Print

Easy No-Bake Pumpkin Cheesecake with Gingersnap Crust

no-bake pumpkin cheesecake - featured image
Print Recipe

A light and airy no-bake pumpkin cheesecake with a crunchy gingersnap crust. This easy, crowd-pleasing dessert requires no oven and is perfect for fall gatherings or Thanksgiving.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs (about 30–35 cookies)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) heavy cream, cold
  • Whipped cream, caramel sauce, crushed gingersnaps, or pecans for topping (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine gingersnap crumbs, granulated sugar, and cinnamon. Pour melted butter over the mixture and stir with a fork until all crumbs are evenly moistened (like wet sand). Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to press it down evenly. Refrigerate while preparing the filling.
  2. Soften the cream cheese: Take cream cheese out of the refrigerator at least 1 hour before starting. It should be soft enough to easily press a finger into it. If in a hurry, cut into cubes and microwave in 10-second bursts until just softened (do not melt).
  3. Whip the heavy cream: In a large chilled bowl, pour cold heavy cream. Using an electric hand mixer or stand mixer with whisk attachment, beat on medium-high speed until stiff peaks form (about 3-5 minutes). Set whipped cream aside in the refrigerator.
  4. Make the pumpkin filling: In another large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down sides. Add brown sugar and beat until well combined (about 1 minute). Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat on medium speed until fully incorporated and smooth. Scrape down sides again.
  5. Fold in the whipped cream: Remove whipped cream from refrigerator. Add about one-third to the pumpkin mixture and gently fold with a rubber spatula using a cutting motion (down through center, across bottom, up the side). Add remaining whipped cream and fold gently until no white streaks remain. Do not over-mix.
  6. Assemble the cheesecake: Remove springform pan with crust from refrigerator. Pour pumpkin filling into crust and spread evenly with a spatula. Gently tap pan on counter to release air bubbles. Smooth top. Cover loosely with plastic wrap, ensuring wrap does not touch the filling surface.
  7. Chill the cheesecake: Refrigerate for at least 6 hours, but preferably overnight. The longer it chills, the firmer and cleaner the slices will be.
  8. Serve: When ready to serve, run a thin knife around the edge of the pan to loosen. Release springform clasp and carefully remove sides. Slice with a sharp knife, wiping blade clean between cuts. Serve cold, topped with whipped cream, caramel sauce, or crushed gingersnaps if desired.

Notes

Room temperature cream cheese is crucial for a smooth filling. Chill overnight for best flavor and texture. Use 100% pumpkin puree, not pumpkin pie filling. For clean slices, run a hot knife and wipe between cuts. Can be made 2 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin cheesecake, gingersnap crust, no-bake dessert, fall dessert, Thanksgiving dessert, easy cheesecake

Find it online: https://evabake.com/easy-no-bake-pumpkin-cheesecake-with-gingersnap-crust/