The Unlikely Baker

Easy and Delicious Recipes for the Home Baker!

No-Bake Pumpkin Cheesecake with Gingersnap Crust (Video)

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This no-bake pumpkin cheesecake bursts with the flavours of fall. From the sweet and zesty gingersnap crust to the creamy pumpkin filling. And it’s so easy to make too. Watch the video to see how easy!

(Love pumpkin? Check out this delicious collection of 29 Unique Pumpkin and Squash Recipes.)

No-Bake Pumpkin Cheesecake with Gingersnap Crust

Fall is just around the corner and what better way to welcome it than with this creamy, delicious, no-bake pumpkin cheesecake? It’s a breeze to make and filled with the flavours of fall.

It’s so good I don’t feel so sad about summer ending anymore! Fall, here we come.

How to make your own whipped cream

No-Bake Pumpkin Cheesecake with Gingersnap Crust

Like so many no-bake cheesecakes (like this No Bake Mango Cheesecake – also with video), whipped cream is a base ingredient in this recipe. Unlike a lot of the recipes though, I don’t use the ready-made whipped cream you can buy in a tub.

Why? When you compare the two, there is a world of difference in terms of flavour and texture. Plus, it’s so easy to make at home. Three ingredients and 15 minutes is all you need.

Of course, you can always buy the tub but try to make your own whipped cream; I promise you won’t look back.

How to soften cream cheese quickly

No-Bake Pumpkin Cheesecake with Gingersnap Crust

If you’ll notice in the video, there are specks of white in my cheesecake filling. That’s cream cheese. And that’s a result of me being a very impatient baker.

It really doesn’t affect the taste but if you want a more luxurious batter without those little specks, soften your cream cheese properly. Leave it out on the counter for about an hour before you plan to use it.

If you’re like me who forgets to bring it out in time, there’s a quicker way: place a block of unwrapped cream cheese on a microwave-safe plate or bowl and nuke it on high for 10-15 seconds.

Don’t overdo it though. You want it softened and not melted.

You’d know it’s done when you gently press your thumb onto the cream cheese and it gives way easily with no resistance. If it’s still firm, warm it a little more (try in increments of 5 seconds).

Related: Salted Caramel Apple Cheesecake with Pecan Crisp Topping

How to make no-bake pumpkin cheesecake

No-Bake Pumpkin Cheesecake with Gingersnap Crust

Once that’s out of the way, you can make your cheesecake. And it couldn’t be easier.

Just mix everything together, fold your whipped cream then transfer to your crust. Chill and enjoy!

Related: The Best No Bake Mini Cheesecakes

How to make gingersnap crust

Something needs to be said about that gingersnap crust. It is fantastic!

But if you don’t care for the zing, you can always opt out of the candied ginger. It really does add a nice texture and flavour to the cheesecake though so I hope you try it.

Related: Soft and Chewy Ginger Molasses Cookies

Recipes for Thanksgiving breakfast

Planning a thanksgiving brunch or breakfast? Add these to your spread and wow your guests. They would never suspect how easy these are to make!

Related: How to Take Delicious Food Photos

No-Bake Pumpkin Cheesecake with Gingersnap Crust

No-Bake Pumpkin Cheesecake with Gingersnap Crust

This no-bake pumpkin cheesecake bursts with the flavours of fall. From the sweet and zesty gingersnap crust to the creamy pumpkin filling. So easy to make too!
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: North American
Keyword: Easy, Fall, Gingersnap Crust, Thanksgiving
Prep Time: 30 mins
Chill Time: 8 hrs
Total Time: 8 hrs 30 mins
Servings: 8 people
Calories: 396kcal
Author: Jolina

Ingredients

For the Gingersnap Crust

  • 2 cups crushed gingersnap cookies about 45 cookies
  • 1/4 cup chopped candied ginger optional
  • 1/2 cup unsalted butter melted and slightly cooled
  • pinch salt

For the Pumpkin Cheesecake Filling

  • 1 8-oz block cream cheese room temperature
  • 1 cup pumpkin puree see note
  • 1/2 cup granulated sugar
  • 1 tsp ground all-spice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup heavy cream whipped to stiff peaks
US Customary - Metric

Instructions

  • Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
  • In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand). Transfer to your prepared pan. Use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
  • Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated. Fold in your whipped cream until combined. Transfer to your pan and smoothen the top with a spatula.
  • Chill 6-8 hours, preferably overnight.

Video

Notes

I used canned pumpkin puree.
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Happy no-baking!

Did you make no-bake pumpkin cheesecake? What about the gingersnap crust? I’d love to hear from you in the comments section below.

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Reader Interactions

Comments


  3. Well, I’ve been known to be a little impatient too and regretted not letting the cream cheese properly soften. I can’t believe how easy this recipe is and actually how few ingredients there are to make such a delicious holiday dessert. This would go over huge at our house. I prefer this to an actual baked pumpkin pie.

    Reply

  5. I love no-bake recipes, especially anything with pumpkin in it. This is a great dessert to serve this fall for just about any occasion. I will definitely give it a try. The gingersnap crust sounds delicious.

    Reply


  8. I never make sweets because I love them so much and would eat them all. However I may have to make this recipe because a) no bake….and b) that crust. Oh that sounds so good! Great recipe!

    Reply


  13. I am such a pumpkin lover. This is right up my alley. NO bake is even better, especially when you have lots to do for Thanksgiving dinner. I think this would be the PERFECT dessert to end a delicious meal.

    Reply


  18. these look amazing! we need these great recipes because pumpkins took over our garden this year, and we are going to have about 200lbs of them! =)

    Reply

  23. I prefer no-bake recipes because there seems to be fewer things that can go wrong with these 😉
    I like that your recipe lists things that are easily available and the recipe itself is quite manageable. Though I’m not a very big fan of pumpkin, I think pumpkin cheesecake is worth a try.
    – Nandita

    Reply

  24. Oh woooooow; this looks and sounds amazing! I have to confess that I have never made a cheesecake from scratch before, but this recipe has me tempted to give it a try someday! 🙂

    Reply


  25. This looks so good! I love pumpkin and cheesecake, so the combination sounds amazing. I will be trying this soon!

    Reply

  27. oh dear, this looks way to delicious to hare with my family for the holidays. i think im going to need to send my family away for a day trip somewhere so i can do some baking….and snacking.. if i eat the whole pie no one will ever need to know 🙂

    Reply


  28. I am so glad I saw this before going grocery shopping tomorrow! I am adding everything I need to the list. Cheesecake is a favorite here, and pumpkin. My family is going to be so excited!!

    Reply

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