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.
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!
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.