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 our Thanksgiving dinner if it weren’t for the fact that my mother-in-law saves the day by bringing one every year.
No Bake Pumpkin Cheesecake Recipe
Now how about a no bake pumpkin cheesecake? That I can get behind! This puppy is light and creamy with a smooth texture, 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. And since it’s a no bake cheesecake, you can make it in minutes without turning on your oven.
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.
How to Make Pumpkin Cheesecake
Putting this cheesecake together is super easy – it’s a great dessert to have your kids help you make. Here’s what you’ll do:
- In a food processor or blender, pulse gingersnap cookies into crumbs. Mix the crumbs with a little sugar and melted butter, and press into a pie pan. (If you prefer, you could use graham cracker crumbs instead.) Pop the crust in the freezer while you make the filling.
- In a large bowl, use an electric mixer to beat together softened cream cheese, canned pumpkin puree, sugar and pumpkin pie spice until smooth.
- Fold in whipped topping, making sure to scrape down the sides of the bowl, until mixture is well combined. Spoon filling into the crust and smooth out the top.
- Place in fridge to chill for a few hours before serving.
- 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 with an offset spatula.
- Cover and chill cheesecake for 3 hours before serving. Serve with remaining whipped topping if desired.
No Bake Pumpkin Cheesecake FAQs
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.
Yes, you can, but you may need to make some adjustments. One cup of heavy cream should whip up to the two cups of whipped cream you’ll need. Be sure to beat it until stiff peaks form. Heavy cream (or heavy whipping cream) is not as sweet as whipped topping, so you may want to add an addition quarter cup of sugar and a teaspoon of vanilla extract to the filling. Using heavy whipping cream may give the pie a richer taste; it will also make it higher in calories.
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 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.
I haven’t tried this in a springform pan instead of a pie dish, but I think it would work just fine in a 9 inch springform. Press the crust down on the bottom of the pan only (not up the sides). You may want to refrigerate the pie longer before serving if you use a springform pan to ensure it’s had plenty of time to set up.