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No-Bake Pumpkin Cheesecake

A delicious slice of no bake pumpkin cheesecake with a graham cracker crust on a blue plate.
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An easy, make-ahead pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and holidays.

Ingredients

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  • 1 ½ cups gingersnap cookie crumbs
  • â…“ cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Instructions

  1. Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch pie plate or into mini jars.
  2. In a large bowl, beat cream cheese and powdered sugar until smooth.
  3. Beat in pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
  4. Gently fold in the whipped cream.
  5. Spoon the mixture over the crust in the pie plate or divide among mini jars.
  6. Chill for at least 4 hours, or until firm.

Notes

  • For a firmer set without gelatin, ensure the cheesecake chills sufficiently.
  • This recipe is great for making ahead for Thanksgiving or other holidays.
  • Mini jars make for easy individual servings and are crowd-friendly.

Nutrition

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