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This easy No Bake Pumpkin Cheesecake combines all the creamy, spiced goodness of traditional pumpkin pie with the luscious texture of cheesecake—no oven required. It’s smooth, rich, and downright irresistible, especially with that buttery Biscoff crust and drizzle of caramel on top.
Why this recipe is so delicious: the pumpkin filling is silky yet light from whipped cream, perfectly spiced for fall, and sets beautifully without baking. Plus, the Biscoff cookie crust adds a buttery, caramelized crunch that makes every bite taste like autumn perfection.
Love pumpkin desserts as much as I do? Try my classic pumpkin cheesecake for a baked version, or my impossible pumpkin pie and pumpkin dump cake for even more creamy, cozy fall flavor. And if you’re craving something to slice and share, my pumpkin bread never disappoints!
So grab your mixer and a can of pumpkin—it’s time to make your new favorite holiday dessert. 🎃
✨ Before You Begin
✨ Use full-fat brick cream cheese for the best texture—tub or whipped versions are too soft and won’t set properly.
✨ Chill the crust before filling to create a firm, sliceable base.
✨ Whip the cream to stiff peaks for structure (it’s the secret to that dreamy, mousse-like texture).
✨ Don’t rush the chill time—this cheesecake needs at least 6 hours, but overnight is ideal.
✨ Use real pumpkin purée, not pie filling, so you can control the sweetness and spice balance.
No Bake Pumpkin Cheesecake Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Crust Options
- Biscoff Cookies: Their caramelized, spiced flavor complements the pumpkin beautifully and creates a perfectly crisp crust.
- Butter: Acts as the binder—melted butter solidifies as it chills, locking the crust together.
- Salt: Enhances the caramel notes and balances sweetness.
- Graham Crackers (optional): For a traditional crust, mix with brown sugar and cinnamon for warmth and depth.
Filling
- Cream Cheese: Provides structure and tang. Its fat content helps the filling firm up during chilling.
- Pumpkin Purée: Adds moisture and natural sweetness. Pumpkin’s fiber helps stabilize the creamy mixture, preventing it from feeling heavy.
- Granulated Sugar: Dissolves easily and balances pumpkin’s earthiness.
- Pumpkin Pie Spice + Cinnamon: Warm, fragrant, and essential for that classic autumn flavor.
- Vanilla Extract: Softens spice intensity and rounds out the flavor profile.
- Heavy Whipping Cream: Whipped to stiff peaks, it adds lift and a mousse-like finish—this replaces eggs or gelatin in traditional cheesecake recipes.
- Salt: A small but mighty player—it sharpens all the other flavors.
Topping
- Caramel Sauce: Adds a glossy, buttery sweetness that pairs beautifully with pumpkin.
- Sugared Pecans: Crunchy contrast to the creamy filling. (Roasted salted pecans work for a less-sweet variation.)
⭐ Pro Tips
⭐ Crust control: Press the crust firmly and evenly—use the bottom of a glass to compact it. This ensures it holds together for clean slices.
⭐ Smooth operator: Beat the cream cheese first until completely lump-free. Once you add the pumpkin, it’s harder to smooth out.
⭐ Whipped cream magic: Fold gently! Overmixing can deflate your filling and make it dense.
⭐ Perfect chill: The longer it rests, the better it sets. Overnight chilling gives a clean, creamy texture.
⭐ Slice smart: Run your knife under hot water or use unflavored dental floss for flawless cuts.
🧑🍳 How to Make No-Bake Pumpkin Cheesecake
This one’s as easy as it gets — no oven, no water bath, no stress!
Start with the crust: crush your Biscoff cookies (or grahams) and mix with melted butter. Press it firmly into the pan and chill while you make the filling.
Next, beat the cream cheese until smooth, then mix in pumpkin, sugar, spices, and vanilla. Whip your cream to stiff peaks and gently fold it into the pumpkin mixture until it’s light and fluffy.
Spread that gorgeous filling over the chilled crust, smooth the top, and pop it in the fridge for at least 6 hours (overnight is even better).
When it’s set, top with whipped cream, drizzle caramel, and sprinkle pecans. Slice, serve, and watch it disappear
The Cheesecake Science
No-bake cheesecakes rely on fat structure and temperature, not eggs or baking chemistry.
Here’s what’s happening:
- Cream cheese emulsifies the mixture—its fat traps air and water, giving structure as it chills.
- Whipped cream introduces stable air bubbles that hold shape when cold.
- Pumpkin purée adds starch and fiber, which help absorb moisture and stabilize the filling.
- Chilling allows fat crystals to firm up, turning the airy mixture into a sliceable, creamy dessert.
In short: no gelatin, no baking, just good food science and patience.
✦ Frequently Asked Questions
✦ Can I make this cheesecake ahead of time?
Absolutely! It tastes even better after a full night in the fridge because the flavors have time to mingle. Just garnish before serving.
✦ Do I have to use Biscoff cookies for the crust?
Nope! Graham crackers or even gingersnaps work beautifully.
✦ How do I make sure it sets properly?
Use full-fat brick cream cheese and chill for at least 6–8 hours—overnight is best.
✦ Can I freeze it?
Yes! Freeze without toppings for up to a month. Thaw overnight before serving.
✦ Can I skip the whipped topping?
Yes—drizzle caramel and sprinkle pecans for a simpler but still stunning presentation.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
Storing + Freezing + Make-Ahead Tips
Storing
- Keep your cheesecake covered in the fridge for up to 4 days. Add toppings right before serving to maintain the best texture.
Freezing
- Freeze the assembled cheesecake (without toppings) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
Make-Ahead
- This dessert actually improves with time! Prepare up to 2 days ahead, and chill overnight to allow the flavors to meld.
Food Safety
- If you’d like more info on food safety, check out this link.
More Cheesecake Recipes
More Pumpkin Dessert Recipes
- Impossible Pumpkin Pie Cupcakes
- Pumpkin Pie
- Pumpkin Bundt Cake
- Pumpkin Pie Bars
- Pumpkin Scones
- Pumpkin Bars with Cream Cheese Frosting
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
No Bake Pumpkin Cheesecake
Ingredients
Biscoff Crust Ingredients:
- 200 grams about 20 Biscoff cookies
- 5 tablespoons unsalted butter melted
- pinch of salt
Or Traditional Graham Cracker Crust
- 200 grams about 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- pinch of salt
Pumpkin 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
- 1 cup heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- salted caramel sauce homemade or store-bought
- 1/2 cup sugared or candied pecans chopped or halved
Instructions
- Make a Biscoff crust: Add Biscoff cookies (200 grams) to a food processor and pulse until they become fine crumbs. Alternatively, crush in a zip-top bag with a rolling pin. Add the melted butter (5 tablespoons) and a pinch of salt. Pulse or stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan (or pie dish), using the bottom of a glass or measuring cup to flatten evenly. Chill in the fridge for at least 30 minutes before adding the filling.
- Or: Make the traditional crust: In a medium bowl, combine graham cracker crumbs (200 grams), melted butter (6 tablespoons), brown sugar (2 tablespoons), cinnamon (1/4 teaspoon), and salt (a pinch). Stir until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the fridge while you make the filling.
- Make the Whipped Cream: In a large chilled mixing bowl, combine the heavy whipping cream (1 cup), powdered sugar (2 tablespoons), and vanilla extract (1/2 teaspoon). Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on medium speed until it begins to thicken, about 1-2 minutes. Increase the speed to medium-high and continue whipping just until soft peaks form and the cream holds its shape when the beaters are lifted. Take care not to overbeat. The cream should be smooth, airy, and softly mounded.
- Make the filling: In a large bowl, beat cream cheese (8 ounces) until smooth. Add pumpkin purée (3/4 cup), granulated sugar (1/2 cup), vanilla (1 teaspoon), pumpkin pie spice (1 teaspoon), cinnamon (1/4 teaspoon), and salt (a pinch). Mix until well combined and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream (1 cup) into the pumpkin mixture until smooth and uniform.
- Assemble and chill: Spoon the filling over the chilled crust and smooth the top. Lightly tap the pan on the counter after adding the filling to release air bubbles and create a denser, creamier slice. Cover with plastic wrap and chill for at least 6–8 hours, preferably overnight.
- Top and serve: Run a thin knife around the edge before removing from the springform pan ring to avoid tearing. Drizzle caramel sauce over the whipped cream and top with sugared pecans. Serve chilled.
Fans Also Made:
Notes
- Crust control: Press the crust firmly and evenly—use the bottom of a glass to compact it. This ensures it holds together for clean slices.
- Smooth operator: Beat the cream cheese first until completely lump-free. Once you add the pumpkin, it’s harder to smooth out.
- Whipped cream magic: Fold gently! Overmixing can deflate your filling and make it dense.
- Perfect chill: The longer it rests, the better it sets. Overnight chilling gives a clean, creamy texture.
- Slice smart: Run your knife under hot water or use unflavored dental floss for flawless cuts.
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