No-Bake Pumpkin Cheesecake

Ever since I published plain no-bake cheesecake, I’ve had requests for this flavor! This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. There’s absolutely no oven required—the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season.

Ingredients

Gingersnap Cookie Crust

• 2 cups (200g) gingersnap cookie crumbs*
• 1/4 teaspoon each: ground ginger and ground cinnamon
• 6 Tablespoons (85g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar or brown sugar (packed)

Cheesecake

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1 cup (227g) pumpkin puree*
• 3/4 cup (90g) confectioners’ sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons store-bought or homemade pumpkin pie spice*
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Optional Toppings

• Whipped Cream and/or Salted Caramel

Instructions

1. Make the crust: Stir the gingersnap crust ingredients together. Pour