Irresistibly Easy No Bake Pumpkin Spice Cheesecake Delight

Discover the magic of this Easy No Bake Pumpkin Spice Cheesecake, a festive dessert perfect for fall gatherings.

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Course: Dessert

Cuisine: American

Keyword: Easy No Bake Pumpkin Spice Cheesecake, Fall Dessert, Holiday Dessert, no bake cheesecake, Pumpkin Dessert, Thanksgiving dessert

Prep Time: 20

Chill Time: 8

Total Time: 8 20

Servings: slices

Calories: 350kcal

2 cups crushed gingersnap cookies Provides a crunchy, flavorful base; dry cookies work best for setting.
½ cup unsalted butter Bind the crust mixture; ensure it's melted for easy mixing.
¼ cup granulated sugar Sweetens the gingersnap crust perfectly.
1 teaspoon ground ginger Adds warm spice notes to the crust for that comforting autumn flavor.
1 teaspoon ground cinnamon Enhances flavor with classic fall spices.

2 cups heavy whipping cream Creates a light, airy texture in the cheesecake; whip to stiff peaks.
16 oz cream cheese The creamy base of the cheesecake; use full-fat for optimal richness.
1 cup pumpkin puree Essential for authentic pumpkin flavor; avoid using pumpkin pie filling.
½ cup powdered sugar Smoothly sweetens the cheesecake filling for a velvety result.
¼ cup brown sugar Adds depth and a hint of molasses to the flavors.
1 teaspoon pumpkin pie spice A magical blend to amplify the pumpkin flavor, making it irresistible!
¼ teaspoon salt Enhances overall flavors for a balanced dessert.
1 teaspoon pure vanilla extract Adds aromatic sweetness that brightens the cheesecake.

1 cup whipped cream Elevates presentation and adds an extra lightness when dolloped on top!

In a bowl, combine crushed gingersnap cookies, melted butter, granulated sugar, ground ginger, and cinnamon. Mix until well combined, then pack the mixture tightly into a 9-inch springform pan. Freeze for 20 minutes to set.

In a separate bowl, whip the heavy cream to stiff peaks; this will add lightness to your cheesecake.
In another bowl, beat the cream cheese until smooth, then add pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, salt, and vanilla. Mix until lump-free.
Gently fold the whipped cream into the cheesecake filling. Be careful to maintain the airiness—you want a light and fluffy texture.

Spread the cheesecake mixture evenly over the chilled gingersnap crust, smoothing the top with a spatula for a neat finish.
Cover the pan with plastic wrap and refrigerate for at least 8 hours, though overnight is preferable for the best flavor.
Once set, carefully slice the cheesecake. Optionally, top with whipped cream before serving for an extra indulgent touch.

Drizzle caramel sauce on top for an extra layer of flavor if desired.