Description
This No Bake Pumpkin Cheesecake is a deliciously creamy, autumn-inspired dessert that’s perfect for the fall season. Featuring a spiced pumpkin and cream cheese filling atop a crunchy gingersnap crust, this cheesecake requires no baking and comes together easily with simple ingredients. Chilled to set, it’s served with whipped cream and your favorite garnishes, making it a festive treat for gatherings or cozy nights.
Ingredients
Scale
Crust
- 1 2/3 cups finely crushed gingersnaps
- 2 tablespoons granulated sugar
- 3 – 4 tablespoons melted butter
Filling
- 2 8-oz blocks cream cheese, softened
- 1 15-oz can pure pumpkin (NOT pumpkin pie filling!)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
Garnish
- Whipped cream
- Grated nutmeg
- Crushed gingersnaps
- Brach’s candy pumpkins or other favorite garnish
Instructions
- Prep: Line the bottom of an 8-inch springform pan (just the bottom, NOT the sides!) to prepare for the crust.
- Make the crust: In a medium mixing bowl, combine finely crushed gingersnaps, granulated sugar, and 3 tablespoons melted butter. Mix until the texture resembles wet sand, adding up to 1 additional tablespoon of melted butter if it seems too dry. Press the mixture evenly and firmly into the prepared pan bottom to form the crust.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese, pure pumpkin, powdered sugar, vanilla extract, pumpkin pie spice, and salt using an electric mixer on medium speed until smooth. Clean the beaters, then whip the heavy cream in a separate clean bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese pumpkin mixture until fully combined.
- Assemble cheesecake: Pour about 1 inch of the filling over the crust and spread evenly to cover the base completely. Add the remaining filling on top, gently shake the pan to evenly distribute the mixture, then smooth the top carefully with a spatula.
- Chill: Cover the springform pan tightly with cling film and chill the cheesecake in the refrigerator for at least 4 hours to allow it to set properly.
- Serve: Before serving, run a hot knife (warmed under hot water and dried) along the edge of the cheesecake to loosen it from the pan. Remove the outer ring of the springform pan, transfer the cheesecake to a serving platter if desired, and garnish with whipped cream, a light sprinkling of grated nutmeg, crushed gingersnaps, and candy pumpkins or your preferred garnish. Slice and enjoy!
Notes
- If the crust mixture is too dry, add up to 1 extra tablespoon of melted butter for proper consistency.
- Only line the bottom of the springform pan, not the sides, for best crust formation.
- To make ahead, prepare the crust and filling, assemble, then chill overnight for convenience.
- Use pure pumpkin and not pumpkin pie filling for the best flavor and texture.
- When loosening the cheesecake from the pan, heating the knife ensures clean slices and easy removal.
