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No-Bake Pumpkin Cheesecake

A slice of no bake pumpkin cheesecake topped with whipped cream and cinnamon on a white plate.
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An easy, make-ahead pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Instructions

  1. Combine cookie crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch pie plate or into mini jars. Chill while preparing the filling.
  2. In a large bowl, beat softened cream cheese until smooth.
  3. Add pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
  4. In a separate bowl, whip heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the pumpkin cream cheese mixture until no streaks remain.
  6. Spoon the filling evenly over the prepared crust in the pie plate or into mini jars.
  7. Cover and refrigerate for at least 4 hours, or until firm.

Notes

  • For a firmer set without gelatin, ensure the cream cheese is fully softened and the cheesecake is chilled for the recommended time.
  • This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
  • Garnish with whipped cream and a sprinkle of cinnamon or nutmeg before serving.

Nutrition

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