Recipes for Pumpkin Pie Cheesecake


This No-Bake Pumpkin Pie Cheesecake is creamy and delicious plus bonus it doesn’t require an oven to make. Filled with spices you’ll definitely be wanting more than one slice. You’ll need crumbs and these are quite hard and crunchy so a food processor works best First we’ll need to make the base to this cheesecake and we want to go with something quite crunchy to give a bit of texture to the creamy cheesecake filling. I’m using gingernut biscuits or cookies here which are pretty similar to gingersnap or any type of hard crunchy ginger-flavored cookie.


  • Mixing Bowl  
  • Whisk 
  • Cake Pan 
  • Offset Spatula 



  • 250g / 9oz Gingernuts or Ginger Snap Cookies
  • 1 Stick / ½ Cup / 113g Butter, Melted
  • 2 Cups / 500ml Whipping Cream
  • 250g / 9oz Cream Cheese
  • 1 Cup / 125g Powdered Sugar
  • ½ Cup / 100g Brown Sugar
  • 1 cup Pumpkin Puree
  • ¼ tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Ground Ginger
  • Whipped Cream to serve


1. Start with cookies When your cookies have turned into pretty fine crumbs, make sure there are no larger pieces hiding and tip it out into a small bowl. To make them hold together and get the right texture you’ll need half a cup, one stick, or about 110g of butter.

2. Add the butter to a small bowl and either melt in the microwave for about 30 seconds or so or in a small saucepan over low heat. Pour the melted butter into the small bowl with cookie crumbs and using a wooden spoon combine the ingredients together until you have the texture and look of clumpy wet sand.

3. Pour the cheesecake base into the cake pan and using the back of a spoon or the flat bottom of a glass press it into an even layer all the way around. Place the cake pan into the fridge to set the base while we work on the filling. For the filling, you’ll need 2 cups or 500ml of cream. Whip the cream until softly whipped and set to the side.

4. In a large bowl add in 250g or 9oz of cream cheese,  To the cream cheese, you can add a couple of different types of sugar to sweeten everything up. Measure out 1 cup of 125g of icing sugar, powdered sugar, or confectioners sugar. To the icing sugar add half a cup or 100g of brown sugar. Measure this out and add it to the bowl. Using a whisk combine the sugars and cream cheese together until slightly whipped and smooth. 

5. For this cheesecake use a cup of pumpkin puree, which is about half of a can. Add the pumpkin puree to the bowl along with your spices. Give the filling a really good mix to combine making sure you don’t have any lumps of cream cheese. Lastly, to finished the cheesecake filling off you’ll just need to add the whipped cream. Add it to the bowl and using the whisk try to fold it together, making sure to scrape down the sides of the bowl.

6. Pour the cheesecake filling into the cake tin and smooth it out using an offset spatula. It will need to be set in the fridge for at least 4 hours or overnight is usually best. I like to serve it topped with whipped cream,  you can either spoon this over each slice or pipe it on the top.  


  • You can use homemade pumpkin puree instead of canned. Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture. The cheesecake will set enough from the fridge but keep it cold or it will start to soften. 
  • For no-bake cheesecakes it is easiest to use a springform cake pan, I’ll usually put the paper on the bottom but with the removable sides, it just makes it so much easier to take it out of the pan. I’m using an 8inch or 20cm cake pan but if you have a different size it will still work your cheesecake will just be higher or lower depending on if it’s smaller or larger.
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