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No-Bake Pumpkin Cheesecake

This easy, no-bake pumpkin cheesecake features a crisp gingersnap crust and a velvety smooth pumpkin and cream cheese filling, infused with warm fall spices like cinnamon, cardamom, and nutmeg. It's perfectly set after chilling and finished with toasted coconut flakes, making it an ideal, effortless dessert for any autumn gathering or special occasion.
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Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Snack
Cuisine American
Servings 8 people
Calories 2457.7 kcal

Equipment

  • 1 9-inch Springform Pan
  • 1 Electric Mixer Stand or hand-held mixer
  • 1 Rubber Spatula
  • 2 Mixing Bowls One medium, one large
  • 1 Small skillet For toasting coconut

Ingredients
  

Main

  • Nonstick cooking spray
  • 1 cup crushed gingersnap cookies
  • 1/4 cup melted unsalted butter
  • 1/4 teaspoon kosher salt
  • Two 8-ounce packages cream cheese
  • One 15-ounce can pure pumpkin puree
  • 1 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • One 9-ounce tub coconut whipped topping regular can be substituted
  • 1/4 cup unsweetened coconut flakes
  • Spray a 9-inch springform pan with cooking spray.

Instructions
 

  • For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
  • For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
  • In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

Notes

For the smoothest cheesecake filling, ensure your cream cheese is at true room temperature before whipping. This prevents lumps and ensures a silky texture. When folding in the whipped topping, do so gently with a rubber spatula to maintain the airy consistency. Avoid overmixing. The chilling time is crucial; allow at least 6 hours, or ideally overnight, for the cheesecake to properly set, making it easier to slice and serve. Toast the coconut flakes on medium-low heat, stirring constantly, as they can burn very quickly. This step adds a wonderful textural contrast and nutty aroma. Consider freshly grating your nutmeg and cardamom for a more vibrant spice profile.