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No-Bake Pumpkin Cheesecake

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A creamy, no-bake pumpkin cheesecake with a gingersnap crust. This recipe is easy to make and perfect for holidays.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream, whipped to stiff peaks

Instructions

  1. Combine cookie crumbs and granulated sugar in a bowl. Stir in melted butter until crumbs are moistened. Press mixture evenly into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
  3. Beat in pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
  4. Gently fold in the whipped heavy cream until the filling is smooth and no streaks remain.
  5. Pour the filling over the crust and spread evenly.
  6. Cover the cheesecake and refrigerate for at least 6 hours, or until firm.
  7. Before serving, run a knife around the edge of the pan and release the sides.

Notes

  • For a cleaner slice, chill the cheesecake for an additional hour before serving.
  • You can substitute graham cracker crumbs for gingersnap crumbs if preferred.
  • Ensure your cream cheese is fully softened to avoid lumps in the filling.

Nutrition

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