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No Bake Pumpkin Cheesecake Recipe

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4 from 56 reviews

  • Author: Amina
  • Total Time: 6 hours 20 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This No Bake Pumpkin Cheesecake is a creamy, festive dessert perfect for fall gatherings. Combining a spiced gingersnap crust with a smooth pumpkin cheesecake filling, this recipe requires no baking and is set in the freezer overnight, making it a convenient and delicious treat enjoyed by all.

Ingredients

Crust

  • 1 ½ cups gingersnap cookies (or 10 graham crackers, crushed)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon (optional, if using gingersnap cookies)
  • 6 tablespoons unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened (1 block)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup pumpkin puree (from 15 oz can, not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract (optional)
  • 1 tub (8 ounces) whipped topping or fresh whipping cream (plus more for garnish)

Toppings (optional)

  • Additional whipped topping or whip cream
  • Gingersnap cookies
  • Cinnamon
  • Caramel sauce
  • Walnuts or pecans, chopped

Instructions

  1. Prepare the Crust: Crush the gingersnap cookies using a food processor or place them in a plastic bag and crush with a rolling pin. In a large bowl, combine the gingersnap crumbs, granulated sugar, and ground cinnamon if using. Melt the butter in a microwave-safe bowl and stir it into the crumb mixture until fully combined. Firmly press the crumb mixture into the base of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
  2. Make the Filling: In a large bowl, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth and creamy. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract if using. Beat again until smooth and well combined.
  3. Incorporate Whipped Topping: Gently fold the whipped topping or fresh whipping cream into the pumpkin cheesecake mixture a little at a time to maintain a light and airy texture without deflating the mixture.
  4. Assemble the Cheesecake: Pour the pumpkin cheesecake filling over the chilled crust in the springform pan. Spread it evenly to the edges. Cover the pan tightly with plastic wrap or aluminum foil.
  5. Freeze to Set: Place the covered pan in the freezer overnight or until the cheesecake is frozen solid, which usually takes about 6 hours or more.
  6. Serve: When ready to serve, remove the cheesecake from the freezer and carefully take off the rim of the springform pan. Decorate the top with additional whipped topping, crushed gingersnap cookies, a sprinkle of cinnamon, drizzled caramel sauce, and chopped walnuts or pecans as desired. Slice and serve immediately.

Notes

  • Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
  • If you prefer a less sweet crust, reduce the sugar slightly.
  • Use pure pumpkin puree, not pumpkin pie filling, to get the best flavor and consistency.
  • Allow the cheesecake to freeze fully before removing from the pan to avoid breaking.
  • This dessert is best served immediately after removing from the freezer as it starts to soften quickly at room temperature.
  • Variations include adding a splash of bourbon or espresso powder to the filling for added depth.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/no-bake-pumpkin-cheesecake-recipe/