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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake: Easy Indulgence for Fall Gatherings

This No-Bake Pumpkin Cheesecake is the perfect indulgence for fall gatherings, featuring a creamy pumpkin filling and gingersnap crust.
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Prep Time 20 minutes
Chilling Time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • electric mixer
  • silicone spatula
  • offset spatula

Ingredients
  

Gingersnap Cookie Crust

  • 2 cups gingersnap cookie crumbs
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter, melted
  • ¼ cup granulated sugar or brown sugar packed

Cheesecake Filling

  • 1 cup cold heavy cream
  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 1 cup pumpkin puree
  • ¾ cup confectioners’ sugar
  • ¼ cup packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice store-bought or homemade
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt

Optional Toppings

  • Whipped Cream
  • Salted Caramel

Instructions
 

Preparation

  • Make the crust: Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in tightly. Freeze for 10-20 minutes.
  • Make the filling: Whip the cold heavy cream into stiff peaks using a mixer on medium-high speed for about 4 minutes. Set aside.
  • Beat the cream cheese on medium speed until smooth. Add the pumpkin, confectioners’ sugar, and brown sugar and beat until combined. Add vanilla extract, pumpkin pie spice, cinnamon, and salt; beat until creamy and smooth.
  • Fold whipped cream into cheesecake filling until combined, being careful not to deflate the whipped cream.
  • Remove crust from the freezer and spread filling into it, smoothing down the top with an offset spatula.
  • Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours, preferably overnight.
  • Loosen the cheesecake from the rim of the springform pan with a knife, then remove the rim and slice for serving.
  • Serve with optional toppings and enjoy!

Notes

This cheesecake can be made 1-2 days in advance. It can also be frozen for up to 3 months.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 26gSaturated Fat: 16gCholesterol: 80mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 0.5mg
Keyword easy cheesecake, Fall Desserts, holiday desserts, no-bake desserts, No-Bake Pumpkin Cheesecake, Pumpkin Recipes
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