No-Bake Pumpkin Cheesecake Recipe
This No-Bake Pumpkin Cheesecake recipe is a creamy, rich fall dessert featuring a smooth pumpkin-spiced filling with a crunchy gingersnap crust. It’s an easy, no-bake recipe that delivers all the festive flavors of the season. Perfect for entertaining or a simple treat!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Gingersnap cookies (for crust)
- Butter (melted)
- Cream cheese (softened)
- Pumpkin puree
- Granulated sugar
- Pumpkin pie spice
- Vanilla extract
- Heavy cream
Instructions
- Crush gingersnap cookies and mix with melted butter to form the crust. Press into a springform pan and refrigerate.
- Beat cream cheese until smooth, then add pumpkin puree, sugar, vanilla, and pumpkin pie spice. Mix well.
- Whip the heavy cream to stiff peaks, then fold it into the pumpkin mixture.
- Pour the filling over the crust and smooth the top. Chill for at least 4 hours or overnight.
- Serve and enjoy!
Notes
- You can substitute graham crackers for the gingersnaps if desired.
- Make sure the cheesecake chills fully to ensure it sets properly.
- Garnish with whipped cream or caramel sauce for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 22g
- Sodium: 210mg
Find it online: https://katyrecipes.com/no-bake-pumpkin-cheesecake-recipe/