No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust. The combination is phenomenal.
I’ve said it here before, I love cheesecake.
Since I was young, my birthday “cake” would be cheesecake. And I remember (before my from scratch days) making many Jell-o no-bake cheesecakes. SO GOOD. But as you know, you can totally skip the box and make your own no-bake cheesecake at home.
This recipe is incredible. My husband, who mind you isn’t a fan of pumpkin, loved it. Malloree, who’s my fellow pumpkin lover, also gave it thumbs up. And Haileigh is in college, but I would like to think she would love it too. (Miss you , H!) So with all that said, I’m pretty confident you’re going to love this recipe just as much as we do.
To Make This No-Bake Pumpkin Cheese Cake You Will Need:
- gingersnap cookies
- brown sugar
- unsalted butter
- cream cheese
- granulated sugar
- pumpkin puree
- pumpkin pie spice
- heavy whipping cream
Into the bowl of you food processor, fitted with the blade attachment, add about 30 small gingersnap cookies. This amount will depend on the size of the cookies. You will need 1-1/2 cups of crumbs. Plus a little extra for garnish, if you wish.
Pour 4 tablespoons of melted butter into the crumbs and stir until completely incorporated. If the crumbs seem dry to you, then you may need to add an extra tablespoon of butter.
Truth Corner: I could eat a bowl of buttery gingersnap crumbs with a spoon. There. I said it.
Dump the crumbs into an un-greased 9-inch springform pan. Use the flat bottom of a drinking cup or measuring cup to press the crumbs into the bottom and sides of the pan.
Pop the crust into your fridge to chill for 30 to 45 minutes. Which is just about the same amount of time you will need to make the filling.
Set out 2 bricks of cream cheese about 45 minutes to 1 hour before you make the filling. To the bowl of your stand mixer, fitted with the paddle attachment, add 2 (8ounce) packages of (softened) cream cheese, 1/2 cup granulated sugar and 1/2 cup dark brown sugar.
Mix on medium-low speed until everything is incorporated and creamy.
To that, add in 1-3/4 cups pumpkin puree, 1 tablespoon vanilla extract and 1 tablespoon pumpkin pie spice.
Mix until combined.
Next, pour 3/4 cup heavy whipping cream into a bowl and mix on high speed until stiff. Be careful not to over mix because you’ll end up with butter.
Remove the bowl from the stand and add in the whipped cream.
Use a rubber spatula to gently fold the whipped cream into the pumpkin mixture. Don’t rush this, go slow and take your time. The whip cream gives the mixture loftiness and volume.
Pour every ounce of that filling into the chilled gingersnap crust.
Use an offset spatula and smooth the filling out to the edge of the pan. Slid the pan into your fridge to chill for the minimum of 4 hours or overnight.
Slice and serve with whipped cream, an extra gingersnap cookie and some leftover crumbs.
That crust tho!
Honestly, if I wasn’t still on my diet plan, I would have ate both pieces in these phots because it’s that good. Pumpkin flavor shines bright, and is not overly spiced or washed out by too much whipped cream.
The texture isn’t the same as a baked cheese cake but it’s close.
The combination of buttery gingersnap crust and creamy, luscious pumpkin cheesecake is my favorite. This no-bake should come with a warning. It’s dangerously good.
No-Bake Pumpkin Cheesecake with Gingersnap Crust
For The Crust:
- 30 gingersnap cookies, or 1½ cup crumbs
- 4 to 6 tablespoons salted butter*, melted
- 2 tablespoons dark brown sugar
FOR THE FILLING:
- 16 ounces cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1¾ cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 3/4 cup heavy whipping cream, cold
- whipped cream, for serving
- In the bowl of your food processor, add cookies and sugar and pulse until finely ground. Transfer to a bowl and pour in 4 tablespoon of the melted butter. Add more butter if the crumbs are too dry.
- Press the gingersnap crumbs into the bottom and partially up the sides of a (ungreased) 9-inch springform pan. Refrigerate for 30 to 45 mintues.
- Meanwhile, in the bowl of your stand mixer, mix together the softened cream cheese and both sugars until light and creamy.
- Next add in the pumpkin, vanilla, pumpkin pie spice and mix thoroughly.
- Lastly, in a separate bowl, add the cold cream and whip until stiff peaks form. Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in.
- Transfer the pumpkin cheesecake mixture to the chilled crust. Use a offset spatula to spread evenely. Chill for a minimum of 4 hours or overnight.
- Slice and serve with whipped cream and crushed gingersnap cookies.
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