No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

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!

Table of Contents

• Easy No Bake Pumpkin Cheesecake
• Why I Love This Recipe
• Ingredients You’ll Need
• How to Make No Bake Pumpkin Cheesecake
• Tips for Success
• How to Store Leftovers
• Can I Freeze this Cheesecake?
• Get the Recipe

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!

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.

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.

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.

No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

★★★★★ 4.7 from 3 reviews

• Author: Krista
• Prep Time: 2 hours
• Cook Time: 0 minutes
• Total Time: 2 hours
• Yield: 8 cups 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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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!

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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.

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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!

• Mini Mint Chocolate Chip Cheesecakes
• Healthy No Bake Almond Joy Bars
• Edible Vegan Brownie Batter