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–+ servings

No-Bake Pumpkin Cheesecake with Gingersnap Crust

This No-Bake Pumpkin Cheesecake is a quick and easy dessert featuring a crunchy gingersnap crust and creamy pumpkin filling that captures the flavors of fall.
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Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American, Fall
Servings 8 servings
Calories 400 kcal

Ingredients
  

For the crust

  • 2 cups Gingersnap Cookies, crushed for crust
  • 1/2 cup Unsalted Butter, melted for crust

For the filling

  • 16 oz Cream Cheese, softened for filling
  • 1 cup Pumpkin Puree, not pie filling
  • 1 cup Powdered Sugar, for sweetness
  • 8 oz Whipped Topping, for creaminess
  • 1 tsp Pumpkin Pie Spice, for flavor
  • 1 tsp Vanilla Extract, for extra flavor

Instructions
 

Preparation of the crust

  • Crush the gingersnap cookies and mix them with melted butter.
  • Press the mixture into the bottom of a springform pan.

Preparation of the filling

  • In a large bowl, mix the softened cream cheese until silky.
  • Add pumpkin puree and vanilla extract, mixing well.
  • Gradually blend in powdered sugar and pumpkin pie spice until smooth.
  • Gently fold in the whipped topping.
  • Spread the filling over the gingersnap crust.

Chill the cheesecake

  • Cover the cheesecake and refrigerate for at least 4 hours until firm.

Notes

This cheesecake can be made the night before. Feel free to garnish with whipped cream, extra pumpkin pie spice, or chocolate curls. For variations, substitute gingersnaps with any spicy cookie or use a gluten-free alternative.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 250mgFiber: 1gSugar: 30g
Keyword easy dessert, Ginger Snap Crust, No-Bake Cheesecake, Pumpkin Dessert, Thanksgiving
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