No Bake Pumpkin Cheesecake

Fork taking a bit off a pumpkin pie slice.

5 from 1 vote

Creamy No Bake Pumpkin Cheesecake is the best way to enjoy the warm spices of fall. It's easy to make with a pumpkin-flavored cheesecake filling nestled in a crisp cookie crust. Perfect for making ahead of holiday celebrations with no baking required!

Prep Time20

Chill time12

Total Time12 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Rena

Ingredients

Crust:

1 1/2 cups crumbled oat crackers or graham crackers
1/3 cup coconut sugar
1/2 teaspoon ground ginger
1 1/2 teaspoon pumpkin spice
1/3 cup coconut oil

Filling:

16 ounces cream cheese softened to room temperature
1 cup canned pumpkin puree
1 cup coconut sugar
2 teaspoons pure vanilla extract
2 teaspoons pumpkin spice
1/2 envelope 5g gelatin powder + 3 tbsp water

Instructions

In a bowl, combine all the ingredients for the crust. Transfer to a 7-inch diameter cake pan with a removable base. Press the mixture evenly all over the base of the pan. Refrigerate.
To a second bowl, add the cream cheese and coconut sugar. Mix with a hand mixer until mostly smooth. Add the remaining ingredients and whisk until well combined and creamy.
In a small bowl, whisk the water and gelatin and immediately add it to the bowl with the cheesecake filling. Whisk on high speed until smooth.
Pour the pumpkin filling mixture over the base in the cake pan and refrigerate overnight. For best results, refrigerate for 24 hours.
Carefully remove the cake from the pan and slice.

Notes

No-bake pumpkin cheesecake needs to be kept in the refrigerator until serving to prevent it from getting too soft. Cover any leftovers you might have and store them in the refrigerator for up to about five days.
You can make homemade pumpkin puree or get store-bought.
Swap the coconut sugar with brown sugar.
you can use graham crackers.

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