Print

No Bake Pumpkin Cheesecake

Print Recipe

A sweet, creamy, and completely irresistible no-bake pumpkin cheesecake with cozy fall flavors, featuring a spiced pumpkin cream cheese filling in a crunchy gingersnap cookie crust. Perfect for a make-ahead fall dessert without using the oven.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup canned pumpkin puree
  • 3/4 cup powdered sugar
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream

Instructions

  1. Combine gingersnap cookie crumbs and melted butter in a bowl; press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the cream cheese; mix until well combined.
  4. In a separate bowl, whip the heavy cream to stiff peaks.
  5. Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
  6. Spread the filling evenly over the prepared crust.
  7. Cover and refrigerate for at least 8 hours or overnight to set before serving.

Notes

Whipping the heavy cream to stiff peaks is crucial for a thick, mousse-like texture. This cheesecake can be made up to two days in advance and kept refrigerated. For best flavor, use homemade pumpkin pie spice or a good quality blend.

Nutrition

Find it online: https://www.receipster.com/no-bake-pumpkin-cheesecake-recipe/

Themes by WordPress