No-Bake Pumpkin Cheesecake with Gingersnap Crust
No-Bake Pumpkin Cheesecake with Gingersnap Crust is the perfect fall dessert, blending creamy pumpkin cheesecake with a crunchy gingersnap base. This easy-to-make treat requires no baking, making it ideal for Thanksgiving and cozy gatherings. With its rich flavor and light, airy texture, each slice offers a delightful celebration of autumn that will have everyone coming back for more.
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: No baking
- Cuisine: American
Ingredients
Scale
- 2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Prepare the crust by mixing gingersnap crumbs with melted butter. Press firmly into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth. Fold in pumpkin puree, cinnamon, and nutmeg.
- Whip heavy cream to soft peaks and gently fold into the pumpkin mixture.
- Pour filling over the crust, smooth the top, cover, and refrigerate for at least four hours or overnight.
- Slice and serve chilled.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 365
- Sugar: 22g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg