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I love chatting about this no bake pumpkin cheesecake with you all. After so many hours lost in my kitchen trying sweets, this one totally stole the show. That soft pumpkin center pairs so well with a spiced gingersnap base—it's pure happiness. The coolest thing? You don’t need your oven, so there’s extra space for all the holiday food you’ll be cooking.
Why You'll Love This Delight
All my experimenting made it clear—keeping things simple leads to drool-worthy desserts. Crunchy, spicy cookies meet dreamy smooth pumpkin filling—it’s just unbeatable. My folks dig how the pumpkin pops without being too much. Once I shared this on my blog, it shot to the top of my fall must-makes, especially during the crazy holiday rush.
Here's What Goes In
- Butter: Helps hold that crust together perfectly.
- Spices: My go-to mix for cozy flavors in each bite.
- Confectioners Sugar: Adds the creamy sweet finish we love.
- Vanilla Extract: Just makes the whole thing sing.
- Brown Sugar: Brings a deep, caramel-y taste.
- Canned Pumpkin: Always in my cupboard for the smoothest filling.
- Cream Cheese: Gotta go for full fat—seriously makes it lush.
- Gingersnap Cookies: Stauffers are my ride or die—they always work.
- Heavy Whipping Cream: The key for that fluffy airy texture.
Let's Put It All Together
- Chilling and Building the Crust
- Smash up those gingersnaps, toss in your sugar and spices, then pour in the melted butter. Pat it down into the pan and slide it into the freezer. This quick freeze really sets it perfectly.
- Piecing the Filling Together
- Whisk your cream cheese, pumpkin, sugars, and that spice blend until smooth and dreamy. Gently fold in that fluffy whipped cream—don't squish out the air.
- Getting the Cream Just Right
- Whip the heavy cream until stiff and billowy. Take your time for best results.
- Finishing Up
- Spoon that filling over the crust and use an offset spatula to smooth the whole top. Stash it in the fridge and let it chill overnight. Seriously, patience makes it so good.
My Best Kept Tricks
Want sharp, nice slices? Firm up that base, and fold in whipped cream slowly. Don’t skip that overnight fridge time if you want it just right. I stash good gingersnaps in my pantry year-round for moments like this.
Easy Serving Ideas
I’ll sometimes pack mini cheesecakes in little mason jars for my class demos. They always go quick, especially covered with a dollop of caramel. Cooking for just a few? Cut everything in half—it turns out awesome.
How I Store It
This dessert is a total lifesaver when things get busy. I whip it up a couple of days early, and honestly, the flavor is even better. Freezing slices wrapped in parchment makes it easy—just stick them in the fridge to thaw and they’re perfect again.
This Dessert's a Must
I've posted so many sweet ideas, but this no bake pumpkin cheesecake is still my favorite. It’s got all the best fall feelings with none of the stress. Ideal for when you want treats that wow, but with zero stress.
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Frequently Asked Questions
- → What's the chill time for this cheesecake?
- It needs to chill for 8 hours at a minimum in the fridge. Overnight or up to 12 hours is even better for the best texture.
- → Can this cheesecake go in the freezer?
- Yes, you can freeze it for up to 3 months. Wrap tightly in both plastic wrap and foil, then thaw it in the fridge before serving.
- → Which pumpkin works best?
- Canned pumpkin puree is your best bet. Avoid pumpkin pie filling or fresh puree because they may not set properly.
- → Is a pie dish okay for this?
- Sure, just use a 9-inch pie plate that's at least 2 inches deep. A springform pan makes slicing easier though.
- → How long does it keep?
- In the fridge, it'll stay good for around 5 days if covered. Or you can freeze it for up to 3 months.