Description
This No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall or any time of year. Featuring a gingersnap crust and a luscious pumpkin-flavored cream cheese filling, it requires no baking and sets beautifully in the refrigerator. Topped with whipped cream and crushed gingersnaps, this cheesecake delivers rich autumn flavors with minimal effort.
Ingredients
Scale
Crust
- 1 1/2 cups finely crushed gingersnaps
- 2 Tbsp. granulated sugar
- 5 Tbsp. butter, melted
Filling
- 1 cup heavy cream
- 2 (8-oz.) blocks cream cheese, softened
- 1 (15-oz.) can pumpkin puree
- 1 cup powdered sugar
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. kosher salt
Topping
- Whipped cream
- Roughly crushed gingersnaps
Instructions
- Prepare the Crust: In a medium bowl, combine crushed gingersnaps, granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Pour this mixture into an 8-inch springform pan and press it down evenly to form the crust layer.
- Beat the Heavy Cream: In a separate medium bowl, beat the heavy cream until stiff peaks form. This will provide the light, airy texture to the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until light and fluffy. Add the pumpkin puree and continue beating until the mixture is smooth with no lumps. Add powdered sugar and beat again until fully incorporated. Next, add vanilla extract, cinnamon, nutmeg, and kosher salt, mixing well to combine all spices evenly. Finally, fold in the whipped cream gently until just combined to keep the filling airy.
- Assemble and Chill: Pour the pumpkin cream cheese filling over the prepared gingersnap crust in the springform pan. Smooth the top with an offset spatula for an even finish. Refrigerate the assembled cheesecake for at least 4 hours or up to overnight to ensure it sets properly.
- Serve: Once set, top the cheesecake with additional whipped cream and garnish with roughly crushed gingersnaps before serving. Slice and enjoy this creamy, spiced no-bake dessert.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
- For best texture, beat the heavy cream to stiff peaks before folding into the filling mixture.
- You can prepare the cheesecake up to a day in advance to allow the flavors to meld and the filling to set properly.
- Use a springform pan for easy removal and serving of the cheesecake.
- If you want a stronger gingersnap flavor, you can add a pinch of ground ginger to the filling mixture.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 370 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 90 mg
