It’s all about flavor and simplicity today. Delicious pumpkin cheesecake with no baking involved. It’s November everyone. When November rolls around I start thinking about Thanksgiving. This is the perfect Fall dessert and would be wonderful after your Thanksgiving dinner.
Here’s what comes to mind when I think about this no bake pumpkin cheesecake:
Simple and easy to make.
No oven required. So it’s a convenient time saver.
It has a smooth and silky texture….like a pumpkin mousse.
Has the spicy flavor of pumpkin pie with a crunchy gingersnap crust.
Have I sold you yet?
First we’ll start off by making our gingersnap crust. This is a mixture of ground gingersnaps, spices, sugar, and butter. You want to pack the crust tightly in a 9″ springform pan. This will reduce the risk of the crust falling apart when you’re ready to cut into it.
For the pumpkin filling you need to make sweetened whipped cream and set it aside. Next you’ll mix pure pumpkin puree, sugar, and spices and gently fold in the whipped cream. Spread the filling into the gingersnap crust and refrigerate at least eight hours before serving. I usually make this the day before I want to serve it.
I’ve included my youtube video where I give a detailed tutorial on how to make this delicious pumpkin cheesecake. I’ve also added the recipe below the video. Enjoy!
No Bake Pumpkin Cheesecake
(adapted from Sally’s Baking Addiction)
GINGERSNAP COOKIE CRUST
- 2 cups (200g) gingersnap cookie crumbs*
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar or brown sugar (packed)
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
- 1 cup (227g) pumpkin puree*
- 3/4 cup (90g) confectioners’ sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Make the crust: Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Serve cheesecake with optional toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.