No Bake Pumpkin Cheesecake (Printer-Friendly Version)
Silky no bake cheesecake with pumpkin spice and a gingersnap crust. Perfect for fall dessert tables.
# Required Ingredients:
→ Crust
01 -
1 1/2 cups gingersnap cookie crumbs
02 -
2 tablespoons light brown sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 cup heavy whipping cream, cold
05 -
16 ounces cream cheese, room temperature
06 -
3/4 cup powdered sugar
07 -
1 teaspoon pumpkin pie spice
08 -
1 teaspoon pure vanilla extract
09 -
1/4 teaspoon salt
10 -
1 cup pumpkin puree
→ Optional Toppings
11 -
Whipped cream, for topping
12 -
Additional crushed gingersnaps, for garnish
# Step-by-Step Instructions:
01 -
Line a 9-inch springform pan with parchment paper. Combine gingersnap crumbs, brown sugar, and melted butter. Press mixture into the bottom of the pan. Freeze for 10–15 minutes.
02 -
In a clean bowl, whip the cold heavy cream until soft peaks form. Set aside.
03 -
In another bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin pie spice, vanilla, and salt. Mix until well combined. Add pumpkin puree and mix again.
04 -
Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated.
05 -
Spread the mixture evenly over the prepared crust. Cover and refrigerate for at least 4 hours or overnight until set.
06 -
Remove the cheesecake from the pan, top with whipped cream and crushed gingersnaps, then slice and serve.
# Handy Cooking Tips:
01 -
Bring cream cheese to room temperature for a smoother filling.
02 -
Do not overwhip the cream to prevent curdling.
03 -
Mini cheesecakes can be made using muffin tins or small jars.