No Bake White Chocolate Pumpkin Cheesecake Recipe | Almonds and Apricots
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No Bake White Chocolate Pumpkin Cheesecake with Caramel Cream

2 Mins read
White Chocolate Pumpkin Cheesecake with Caramel Cream

This no-bake cheesecake is perfect for a warm fall day-or if you’re like me, any day of the year is a good day for a pumpkin cheesecake!

It is so special because it has a gingersnap crust, no-bake white chocolate pumpkin cheesecake filling, and is topped with a  fluffy caramel whipped cream. Try Chocolate Carrot Layer Cake with Chocolate Cream Cheese Buttercream recipe as well.

White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake with Caramel Cream

The flavor is creamy, with a hint of pumpkin spice and a nice gingersnap crust for crunch and texture. This recipe is easy to follow and will make any day extra special.

This no-bake cheesecake uses white chocolate to firm the cheesecake so each bite has a silky smooth texture. The white chocolate also really neutralizes the tang of the cream cheese, creating the perfect bite. 

It will be a recipe that you will want to make over and over for many years to come, I promise you that!


Gingersnap crust – Like a traditional Graham cracker crust, this easy crust only has 4 simple ingredients and sets up in the freezer while you make the filling. The unique thing about this crust is that the gingersnaps really enhance the flavor of the pumpkin and spices to create a delicious fall feel- a total graham cracker upgrade if you ask me!

White chocolate pumpkin cheesecake filling – This filling whips together almost instantly, and is so easy! Cream cheese, brown sugar, and melted white chocolate are the main ingredients of the filling, adding some pumpkin to the mixture only elevates this cheesecake to a whole new level.

Whipped caramel cream – This extra step may not seem important, but believe me these two extra ingredients will take this cheesecake from delicious to SENSATIONAL. The whipped cream takes moments to whip up, and can be made right before serving. It is the icing on the cheese -CAKE

White Chocolate Pumpkin Cheesecake
  • Start with quality ingredients. It’s so important that you find quality white chocolate and quality butter when making a special dessert like this, because the taste and presentation of the cheesecake really depends on it. No shortcuts here!- we are already making an amazingly easy dessert, we don’t want to sacrifice the quality.
  • Always start with room temperature ingredients, I know it’s annoying-but trust me whipping room temp cream cheese is much easier than whipping cold cream cheese, and it will take you half the time.
  • Combining the white chocolate can be tricky. When combining the melted white chocolate, be sure to create a small well in the cream cheese mixture to catch the chocolate before mixing in. We are trying to avoid the melted chocolate smearing on the bowl before mixing in because the chocolate will stiffen and cause lumps in the filling. So gently fold the white chocolate into the cream cheese, avoiding the sides of the bowl the best you can, and once combined you can continue to whip with the mixer.
  • Use a flat measuring cup or bottom of a glass to evenly press the gingersnap crust into the pan. Using a flat utensil to press in the crumbs makes getting an even crust so much easier to achieve.
  • Caramel whipped cream. For this recipe I used Mrs. Richardson’s caramel sauce. It is very thick and easily whipped right into the heavy cream. I suggest finding a thick caramel sauce ( Or creating a homemade caramel ) when making this whipped cream and whip until stiff peaks.
Slice of White Chocolate Pumpkin Cheesecake with Caramel Cream
White Chocolate Pumpkin Cheesecake with Caramel Cream Slice with spoon
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No Bake White Chocolate Pumpkin Cheesecake With Caramel Cream

  • Author: Kala Boulard


This white chocolate pumpkin cheesecake is made with gingersnap crust, no bake pumpkin cheesecake filling, and caramel whipped cream.




  • 2.5 cups gingersnaps ( finely ground )
  • ⅓ cup of brown sugar 
  • ½ cup melted butter
  • 1 tsp cinnamon


  • 24oz cream cheese full fat ( room temp)
  • 1 cup light brown sugar 
  • 2 TBSP vanilla extract 
  • 1 tsp cinnamon 
  • 1 tsp pumpkin spice 
  • 10 oz melted white chocolate ( about 1.5– 2 cups)
  • 1 cup canned pumpkin puree


  • 1 cups heavy cream 
  • ½ cup caramel sauce



  1. In a food processor mix together all ingredients, and pulse until combined.
  2. Press crumbs into the bottom of a 9” cheesecake pan. Using a flat glass or cup, firmly press the crumbs evenly along the bottom and up the sides.
  3. Freeze the crust while you make the cheesecake filling.


  1. Using a stand or hand mixer add room temp cream cheese, brown sugar, vanilla, and spices to a bowl and whip 2-3 minutes until light and fluffy
  2. In a separate microwave safe  bowl melt the white chocolate in 30 second intervals until fully melted.
  3. With a spatula make a well in the center of the cheesecake filling and gently pour in the white chocolate. Fold until combined and then re- whip to incorporate it all together.
  4. In a separate small bowl add in pumpkin, and 1 cup of the cheesecake filling. Combine using a spatula until the pumpkin is fully incorporated.
  5. You will have one filling that is light orange in color and one filling that is off white.


  • Using a stand or hand mixer, combine the caramel and heavy cream together and whip until stiff peaks are formed.


  1. To assemble the cheesecake, retrieve the crust from the freezer and begin to fill it with the white chocolate cheesecake filling. Smooth the surface completely with a spatula.
  2. Add the pumpkin cheesecake filling on top to create an even layer and smooth with a spatula 
  3. Top with dollops of the caramel whipped cream. 
  4. Other toppings can include candied pecans, and extra cinnamon. 
  5. Allow to fully chill in the freezer for 3 hours, or cover and allow to set up overnight in the fridge.
  6. Slice, serve, and enjoy! 

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