Easy No Bake Pumpkin Cheesecake
This no bake pumpkin cheesecake is creamy, smooth, and easy to prepare with a spiced pumpkin filling and a crunchy gingersnap crust. It’s a simple make-ahead dessert that sets beautifully in the fridge and is perfect for fall.
Ingredients
For the gingersnap crust
- 150 g gingersnap cookies crushed
- 40 g butter melted
- ¼ teaspoon ginger
- ¼ teaspoon cinnamon
For the pumpkin cheesecake filling
- 300 ml heavy cream
- 100 g powdered sugar
- 400 g cream cheese room temperature
- 227 g pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ¼ teaspoon nutmeg powder
- ⅛ teaspoon clove powder
- ⅛ teaspoon white pepper powder
- ⅛ teaspoon salt
- 5 gelatine sheets
- 70 ml water
For the topping
- 30 ml salted caramel
For the vanilla whipped cream
- 120 ml heavy cream
- 2 teaspoon powdered sugar
- ½ teaspoon vanilla paste
Instructions
- Place 5 oz (150 g) gingersnap cookies in a food processor and pulse into fine crumbs. Transfer to a bowl, add ¼ teaspoon ginger and ¼ teaspoon cinnamon, then mix in 3 tablespoon (40 g) melted butter until combined. Press firmly into a cake ring and refrigerate for 30 minutes.
- In a bowl, whip 1¼ cups (300 ml) cold heavy cream for about 1 minute until it starts to thicken. Add ¾ cup (100 g) powdered sugar and mix until combined. Add 14 oz (400 g) cream cheese, 8 oz (227 g) pumpkin purée, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, ⅛ teaspoon white pepper, and ⅛ teaspoon salt, then beat until smooth and creamy.
- Soak 5 gelatin sheets in cold water for 5 minutes until soft. Squeeze out the excess water, then place them in a saucepan with ¼ cup (70 ml) water and heat gently, stirring until fully dissolved.
- Slowly pour the dissolved gelatin into the pumpkin mixture, folding gently until combined. Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight until fully set.
- Whip ½ cup (120 ml) heavy cream with 2 teaspoon powdered sugar and ½ teaspoon vanilla paste until soft peaks form. Once the cheesecake is set, remove from the pan, top with whipped cream, drizzle with 2 tablespoon (30 ml) salted caramel, slice, and serve chilled.
Notes
Let It Chill Fully: I like to leave the cheesecake overnight so it sets properly and slices more cleanly the next day.
Dissolve the Gelatin Well: To keep the filling smooth, I always make sure the gelatin is fully melted before adding it to the mixture.
Press the Crust Firmly: A firm press helps the crust hold together better, and I find it makes each slice much neater to serve.
Nutrition
Calories: 547kcal | Carbohydrates: 37g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 360mg | Potassium: 247mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5993IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg
