• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fast Recipe Food Blog
  • 15 Minutes or Less
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • 15 Minutes or Less
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • 15 Minutes or Less
    • Recipe Index
    • Latest Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Home ยป Recipes ยป Sweet Recipes ยป Cakes, Cheesecakes, Pies

    Creamy Philadelphia Pumpkin Cheesecake (No-Bake)

    Last modified: Oct 17, 2023 ยท Published by Adina, Nov 18, 2022 ยท Leave a Comment

    Jump to Recipe

    Ultra-creamy Philadelphia pumpkin cheesecake - a simple no-bake cheesecake recipe that you can prepare in about 20 minutes.

    slice of no bake pumpkin cheesecake with fork marks on it.
    Jump to:
    • Why you should make this recipe
    • Recipe ingredients
    • How to make pumpkin cheesecake with Philadelphia?
    • Expert Tips
    • Recipe FAQ
    • More Fast Desserts
    • Recipes for the Holidays
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why you should make this recipe

    Are you looking for an easy dessert for Thanksgiving? Look no further: this no-bake Philadelphia pumpkin cheesecake with gingersnap crust is creamy, delicious, and ready in no time.

    Pumpkin desserts are the thing for us this autumn; Iโ€™ve made so many and can't seem to have enough of them. For instance, these Moist Pumpkin Puree Muffins are a delight!

    Pumpkin desserts can be tricky; you can have a winner or something you will stare at and not want to eat further. I've been there... There is something about pumpkin in a sweet version; sometimes it works, and sometimes it doesnโ€™t.

    But this pumpkin cheesecake with Philadelphia cream cheese is delicious. Enough pumpkin flavor, but not so much as to overpower everything else, intensely creamy and smooth.

    Recipe ingredients

    listed ingredients for making cheesecake with philadelphia and pumpkin puree.
    • For the crust: Gingersnap cookies are perfect; I like to use Staufferโ€™s brand. Otherwise, you will only need unsalted butter. I never add sugar to any cookie crust; the cookies are always perfectly sweet without adding extra sugar.
    • Canned pumpkin puree, not pumpkin pie filling.
    • Dairy: Heavy cream and full-fat Philadelphia cream cheese. A block of Philadelphia cream cheese works best in a recipe for a no-bake cheesecake. Iโ€™ve tried similar, cheaper products, but I let that be lately; Philadelphia yields superior results.
    • Spices: Pumpkin pie spice.
      • Substitution: 1 teaspoon cinnamon, ยผ teaspoon ground ginger, ยผ teaspoon all-spice, โ…› teaspoon nutmeg, and โ…› teaspoon ground cloves.
      • Also, some fine sea salt and pure vanilla extract.
    • Icing (powdered) sugar for the cheesecake filling.

    How to make pumpkin cheesecake with Philadelphia?

    Make the pumpkin cheesecake one day in advance, as it will need to set in the refrigerator overnight.

    Gingersnap crust

    • Crush the gingersnaps in the food processor and mix them with the melted butter. Press the mixture on the bottom of a small springform lined with parchment paper (1).
    • Place the form in the freezer until you prepare the filling.
    gingersnap crust pressed in a springform.

    Pumpkin cheesecake filling

    • Whip the heavy cream into stiff peaks and set it aside (2).
    whipped cream in a white bowl.
    • Beat the Philadelphia cream cheese in a large bowl until itโ€™s fluffy and lighter in color.
    • Add the pumpkin puree, icing sugar, vanilla extract, and all the spices. Beat well (3).
    • Gently fold in the whipped cream (4).
    collage of two pictures of making filling for pumpkin cheesecake.
    • Pour the filling into the springform and smooth the surface with the back of a spoon.
    smooth cheesecake filling in a springform.
    • Refrigerate overnight.
    • Decorate to your liking just before serving. I used orange sprinkles, but you can decorate the cheesecake with more whipped cream if you wish.

    Expert Tips

    • Plan ahead: The cheesecake needs to set overnight in the fridge. Otherwise, you can make this pumpkin in about 20-30 minutes.
    • Cream cheese: As mentioned above, I recommend making any no-bake cheesecake with Philadelphia cream cheese. Experience has taught me that it works better than other brands.
    • Pack the crust tightly to reduce the risk of cracking when you cut the cheesecake. You can press it down with a spoon or the bottom of a measuring cup.
    • Donโ€™t skip freezing the crust shortly to help it set firmly.
    • Fold the whipped cream very gently into the pumpkin cream cheese mixture, so the filling remains airy.
    • Keep the pumpkin cheesecake in the refrigerator all the time. The filling is soft and smooth and will become even softer if left outside the fridge.
    small slice of pumpkin cream cheese cheesecake on a vintage plate with a fork.

    Recipe FAQ

    Can I use graham crackers for the crust?

    Sure, you can.

    Can I use homemade pumpkin puree?

    I donโ€™t recommend it for making cheesecake; homemade puree is usually moister than canned puree, and that would affect the cheesecakeโ€™s consistency.

    Can I make mini pumpkin cheesecakes?

    Halve the recipe. Line the cups of a muffin tin with paper liners. Divide the gingersnap-butter mixture between the cups and pack it down tightly into the cups. Fill the cups with the pumpkin cream cheese filling. Cover the tin with plastic wrap and refrigerate for at least 12 hours.

    Make ahead or freeze?

    You can make the cheesecake 1-2 days in advance.
    You can also prepare it, let it sit in the fridge overnight, wrap it well with plastic and foil and freeze it for up to 3 months. Thaw it in the refrigerator.

    How to store?

    The no-bake Philadelphia pumpkin cheesecake keeps well for about 4 days; it becomes even better after a while as the flavors develop and the consistency becomes even creamier.

    More Fast Desserts

    • Easy Strawberry Turnovers
    • White Chocolate and Raspberry Blondies
    • close up of one banana muffin with nutella on a black background.
      Banana Muffins with Nutella
    • overhead view of one frosted red velvet mini bundt cake.
      Red Velvet Mini Bundt Cakes
    • close up of chocolate cherry brownies on the table.
      Chocolate Cherry Brownies
    • crushed candy cane chocolate chip cookies staple close up.
      Crushed Candy Cane Chocolate Chip Cookies
    pumpkin philadelphia cheesecake on a platter with a cup of coffee behind it.

    Recipes for the Holidays

    • Quick Thanksgiving recipes ideas.
      Quick Thanksgiving Recipes Ideas 2023
    • A chef placing a meat thermometer in a roasted turkey.
      Where do you put the thermometer in a turkey?
    • slice of pumpkin pie with pecan crust and topped with whipped cream.
      Pumpkin Pie with Pecan Crust
    • old fashioned sweet potato casserole topped with marshmallows.
      Old-Fashioned Sweet Potato Casserole
    Hungry for More Fast Recipes?

    Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook

    Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!

    ๐Ÿ“– Recipe

    small no bake pumpkin cheesecake sprinkled with orange and yellow sprinkles.

    Creamy Philadelphia Pumpkin Cheesecake (No-Bake)

    Ultra-creamy Philadelphia pumpkin cheesecake - a simple no-bake cheesecake recipe that you can prepare in about 20 minutes.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 0 minutes minutes
    11 hours hours
    Servings: 8
    Calories: 393kcal
    Author: Adina

    Equipment

    • Springform 9 in/22 cm diameter
    • Electric mixer
    • Food processor optional Note 1
    Prevent your screen from going dark

    Ingredients  

    • 1 ยฝ cups gingersnaps crushed, 150 g/ 5.5 oz, Note 2
    • โ…“ cup unsalted butter 75 g/ 2.5 oz
    • 1 cup heavy cream 230 ml
    • 2 8-ounce blocks full-fat Philadelphia cream cheese softened to room temperature, 450 g
    • 1 cup pumpkin puree canned, 225 g/ 8 oz, Note 3
    • 1 cup icing sugar 100 g/ 3.5 oz
    • 2 teaspoons pumpkin spice mix Note 4
    • 1 teaspoon vanilla extract
    • โ…› teaspoon fine sea salt
    • sprinkles or more whipped cream to decorate optional

    Instructions

    Gingersnap crust:

    • Grease and line the bottom of a springform with parchment paper.
    • Crush gingersnaps: Place the cookies in a food processor and crush them finely (Note 1).
    • Make the crust: Melt the butter. Mix the butter and the cookie crumbs until they hold together. Pack them tightly into the prepared springform, and place the form in the freezer while you make the filling.

    Filling:

    • Whip the heavy cream into stiff peaks and set it aside.
    • Combine filling: Beat the cream cheese on medium speed until smooth and lighter in color. Add the canned pumpkin, icing sugar, vanilla extract, spices, and salt. Beat until smooth and creamy, scraping down the bowlโ€™s walls as needed (use a rubber spatula).
    • Carefully fold in the whipped cream using the rubber spatula. Do it gently, and donโ€™t stir too much, as you want the filling to be airy.
    • Refrigerate cheesecake: Pour the filling over the crust. Cover the springform with plastic wrap and refrigerate the pumpkin cheesecake overnight. Keep refrigerated until ready to serve.
    • Decorate to your liking, either with sprinkles or whipped cream.

    Notes

    1. If you donโ€™t have a food processor, place the cookies in a Ziplock bag. Close the bag and crush the cookies with a rolling pin or another heavy object.
    2. Substitute with graham crackers.
    3. Canned pumpkin puree, not pumpkin pie filling.
    4. Substitute pumpkin spice mix with 1 teaspoon cinnamon, ยผ teaspoon ground ginger, ยผ teaspoon all-spice, โ…› teaspoon nutmeg, and โ…› teaspoon ground cloves.

    Nutrition

    Serving: 1slice | Calories: 393kcal | Carbohydrates: 40g | Protein: 11g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 562mg | Potassium: 330mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5550IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

    More Quick and Delicious Cakes, Cheesecakes, Pies

    • a slice of apple and rhubarb cake on a platter.
      Apple and Rhubarb Cake
    • italian fruitcake thickly sprinkled with powdered sugar with three cut slices.
      Italian Fruitcake โ€“ Panforte Recipe
    • thick slice of pineapple fruitcake on a vintage plate.
      Pineapple Fruitcake
    • golden brown, caramelized peach tarte tatin on a large white plate.
      Peach Tarte Tatin

    Sharing is caring!

    29 shares
    • Facebook
    • X
    • Flipboard

    Reader Interactions

    Comments

    No Comments

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

    More about me โ†’

    Most Popular

    • collage of four pictures of different dipping sauces for calamari.
      Best Dipping Sauces for Calamari

    • small bowl of creamy ricotta mac and cheese on a white cloth with blue flowers.
      Creamy Ricotta Mac and Cheese

    • quick pork belly bites sprinkled with green onions on a white plate.
      Quick Pork Belly Bites

    • red dutch oven with mac and cheese without flour.
      Simple Mac and Cheese without Flour

    Easy Summer Dinner

    • italian zucchini soup topped with fresh basil in a large bowl.
      Italian Zucchini Soup

    • penne caprese with tomatoes, mozzarella and fresh basil in a bowl.
      Easy Penne Caprese

    • two pieces of panko chicken, one sliced, on a green plate with salad and lemon wedges.
      Crispy Panko Chicken

    • a bowl of dill lemon rice topped with a large sprig of dill and lemon slices.
      Dill Lemon Rice

    Footer

    โ†‘ back to top

    About

    • About us
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for emails and updates

    Check out our Web Stories

    Contact

    If you have any questions or want to work with us, please email us @ yummy@thefastrecipe.com

    If you would like to use one of our photos in your editorial content, please feel free to do so as long as a link back to thefastrecipe.com is provided. Thank you.

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.