No Bake Pumpkin Cheesecake with Gingersnap Crust Recipe

If you adore the cozy flavors of fall but want to skip baking, this No Bake Pumpkin Cheesecake with Gingersnap Crust is going to be your new obsession. Creamy pumpkin filling, perfectly spiced with pumpkin pie spice and nestled in a crunchy, buttery gingersnap crust makes every bite a dreamy celebration of autumn. It’s rich and smooth without being heavy, and the gingersnap crust adds that irresistible zing of ginger and cinnamon that perfectly complements the pumpkin. Whether you’re hosting a holiday gathering or craving a comforting treat, this cheesecake strikes the perfect balance of indulgence and ease.

No Bake Pumpkin Cheesecake with Gingersnap Crust Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but play crucial roles in crafting the perfect texture, flavor, and look of your No Bake Pumpkin Cheesecake with Gingersnap Crust. Each element—from the tangy cream cheese to the spiced pumpkin filling—works together beautifully to create a dessert that feels both nostalgic and fresh.

  • Gingersnap Crumbs (2 cups): The star of the crust, providing a spicy, crunchy foundation that contrasts the creamy filling; opt for gluten-free if needed.
  • Light Brown Sugar (2 Tablespoons): Adds a subtle caramel sweetness to deepen the crust’s flavor.
  • Ground Cinnamon (1/4 teaspoon): A hint of warm spice to enhance the gingersnap crust’s complexity.
  • Unsalted Butter, melted (6 Tablespoons): Binds the crust crumbs together and adds a rich, buttery taste.
  • Heavy / Whipping Cream, very cold (1 cup): Whipped to stiff peaks, it lightens the pumpkin filling for a fluffy, melt-in-your-mouth texture.
  • Cream Cheese, softened (2 8-ounce packages): Provides the creamy base with a slight tang that balances pumpkin’s sweetness.
  • Libby’s Pure Pumpkin (1 15-ounce can): The heart of the filling, offering smooth pumpkin flavor and natural moisture.
  • White Sugar (3/4 cup): Sweetens the filling just right without overpowering the spices.
  • Pumpkin Pie Spice (1 Tablespoon): A classic blend of spices that gives the pumpkin filling that unmistakable autumn charm.
  • Pure Vanilla Extract (2 teaspoons): Adds warmth and aromatic depth to the cheesecake.
  • Whipped Cream: For topping and extra creaminess.
  • Chopped Toasted Pecans: Adds crunch and a nutty accent to the final presentation.
  • Ground Cinnamon (for dusting): A light sprinkle gives the dessert a beautiful and inviting finish.

How to Make No Bake Pumpkin Cheesecake with Gingersnap Crust

Step 1: Prepare the Gingersnap Crust

Start by lightly greasing a 9-inch springform pan to ensure your cheesecake releases easily when it’s time to serve. Mix together gingersnap crumbs, light brown sugar, ground cinnamon, and melted butter until every crumb is evenly coated. Press this mixture firmly along the bottom and about an inch up the sides of your pan using the bottom of a measuring spoon to create a smooth, even crust. Pop it into the freezer for 15 minutes to firm up while you move on to the filling.

Step 2: Whip the Cream

In a chilled bowl with a standing mixer or hand mixer, beat the very cold heavy cream on high speed until stiff peaks form, which usually takes 4 to 5 minutes. This step is key because those stiff peaks provide the light, fluffy texture the pumpkin cheesecake filling needs to hold its shape and feel airy rather than dense.

Step 3: Make the Pumpkin Cheesecake Filling

Without washing the bowl, add softened cream cheese, pumpkin puree, white sugar, pumpkin pie spice, and vanilla extract. Mix on medium speed until the mixture is incredibly smooth and dreamy. Then, gently fold the whipped cream into the pumpkin cream cheese base—this delicate folding ensures you keep all the air you’ve just whipped in for that perfect texture.

Step 4: Assemble and Chill

Evenly spread the pumpkin filling over the chilled gingersnap crust. Refrigerate the whole cheesecake for at least 4 hours, though overnight is best for the filling to fully set and the flavors to meld into pure autumn magic. This chilling time lets the dessert firm into a sliceable, creamy masterpiece.

Step 5: Decorate and Serve

Before serving, top with swirls of whipped cream, sprinkle with chopped toasted pecans for crunch, and finish with a dusting of ground cinnamon. These little touches not only make it look stunning but add delightful texture and spice bursts with every bite.

How to Serve No Bake Pumpkin Cheesecake with Gingersnap Crust

No Bake Pumpkin Cheesecake with Gingersnap Crust Recipe - Recipe Image

Garnishes

Whipped cream is a classic garnish for this dessert, adding extra creaminess and a light finish. Toasted pecans add a lovely crunch contrast and nutty flavor that complements the gingersnap crust beautifully. A light dusting of cinnamon over the top invites a warm spice aroma that instantly makes the cheesecake feel cozy and festive.

Side Dishes

Pair this cheesecake with a simple cup of freshly brewed coffee or spiced chai to enhance the pumpkin and ginger flavors. A crisp autumn fruit salad with apples and pears also brightens the palate, balancing the cheesecake’s richness with fresh, juicy notes.

Creative Ways to Present

For a fun twist, serve individual mini cheesecakes in mason jars or small glasses layered with extra gingersnap crumbs or caramel drizzle. Garnish each jar with a cinnamon stick or a sprig of fresh rosemary for a charming seasonal presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Your No Bake Pumpkin Cheesecake with Gingersnap Crust can be stored in the refrigerator covered tightly with plastic wrap or in an airtight container. It will stay fresh and luscious for up to 4 days, making it an ideal make-ahead dessert for busy weekends or holiday gatherings.

Freezing

If you want to prepare this cheesecake in advance or save leftovers for later, it freezes wonderfully. Wrap the cheesecake securely in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

This cheesecake is best enjoyed cold, so reheating is generally not recommended. However, if you like, you can let it sit at room temperature for 15 to 20 minutes before slicing; that softens it slightly and releases all those beautiful pumpkin and spice aromas.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While gingersnap cookies give a perfect spicy crunch that pairs beautifully with pumpkin, you can substitute graham crackers or digestive biscuits if preferred. Just keep in mind that the flavor profile will shift slightly.

Is this cheesecake gluten-free?

This recipe can easily be gluten-free if you use gluten-free gingersnap cookies for the crust. Be sure to check your cookie packaging to confirm they do not contain gluten.

Can I make this recipe vegan?

To make a vegan version, try using dairy-free cream cheese and coconut cream instead of heavy cream. Swap out the butter for a vegan spread or coconut oil and use vegan-friendly gingersnap cookies. The texture and flavor may vary slightly but can still be delicious.

Why do I need to whip the cream to stiff peaks?

Whipping the cream to stiff peaks adds essential air to the filling, giving it a light and fluffy texture that holds up when sliced. If the cream is under-whipped, the cheesecake can end up dense and less stable.

Can I prepare this cheesecake the same day I want to serve it?

While you can, the cheesecake tastes best if it has time to set for at least 4 hours, preferably overnight. This resting time lets the flavors deepen and the texture firm up for clean slices and perfect consistency.

Final Thoughts

There’s something truly special about making a No Bake Pumpkin Cheesecake with Gingersnap Crust for friends and family or just for your own cozy indulgence. It’s a comforting, crowd-pleasing dessert that’s easy to pull together yet feels luxurious and festive. Trust me, once you try this recipe, it’ll become a cherished favorite in your fall dessert lineup. So roll up your sleeves, embrace the pumpkin spice magic, and enjoy every delicious bite!

Print

No Bake Pumpkin Cheesecake with Gingersnap Crust Recipe

A rich and creamy No Bake Pumpkin Cheesecake featuring a spiced gingersnap crust, smooth pumpkin filling, and a perfect balance of autumn flavors. This easy-to-make dessert requires no baking and is ideal for holiday gatherings or cozy fall evenings.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 to 10 servings 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Crust

  • 2 cups Gingersnap Crumbs (200 grams; use gluten-free gingersnap cookies if needed)
  • 2 Tablespoons Light Brown Sugar
  • 1/4 teaspoon Ground Cinnamon
  • 6 Tablespoons Unsalted Butter, melted

Filling

  • 1 cup Heavy / Whipping Cream, very cold
  • 2 8-ounce packages Cream Cheese, softened
  • 1 15-ounce can Libby’s Pure Pumpkin
  • 3/4 cup White Sugar
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 teaspoons Pure Vanilla Extract

For Topping (Optional)

  • Whipped Cream
  • Chopped Toasted Pecans
  • A dusting of Ground Cinnamon

Instructions

  1. Prepare the Pan: Lightly grease a 9-inch springform pan to prevent the crust from sticking and ensure easy removal of the cheesecake.
  2. Make the Crust: In a medium bowl, combine gingersnap crumbs, light brown sugar, ground cinnamon, and melted butter evenly. Press this mixture firmly over the bottom and about 1 inch up the sides of the springform pan using the bottom of a measuring spoon. Freeze the crust for 15 minutes while preparing the filling to help it set.
  3. Whip the Cream: Using a standing mixer or hand mixer, beat the very cold heavy whipping cream on high speed until stiff peaks form; this should take about 4 to 5 minutes. Stiff peaks mean the cream stands upright without collapsing. This step is crucial for the firmness of the pumpkin filling.
  4. Set Whipped Cream Aside: Scrape the whipped cream into a small bowl and set it aside for folding in later.
  5. Mix Pumpkin Cheesecake Base: Without wiping the mixer bowl, add the softened cream cheese, pumpkin puree, white sugar, pumpkin pie spice, and vanilla extract into the bowl. Beat at medium speed until the mixture is smooth and well combined.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin and cream cheese mixture using a spatula, being careful not to deflate the cream. Fold until the mixture is uniform and creamy.
  7. Assemble the Cheesecake: Spread the pumpkin filling evenly over the chilled gingersnap crust in the springform pan.
  8. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
  9. Add Toppings: If desired, decorate the top of the cheesecake with additional whipped cream, chopped toasted pecans, and a light dusting of ground cinnamon for extra flavor and presentation.
  10. Serve: Carefully slice the cheesecake and serve chilled. Enjoy this creamy and festive pumpkin dessert!

Notes

  • For a gluten-free option, substitute regular gingersnap cookies with gluten-free gingersnap cookies.
  • Be sure to use very cold heavy whipping cream to achieve stiff peaks.
  • Freezing the crust before adding the filling helps it hold together better.
  • Preferably refrigerate the cheesecake overnight for the best texture and flavor infiltration.
  • This recipe is perfect as a make-ahead dessert for holidays and gatherings.

Nutrition

  • Serving Size: 1 slice (1/10 of cheesecake)
  • Calories: 340 kcal
  • Sugar: 26 g
  • Sodium: 190 mg
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Keywords: Pumpkin cheesecake, no bake dessert, gingersnap crust, pumpkin pie spice, autumn dessert, easy holiday dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating