Description
No Bake Pumpkin Cheesecake has a perfectly light and creamy texture with a delicious gingersnap crust that pairs so well with the perfectly spiced pumpkin flavors. The best part of this easy make-ahead holiday pumpkin dessert recipe is that it does not need to be baked in the oven!
Ingredients
16 ounces cream cheese, softened
1 cup canned pumpkin
1 cup confectioners’ sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup heavy whipping cream
Crust:
2 cups ground ginger snap cookies
1 tablespoon brown sugar
6 tablespoons melted butter
Instructions
- In a food processor add approximately 25 cookies, process until made into a fine crumb, should make about 2 cups of crumbs. Add melted butter and brown sugar, pulse until combined.
- Press crumb mixture into a 9-inch springform pan, pressing crust about 1 inch up the sides of the pan.
- To make filling, in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese for 1-2 minutes until smooth, scrape down bowl and beat another minute.
- Add pumpkin, confectioners’ sugar, and brown sugar then beat until well combined, about 1 minute.
- Add the vanilla, salt, cinnamon, nutmeg, and cloves, beat until well combined, and then set aside.
- In a separate bowl, with the mixer fitted with the whisk attachment, beat cream on high speed until it forms stiff peaks.
- Add half of the whipped cream to the pumpkin mixture, folding with a spatula until well combined, add remaining whipped cream and gently fold until well incorporated. Pour filling into prepared crust, spread into a smooth even layer. Cover and refrigerate cheesecake for at least 6 hours before enjoying.
Notes
How long will no bake pumpkin cheesecake last? Leftover pumpkin cheesecake can be stored in the fridge covered with wrap or in an airtight container for 3 to 4 days.
Can you freeze no bake pumpkin cheesecake? Yes you can! Without toppings wrap tightly in plastic wrap then add a layer of foil wrap or use a freezer-safe container to freeze for 2 to 3 months.
Thaw in the fridge overnight before adding topping to serving.
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
