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No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.

Glass dish filled with no-bake pumpkin cheesecake set on a white coaster.

When it comes to the holidays, the last thing I want to do is be fussing around in the kitchen. 

Don’t get me wrong, I love a good meal. But give me quick and easy dishes so I can spend time with my family, not focused on the oven.

That’s why I absolutely love no bake cheesecakes. Yes, I love all my cheesecake recipes, but with no-bake cheesecake you get the luscious, creamy flavors you expect with a fraction of the time.

No bake cheesecakes are just as customizable as regular ones too, so you can make no-bake peach cheesecake in the summer and this creamy pumpkin spice cheesecake in the fall and winter.

This no bake pumpkin cheesecake is a little different from my classic no-bake cheesecake because pumpkin puree is folded into the batter in place of some of the cream cheese. 

We also amp up the flavor with classic pumpkin pie spice and a Biscoff cookie crust. Honestly, I might like this dessert even better than baked pumpkin pie!

Plus, because these cheesecakes are made in individual servings, they’re great for serving at parties or part of a dessert spread. 

Several small glass dishes filled with no-bake pumpkin cheesecake on a marble surface.

Ingredients you’ll need

This recipe comes together quickly when you have everything prepped. Take note of anything that needs softening!

  • Biscoff cookies, or gingersnaps
  • Unsalted butter, melted
  • Softened cream cheese
  • Powdered (confectioners’) sugar
  • Pumpkin puree (not pumpkin pie filling)
  • Vanilla extract
  • Pumpkin pie spice
  • Whipped topping such as Cool Whip, thawed

You’ll also need eight dessert cups. Small ramekins or glass jars will also work.

No bake pumpkin cheesecake ingredients arranged on a countertop.

How to make mini no bake pumpkin cheesecake

The first thing we need to do is prepare our crust. Similar to graham cracker crust, this crust is made with crushed cookies and melted butter, but we’re using Biscoff cookies!

Biscoff cookies are those little spiced cookies you get sometimes when flying, and luckily they’re now available in many grocery stores.

Crush 16 Biscoff cookies in a food processor, then stir in melted butter until it is evenly coated and looks like wet sand.

Crusts for no bake pumpkin cheesecakes in the bottoms of glass dishes.

Divide the mixture evenly between your dessert cups. If you’re using 8 cups, this will be just about 2 ½ tablespoons for each. Press the crust firmly but gently into the bottoms to form a crust.

Now, take your softened cream cheese and powdered sugar and combine them in a large bowl. 

Use an electric mixer to beat them together until smooth and creamy. There shouldn’t be any lumps from the cream cheese after blending.

Beat in the pumpkin puree, vanilla extract, and pumpkin pie spice until completely incorporated and even in color. Make sure to scrape the sides and bottom of the bowl to get every last bit mixed.

Cream cheese whipped with an electric mixer in a white mixing bowl.

Now, take your thawed whipped topping and fold it into the cream cheese mixture. 

Folding is done by running your spatula around the side of the bowl, then along the bottom, and folding the mixture over itself. Turn the bowl as you fold, and the whipped topping will be lightly incorporated without losing its air.

Divide the batter among the dessert cups. You can use a spoon for this, or fill a piping bag with the cheesecake filling and pipe it in.

Cover each cup with plastic wrap, then place in the refrigerator to chill for at least 3 hours before serving. Because of the chill time, these are perfect to make the day before serving.

When ready to serve, add more whipped topping, Biscoff crumbs, or salted caramel sauce!

Base for pumpkin no bake cheesecake filling in a white mixing bowl.

Recipe customizations

These no bake pumpkin cheesecakes are so delicious they don’t really need anything else, but if you get a wild hair, try one of these additions!

Add crushed nuts to the crust, or sprinkled on top for garnish. Pecans are the perfect paring for pumpkin.

Use chocolate cookies for the crust for a tasty pumpkin-chocolate combination like in my baked mini pumpkin cheesecakes.

No bake pumpkin cheesecake being stirred together with a spatula in a white mixing bowl.

Top with a buttery streusel like on maple streusel cheesecake bars. Or keep with that maple inspiration and drizzle on maple syrup.

You’ll love how easy these no bake pumpkin cheesecakes come together. Add them to your Thanksgiving dessert menu ASAP!

Caramel sauce being drizzled over no-bake pumpkin cheesecake in a glass dish.

More no-bake cheesecake recipes

In search of more delicious no-bake cheesecake recipes? I’ve got you covered!

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No Bake Pumpkin Cheesecake

By: Jamie
4.79 from 14 ratings
Prep: 15 minutes
Chilling Time: 3 hours
Total: 3 hours 15 minutes
Servings: 6
No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.


  • 16 Biscoff cookies crushed into crumbs, plus extra for topping
  • 3 tablespoons unsalted butter melted
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • ¾ cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 ½ teaspoons pumpkin pie spice
  • 8 ounces frozen whipped topping thawed (TruWhip or Cool Whip)

For topping:


  • In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between 8 individual serving dishes (about 2 ½ tablespoons per dish) and press into the bottoms of the dishes to form a crust layer.
  • In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
  • Evenly pipe or spoon the filling into individual serving dishes, about ⅓ cup of filling per dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
  • If desired, garnish with additional whipped topping, salted caramel sauce and Biscoff cookie crumbs before serving.



Calories: 371kcal, Carbohydrates: 39g, Protein: 5g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 59mg, Sodium: 253mg, Potassium: 227mg, Fiber: 2g, Sugar: 22g, Vitamin A: 5517IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Mary Alice Ruddick says:

    Can you use graham crackers instead of bus off cookies

    1. Jamie says:

      Hi Mary Alice – You should be able to use graham crackers instead of biscoff cookies if you prefer them! Hope this helps.

  2. Shelley says:

    not to sound dumb, but what are Biscott

    1. Jamie says:

      Hi, Shelley! You don’t sound dumb at all! Biscoff cookies are crispy cookies imported from Belgium. Here’s a store locator: Let me know if you have any more questions!

  3. sue|theviewfromgreatisland says:

    Love this post – and I’m totally stealing your white pumpkins with thyme wreaths idea :)

  4. Lori @ RecipeGirl says:

    No bake desserts are my favorite for the holidays and that Biscoff crust sounds amazing!

  5. Taylor@Food Faith Fitness says:

    ooooh, I LOVE this :) Can’t wait to try this!!