Baking dessert while cooking a turkey and several Thanksgiving sides can get tricky, so this fall we’re relying on this no-bake pumpkin cheesecake to wow our guests. When you don’t have the time or oven space to whip up a pumpkin pie this year, try out a no-bake dessert to really spice things up. Fair warning: You may never go back to regular pumpkin pie again!
It’s got everything we love about our classic pumpkin cheesecake– the festive fall spices, the smooth creamy texture– but it’s also so much easier and faster to make. Gingersnap cookies give the crust a fun fall twist, but if you’re not crazy about their spicy molasses flavor or just want to stick with tradition, you can always make a graham cracker crust or even use Oreos, like we do in this chocolate pumpkin cheesecake. Don’t forget to save a few of the crushed gingersnaps for the cherry-on-top decoration of your whipped cream!
Read on for more tips on this classic pumpkin dessert! Looking for another Thanksgiving show-stopper? Check out this pumpkin cheesecake roll– it’s sure to impress your guests.
Why doesn’t this cheesecake need to be baked?
Unlike a classic cheesecake, this no-bake version doesn’t use eggs to set it. Instead, it gets its structure from freshly whipped cream that has been carefully folded into the pumpkin spice cream cheese mixture. The aeration of the cream combined with a long chill time in the refrigerator set the cheesecake so you don’t have to worry about turning on the oven.
How does this cheesecake hold its shape?
Without the eggs binding it together, no-bake cheesecakes tend to be softer than a traditional baked cheesecake. To ensure that your cheesecake is sitting proudly when you go to slice it, follow these three steps:
- Pack in your crumb crust. The crust holds the cheesecake together at the bottom, so it’s essential that it’s as firm and stable as it can be. Taking the time to really press and pack in your crumb mixture will help to ensure that you have a firm base to build the rest of your cheesecake on.
- Be gentle when folding in your whipped cream. The freshly whipped cream gives the cheesecake stability through its light, airy texture. Make sure to fold in that whipped cream gently so you don’t knock out the air and lose that beautiful volume.
- Let it chill. This cheesecake benefits from a LONG chill time. We’re saying four hours minimum, but overnight is really better. The colder it is, the more firm it will be, and the prettier your slices will be.
Can I make this ahead of time?
Absolutely! You could make this cheesecake a couple of days in advance and just keep it in the refrigerator until you’re ready to serve it. You could even freeze it if you want– and to be honest, cutting it frozen will be easier and give you the prettiest slices.
Made this? Let us know what you think in the comments below!
Editor’s Note: The introduction to this recipe was updated on August 25, 2022 to include more information about the dish.