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Creamy No-Bake Pumpkin Cheesecake with Gingersnap Crust

creamy no-bake pumpkin cheesecake - featured image
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This creamy no-bake pumpkin cheesecake with gingersnap crust is a perfect fall dessert that requires no oven. It’s easy to make, beginner-proof, and features a silky, mousse-like filling with a warm, spicy crust.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces of cookies, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup powdered sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups heavy cream, cold
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Crushed gingersnaps for garnish
  • Caramel sauce for drizzling

Instructions

  1. Make the crust: Crush the gingersnap cookies into fine crumbs using a food processor or by sealing them in a zip-top bag and smashing with a rolling pin. Transfer to a medium bowl, add the melted butter, sugar (if using), and salt. Stir until all crumbs are moistened and the mixture holds together when pressed.
  2. Press the crust: Pour the crumb mixture into a 9-inch springform pan. Press it firmly and evenly into the bottom—and about an inch up the sides if desired. Use the bottom of a measuring cup or a flat glass to pack it down. Refrigerate for at least 15 minutes.
  3. Whip the cream: In a large bowl, pour the cold heavy cream. Using an electric mixer on medium-high speed, whip until stiff peaks form, about 3-4 minutes. Set the whipped cream aside in the fridge.
  4. Beat the cream cheese: In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add the powdered sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat on medium until well combined, about 1-2 minutes.
  5. Add the pumpkin: Pour in the pumpkin puree and beat on low speed until fully incorporated. Scrape the bowl again.
  6. Fold in the whipped cream: Add about one-third of the whipped cream to the cream cheese mixture and fold gently with a spatula until mostly combined. Add the remaining whipped cream and fold until no white streaks remain.
  7. Assemble the cheesecake: Pour the filling into the chilled crust. Spread it evenly with a spatula, smoothing the top. Tap the pan gently on the counter a few times to release air bubbles.
  8. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.
  9. Make the whipped cream topping: When ready to serve, whip the remaining heavy cream, powdered sugar, and vanilla together until soft peaks form. Spread or pipe over the set cheesecake. Sprinkle with crushed gingersnaps and drizzle with caramel sauce if desired.
  10. Slice and serve: Run a thin knife around the edge of the pan before releasing the springform latch. Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts. Serve chilled.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Chill time is non-negotiable—at least 6 hours, preferably overnight. Use a hot knife for clean slices. The cheesecake can be frozen for up to 3 months (without toppings).

Nutrition

Keywords: no-bake pumpkin cheesecake, gingersnap crust, fall dessert, pumpkin dessert, no-bake cheesecake, easy pumpkin cheesecake

Find it online: https://islatable.com/creamy-no-bake-pumpkin-cheesecake-with-gingersnap-crust/