No-Bake Pumpkin Cheesecake with Gingersnap Crust
Published Nov 05, 2021•Updated Apr 21, 2022
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Your search for an easy pumpkin dessert is over. Thick, creamy cheesecake gets a pumpkin spice makeover with this No-Bake Pumpkin Cheesecake with Gingersnap Crust recipe.
Ovens are busy places on Thanksgiving. This holiday season, free up some kitchen real estate by trying my gluten-free-friendly No-Bake Pumpkin Cheesecake recipe. This fall-inspired cheesecake is pure pumpkin bliss, and as easy as they come. The gingersnap crust is similar to the crust in my Pumpkin Cheesecake Bites, and the perfect accompaniment to those familiar pumpkin spice flavors.
Topped with whipped cream, toasted pecans, and finished with a dusting of cinnamon, you’ve got one indulgent Thanksgiving dessert that is a fun twist on the classic. (And no one has to know how easy it was to make!)
DO I NEED TO REFRIGERATE CHEESECAKE?
Cheesecake contains a lot of dairy, so leftover cheesecake should always be stored in a fridge or freezer. This No-Bake Pumpkin Cheesecake will soften and lose its shape if left at room temperature, so it should be stored in the refrigerator right up until you’re ready to serve it. Any leftover portions will last for 3-4 days in the fridge, or about a month in the freezer.
HOW TO FREEZE LEFTOVER CHEESECAKE
If you anticipate keeping the leftover cheesecake for more than a few days, freezing is a better option than the fridge. To freeze cheesecake, place the whole leftover cheesecake on a cardboard round, wrap it snugly with plastic wrap, then wrap it in foil. If you prefer individual pieces, cut the cheesecake into slices, then follow the same plastic wrap and foil process.
- Gingersnap Cookies – Use any store-bought, pantry-stable gingersnaps. Do not use homemade or fresh gingersnaps – they will be too moist to give the crust its signature, slightly crumbly texture. This cheesecake becomes gluten-free when regular gingersnap cookies are substituted with gluten-free.
- Pumpkin Puree – Unlike pumpkin pie filling, pumpkin puree is 100% pure pumpkin, without any additional sweeteners. Because we’ll be adding our own sugar and spices to this recipe, using a pre-sweetened filling will result in a cheesecake that’s far too sweet.
- Heavy Cream / Whipping Cream – Look for this in the dairy aisle, labeled either as “heavy or whipping” cream. They are similar products with slightly different percentages of fat, but either one will work. Be sure the cream is cold, cold, cold, so it’s able to form stiff peaks and maintain its shape. This article has great photos of whipping cream into stiff peaks.
- Cream cheese – Bring the cream cheese close to room temperature before using. This will soften it and insure it blends into the pumpkin mixture.
- Pumpkin Pie Spice – Pumpkin pie spice is the ultimate fall flavor. If you’re ever in a pinch and you find you don’t have a jar of fall’s favorite spice, you can quickly make your own pumpkin pie spice with cinnamon, ginger, nutmeg, all spice, and cloves. The exact recipe measurements can be found here.
- Try a different cookie crust – Graham cracker crusts, like the one I use in this Slow Cooker Pumpkin Cheesecake recipe, are another popular option for cheesecake crusts. If you’re making a gluten-free cheesecake, just remember to use gluten-free graham crackers.
- Get creative with toppings – This dessert is so simple that you can play around with the toppings. Try candied pecans scattered on top. Or use mini cookie cutters to cut out sugar cookies or pie crust to decorate the top – I love fall cookie cutters for just this purpose. You can even play around with the flavor of the whipped cream you put on top – vanilla whipped cream, bourbon whipped cream, cinnamon spice whipped cream – this article in Serious Eats has some wonderful flavor ideas for your whipped cream.
MORE PUMPKIN DESSERTS
- Slow Cooker Pumpkin Cheesecake
- Pumpkin Cheesecake Bites
- Pumpkin Chocolate Chip Snack Cake
- Chewy Pumpkin Chocolate Cookies
- Pumpkin Coffee Cake
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No Bake Pumpkin Cheesecake with Gingersnap Crust
- 9-inch Springform Pan
- Mixing Bowls
- Stand or Handheld Mixer
For the crust:
- 2 cups Gingersnap Crumbs (200 grams)(use gluten-free gingersnap cookies if you need a gluten-free option)
- 2 Tablespoons Light Brown Sugar
- 1/4 teaspoon Ground Cinnamon
- 6 Tablespoons Unsalted Butter, melted
For the filling:
- 1 cup Heavy / Whipping Cream, very cold
- 2 8 ounce packages Cream Cheese, softened
- 1 14 ounce can Pumpkin Puree (not pumpkin pie filling)
- 3/4 cup White Sugar
- 1 Tablespoon Pumpkin Pie Spice
- 2 teaspoons Pure Vanilla Extract
For topping (optional):
- Whipped Cream
- Chopped Toasted Pecans
- A dusting of Ground Cinnamon
- Lightly grease a 9-inch springform pan.
- Combine gingersnap crumbs, brown sugar, cinnamon, and melted butter until even. Press over the bottom of the pan and up about 1-inch of the sides, using the bottom of a measuring spoon to get the crust as even as possible. Freeze for 15 minutes while preparing filling.
- In the bowl of a standing mixer (or using hand mixer), beat heavy / whipping cream on high until stiff peaks form, 4 to 5 minutes.
- Scrape whipped cream into a small mixing bowl and set aside.
- Return bowl to the standing mixer (no need to wipe it out first). Add cream cheese, pumpkin puree, white sugar, pumpkin pie spice, and vanilla. Mix on medium speed until smooth.
- Gently fold whipped cream into the pumpkin mixture until evenly combined.
- Spread filling evenly into pie crust.
- Refrigerate until firm, 3 to 4 hours.
- If you’d like, decorate the top with whipped cream, chopped toasted pecans, and / or a dusting of cinnamon.
- Slice and serve!
Nutrition information is automatically calculated, so should only be used as an approximation.
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