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Best No-Bake Pumpkin Cheesecake with Gingersnap Crust (Easy!)

no-bake pumpkin cheesecake with gingersnap crust - featured image
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This no-bake pumpkin cheesecake is light, creamy, and mousse-like, with a tangy cream cheese filling and a crunchy gingersnap crust. It’s a make-ahead dessert that wins over even the biggest pumpkin skeptics, perfect for fall gatherings without turning on the oven.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (240ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1 cup (240ml) heavy whipping cream (for topping)
  • 2 tablespoons (15g) powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Crushed gingersnaps and a sprinkle of cinnamon (for garnish)

Instructions

  1. Make the crust: In a food processor, pulse gingersnaps into fine, even crumbs (about 2 cups). Transfer to a medium bowl. Add melted butter, sugar, and salt. Stir with a fork until every crumb is moistened (like wet sand). If too dry, add another tablespoon of melted butter.
  2. Press the crust into a 9-inch springform pan using the bottom of a measuring cup or flat-bottomed glass. Press firmly and evenly, going up the sides about an inch if desired. Refrigerate while making the filling.
  3. Soften the cream cheese: Let it sit at room temperature for at least 1 hour, or microwave in 10-second bursts until soft but not warm.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sugar and beat for another 2 minutes until light and fluffy.
  5. Add pumpkin and spices: Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat on medium speed until well combined and smooth (thick orange batter). Set aside.
  6. Whip the cream: In a separate cold bowl, pour heavy whipping cream and add powdered sugar. Beat on high speed until stiff peaks form (peaks stand up without flopping). Do not over-whip.
  7. Fold whipped cream into pumpkin mixture: Stir a large dollop of whipped cream into the pumpkin mixture to lighten it. Gently fold in the rest using a spatula, cutting through the center and folding over until no white streaks remain. Be gentle to keep air in.
  8. Pour filling into crust: Spoon filling into chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Chill: Cover with plastic wrap and refrigerate for at least 6 hours, but overnight is best. Do not rush this step.
  10. Make the topping: Just before serving, whip remaining cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over cheesecake. Sprinkle with crushed gingersnaps and cinnamon.

Notes

Don’t skip the whipped cream—it gives the cheesecake its light, airy texture. Use full-fat cream cheese and heavy cream for best results. Room temperature cream cheese is essential to avoid lumps. Chill overnight for best texture. Do not freeze to speed up chilling; it will make the texture icy. For clean slices, run a knife under hot water, wipe dry, then cut. Leftovers keep in the fridge for up to 5 days. Can be frozen for up to 2 months (wrap tightly, thaw in fridge, add topping after thawing).

Nutrition

Keywords: no-bake pumpkin cheesecake, gingersnap crust, pumpkin dessert, fall dessert, easy cheesecake, make-ahead dessert, no oven dessert

Find it online: https://lenatable.com/best-no-bake-pumpkin-cheesecake-with-gingersnap-crust-easy/