No-Bake Pumpkin Cheesecake

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  • Level: Easy
  • Total: 6 hr 20 min (includes freezing and chilling time)
  • Active: 20 min
  • Yield: 8 to 10 servings
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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. 


Special equipment:
9-inch springform pan
  1. 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.
  2. 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.
  3. 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.