A No Bake Pumpkin Cheesecake in a Glass on a Serving Platter

No Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

  • Author: Krista
  • prep_time Prep Time: 2 hours
  • total_time Total Time: 2 hours
  • yield Yield: 8 cups 1x
  • category Category: Dessert, Holiday, Pumpkin



No Bake Pumpkin Cheesecake:

  • 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

Gingersnap Pecan Crust:

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


  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.


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