*This post may contain affiliate links. Please see my disclosure for more details!*

Perfect treat for Halloween and Autumn, a no-bake pumpkin spice cheesecake. DIY pumpkin spice, and an easy vanilla cheesecake are perfect together!


Pumpkin spice cheesecake

I knew that this year I HAD to do something pumpkin spice related, just to be in keeping with my obsession of Starbucks. I’m not saying that Starbucks is like the reason for this recipe, but it definitely had an influence in me making it after a visit to my favourite local one and having a chat with the baristas about my recipes!

Homemade Pumpkin Spice

Aaaanyway, I used a homemade mix for the pumpkin spice as I wasn’t entirely sure where to start, and after a few trials of other mixes, this one definitely tasted the best. Its spicy and warming but the sweetness of the vanilla in the cheesecake completely balances the flavour – YUM!

With the pumpkin spice, you can just make less if you wish, as this makes too much for just the cheesecake, but I make this amount and then bake other delicious pumpkin spice goodies with it!


I went for a basic idea, and merged a simple no-bake vanilla cheesecake (from my no-bake mini egg cheesecake recipe) with the DIY pumpkin spice. I wasn’t entirely sure how much of the spice to add, so I went with a level tablespoon. This is something you can play by ear, and add 1tsp at a time until you’re happy!

Honestly, I thought I had put it waaaay too much the first time I made it, but with the icing sugar, and vanilla in the cheesecake the flavouring is just about right. You need the sweetness to counteract the strength of the spices, but its all personal taste really.


I found these super cute marshmallow pumpkins in Asda this year, but there are some cute (spooky) little edible decorations all over the place. You can use anything you like to decorate it, or not decorate it at all.

I chose orange coloured white chocolate to give it a Halloween edge, with the marshmallow pumpkins, and some Halloween sprinkles to give the cheesecake some oomph. I say oomph, I just tried to keep the theme of Halloween going on a cheesecake…

Pumpkin recipes

I will admit that I don’t really like pumpkin related stuff… like the smell of the raw pumpkin after you’ve been carving it for Halloween does make me feel a little sick. HOWEVER, I used pumpkin in my pumpkin cupcakes (kinda like a carrot cake) and it worked!

It was the same with my pumpkin pie, I thought I would hate it, but I loved it because using the puree, and adding the other ingredients made it delicious. I definitely recommend giving anything pumpkin a try as you might be pleasantly surprised!

Halloween recipes

You can make a pumpkin spice cheesecake all year round – there will be no judgement! I eat ice cream all year round and no one will ever stop me! However if you were more looking for Halloween specific bakes, then you are best to check out my Halloween cookie bars, drip cake or even my bloody drip cake – all were too much fun!

Pumpkin Spice

I will say that I was also nervous about the pumpkin spice kinda thang because I am not the biggest PSL fan (purely because I shouldn’t have caffeine) BUT making the mix out of cinnamon, ginger, nutmeg, allspice and ground cloves made it delicious.

My homemade pumpkin spice mix is so easy, and the recipe can be found at the bottom of this page. 

Obviously, it might be different to the actual pumpkin spice flavourings you can get now, but I do think this made it delicious. Who can not like a Halloween themed cheesecake?! Enjoy!

No-Bake Pumpkin Spice Cheesecake!

Perfect treat for Halloween and Autumn, a no-bake pumpkin spice cheesecake. DIY pumpkin spice, and an easy vanilla cheesecake are perfect together!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Pumpkin Spice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 750 g full fat cream cheese
  • 100 g icing sugar
  • 1 tbsp pumpkin spice mix
  • 1 tsp vanilla extract
  • 300 ml double cream

Decorations (optional)

  • 100 g white chocolate
  • Orange food colouring
  • 150 ml double cream
  • 2 tbsp icing sugar
  • Halloween sprinkles
  • Halloween marshmallows


For the Biscuit Base

  • Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse a few times until it is combined well.
  • Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Cheesecake Filling

  • With an electric mixer (I used my KitchenAid) mix the cream cheese, icing sugar, vanilla and the 1tbsp of pumpkin spice mix together until smooth, it’ll only take a few seconds
  • Whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken.
  • Once it’s starting to thicken, continue to whip till very thick. Be careful though, as soon as its starting to thicken, keep an eye on it and taste frequently! 
  • Dollop onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

For the Decoration

  • Once set, remove the cheesecake from the tin. Melt the white chocolate and mix in some orange Food colouring, drizzle it over the cheesecake.
  • Whip up some double cream with the icing sugar and pipe little pirouettes of cream around the edge of the cheesecake, and add on the marshmallow pumpkins. 
  • Sprinkle over some spooky sprinkles and you’re done! Enjoy!


  • As I say, you can easily use less pumpkin spice if you wish, but I wouldn’t really say any more than one tablespoon (personally) as I just think it would be too strong a flavour!
  • I always set my cheesecakes in the fridge overnight as its a more guaranteed set in the fridge, but you must also use full-fat ingredients otherwise it won’t work!
  • You can use gelatine to help it set if you wish, but I personally don’t use it as I don’t believe it needs it.
  • This cheesecake will last for 3 days, covered, in the fridge
  • My homemade pumpkin spice mix is so easy, and the recipe can be found at the bottom of this page. 

And here is how to make my homemade pumpkin spice mix:

Homemade Pumpkin Spice Mix

An easy homemade pumpkin spice mix
Print Pin Rate
Category: baking
Keyword: Pumpkin Spice
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Jane's Patisserie


  • 3 tbsps ground cinnamon
  • 2 tsps ground ginger
  • 2 tsps ground nutmeg
  • 1.5 tsp all spice
  • 1.5 tsp ground cloves


  • Add the cinnamon, ginger, nutmeg, allspice and cloves to a bowl and whisk until even and incorporated – store in a jar.


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ellen on September 24, 2022 at 10:19 am

    What piping nozzle did people use for the cream please?

    • Jane's Patisserie on September 26, 2022 at 4:21 pm

      Hiya! I always use a 2d closed star. Hope this helps! x

  2. Jane Lowry on November 6, 2021 at 7:01 am

    5 stars
    Hi Jane
    I’m looking to make a spiced apple cheesecake so thought I’d do this recipe with spiced apple on the top, would you put the apple in the cheesecake too I was going to gently cook with sugar and spices to make a sauce for the top

  3. 22 Easy Pumpkin Recipes You Need to Try this Fall on November 9, 2020 at 6:12 am

    […] I thought I was done with the cheesecakes in this collection, but then I saw this one and knew I had to share it with you. How amazing would that look on your Thanksgiving dessert table! (via Jane’s Patisserie) […]

  4. Anita on November 2, 2020 at 11:08 am

    5 stars
    Hi I made he pumpkin spiced cheesecake for my husband’s birthday. It was absolutely delicious! He loves it! I’m so glad to have become across your recipe. Everything was perfect. I just frosted it with fresh cream and a few gold sweet balls.

  5. No Bake Thanksgiving Recipes • on January 6, 2020 at 2:53 am

    […] GG included!!), that we made it again last year and plan to do so again this year as well.  The cheesecake is a nice offering after such a carb-heavy Thanksgiving […]

  6. Halloween 2019 Chocolate Cake Recipes on October 31, 2019 at 11:51 am

    […] Complete Recipe at Janes Patisserie […]

  7. Heather on August 3, 2018 at 11:48 am

    OMG! This cheese cake looks far too good to eat! Sounds extremely easy to make. I’m going to add it to my Pumpkin Spice list of things to make. Thanks for sharing.

  8. Wendy k on October 3, 2017 at 7:20 pm

    What is a digestive biscuit?

  9. Debbie on September 26, 2017 at 9:19 pm

    Where’d you get the cute marshmallow pumpkins?

  10. Linda on August 23, 2017 at 10:10 pm

    That looks so awsome!!!Where do u go d the pumpkins

    • Debbie on September 26, 2017 at 9:33 pm

      I remember seeing them at Williams Sonoma. They are $9.95/bag

    • Jane's Patisserie on September 26, 2017 at 9:34 pm

      Mine were £1 from Asda.

  11. Elizabeth on December 12, 2016 at 10:14 am

    I wanted to make your Halloween chocolate cheesecake (I know it’s the wrong time of year, but I really liked it when I last made it). However there doesn’t seem to be a link to it anymore. Any chance of putting the recipe back up?

    • Jane's Patisserie on December 12, 2016 at 10:58 pm

      Hiya I’m afraid that recipe won’t be going up but the Malteser Cheesecake post was very similar, but with an Oreo base 🙂

  12. sabrina on November 10, 2016 at 4:58 pm

    Your cakes are all so pretty, and looking delicious! You are very talented, thanks for sharing and keep on the good work 🙂 Sabrina

    • Jane's Patisserie on November 10, 2016 at 5:54 pm

      Awh thank you so much! I shall do!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.