No-Bake Pumpkin Cheesecake with Gingersnap Crust

This no-bake pumpkin cheesecake with gingersnap crust is creamy, delicious, and made in no time, the perfect Thanksgiving dessert.

Spicy Pumpkin Cheesecake

Looking for an easy dessert for Thanksgiving? Look no further: this no-bake pumpkin cheesecake with gingersnap crust is creamy, delicious and made in no time.

This is one of the creamiest cheesecakes I have ever made! And so smooth and full of flavor you will not be able to stop eating it.

Extra bonuses: it can be made in advance and it takes minutes to put together.

Bake or no-bake, pumpkin desserts are the thing for us this autumn, I’ve made so many already and I can’t seem to have enough of them.

For instance, these chocolate chip pumpkin muffins, I’ve baked them three times already and I am sure I will bake them again before the season is over. Or this skinny pumpkin pie? Perfect for an afternoon with my girlfriends. And if you are into Harry Potter, you should definitely try these pumpkin pasties!!!

Ingredients

Crust:

• A simple gingersnap crust with melted butter.

Alternatives to gingersnaps:

• Butter biscuits
• Graham crackers

Pumpkin puree:

• You can use homemade puree, I used leftover puree from this roasted pumpkin. The puree was made with Hokkaido pumpkin, but butternut squash, sugar pumpkin, or other flavorful sorts are fine.
• Not the Halloween ones though, they are tasteless.

Can I use canned puree?

• Yes, but make sure it is pure pumpkin puree and not pumpkin pie filling.

Dairy:

• You will need unsalted butter, heavy cream and full-fat cream cheese.

Spices:

• You will need spices, which are commonly used in making pumpkin pie mix: cinnamon, ground ginger, ground allspice, nutmeg. (Amazon Affiliate Links)
• Also some fine sea salt and pure vanilla extract.
• And some icing/powdered sugar.

How to make?

You will have to make the pumpkin cheesecake one day in advance as it will need time to set in the refrigerator overnight.

Making this pie is really easy and you will be ready in minutes, especially if you don’t have to make the puree especially for it.

If making the pumpkin puree from scratch, see this post on How to Roast Pumpkin.

Crust:

• Crush the gingersnaps in the food processor.
• Melt the butter, add the crushed cookies and mix well.
• Grease and line the bottom of a small springform with a diameter of about 20 cm/ 8 inches with parchment paper.
• Press the crumbs into the prepared springform.
• Place in the fridge until you prepare the filling.

Pumpkin cheesecake filling:

• Whip the heavy cream. Set aside.
• Place the cream cheese into a bowl and beat until fluffy and lighter in color. Add the puree, powdered sugar, vanilla extract, and all the spices. Beat until incorporated.
• Fold in the whipped heavy cream.
• Pour the filling into the springform.
• Refrigerate overnight.
• Decorate to your liking just before serving. I used orange sprinkles, but you can decorate the cheesecake with more whipped cream, if you wish.

Store

• Keep the no-bake pumpkin cheesecake with gingersnap crust in the refrigerator all the time. The filling is very soft and smooth and it will become even softer if left outside the refrigerator.
• It keeps well for 3-4 days, actually, it becomes even better after a while, the flavors develop and the consistency becomes even creamier.

More cheesecakes?

Double Chocolate Cheesecake

Passion Fruit Cheesecake

Baked Blueberry Cheesecake with Lemon Curd

Strawberry Cheesecake

No Bake Ricotta Raspberry Cheesecake

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