No Bake Pumpkin Cheesecake comes together in minutes and tastes absolutely amazing! The simple homemade gingersnap crust takes it over the top.
Prep Time30 minutesmins
Course: Dessert
Cuisine: Pie
Keyword: Cheesecake, Pumpkin
Servings: 8
Ingredients
Gingersnap Crust
10ozGingersnap Cookiesabout 40 cookies
1/4cupBrown Sugar
6tbspButtermelted
Pumpkin Cheesecake Filling
8ozCream Cheesesoftened
1/2cupSugar
1cupCanned Pumpkin
3/4tspPumpkin Pie Spice
8ozfrozen whipped toppingthawed
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.