No-Bake Pumpkin Cheesecake | The Recipe Critic

Delicious no-bake pumpkin cheesecake topped off with whipped cream is the perfect fall dessert. It has a creamy cheesecake filling with real pumpkin puree that sits in an irresistible Biscoff cookie crust. It’s easy to make, rich, and perfectly spiced!

Ingredients You’ll Need to Make Pumpkin Cheesecake

This no-bake pumpkin cheesecake recipe is everything you could ever want in a fall dessert! If you’re a bit intimidated to make a traditional cheesecake, this no-bake recipe is perfect for beginners. For exact measurements, scroll to the recipe card below.

Crust

• Biscoff Cookie Crumbs: You’ll need 2 cups of cookie crumbs, which is equal to about one 8.8-ounce package of Biscoff cookies. Look for Lotus, which is a common brand of speculoos cookies available at most grocery stores.
• Brown Sugar: To sweeten the crust.
• Unsalted Butter: Melted butter is mixed with crushed Biscoff cookies to bind the crumbs together, similar to a graham cracker crust.
• Salt: Just one pinch will balance the sweetness.

Filling

• Heavy Cream: Adds a light and airy texture to the filling.
• Cream Cheese: For a rich creaminess reminiscent of a classic cheesecake, it’s best to use the full-fat variety.
• Pumpkin puree: For best results, use Libby’s brand canned pumpkin.
• Sugar: This recipe uses both granulated sugar and brown sugar for a richer, sweeter flavor.
• Vanilla Extract: For extra warm flavor.
• Pumpkin Pie Spice: A must for the ultimate fall flavor, full of cinnamon, cloves, nutmeg, ginger, and other classic flavors. You can use store-bought or try my homemade pumpkin spice recipe.
• Salt: Intensifies and enhances the flavors.

No-Bake Pumpkin Cheesecake Instructions

If you love cheesecake and pumpkin, this is the dessert for you! It’s simple to make, but plan ahead because it does take some time to set up in the refrigerator. Make it the day before your holiday celebration, and it will be one less thing to worry about the day of!

Biscoff Cookie Crust

1. Blend: Add the cookies to a blender or food processor and pulse until finely ground. Add the crumbs, brown sugar, and pinch of salt to a medium bowl. Add the melted butter and stir until all the crumbs are moistened and resemble very wet sand.
2. Form Crust: Spray a 9-inch springform pan with pan spray, and then press the crumb crust into the bottom and up the sides. Place the crust in the refrigerator to chill while you prepare the filling. Whip Cream: In a large bowl, whip the cream until you reach stiff peaks. Cover the bowl and place it in the refrigerator to chill until you are ready to use it.

Pumpkin Cheesecake Filling

3. Beat: In another large bowl, use a stand mixer fitted with the paddle attachment or hand mixer to beat the cream cheese until smooth. Scrape down the sides and bottom of the bowl once or twice as you beat it to be sure it is smooth. Add both sugars and the pumpkin and beat again until smooth.
4. Mix: Add the vanilla, pumpkin pie spice, and salt. Mix until combined.
5. Fold: Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture until no streaks of white remain.
6. Fill and Chill: Add the filling to the chilled crust and smooth the top. Cover and chill for 6-8 hours or overnight before serving.
7. Serve: Serve it straight from the refrigerator. For the best slices, run a large knife under very hot water, dry it with a clean kitchen towel, and slice. Rinse the knife clean and heat again between each cut for the cleanest results.

More Pumpkin Dessert Recipes

Nothing hits the spot quite like a fall dessert! I can’t get enough of this no-bake pumpkin cheesecake, but I have so many great pumpkin recipes to choose from! Here are a few more tried and true favorites that my family loves.