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No Bake Pumpkin Cheesecake

A slice of no bake pumpkin cheesecake topped with whipped cream and cinnamon on a white plate.
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An easy, make-ahead pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and Thanksgiving.

Ingredients

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

Instructions

  1. Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch pie plate or individual serving 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 until no streaks remain.
  5. Pour the filling over the crust.
  6. Chill for at least 4 hours, or until firm.

Notes

  • For individual servings, use small jars or ramekins.
  • Ensure your cream cheese is fully softened for a smooth filling.
  • This cheesecake can be made up to 2 days in advance.

Nutrition

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