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Pumpkin Cheesecake

Pumpkin Cheesecake (No Bake)

Creamy cheesecake made with pumpkin puree and pumpkin pie spice, with a buttery spiced biscuit base and whipped cream decoration
Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 45 minutes
Setting time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 441kcal
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 135 g Butter or baking spread melted
  • ½ tsp Cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Nutmeg

For the cheesecake filling

  • 600 g Full fat cream cheese I use Philadelphia
  • 300 g Pumpkin puree
  • 125 g Icing sugar
  • 2 tsp Cinnamon
  • ½ tsp Mixed spice
  • ¼ tsp Ground ginger
  • ¼ tsp Nutmeg
  • 1 tsp Vanilla extract
  • 300 ml Double cream

For decoration

  • 150 ml Double cream
  • ½ tbsp Icing sugar
  • ½ tsp Vanilla extract
  • 1 tbsp Demerara sugar
  • ¼ tsp Cinnamon
  • Fondant pumpkins optional


  • To make the base, use a food processor to blitz the biscuits until they turn into crumbs. Or you can put them in a bag or a bowl and bash them up gently with a rolling pin
  • Place the biscuit crumbs into a mixing bowl, stir in the cinnamon, ginger and nutmeg
  • Add the melted butter and mix in, then press the mixture into the bottom of a 23cm springform tin until compact and even, put it in the fridge to chill while you make the filling
  • To make the cheesecake filling, use an electric mixer to mix together the cream cheese, pumpkin puree, icing sugar, vanilla, cinnamon, ginger, mixed spice and nutmeg until it is smooth with no lumps
  • Add the double cream and whisk more until the mixture thickens considerably. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
  • 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 4 hours
  • Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
  • 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
  • Mix the demerara sugar and cinnamon together and sprinkle it all over the cheesecake, then add the fondant pumpkins around the edge if using
  • Serve immediately, store any leftovers in the fridge and eat within 2-3 days


Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead.
If you live somewhere where pumpkin spice mix is more readily available, you can replace the spices for the filling with 3 tsp pumpkin spice mix.
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!


Calories: 441kcal | Carbohydrates: 28g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 286mg | Potassium: 150mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4185IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg