No Bake Pumpkin Cheesecake

Fluffy no-bake pumpkin cheesecake in a crunchy gingersnap crust. Whip cream to stiff peaks, fold into spiced pumpkin-cream cheese filling, then chill 8+ hours for clean slices.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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. Freeze for 10–20 minutes as you prepare the filling.

Step 2

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.

Step 3

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 silicone 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. 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.

Step 4

Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Step 5

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Step 6

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. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.

Step 7

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.

Step 8

Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.