No Bake Pumpkin Cheesecake
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 minutes mins
Chilling Time8 hours hrs
Total Time8 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: No bake, pumpkin, Pumpkin Cheesecake
Servings: 12 slices
Calories: 368kcal
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
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.
Calories: 368kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 232mg | Potassium: 186mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3956IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg