No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is rich, creamy, and perfectly spiced with a buttery Biscoff crust—an easy, elegant fall dessert you’ll love.

Course Dessert

Cuisine American

Keyword no bake cheesecake recipes, no bake dessert recipes, pumpkin cheesecake recipes

Prep Time 30

Chill Time 8

Total Time 8 30

Servings - 12 servings

Calories 648kcal

Author Kathleen

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

US Customary - Metric

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.

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.

Nutrition