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No Bake Pumpkin Cheesecake

A slice of no bake pumpkin cheesecake topped with whipped cream and cinnamon.
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An easy, make-ahead pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings and holidays.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Instructions

  1. Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch pie plate or into mini jars.
  2. In a large bowl, beat softened cream cheese until smooth.
  3. Add pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
  4. In a separate bowl, whip heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the pumpkin cream cheese mixture.
  6. Spoon the filling over the crust in the pie plate or divide among mini jars.
  7. Chill for at least 4 hours, or until firm.

Notes

  • For a firmer set, you can chill the cheesecake overnight.
  • Garnish with whipped cream and a sprinkle of cinnamon before serving.
  • This recipe is easily adaptable for mini jars, making it ideal for parties.

Nutrition

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