Easy No-Bake Pumpkin Cheesecake
A simple, make-ahead no-bake pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and Thanksgiving.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hr 20 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
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 cup heavy cream, whipped to stiff peaks
Instructions
- Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch pie plate or into mini jars.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth.
- Beat in pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
- Gently fold in the whipped heavy cream until no streaks remain.
- Spoon the filling over the crust in the pie plate or divide evenly among mini jars.
- Chill for at least 4 hours, or until firm.
- Serve chilled.
Notes
- For a graham cracker crust, use 1 1/2 cups graham cracker crumbs and 1/4 cup melted butter.
- Ensure your cream cheese is fully softened for a smooth filling.
- For mini jars, you will need about 8-10 (4 ounce) jars.
- This cheesecake can be made up to 2 days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://delicerecipe.com/no-bake-pumpkin-cheesecake/