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Kid-Approved No-Bake Pumpkin Cheesecake: Easy Gingersnap Dessert

no-bake pumpkin cheesecake - featured image
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This no-bake pumpkin cheesecake with a gingersnap crust is a game-changer for busy families. It’s easy, creamy, and packed with fall flavors, perfect for any gathering.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • Whipped cream (for topping, optional)
  • Extra crushed gingersnaps (for topping, optional)
  • Caramel sauce (for drizzling, optional)

Instructions

  1. Make the crust: Place the gingersnap cookies in a food processor and pulse until you have fine crumbs. Transfer to a medium bowl and pour in the melted butter. Stir with a fork until all the crumbs are moistened. If your cookies aren’t very sweet, add the 2 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to set while you make the filling—at least 15 minutes.
  2. Whip the cream: In a large, chilled bowl, pour the cold heavy whipping cream. Add the powdered sugar. Using an electric hand mixer on medium-high speed, whip the cream until stiff peaks form, about 3-4 minutes. Set the bowl aside in the refrigerator.
  3. Beat the cream cheese: 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 brown sugar and beat for another 2 minutes until well combined and fluffy.
  4. Add the pumpkin and spices: Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese mixture. Beat on low speed until just combined. Scrape the bowl again.
  5. Fold in the whipped cream: Take the whipped cream out of the refrigerator. Using a rubber spatula, gently fold about one-third of the whipped cream into the pumpkin mixture. Then, add the remaining whipped cream and fold gently until no white streaks remain.
  6. Assemble the cheesecake: Remove the springform pan from the refrigerator. Spoon the pumpkin cheesecake filling over the set crust. Spread it evenly with the spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  8. 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. Top with whipped cream, a sprinkle of crushed gingersnaps, and a drizzle of caramel sauce if desired.

Notes

Room temperature cream cheese is non-negotiable for a smooth filling. Don’t skip the powdered sugar in the whipped cream—it stabilizes it. Press the crust firmly to prevent crumbling. Let the cheesecake set overnight for best texture. Blot pumpkin puree if watery to avoid a runny filling.

Nutrition

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

Find it online: https://cravemila.com/kid-approved-no-bake-pumpkin-cheesecake-easy-gingersnap-dessert/