No Bake Pumpkin Cheesecake Recipe

A slice of pumpkin cheesecake on a plate.

4.91 from 31 votes

No Bake Pumpkin Cheesecake Recipe

Immerse yourself in this No Bake Pumpkin Cheesecake. It's quick, easy, and will free up your oven for everything else you're cooking for Thanksgiving.

Prep Time15

Chill Time2 30

Total Time2 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 255kcal

Author: Andrea

Ingredients

For the Gingersnap Crust

1 cup graham cracker crumbs
1 cup gingersnap crumbs
3 tbsp pure cane sugar
pinch salt
5 tbsp melted butter

For the Pumpkin Cheesecake Filling

12 ounces cream cheese set out at room temperature for 30 minutes
1 teaspoon ground cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 tbsp vanilla extract
1 cup powdered sugar (confectioners' sugar)
1 cup canned pumpkin solidly packed
2 cup whipped cream and more for garnish

Instructions

Combine the ingredients for the crust in a medium-sized 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.

Notes

To STORE your No Bake Pumpkin Cheesecake, cover it tightly with plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also make it weeks in advance and freeze it!

Wrap the cheesecake in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 3 months. To THAW, move the cheesecake to the refrigerator overnight, let it sit for 30 minutes at room temperature, or microwave a slice on defrost for 45-60 seconds.

Nutrition