Print

No-Bake Pumpkin Cheesecake with Gingersnap Crust

A delicious slice of no bake pumpkin cheesecake topped with whipped cream and cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An easy, make-ahead no-bake pumpkin cheesecake with a gingersnap crust, perfect for fall holidays and gatherings.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped to stiff peaks

Instructions

  1. Combine cookie crumbs and melted butter in a bowl. Press mixture evenly into the bottom of a 9-inch pie plate or into individual mini jars.
  2. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
  3. Beat in pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
  4. Gently fold in the whipped heavy cream until no streaks remain.
  5. Spoon the pumpkin cheesecake filling over the crust in the pie plate or divide evenly among mini jars.
  6. Refrigerate for at least 4 hours, or until firm.

Notes

  • For a firmer crust, you can bake the crumb mixture for 8-10 minutes at 350°F (175°C) and let it cool completely before filling.
  • Ensure your cream cheese is fully softened to avoid lumps in the filling.
  • For best results, prepare this cheesecake the day before you plan to serve it.

Nutrition

Find it online: https://tastethisplate.com/no-bake-pumpkin-cheesecake/