My next door neighbor loves pumpkin flavored things more than anyone I know, so when I whipped up this recipe for no-bake pumpkin cheesecake, I wanted her absolute approval. I placed a few slices in a tupperware container and balanced it on the fence post in between our houses, and about an hour later I got a text. Not only was it her favorite dessert I’ve ever made (and she’s tried a lot of my recipes), but she also wanted me to send the recipe to her husband so he could make it for her birthday every year as a tradition. Y’all. There is no bigger honor than one of my recipes becoming a tradition.

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no bake pumpkin cheesecake by sugar and sparrow

no bake pumpkin cheesecake with biscoff cookie crust recipe

As a pumpkin lover myself, I can agree that this no-bake pumpkin cheesecake is a winner. It’s got the dreamiest mousse-like texture, beautiful pumpkin cheesecake flavor, and all the Fall spices to elevate. Furthermore, it has a delicious Biscoff cookie crust which really takes things to the next level. I thought about doing a traditional graham cracker crust, but Biscoff sounded like the right move and I have no regrets.

If you’ve never heard of no-bake cheesecake, here’s what you need to know. Just as was implied, there is no baking involved. You’ll basically be whipping up a flavored base with cream cheese, canned pumpkin puree, sugar, and spices. Then you’ll whip up some heavy cream and fold it in for stability. That concludes the making of your cheesecake filling, and after adding it into your cookie crust-lined springform pan, all that’s left to do is refrigerate the dessert for at least 6 hours. I like to pop it into the refrigerator, let it do its thing overnight, then have dessert ready to go when I need it the following day.

To decorate, I made a simple spiced whipped cream and piped it on top with Wilton Tip 4B. Then, I sprinkled some Biscoff cookie crumbs on top. My only regret was not using a bigger piping tip (I think 6B would have looked even better). Next time!

no bake pumpkin cheesecake with spiced whipped cream

No-bake cheesecake is kinda a revolution to me. I just love that there are so many flavor possibilities and I can’t stop adding ideas to my list. Some of my favorite flavors I recommend adding to your list (after this one of course):

the best no bake pumpkin cheesecake recipe

I can’t wait for you to make this cozy no-bake pumpkin cheesecake and hope you love it as much as I do. Actually, I want you to love this recipe as much as my neighbor does. I want it to become TRADITION!

Equipment

9-inch springform pan

Ingredients

Biscoff Cookie Crust

1 package (250g) Biscoff cookies, ground into crumbs
1/3 Cup (75g) unsalted butter, melted

No-Bake Pumpkin Cheesecake Filling

1 Cup (240ml) heavy whipping cream, cold
16 Oz (452g) full-fat, brick style cream cheese, room temperature*
1 Cup (227g) pumpkin purèe**
3/4 Cup (90g) powdered sugar
1/4 Cup (50g) packed brown sugar light or dark
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp salt

Spiced Whipped Cream

1/2 Cup heavy whipping cream, cold
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon

Additional Garnish (optional)

2 Biscoff cookies, crumbled

Instructions

Make the Biscoff Cookie Crust

Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the pumpkin cheesecake filling.

Make the No-Bake Pumpkin Cheesecake Filling

Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese on medium speed until creamy. Scrape down the bowl and paddle as needed. Add the pumpkin, powdered sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Beat on medium-high speed until smooth and combined (no lumps), about 3-4 minutes.
Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
Remove the Biscoff crust from the freezer and add the pumpkin cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Spiced Whipped Cream

Place the metal bowl from your stand mixer and the whisk attachment (or a medium metal bowl and hand mixer attachments) into the freezer for 10 minutes to chill.
Add all of the spiced whipped cream ingredients into the chilled bowl. mix together on low speed until combined, then increase the speed to high and beat until stiff peaks form, 2-3 minutes.

Assembly

When you’re ready to serve the no-bake pumpkin cheesecake, remove the rim from the springform pan. Add the spiced whipped cream into a piping bag fitted with Wilton Tip 4B or 6B. Pipe a squiggle border around the edge of the cheesecake, then sprinkle with Biscoff cookie crumbs.

Notes

*This recipe only works with brick-style cream cheese, not the spread or tub. Those latter options unfortunately have too much liquid content and will make the filling too watery.

**Canned pumpkin is great as long as it’s 100% pumpkin and purèed. Do not use pumpkin pie filling since that has sugar and spices already added.

Make Ahead Tips:

After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
You can make and assemble the no-bake pumpkin cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months.

This no-bake pumpkin cheesecake is sure to be a hit this Fall/Winter season! I hope you love it as much as I do. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.