No Bake Pumpkin Cheesecake with Gingersnap Crust

4.88 from 8 votes

No Bake Pumpkin Cheesecake with Gingersnap Crust

A no bake pumpkin cheesecake doesn't take up any oven space on a busy holiday. It is super light, fluffy, and creamy - almost like a pumpkin mouse. The gingersnap crust adds a hint of holiday spice.

Note: Be sure to plan ahead. This needs to be refrigerated for at least 4 hours (and preferably a full day) ahead so that it is fully set when you serve it.

Prep Time40

Cook Time10

Refrigerate4

Total Time4 50

Course: Dessert

Keyword: dessert, easy dessert recipe, fall, holiday desserts, no bake dessert, pie, pumpkin

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $12.00

Equipment

9-inch Springform Pan
Mixing Bowls
Stand or Handheld Mixer

Ingredients

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 15-ounce can Libby's Pure Pumpkin (see note)
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

Instructions

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. (Note: Don't skimp on this step; you need stiff peaks that stand upright on their own so that the pumpkin filling is sturdy enough to serve.)
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, at least 4 hours (and preferably overnight to insure it is fully set).
If you’d like, decorate the top with whipped cream, chopped toasted pecans, and / or a dusting of cinnamon.
Slice and serve!

Notes

Libby's Pure Pumpkin - I tested this recipe using Libby's Pure Pumpkin, and I highly recommend you use the same brand. Pumpkin puree can vary in its thickness, water content, and flavor, so using Libby's will give you the best result. Do not use pumpkin pie filling which includes additional spices and flavors.

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