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No-Bake Pumpkin Cheesecake

A slice of no bake pumpkin cheesecake with a creamy white layer and a vibrant orange pumpkin layer on a graham cracker crust.
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An easy, make-ahead pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and Thanksgiving.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Instructions

  1. Combine cookie crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a 9-inch pie plate or into mini jars. Chill while preparing the filling.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined.
  6. Spoon the filling over the crust in the pie plate or divide among mini jars.
  7. Chill for at least 4 hours, or until firm.

Notes

  • For a firmer set, you can chill the cheesecake overnight.
  • Garnish with whipped cream and a sprinkle of cinnamon before serving.
  • This recipe is great for meal planning and can be made a day or two ahead of time.

Nutrition

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