Easy No Bake Pumpkin Cheesecake Recipe

Easy No Bake Pumpkin Cheesecake Recipe

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I made this and it was a hit! I didn’t do it as a cake though. I used mini cupcake pans and pressed/molded the crust mixture and froze it while I was preparing the filling. It only made 15. Once the filling was done I spooned it in the cupcake pan and froze for 2-3 hours in my deep freezer. I used the remaining as a dip (I froze tht too) for graham crackers and ginger snaps. I let thaw, added whipped cream on top with a touch of cinnamon for a pretty effect and it was magnificent! Not to sweet and a light bite sized desert. My sometimes hard to please family loved it! I will definitely keep this recipe!

INGREDIENTS

FOR THE CRUST

  • 1 1/2 c. finely crushed gingersnaps
  • 2 tbsp. granulated sugar
  • 5 tbsp. butter, melted
  • FOR THE FILLING
  • 1 c. heavy cream
  • 2 (8-oz.) blocks cream cheese, softened
  • 1 (15-oz.) can pumpkin puree
  • 1 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. kosher salt

FOR TOPPING

Whipped cream
Roughly crushed gingersnaps

DIRECTIONS

  1. In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer.
  2. In a medium bowl, beat heavy cream to stiff peaks.
  3. In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula.
  4. Refrigerate until set, at least 4 hours and up to overnight.
  5. Serve with whipped cream and crushed gingersnaps.