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    Where Is My Spoon > Sweet Recipes > Pies and Cheesecakes

    No-Bake Pumpkin Cheesecake with Gingersnap Crust

    Published by: Adina November 3, 2019 · Last modified: March 4, 2022 2 Comments

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

    Jump to Recipe

    Spicy Pumpkin Cheesecake

    no bake pumpkin cheesecake with orange sprinkles on top

    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.

    slice of creamy pumpkin cheesecake no bake

    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!!!

    sliced no bake bake pumpkin cheesecake

    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.
    no bake pumpkin cheesecake with coffee

    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.
    slice of creamy pumpkin cheesecake no bake

    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.
    filling for graham crust and filling for pumpkin cheesecake
    graham crust and filling for pumpkin cheesecake

    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.
    cheesecake with orange sprinkles on top

    More cheesecakes?

    Double Chocolate Cheesecake

    Passion Fruit Cheesecake

    Baked Blueberry Cheesecake with Lemon Curd

    Strawberry Cheesecake

    No Bake Ricotta Raspberry Cheesecake

    PIN IT FOR LATER!

    creamy slice of pumpkin cheesecake no bake
    no bake pumpkin cheesecake with gingersnap crust

    No-Bake Pumpkin Cheesecake with Gingersnap Crust

    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.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Pies and Cheesecakes
    Cuisine: American
    Prep Time: 20 minutes minutes
    Additional Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8
    Calories: 492kcal
    Author: Adina

    Equipment

    • springform
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    Ingredients 

    • 150 g/ 5.3 oz/ 1 ½ cups crushed gingersnaps See note
    • 75 g/ 2.6 oz/ ⅓ cup unsalted butter
    • 200 ml/ 6.7 fl.oz/ scant 1 cup heavy cream
    • 450 g/ 1 lb/ 2 cups full-fat cream cheese
    • 225 g/ 8 oz/ 1 cup pumpkin puree See note
    • 100 g/ 3.5 oz/ 1 cup icing sugar
    • 1 teaspoon vanilla extract
    • [1 teaspoon cinnamon]
    • [¼ teaspoon ground ginger ]
    • [¼ teaspoon allspice]
    • [⅛ teaspoon nutmeg]
    • ⅛ teaspoon fine sea salt
    • sprinkles or more whipped cream to decorate optional

    Instructions

    • The additional time refers to baking pumpkin and making homemade pumpkin puree. If you use canned pumpkin puree, skip this step.
    • Grease and line the bottom of a springform with a diameter of about 20 cm/ 8 inches with parchment paper.
    • Place the gingersnaps in a food processor and crush them finely.
    • Melt the butter. Mix the butter and the cookie crumbs until they hold together. Press them into the prepared springform. Place in the fridge.
    • Whip the heavy cream. Set aside.
    • Beat the cream cheese until fluffy and lighter in color. Add the icing sugar, vanilla extract, cinnamon, ground ginger, allspice, nutmeg, and salt. Beat until incorporated.
    • Carefully, fold in the whipped cream.
    • Pour the filling over the crust.
    • Refrigerate the pumpkin cheesecake overnight.
    • Decorate to your liking, either with sprinkles or whipped cream.

    Notes

    Homemade pumpkin puree or canned pumpkin puree, not pumpkin pie filling.

    Nutrition

    Serving: 1slice | Calories: 492kcal | Carbohydrates: 34g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 304mg | Fiber: 2g | Sugar: 21g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. angiesrecipes says

      November 03, 2019 at 2:00 pm

      Haven't had any cheesecake in a while..this looks so creamy and smooth and has me crave a huge slice too!

      Reply
    2. Anca says

      November 04, 2019 at 3:04 pm

      This looks amazing and the flavours are so appropriate for this time of year.

      Reply

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    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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