.

Find it online: https://recipethrive.com/no-bake-pumpkin-cheesecake-recipe/