No-Bake Pumpkin Cheesecake
There’s nothing like a perfectly creamy and smooth slice of No-Bake Pumpkin cheesecake! I should begin by saying, this cheesecake has absolutely no gelatine, yet it can hold its shape perfectly. The secret is all in the amount of air whipped into the mixture. It’s mild, perfectly spiced and has a chocolate Oreo crust. Topped with gorgeous fondant pumpkins which are easy and fun to make. All this, without turning the oven on! You’re welcome.
By the way, if you’re looking for more delicious show stopping pumpkin desserts then you can’t go past my Chocolate And Pumpkin Cheesecake, my Pumpkin Patch Truffles or my Chewy Chocolate Chip Pumpkin Cookies. Also, if you’re in a country where you can’t buy canned pumpkin puree, making your own is really simple and I have a recipe tutorial here.
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
What makes this No-Bake Pumpkin Cheesecake so good?
There are so many wonderful things to love about this cheesecake recipe! Let me break it down.
- Oreo crust – the Oreo crust is made of crushed Oreos and set with melted butter and is a perfectly crumbly but holds together! It doesn’t fall apart and that’s because I’ve tested the perfect cookie to butter ratio so it works!
- Cheesecake – The star of the show! The pumpkin puree paired with pumpkin spice is incredible! But the secret to making this a show-stopping no-bake cheesecake is the way the air is incorporated into it. And because of that, you could essentially replace the pumpkin and spices with almost anything you like and get a cheesecake that is soft and creamy, yet perfectly firm enough to hold its shape when you slice through it.
- Fondant pumpkins – totally optional, but so cute! I’m breaking my ‘no fondant’ rule today and making little fondant pumpkin decorations! These are deceivingly easy to make, and so effective sitting on top of the cheesecake. And again, the amount of fondant pumpkins sitting on top of the cheesecake and it being able to carry all that weight is a testament to how strong this cheesecake is. If you want to keep things simple you can always decorate it with cream like my Chocolate And Pumpkin Cheesecake.
How does this cheesecake stay firm without gelatin?
It all comes down to the air, but there are some other factors that come into it.
- Cream cheese – you begin by whipping the cream cheese at room temperature. You want to use a handheld mixer or a stand mixer with a whisk attachment. Beat until creamy.
- Melted chocolate – The addition of chocolate helps sweeten and set the cheesecake. You can melt your chocolate in the microwave for 30 seconds at a time, stirring each time until smooth or over a double boiler. Either way, you will need to let it cool as close to room temperature as you can before adding it to the cream cheese. And here’s why. Adding warm chocolate to the cream cheese will melt the already soft cream cheese, possibly cause it to split and deflate all the air bubbles whipped into it. So make sure it’s at room temperature. As close as you can get it without being close to setting.
- Whipped cream – you’ll be using cold heavy cream with at least 30% fat content. Whip it to stiff peaks. Then use a spatula to fold through the cream cheese and chocolate mixture. What you’re left with is a light, creamy cheesecake that, once set in the fridge is a perfect no-bake cheesecake.
Ingredients You Need To Make No-Bake Pumpkin Cheesecake
Oreos – You can use any type of cookie you like as long as it all comes to the same weight measurement to ensure the cookie to butter ratio is correct so that it works.
Butter – Use unsalted butter. Melt it and then let it cool a little before using.
Cream cheese – Use block style cream cheese at room temperature. Not spreadable cream cheese, it won’t work.
White chocolate – Use cooking chocolate. Make sure you allow it to cool as close to room temperature as you can without it setting.
Pumpkin Puree – You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
Heavy cream – this is the type of cream you use for whipping. Make sure your cream is cold for best whipping results!
Mascarpone – this is an Italian cheese, very similar to sour cream but thicker and helps stabilise the cheesecake filling.
Fondant – I used fondant to make the pumpkin decorations. You can use
How to make PERFECT No-Bake Pumpkin Cheesecake!
- Line your springform pan and set aside.
- Crush Oreos.
- Add butter
- Pulse to coat.
- Pour into the springform pan and push into the bottom. Chill.
- Add the cream cheese to a bowl and beat until creamy.
- Add the melted chocolate and beat in until well combined.
- Add mascarpone, pumpkin puree and vanilla extract and whip.
- In a separate bowl, whip cream to stiff peaks.
- Add to cheesecake mixture and fold through using a spatula.
- Pour the mixture into the chilled springform pan and smoothen out the top. Chill.
- Roll out orange fondant into 10 different sized balls.
- Use a knife or fondant tools to indent lines around the sides.
- Add brown fondant stalk on top.
- Brush with cocoa powder.
- Add crushed Oreos on top of cheesecake.
- Add fondant pumpkins right before serving.
Tips and Tricks For Recipe Success!
- Whipping air into the cheesecake. This is by far the most important thing to making a successful No-Bake cheesecake and my recipe depends on it heavily. Air is whipped into the cream cheese and then into the heavy cream. The two are gently folded together and then set in the fridge. You’re left with a creamy cheesecake filling that can hold its shape when sliced.
- Crush your Oreos in a food processor or by adding to a zip lock bag and crushing with a rolling pin.
- You don’t need fancy tools to make the pumpkins! Improvise and use what you have.
- Make your pumpkins the day before you serve your cheesecake to give theme enough time to dry.
- Place your pumpkins on your cheesecake right before serving as they can begin weeping and melting if left on too long.
Frequently Asked Questions about No-Bake Pumpkin Cheesecake
What does it taste like?
Creamy, perfectly spiced, a balanced pumpkin flavor and a hint of delicious chocolate.
How do I store this?
Store your cheesecake in an airtight container for up to three days in the fridge.
Can I make the pumpkins in advance?
Yes! You can make your fondant pumpkins up to a week in advance. Simply place the finished fondant pumpkins in an air container and store in a cool, dry and dark place.
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If you loved this recipe, check these out!
No-Bake Pumpkin Cheesecake
Serves 8 people
- 20 (220 g) Oreo cookies plus extra to sprinkle
- 1/4 cup (100 g) unsalted butter melted and cooled
- Orange fondant
- Brown fondant
- Green fondant
- Cocoa powder
Learn How To Make it! [VIDEO]
- Unclasp an 8-inch (20cm) springform pan and line the bottom with baking paper. Tightly clasp the sides back on.
- Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
- Pour the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Chill in the fridge for 10 minutes.
- Begin by melting the chocolate in a heatproof bowl in the microwave. Microwave for 30 seconds at a time, stirring each time until melted. You can also do this using the double boiling method. Set aside to cool slightly.
- To a large mixing bowl, add the softened cream cheese and mix using an electric hand mixer until creamy. Add the slightly cooled chocolate and mix until well combined.
- Add the mascarpone cheese, pumpkin puree and vanilla extract and beat until well combined.
- To a separate medium sized bowl add the cream and whip until you reach soft peaks. Whip to stiff peaks. Transfer the whipped cream to the cheesecake mixture. Use a spatula to fold through until well combined.
- Transfer the mixture to the chilled cake tin and spread around evenly using a spoon. Chill in the fridge for 2 hours to set.
- To make the pumpkin decorations, roll out 10 different sized orange fondant balls in the palm of your hands. Use a knife or fondant tool to indent lines around the sides of the pumpkins. Use a chopstick (or something similar) to poke a hole at the top of each pumpkin. Roll out a little piece of brown fondant for the stalk and lightly wet the end of it using water and a food safe brush. Insert it into the top of each pumpkin. Use your hands to roll out long, thin vines of green fondant and curl at the top of each pumpkin. Use extra vines to decorate around the edges of the pumpkin patch. To give your pumpkins are more realistic look, lightly brush with a very small amount of cocoa powder using a food safe paint brush. To store pumpkins, wrap in plastic wrap and store for up to 2 weeks.
- Carefully take the pumpkin cheesecake out of the springform pan. Sprinkle crushed Oreos on top and place pumpkins on top right before serving. Slice to serve.