No Bake Pumpkin Spice Cheesecake
This no bake pumpkin spice cheesecake proves you don’t need an oven to enjoy everything you love about pumpkin pie and cheesecake. Perfect for holiday chaos!
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Servings: 10
Calories: 387kcal
Ingredients
FOR THE CRUST:
- 2 cups gingersnap cookies, crushed
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
FOR THE CHEESECAKE:
- 1 cup heavy cream
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup confectioners' sugar
- 1/4 cup brown sugar, packed
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- Whipped cream for topping
Instructions
- Gather the ingredients.
- Combine the gingersnap cookie crumbs, melted butter, sugar, and spices.
- Pack the cookie crust mixture tightly into the bottom and up the sides of a springform pan.
- Freeze the gingersnap cookie crust for 20 minutes.
- Whip the heavy cream at medium-high speed for 4 minutes or until stiff peaks form. Set aside.
- Beat the cream cheese on medium speed until smooth and creamy. Add the pumpkin puree and sugars and mix on medium-high speed until combined. Use a silicone spatula to scrape down the sides and up the bottom of the bowl as needed.
- Add the spices, salt, and vanilla extract and beat until lump-free.
- Gently fold the whipped cream into the cheesecake filling until combined. Do not rush this step to avoid deflating the whipped cream!
- Spread the pumpkin cheesecake filling into the gingersnap cookie crust. Even it out with an offset spatula so the top is nice and smooth.
- Cover the pan tightly with plastic wrap and refrigerate the pumpkin cheesecake for at least 8 hours before slicing. Serve with whipped cream on top!
Notes
- Make sure to pack the crust tightly into the bottom and up the sides of the springform pan. You can use the bottom of a jar or measuring cup.
- Gently fold the whipped cream into the pumpkin cheesecake batter to avoid deflating it. The air is crucial for helping the filling set!
- For the best flavor and texture, refrigerate your no bake pumpkin spice cheesecake for at least 8 hours. Overnight is even better!
Nutrition
Serving: 1g | Calories: 387kcal | Carbohydrates: 25g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 157mg | Potassium: 148mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4983IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg