No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

A grey circle with KF
Prep Time
2 hrs
Cook Time
0 mins
Total Time
2 hrs
Calories
377

This creamy No Bake Pumpkin Cheesecake is a truly delightful spiced pumpkin dessert for the whole family to enjoy. It has a crunchy pecan Gingersnap cookie crust that pairs perfectly with the light and airy cheesecake!

A Close-Up Shot of a No Bake Pumpkin Cheesecake in a Glass on Top of a Serving Platter

Easy No Bake Pumpkin Cheesecake

A silky homemade cheesecake with a buttery cookie crust is enough to make anyone’s mouth water. The irresistible fall flavors of these single-serving cheesecakes will make you full-on drool! Nutmeg, ginger and cloves flavor the pumpkin cheesecake while the crust provides nuttiness and a touch of spiciness thanks to crushed pecans and Gingersnap cookies.

The textures in this easy no-bake dessert are spot-on too! The cheesecake is light, airy and smooth while the crust is buttery and crunchy. Then you have the fluffy dollop of Cool Whip to top everything off!

This cheesecake is a wonderful way to close out your Thanksgiving dinner. Believe me, it will definitely wow your guests! No other pumpkin dessert could compare.

Why I Love This Recipe

The best part about this no-bake pumpkin cheesecake is that you can make it in advance. I LOVE that for a Thanksgiving recipe. It makes the busy holiday so much easier when you already have dessert taken care of. To be honest, this cheesecake is even better the day after it’s made – the flavors really sink in and blossom. WIN!

Two No-Bake Pumpkin Cheesecakes on a Metal Serving Platter with Two Cinnamon Sticks

Ingredients You’ll Need

The items below are all you’ll need to make this dreamy cheesecake happen. Hard to believe, I know! It’s a super simple recipe with a fancy, luxurious end result.

For the Gingersnap Pecan Crust

  • Gingersnap Cookies: Ground very finely. I use a food processor.
  • Pecans: Finely chopped in a blender or food processor with the cookies.
  • Butter: Melted.

For the Pumpkin Filling

  • Pumpkin Puree: Canned is best. Fresh pumpkin puree is too wet to work well for this recipe.
  • Cream Cheese: Softened.
  • Sugar: Just a couple tablespoons!
  • Vanilla Extract: This provides the base for your other flavors.
  • Cinnamon: Feel free to use extra if you prefer a stronger cinnamon taste.
  • Ground Spices: You’ll need half a teaspoon of nutmeg and 1/4 teaspoon each of ginger and cloves.
  • Lite Cool Whip: This will go inside the filling and on top of the cheesecake.
Two Homemade Thanksgiving Cheesecakes with Cool Whip and Cinnamon on Top

How to Make No Bake Pumpkin Cheesecake

When I say this is a no-bake cheesecake, I really mean it! Not even the crust needs to be cooked.

Make the Crust

  1. Grind Cookies & Pecans: Add the gingersnap cookies and the pecans to a blender or food processor. Chop until they’re turned into a powder.
  2. Add Melted Butter: Pour the mixture into a small bowl and add the melted butter. Mix until a moist crust is formed.
  3. Assemble in Serving Cups: Add 2-3 tablespoons of the crust mixture into each serving cup, patting it down firmly.
  4. Chill: Place the serving cups in the refrigerator for 1 hour to let the crust harden a little.

Make the Filling

  • Combine Ingredients: In a medium bowl, add the softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg and ground cloves. Use a hand mixer to combine until the mixture is smooth. Once it’s nice and smooth, gently fold in the lite cool whip.
  • Chill: Let the filling sit in the refrigerator for 1 hour.
  • Assemble in Serving Cups: Use a large pastry bag with a large tip to squeeze about 1/2-3/4 cup of filling over each crust. Top with a dollop of cool whip and a sprinkle of cinnamon, if desired.
  • Serve or Store: Keep your cheesecakes in the fridge until you’re ready to serve them.
A Collage of Three Images of the Filling and Crust Being Made

Tips for Success

I’ve got some great tips and tricks to help you perfect this no-bake pumpkin cheesecake recipe. Here they are!

  • Avoid Old Spices: Spices tend to lose some of their flavor if they’re left in your pantry for too long. The most flavorful spices are newer than 3 months old, but as long as yours are newer than 9 months, you should be good to go. After that, it’s time to replace them.
  • Chill for at Least 2 Hours Total: It’s important to chill the crust for a full hour before you add the filling. Once the filling is made, it also needs to sit in the fridge for an hour. This way, each element of your cheesecake will have the proper texture once everything is assembled.
  • Make These in Advance! I said it before and I’ll say it again – these cheesecakes are even more delectable the day after they’re made. Even if it’s not Thanksgiving, I recommend making them ahead of time!

How to Store Leftovers

These cheesecakes will last for up to 3 days in the refrigerator. If you’d like, you can cover them with plastic wrap to prevent them from coming into contact with anything else in the fridge.

Can I Freeze this Cheesecake?

Yes! You can freeze no-bake pumpkin cheesecake for up to 2 months. Just be sure to use freezer-safe cups. Wrap each serving in a layer of plastic wrap followed by a layer of heavy-duty foil. Thaw in the fridge overnight before enjoying.

Print
A Close-Up Shot of a No Bake Pumpkin Cheesecake in a Glass on Top of a Serving Platter

No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

  • Author: Krista
  • prep_time Prep Time: 2 hours
  • cook_time Cook Time: 0 minutes
  • total_time Total Time: 2 hours
  • yield Yield: 8 cups 1x
  • category Category: Dessert
  • method Method: No Bake
  • cuisine Cuisine: American

Description

This creamy No Bake Pumpkin Cheesecake is a truly delightful spiced pumpkin dessert for the whole family to enjoy. It has a crunchy pecan Gingersnap cookie crust that pairs perfectly with the light and airy cheesecake!

Scale

Ingredients

For the Gingersnap Pecan Crust

  • 20 gingersnap cookies, ground very finely
  • 1/2 cup of pecans, finely chopped
  • 4 tablespoons of butter, melted

For the Pumpkin Cheesecake Filling

  • 15 oz. can of pumpkin puree
  • 8 oz. cream cheese, softened
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 12 oz. of lite cool whip

Instructions

  1. Add gingersnap cookies and pecans to a food processor, chop until turned to powder.
  2. Pour into a small bowl and add melted butter. Mix till a moist crust is formed.
  3. Add 2-3 tablespoons of gingersnap pecan mixture into a serving cup. Pat down.
  4. Place serving cups in the refrigerator for 1 hour to let crust harden a little.
  5. In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth.
  6. Gently fold in the lite cool whip. Let sit in refrigerator for 1 hour.
  7. Using a large pastry bag with a large tip squeeze about 1/2-3/4 cup of pumpkin cheese mixture over the crust. Top with a dollop of cool whip.
  8. Store in refrigerator until ready to serve.

Nutrition

  • Calories: 377
  • Sugar: 14g
  • Fat: 21g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 5g

Keywords: pumpkin cheesecake, mini cheesecakes, no bake pumpkin cheesecake

More No Bake Desserts to Try

Want more easy ovenless treats to make for your family? You have to check out the recipes below!

A Collage Containing Two Pictures of Single-Serving Pumpkin Cheesecakes Garnished with Cinnamon

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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32 Responses
  1. alilduckling

    Very nice. We used “doubles” glasses and it worked very well. Substituted Cool Whip Sugar Free and stevia for the sugar. Didn’t pipe in the cheesecake or use the dollop of CW on top – still wonderful. Our family eats pumpkin year round.

  2. Lydia

    Came out really good! I sprinkled chocolate sprinkles, cinnamon and cocoa powder on top and served it out of a big dish instead of individual dessert cups.. I made it with whipped topping mix instead of cool whip and light cream cheese.. Came out very tasty and not too sweet which is the best part. Easy. Recommend it 🙂 Filling was light and fluffy yet delicate and flavourful. Could use any cookie as base as well..

    1. Krista

      Hurray so glad to hear you liked it Lydia, thank you so much for the feedback AND for the special tweeks you made to make it your own. LOVE IT! 🙂

  3. Norma | Allspice and Nutmeg

    Definitely up my alley. I love that they are lower calories so I can have my pumpkin fix and not worry too much about my jeans fitting the next day. :). Pinned!

  4. Bri | Bites of Bri

    These look amazing! I’ve been craving a pumpkin dessert and this may be it! It’s so simple and that crust looks amazing! I love gingersnaps! And yes…let him tell you or else you’re going to be miserable and it will take so much longer.

    1. Krista

      Oh girl this is totally it! It is so easy to make and so light and delicious!

      Thanks for the encouragement on the potty training girl!

  5. Meg @ The Housewife in Training Files

    Oh I know the feeling of the pressure from outside society…not so much with potty training but other things. Good for you to take the cues. It will come! My niece who will be 3 next month, just became potty trained and she wanted nothing to do with it a few months ago and now she is loving it! Time will tell 😉

    But these cheesecakes are too die for! No bake..you are speaking my language!

  6. Ashley | The Recipe Rebel

    These are totally stunning! Love a good simple dessert for the holidays! And I totally feel your potty-training pain — my girl will be 2 1/2 this month and she isn’t potty trained yet. She could, I believe, if she wanted but she is really not interested! It’s really not something that can be forced though, so I’m trying to go with “the flow” too :S

    1. Krista

      Ugh… can they just be interested already!!! These smelly diapers and the COST is driving me crazy!

      Good thing is.. you and I can just drown our sorrows in this cheesecakes.. and life is good again. 🙂

  7. Kristen

    I have potty trained 4 kids and let me tell you… they will do it (and it will be SOOOO easy) when they are ready. It’s hard and if you try to force it it’s going to stress them out and stress you out!
    2 seems really early to me as a “standard” age. I think you can give yourself until 3 before you start to feel any ounce of pressure for him! Even then, he’ll totally do it when he’s ready!

    1. Krista

      Yes!!! I have definitely been stressed out about it and can tell it gets him stressed. He’s gotten to the point of crying if I ask him if he wants to go “poopu on the potty”.

      Thanks for the grace girl and the wise mommy words of encouragement… soooo appreciate it! 🙂

  8. Alyssa

    These look so delicious and your pictures are gorgeous. I completely agree about the potty training. My 3 1/2 year old is starting to get it, but is having a hard time. I can’t wait to finally not have to change his diapers anymore!

  9. Taylor @ Food Faith Fitness

    Unfortunately, I can’t sympathize with the potty training, as I don’t have kids. BUT I can eat ALL of these gorgeous mini bites!
    GIRL, these photos are beautiful! And I totally have that plate! Pinned!

  10. DessertForTwo

    Another reason I want a baby girl, I hear they’re easier to potty train 😉

    This cheesecake looks amazing!

    1. Krista

      haha.. so true Christina… girls are definitely easier! Boys just like to be “dirty” it doesn’t really bother any them… but I can’t handle the smell anymore!!!

      A dessert compliment from an amazing dessert blogger… pure bliss! 🙂

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