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Quick No-Bake Pumpkin Cheesecake: Best Easy Dessert

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This quick no-bake pumpkin cheesecake with gingersnap crust is a creamy, light, and spiced dessert that comes together in just 20 minutes of active work. Perfect for busy weeknights or holiday gatherings, it requires no oven and uses simple pantry ingredients.

Ingredients

Scale
  • 2 cups gingersnap crumbs (about 8 ounces of cookies, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, if gingersnaps aren’t very sweet)
  • Pinch of salt
  • 16 ounces cream cheese, softened (full-fat, let sit out for 30 minutes)
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons powdered sugar
  • Extra whipped cream (for serving, optional)
  • Crushed gingersnaps or candied pecans (for garnish, optional)

Instructions

  1. Make the crust: In a food processor, pulse the gingersnaps until they become fine crumbs (about 2 cups). If you don’t have a processor, put the cookies in a zip-top bag and smash them with a rolling pin. Transfer the crumbs to a medium bowl, add the melted butter, sugar (if using), and a pinch of salt. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down. Pl…
  2. Whip the cream: In a large mixing bowl, combine the cold heavy cream and powdered sugar. Using an electric mixer on medium-high speed, beat until stiff peaks form (about 3-4 minutes). Set aside.
  3. Make the pumpkin filling: In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides of the bowl. Add the pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Beat on medium speed until well combined and smooth (about 2-3 minutes).
  4. Fold in the whipped cream: Take about one-third of the whipped cream and stir it into the pumpkin mixture with a rubber spatula to lighten it. Then, gently fold in the remaining whipped cream using a cut-and-fold motion until no white streaks remain. Be gentle to keep the air in the whipped cream.
  5. Assemble the cheesecake: Pour the filling into the chilled crust. Use a spatula to spread it evenly, smoothing the top. Give the pan a gentle tap on the counter to release any air bubbles. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  6. Serve: When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform latch and remove the ring. Slice with a sharp knife, wiping it clean between cuts. Top with extra whipped cream and a sprinkle of crushed gingersnaps if desired.

Notes

For best texture, use full-fat cream cheese and ensure it is truly softened. Do not over-mix the filling after adding whipped cream. Chill the crust for at least 15 minutes before adding filling to prevent sogginess. For a quicker chill, freeze for 2-3 hours, then let sit at room temperature for 10 minutes before slicing. The cheesecake can be made up to 2 days ahead and stored in the fridge, or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake, quick pumpkin dessert, gingersnap crust, easy cheesecake, pumpkin cheesecake, no-bake dessert, fall dessert, Thanksgiving dessert

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