No Bake Pumpkin Cheesecake

5 from 1 vote

This no bake pumpkin cheesecake, is the perfect fall dessert. It's quick, easy, and delicious, with a crunchy gingersnap cookie crust, and a creamy cinnamon and pumpkin cheesecake filling.

Prep Time30

Chilling Time8

Total Time8 30

Servings: slices

Calories: 368kcal

Equipment

Large Mixing Bowl

Ingredients

For the Gingersnap Crust:

2 cups gingersnap cookie crumbs
1/2 cup unsalted butter (melted)
1/4 cup granulated sugar

For the Pumpkin Cheesecake Filling:

16 oz cream cheese (softened)
1 cup powdered sugar
1 cup pumpkin puree
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp ground cinnamon
8 oz cool whip

Instructions

For the Gingersnap Crust:

Pulse your gingersnap cookies with a food processor into a fine crumb.
Add the gingersnap crumbs, butter, and sugar in a medium bowl until you have a mixture like wet sand.
Pour the crust into a 9inch spring form pan and press it down evenly into the bottom and up the sides (about half way) with a rubber spatula.
Put the pan in the fridge for at least 30 minutes.

For the Pumpkin Cheesecake Filling:

Add the cream cheese to a large bowl and beat it until it's smooth, about 2 to 3 minutes.
Add in the powdered sugar, pumpkin puree, vanilla, and spices and mix it up until nice and smooth.
Gently fold in the cool whip, slowly and carefully, so the mixture stays nice and fluffy.
Scoop the mixture into the prepared crust and smooth out the top of the cheesecake.
Cover it with plastic wrap and place it in the fridge for at least 8 hours, or in the freezer for 4.
Carefully remove the sides of the springform pan. Then slice the cheesecake up into slices and serve. Top with additional whipped cream if desired.

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