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no-bake fall pumpkin pie cheesecake - featured image

No-Bake Fall Pumpkin Pie Cheesecake: Easy Weeknight Dessert

  • Author: Lisa
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings 1x

Description

A creamy, no-bake pumpkin cheesecake with a spicy gingersnap crust that requires zero oven time. Perfect for busy weeknights and make-ahead entertaining.

Ingredients

Scale
  • 32 oz (900g) full-fat cream cheese, softened
  • 2 cups (480ml) heavy whipping cream, cold
  • 15 oz (425g) pure pumpkin puree
  • 2 cups (200g) gingersnap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 cup (120g) confectioners’ sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Grease a 9-inch springform pan lightly with butter or non-stick spray.
  2. Crush gingersnap cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
  3. Mix cookie crumbs with melted butter and press firmly into the bottom of the prepared pan. Set aside.
  4. In a chilled large bowl, whip heavy cream on high speed until stiff peaks form. Set aside.
  5. In a separate large bowl, beat softened cream cheese on medium-high speed until smooth (2-3 minutes).
  6. Add confectioners’ sugar, pumpkin puree, pumpkin pie spice, vanilla, and salt to the cream cheese. Beat on medium speed until combined and smooth.
  7. Gently fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain, being careful not to deflate the air.
  8. Pour the filling over the crust and smooth the top.
  9. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. Remove from fridge, release springform sides, slice with a hot knife, and serve chilled.

Notes

Ensure cream cheese is fully softened to avoid lumps. Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture. Chill the mixing bowl for better whipping results. For clean slices, dip the knife in hot water between cuts.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 22
  • Sodium: 280
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 6

Keywords: no-bake cheesecake, pumpkin dessert, fall recipes, gingersnap crust, easy weeknight dessert, make-ahead dessert

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Find it online: https://bymiarecipes.com/no-bake-fall-pumpkin-pie-cheesecake-easy-weeknight-dessert/