Yield: 10
No Bake Pumpkin Cheesecake
This smooth, creamy No Bake Pumpkin Cheesecake recipe features a crispy gingersnap crust and a silky-soft pumpkin cheesecake filling. It's perfect as a dessert for Thanksgiving, or anytime you want to savor the flavors of fall.
Ingredients
Crust:
- 2 cups gingersnap cookie crumbs
- ⅓ cup packed light brown sugar
- ½ cup unsalted butter, melted
Cheesecake:
- 1 cup heavy whipping cream, cold
- 2 (8 oz) blocks cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pumpkin puree
Optional Topping:
- 1 cup whipped cream
- Crushed gingersnap cookies, for garnish
Instructions
- Line a 9-inch springform pan with parchment paper and set it aside.
- Prepare the crust by combining gingersnap cookie crumbs, brown sugar, and butter in a bowl. Transfer the mixture to the springform pan and press it firmly up the sides. Freeze for 10 to 15 minutes.
- In a medium bowl, beat heavy whipping cream until soft peaks form. Set aside.
- In another medium bowl, beat softened cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt, until creamy and smooth.
- Add the pumpkin puree and beat for a couple more minutes, until well combined.
- Gently fold the prepared whipped cream into the cheesecake mixture, until just combined. Be careful not to over stir.
- Spread the cheesecake mixture over the crust in the springform pan, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once set and ready to serve, carefully remove the cheesecake from the springform pan.
- Transfer the pumpkin cheesecake to a plate or cake stand and decorate with whipped cream. Dust some crushed gingersnap cookies for added flavor. Gently slice and serve!
Notes
Storage: Store cheesecake for up 5 days in the refrigerator. It can also be frozen for up to 3 months. Transfer it to the fridge 24 hours before you want to serve it to allow it to thaw.
Crushing the Cookies: One of the easiest ways to crush cookies is to simply place them in a zip-top bag, seal it, and then hit the cookies with a rolling pin or small saucepan. The kids always love helping with this part!
Graham Cracker Crust: If you are in a rush, grab a store bought graham cracker crust instead! Or if you prefer graham crackers over gingersnap cookies, you can make my homemade graham cracker crust recipe instead.
Room-Temp Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is so important. Room-temperature cream cheese will blend much more easily into a smooth, lump-free filling.
Whipping the Cream: Do not overbeat the heavy cream! If you do, it can separate and turn into grains of butter in thin buttermilk. And once that happens, there’s no going back – you have to start over with a fresh batch of heavy whipping cream.
Mini Cheesecakes: For an even cuter dessert, try making mini pumpkin cheesecakes by using a muffin pan instead of a springform pan. Or, use mini 4 oz mason jars to create individual no-bake cheesecakes that are as beautiful as they are tasty!
Cool Whip: If you prefer to use Cool Whip over whipped cream, you will need 3 cups of Cool Whip.
Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can make your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.
Nutrition
Serving: 1 slice, Calories: 357kcal, Carbohydrates: 40g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 56mg, Sodium: 196mg, Potassium: 176mg, Fiber: 1g, Sugar: 25g, Vitamin A: 4492IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg