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Slice of no bake pumpkin cheesecake on a white plate
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4.84 from 6 votes

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake comes together in minutes and tastes absolutely amazing! The simple homemade gingersnap crust takes it over the top.
Prep Time30 minutes
Course: Dessert
Cuisine: Pie
Keyword: Cheesecake, Pumpkin
Servings: 8

Ingredients

Gingersnap Crust

  • 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

Instructions

  • 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.

Notes

The pie crust recipe makes a fairly thick crust that fits well in a 9-10 inch pie plate. If your pie plate is small or shallow, or you prefer less crust, you may decrease the pie crust amounts to: 7.5 oz gingersnaps, 3 tbsp brown sugar, and 4.5 tbsp melted butter.
If you do not want to make your own pie crust, you may use a purchased 6 oz graham cracker pie crust, but you may have some extra filling left over.