In today’s post: No bake pumpkin cheesecake comes together in minutes and tastes absolutely amazing! Make it even better with a simple gingersnap crust.
Pumpkin pie is NOT my favorite thing. It’s not even close to my favorite thing. In fact, there probably wouldn’t even be a pumpkin pie at any of our holiday celebrations if it weren’t for the fact that my mother-in-law saves the day by bringing one every year.
No Bake Pumpkin Cheesecake
Now how about a no bake pumpkin cheesecake? That I can get behind! This puppy is light and creamy and smooth, with plenty of pumpkin pie spice and fall flavor. Plus it sits in a homemade gingersnap crust, which is almost the star of the show all on it’s own.
My husband eats all the filling first so he can save the crust to eat last. The crust really is that good. And both the crust and the filling are ridiculously simple to make! It’s only going to take about 20 minutes to make this no bake pumpkin cheesecake. The hard part is letting it chill for a couple of hours before you dig in.
Pumpkin Cheesecake Recipe
- 10 oz Gingersnap Cookies about 40 cookies
- 1/4 cup Brown Sugar
- 6 tbsp Butter melted
Pumpkin Cheesecake Filling
- 8 oz Cream Cheese softened
- 1/2 cup Sugar
- 1 cup Canned Pumpkin
- 3/4 tsp Pumpkin Pie Spice
- 8 oz frozen whipped topping thawed
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- In a food processor or blender, pulse gingersnap cookies until crushed to crumbs. Stir in brown sugar and melted butter.
- Press the crumb mixture into the bottom and sides of a 9 inch pie plate. Press firmly so crust holds together. Place pie crust in the freezer while making the filling.
- Beat together the cream cheese, sugar, pumpkin and pumpkin pie spice. Continue to beat until mixture is smooth and no pieces of cream cheese remain.
- Gently stir in approximately 2 cups of whipped topping (this is about 2/3 of the container) until combined. Spoon filling into the chilled pie crust and smooth down.
- Cover and chill cheesecake for 3 hours before serving. Serve with remaining whipped topping if desired.
No Bake Pumpkin Cheesecake Notes
I think the gingersnap crust is so good (and so easy!) that’s it’s worth making, but if you’re short on time you can easily use a purchased graham cracker crust. You can usually find them in two sizes – 6 oz or 9 oz. The filling in this recipe will fit better in a larger 9 oz crust, but if you can only find the smaller one you can just save the extra filling to eat later.
The recipe calls for about 2 cups of thawed whipping topping to be mixed into the cheesecake. I don’t actually measure the whipped topping – I just scoop out about 2/3 of the 8 oz tub and stir it in. You can use more of less whipped topped depending on how light you want the filling to be. More whipped topping for a lighter filling, less whipped topping for a more pronounced pumpkin cheesecake taste.
You can also vary the amount of pumpkin pie spice in the filling. I think 3/4 of a teaspoon is just about perfect, but if you know that you prefer your pumpkin desserts spicy, use a full teaspoon.
More Pumpkin Desserts