Pumpkin Pie Cheesecake (No Bake)

Pumpkin spice is slowly gaining popularity in the UK, but there’s still definitely people that aren’t aware of how delicious pumpkin and pumpkin spice is in baked goods. Or no-baked in the case of this Pumpkin Pie Cheesecake! Most people in the UK think pumpkin is a savoury ingredient, but it’s wonderfully versatile and works so well in sweet recipes too. If you like pumpkin pie you will love this beautifully light and creamy cheesecake. There is pumpkin puree mixed into the cheesecake filling and it’s flavoured with cinnamon, nutmeg, ginger and allspice. This Pumpkin Pie Cheesecake absolutely screams Autumn, it’s easy to make and tastes absolutely delicious. It’s quite a large cheesecake, it completely filled my tin right to the brim! So you could reduce the recipe if you don’t want it that big, but really, why wouldn’t you?!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits until they turned into crumbs. I added the cinnamon and melted butter and mixed them in, then I pressed the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill.

Then I moved onto preparing the filling. I used my electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it was smooth with no lumps.

Then I added the double cream and whisked more until the mixture thickened considerably.

I tipped the cheesecake mixture on top of the base and smoothed it over. Then it went back into the fridge to set overnight.

The next day I decorated it. First I melted the white chocolate and drizzled it all over the top. Next I whipped up some cream with icing sugar and vanilla and piped it around the edges. Then I sprinkled orange hundreds and thousands, and pumpkin shaped sprinkles in the centre. I also made some pastry leaves to decorate the Pumpkin Pie Cheesecake, which I brushed with edible glitter and placed all around the edge. Of course, you can decorate the cheesecake any way you like!

Those not in the know on the deliciousness of pumpkin were in awe of how tasty this cheesecake was! They loved how creamy it was, and how it was full of pumpkin pie flavour – and so did I! The sweet white chocolate drizzled on top was perfect against the velvety filling and the pastry leaves were an extra crunchy treat.

This Pumpkin Pie Cheesecake would make an awesome centrepiece for Thanksgiving, Halloween or a family meal during Autumn. It will certainly feed a crowd and is sure to impress!

If you like this, you’ll love some of my other pumpkin recipes!


I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Simple & In Season hosted by Feeding Boys and Fiesta Fridays this month hosted by A Pug In The Kitchen and Ginger & Bread.


5 from 1 vote

Pumpkin Pie Cheesecake (No Bake)


Pumpkin Spice Mix

  • 3 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Allspice

For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter melted
  • 1 tsp Ground cinnamon

For the cheesecake filling

  • 450 g Pumpkin puree
  • 450 g Full fat cream cheese
  • 250 g Icing sugar
  • 450 ml Double cream
  • 1 tsp Vanilla extract
  • 3 tsp Pumpkin spice mix see above

For decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 50 g White chocolate melted
  • Orange/Pumpkin themed sprinkles optional
  • Pastry leaves optional
  • Edible glitter optional

For the pastry leaves

  • 115 g Plain flour
  • 56 g Butter
  • 1 1/2 tbsp Cold water


  1. Mix the spices together for the pumpkin spice and set aside

  2. To make the base, use a food processor to whizz up the biscuits until they turned into crumbs. Or you can put them in a bag or a bowl and bash them up with a rolling pin

  3. Add the melted butter and cinnamon and mix them in, then press the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill for at least 30 minutes

  4. To make the cheesecake filling. Use a stand mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it is smooth with no lumps

  5. Add the double cream and whisk more until the mixture thickens considerably

  6. Pour the cheesecake mixture on top of the biscuit base and smooth it over. Then put it back into the fridge to set overnight, or for at least 5 hours

  7. To decorate, remove the cheesecake from the tin and put onto a serving plate. Smooth the sides with a butter knife to create a neater finish

  8. Melt the white chocolate and drizzle it all over the top

  9. Whip the double cream together with the icing sugar and vanilla, then pipe it around the edges using a piping bag fitted with a nozzle. Sprinkle the sprinkles in the centre

  10. If you have made the pastry leaves, brush them with edible glitter and place them all around the edge on top of the cream

Pastry Leaves (optional)

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper

  2. Put the flour into a bowl and add the butter, rub the butter into the flour until it resembles breadcrumbs

  3. Add the water, little by little, until it comes together into a dough

  4. Wrap it in cling film and chill in the fridge for 30 minutes

  5. Flour your work surface and roll the pastry out to 4-5mm thick, use a leaf shaped cutter to cut out the shapes and place them onto a lined baking tray

  6. Bake for 10-15 minutes until they are golden, then allow to cool completely.

You can find more of my Cheesecake recipes by clicking here!

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24 comments / Add your comment below

    1. It’s faster to make and certainly delicious, I recommend licking the bowl whilst waiting for it to set!!

  1. 5 stars
    Gorgeous!! I am so loving all the pumpkin recipes and your no bake cheesecake is wonderful. Thank you so much for bringing to the party!

  2. This looks absolutely stunning – I’ll have to check out pumpkin spice, so many intriguing recipes! Thank you for sharing this with us at Fiesta Friday!
    Ginger x

    1. Yes you must, it’s easy to make yourself at home by combining other spices, and it’s so yummy!

  3. 5 stars
    This would be so brilliant for a huge family feast… I’m bookmarking this for dessert for the next big Sunday roast. Thanks for joining in with Simple and in Season with your delicious recipe.

  4. I love pumpkin cheesecake, but mine never looked as gorgeous as yours! Garnished to perfection—and I’m certain it tastes as good as it looks!!

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