Dreamy, Creamy, No-Bake Pumpkin Butter Cheesecake

Pumpkin Butter Cheesecake

I have developed dozens of cheesecakes over the years. At one point, I even launched a cheesecake company.

But a recent request from a reader made me realize that my focus has been almost exclusively on baked cheesecakes. A quick scan of my files shows only two no-bake cheesecakes. This post is one small and very tasty step toward correcting that omission.

Pumpkin Butter Cheesecake

Refrigerator cheesecakes can be dynamite. If you love creamy, silky, and light, this style cheesecake will definitely ring your holiday bells. And although unbaked cheesecakes are just as glamorous as their baked cousins, they are close to fool-proof to make. No trepidation over baking time or telltale cracks.

Pumpkin Butter Cheesecake

But there is a potential issue with this type of dessert: a considerable portion of the volume consists of meringue (or sometimes whipped cream)–which as you know has very little flavor. To balance that, the flavor element of the dessert must pack a double punch.

Pumpkin Butter Cheesecake Preparation

This is where Spiced Pumpkin Maple Butter comes it. It is essentially pureed pumpkin, reduced to a flavor-packed paste with sugar, maple syrup, and spices. Pumpkin Butter is incredibly delicious—the perfect flavor element for a no-bake cheesecake.

Pumpkin Butter Cheesecake Preparation

If you don’t have time to make your own Pumpkin Butter, check out the above post for tasting notes on three of the best (Trader Joe’s, Muirhead, and Oregon Growers & Shippers)

Pumpkin Butter Cheesecake

Dreamy, Creamy Pumpkin Butter Cheesecake

This is a new-fangled, old-fashioned refrigerator (no-bake) pumpkin butter cheesecake lightened with a billowy meringue. A judicious amount of gelatin is used to help the cheesecake hold its shape.

Sour Cream Topping
2 cups sour cream
¼ cup sugar

Gingersnap Crumble
2½ tablespoons unsalted butter
1 cup fine, dry, gingersnap cookie crumbs (20-24 store-bought gingersnaps)

Pumpkin Butter Cheesecake
2 teaspoons plain gelatin (1 packet)
2 tablespoons unsweetened apple juice
two, 8-ounce packages premium cream cheese

¼ cup sugar

2 cups Spiced Pumpkin Maple Butter (or other prepared Pumpkin Butter; 10-ounce jar = 1 cup)
finely grated zest of 1 large lemon
finely grated zest of one medium orange
4 egg whites, room temperature
1/8 teaspoon cream of tartar
2 tablespoons sugar

¼ cup Gingersnap Crumble (from above)

  1. To prepare the pan, spray a 9-inch removable-bottom springform pan lightly with vegetable spray.
  2. To make the Gingersnap Crumble, in a small sauté pan, melt the butter, add the cookie crumbs, and stir to coat the crumbs with butter. Sauté for 2-3 minutes, stirring slowly, until the mixture begins to toast and become fragrant. Don’t burn it! Remove from the heat and immediately sprinkle ¾-cup cookie crumbs on the bottom of the prepared pan. Press the crumbs evenly and firmly onto the bottom, making sure not to get any crumbs on the sides of the pan. Reserve remaining ¼-cup cookie crumbs for garnish later.
  3. To bloom and then melt the gelatin, in a shallow wide saucer, add the apple juice and sprinkle the gelatin evenly over the surface. Let soften for 10 minutes, and then heat briefly in a microwave oven, just until the gelatin melts and there are no visible grains. Let cool slightly.
  4. To make the cheesecake, using a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar until smooth and creamy, scraping the sides of the bowl several times in the process. Add 2 cups Spiced Pumpkin Maple Butter and beat until smooth. With the machine running on slow, add the still hot, melted gelatin. Mix to incorporate.
  5. Remove the batter to a large mixing bowl and clean the mixer bowl.
  6. Again using a stand mixer, this time fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Gradually add 2 tablespoons sugar and continue beating just until the peaks become stiff and glossy. Don’t take this too far though, or the meringue may clump and weep.
  7. Fold a large scoop of beaten egg whites into the cream cheese batter to lighten it, and then carefully and thoroughly fold in the remainder.
  8. Pour the batter onto the prepared crust, smooth the top, cover with a dome of foil, and refrigerate for at least 8 hours.
  9. To make the topping, in a small mixing bowl, combine the sour cream and sugar. Whisk to dissolve the sugar. Reserve.
  10. After the cheesecake is set, smooth on the sour cream-yogurt topping and refrigerate for at least 2 hours more.
  11. To serve, remove the outside ring from the cheesecake pan, sprinkle the top of the cheesecake with Gingersnap Crumble, and position the cheesecake on a serving platter.

Serves 8-12.

More Fabulous Cheesecakes from LunaCafe

Cookin’ with Gas (inspiration from around the web)

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  1. Dana says

    Hi there, I love your blog! Your recipes are brilliant and I love your photos too. I first came across your site a few years ago when looking for a twist on your apple pie and I fell in love with your Apple pie with walnut streusel topping and cranberries. Delicious! Thank you for all your wonderful recipes.

    I would love to make this no-bake cheesecake but I am now gluten free, so I was wondering what sort of crust would work with this type of pie? I have made a regular crust like the type you’d use for a fruit pie (with rice, sorghum and starches instead of whole wheat flour), would a reg type crust be good or should I lean on a cookie type crust? I have made a chocolate cookie crust before that’s gluten-free but I suspect chocolate wouldn’t be a very good match here. I do bake GF a lot, so I’m mostly just wondering about what type of flavour would work since I can use reg gingersnaps . thanks in advance, I am very excited to try this! 😀

  2. says

    You know, as a fan, I can always forgive you for not making more no-bake cheesecakes BUT then again now that you posted one I’M SOOO HAPPPY!!!!

    Thank you so much.


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