No-Bake Pumpkin Cheesecake Recipe
Our No-Bake Pumpkin Cheesecake is the perfect Thanksgiving dessert! It is quick and easy and doesn't compete for oven time with all of our other holiday dishes!
Prep Time15 minutes mins
Chill Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 14 slices
Calories: 254kcal
For the Gingersnap Crust
- 1 cup graham cracker crumbs
- 1 cup gingersnap crumbs
- 3 tbsp pure cane sugar
- pinch salt
- 5 tbsp butter melted
For the Filling
- 12 oz cream cheese set out at room temperature for 30 minutes
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 cup powdered sugar
- 1 cup canned pumpkin solidly packed
- 2 cup whipped cream and more for garnish
Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.
Serving: 14serving | Calories: 254kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 238mg | Potassium: 121mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3235IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg