No Bake Pumpkin Cheesecake Recipe
User Reviews
5
No Bake Pumpkin Cheesecake Recipe
Description
The No Bake Pumpkin Cheesecake recipe combines a crunchy gingersnap or Biscoff cookie crust pressed into jars with a whipped creamy filling made from cream cheese, brown sugar, vanilla, pumpkin puree, and warming spices including cinnamon, nutmeg, ginger, cloves, and salt. Heavy whipping cream is whipped to stiff peaks and folded into the pumpkin mixture to create a light and airy mousse-like texture.
Instead of baking, the components are layered and piped into jars or serving glasses, with the pumpkin mixture forming the main cheesecake layer and whipped cream piped on top. The dessert is served chilled or can be refrigerated for up to 24 hours to allow flavors to meld and the cheesecake to firm up slightly. Garnishes such as additional spices, white chocolate shavings, or caramel can be added for presentation and flavor contrast.
This cheesecake offers the familiar taste of pumpkin pie spices without the need to bake, making it a convenient seasonal dessert. The gingersnap crust adds a spicy sweetness and crunch supporting the creamy and smooth pumpkin filling.
Ingredients
- 18 gingersnaps crushed, or Biscoff cookies, round
- 2 TB butter melted, unsalted
- 1 1/2 c heavy whipping cream divided
- 8 oz cream cheese
- 1/2 c brown sugar packed
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch cloves ground
- 1/4 tsp salt
- 14 oz pumpkin puree chilled, canned
Instructions
- In a small bowl, combine cookie crumbs and melted butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
- In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
- In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
- Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
- Serve immediately or refrigerate for up to 24 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 133mg | 44% |
| Sodium | 355mg | 15% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 11795IU | 236% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 128mg | 13% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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