How long should no-bake pumpkin cheesecake chill to set properly?

For the best texture and structure, the cheesecake should chill for at least 8 hours , though 12 hours or overnight is strongly recommended. This allows the filling to firm up fully, making it easier to slice and serve.

What are the most common no-bake pumpkin cheesecake mistakes?

Common mistakes include under-whipping the cream, using warm or fresh pumpkin puree (which may cause the filling to be too soft), and slicing before the cheesecake has fully set. It’s also important to use brick-style cream cheese—not whipped or spreadable types.

Can I use fresh pumpkin instead of canned in a no-bake cheesecake?

Fresh pumpkin puree often contains too much moisture, which can prevent the cheesecake from setting properly. For the most reliable results, use canned pumpkin puree (not pumpkin pie filling). If you must use fresh, drain it thoroughly and blend it until smooth.

How to achieve the perfect crust that holds together when slicing?

Use dry, crisp cookies like Stauffer’s gingersnaps, and press the crumb mixture firmly into the pan. A tightly packed crust that chills well will slice cleanly. Avoid moist cookies, which can lead to crumbling.

No-Bake Pumpkin Cheesecake : Creamy & Easy Fall Dessert

Description

A creamy, chilled no-bake pumpkin cheesecake with spiced gingersnap crust. Perfect for fall gatherings.

Ingredients

2 cups (200g) gingersnap cookie crumbs

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

6 tablespoons (85g) unsalted butter, melted

1/4 cup (50g) packed brown or granulated sugar

1 cup (240ml) cold heavy cream

16 ounces (452g) full-fat brick cream cheese, softened

1 cup (227g) canned pumpkin puree

3/4 cup (90g) confectioners’ sugar

1/4 cup (50g) packed light or dark brown sugar

1 teaspoon pure vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

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Instructions

1. Combine gingersnap crumbs, spices, melted butter, and sugar. Press into a springform pan and freeze for 10–20 minutes.

2. Whip cold heavy cream until stiff peaks form. Set aside.

3. In a separate bowl, beat softened cream cheese until smooth.

4. Add pumpkin puree, confectioners’ sugar, and brown sugar. Mix until combined.

5. Add vanilla, pumpkin pie spice, cinnamon, and salt. Beat until creamy.

6. Gently fold whipped cream into the pumpkin mixture using a spatula.

7. Spread filling into crust and smooth the top with an offset spatula.

8. Cover tightly and refrigerate for at least 8 hours, preferably overnight.

9. Remove springform rim, slice with a hot knife, and serve with desired toppings.

Notes

Use canned pumpkin, not fresh or pumpkin pie filling, for best setting.

Chill the cheesecake for at least 8 hours. Overnight works best.

Press crust firmly and evenly to prevent crumbling.

Wrap tightly and freeze for up to 3 months if needed.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American