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no-bake pumpkin cheesecake - featured image

No-Bake Fall Pumpkin Pie Cheesecake with Gingersnap Crust

  • Author: Harper
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Description

A stress-free, no-bake dessert that combines the creamy tang of New York cheesecake with the warm spices of pumpkin pie. Featuring a crunchy gingersnap crust and a silky filling, this make-ahead treat is perfect for holidays or any time you want an impressive yet easy dessert.

Ingredients

Scale
  • 3 cups (about 300g) gingersnap cookies
  • 1/2 cup (115g) unsalted butter, melted
  • 24 oz (680g) full-fat cream cheese, two 12-oz blocks, room temperature
  • 1 cup (240ml) heavy cream, cold
  • 1 cup (100g) powdered sugar
  • 15 oz (425g) 100% pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
  2. Crush the gingersnap cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  3. In a medium bowl, mix the cookie crumbs with the melted butter and a pinch of salt until the mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the springform pan, packing it down tight. Optionally press up the sides about an inch. Set aside.
  5. In a large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Set aside.
  6. In another large bowl, beat the room-temperature cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the sides.
  7. Add the powdered sugar, pumpkin pie spice, vanilla, and salt to the cream cheese. Beat until combined.
  8. Add the pumpkin puree and mix on low speed just until incorporated. Do not overmix.
  9. Gently fold the whipped cream into the pumpkin cheese mixture using a spatula until no white streaks remain, keeping as much air in the mixture as possible.
  10. Pour the filling into the prepared crust and smooth the top.
  11. Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until firm.
  12. To serve, run a thin knife around the edge to loosen, remove the springform ring, and slice with a sharp knife. Top with whipped cream or extra crumbs if desired.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The cheesecake needs at least 4 hours to set but is best made the day before. It can be stored in the fridge for up to 5 days or frozen for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 28
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 6

Keywords: no-bake cheesecake, pumpkin pie, gingersnap crust, fall dessert, Thanksgiving dessert, make-ahead dessert, pumpkin cheesecake

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Find it online: https://warmdinner.online/no-bake-fall-pumpkin-pie-cheesecake-with-gingersnap-crust/