Go Back
+ servings
No-Bake Pumpkin Cheesecake with Gingersnap Crust l SimplyScratch.com #homemade #nobake #pumpkin #cheesecake #gingersnap #cookie #crust #thanksgiving #holiday #dessert

No-Bake Pumpkin Cheesecake with Gingersnap Crust

Print Recipe
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.
Course Desserts & Sweet Treats
Cuisine American
Keyword cheesecake, gingersnap, holiday, homemade, no-bake, pumpkin, Thanksgiving
Prep Time 30 mins
Additional Time 4 hrs
Total Time 4 hrs 30 mins
Servings 8 servings
Calories 568
Author Laurie McNamara


For The Crust:

  • 30 gingersnap cookies or 1½ cup crumbs
  • 4 to 6 tablespoons salted butter* melted
  • 2 tablespoons dark brown sugar


  • 16 ounces cream cheese softened at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 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.


*Start with 4 tablespoons butter and if the crumbs look dry, add an additional tablespoon or two as needed. You do not want overly buttery crumbs.


Serving: 1g | Calories: 568kcal | Carbohydrates: 57g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 380mg | Potassium: 328mg | Fiber: 2g | Sugar: 38g | Vitamin A: 9608IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 3mg