No-Bake Pumpkin Cheesecake Recipe
This no-bake pumpkin cheesecake recipe blends creamy pumpkin filling with warm spices on a gingersnap crust. Perfect for fall gatherings, it's quick to prepare and a delightfully easy dessert. Keywords: No-bake pumpkin cheesecake, easy pumpkin dessert, gingersnap crust cheesecake.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups gingersnap crumbs
- 5 tbsp melted butter
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
- Combine gingersnap crumbs and melted butter. Press into a springform pan to create the crust.
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Whip the heavy cream until stiff peaks form, then fold it into the pumpkin mixture.
- Pour the filling over the crust and refrigerate for at least 4 hours before serving.
Notes
- Make sure the cream cheese is softened for a smoother filling.
- The cheesecake can be prepared a day in advance for easier serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 290mg
Find it online: https://emiliarecipes.com/no-bake-pumpkin-cheesecake-recipe/