No-Bake Pumpkin Cheesecake
A smooth and creamy no-bake pumpkin cheesecake with a spiced flavor, set in a gingersnap cookie crust. This recipe requires no oven and is perfect for a fall dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- In a medium bowl, combine gingersnap cookie crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt to the cream cheese. Mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the whipped cream.
- Spread the filling evenly over the prepared crust.
- Cover and refrigerate for at least 8 hours or up to 2 days to set before serving.
Notes
Whipping the heavy cream to stiff peaks is essential for a thick and creamy no-bake cheesecake filling. Avoid over-mixing when folding the whipped cream into the pumpkin mixture to maintain the light texture. Refrigerate for at least 8 hours to allow the cheesecake to set properly.
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 220
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 70
Find it online: https://www.receipster.com/no-bake-pumpkin-cheesecake/