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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.
Course Dessert
Cuisine American
Keyword no bake cheesecake, philadelphia pumpkin cheesecake, pumpkin cheesecake
Prep Time 20 minutes
Cook Time 0 minutes
11 hours
Servings 8
Calories 393kcal
Author Adina


  • Springform 9 in/22 cm diameter
  • Food processor optional Note 1


  • 1 ½ cups gingersnaps crushed, 150 g/ 5.5 oz, Note 2
  • 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
  • teaspoon fine sea salt
  • sprinkles or more whipped cream to decorate optional


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.


  • 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 bowl’s walls as needed (use a rubber spatula).
  • Carefully fold in the whipped cream using the rubber spatula. Do it gently, and don’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.


  1. If you don’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, ¼ teaspoon ground ginger, ¼ teaspoon all-spice, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cloves.


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