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No-Bake Pumpkin Cheesecake

A delicious slice of no bake pumpkin cheesecake with a graham cracker crust and creamy pumpkin filling.
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An easy, make-ahead no-bake pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups gingersnap crumbs
  • 1/4 cup melted butter
  • 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
  • 1/2 cup heavy cream

Instructions

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

Notes

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

Nutrition

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