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No-Bake Pumpkin Cheesecake

A slice of no bake pumpkin cheesecake with a graham cracker crust and creamy filling, topped with crumbled crust.
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An easy, make-ahead no-bake pumpkin cheesecake with a gingersnap crust, perfect for fall holidays.

Ingredients

Scale
  • 1 1/2 cups gingersnap crumbs
  • 1/4 cup melted butter
  • 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 cream, whipped

Instructions

  1. Combine gingersnap crumbs and melted butter. Press into the bottom of a 9-inch pie plate or individual jars.
  2. In a large bowl, beat cream cheese and powdered sugar until smooth.
  3. Stir in pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
  4. Gently fold in the whipped cream.
  5. Spoon the mixture over the crust.
  6. Chill for at least 4 hours, or until firm.

Notes

  • For individual servings, use small jars or ramekins.
  • Ensure cream cheese is fully softened for a smooth filling.
  • Chill time can be extended for a firmer set.

Nutrition

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