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No-Bake Pumpkin Cheesecake

A slice of no bake pumpkin cheesecake on a white plate, with the rest of the cheesecake in the background.
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An easy, make-ahead no-bake pumpkin cheesecake with a gingersnap crust, perfect for fall holidays.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks

Instructions

  1. Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch pie plate or into individual serving jars.
  2. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
  3. Stir in pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
  4. Gently fold in the whipped cream until no streaks remain.
  5. Pour the filling over the crust in the pie plate or divide evenly among serving jars.
  6. Refrigerate for at least 4 hours, or until firm.

Notes

  • For a firmer set, you can chill the cheesecake overnight.
  • Gingersnap cookies provide a warm spice that complements the pumpkin.
  • This recipe is easily adaptable for individual servings in jars, making it great for parties.

Nutrition

Find it online: https://dishicious.com/no-bake-pumpkin-cheesecake/