Description
This No Bake Pumpkin Cheesecake is a creamy, spiced, and festive dessert made with layers of gingersnap crust, pumpkin cheesecake filling, and whipped cream. Perfect for the holidays with no oven required!
Ingredients
- 18 gingersnaps or Biscoff cookies, crushed
- 3 tablespoons (45g) butter, melted
- 1½ cups (340ml) heavy cream, divided
- 1 cup (225g) cream cheese
- ½ cup (85g) brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- 1 (14 oz) can pumpkin purée, chilled
Instructions
- In a small bowl, combine the crushed gingersnaps (or Biscoff cookies) with melted butter. Mix until evenly coated.
- Press the cookie mixture into the bottom of 6 small jars or glasses to form the crust.
- In a stand mixer or large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another mixing bowl, beat the cream cheese until fluffy. Add brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat for 2 minutes until smooth.
- Fold the chilled pumpkin purée into the cream cheese mixture using a spatula.
- Fold in ¾ of the whipped cream until fully incorporated.
- Divide the pumpkin cheesecake filling evenly among the prepared jars on top of the crust.
- Top each cheesecake with the remaining whipped cream and garnish with caramel sauce if desired.
- Chill for at least 3 hours before serving. Store in the refrigerator for up to 48 hours.
Notes
- Use cold heavy cream for best whipping results.
- Chilling is essential for setting the cheesecake properly before serving.
- Top with crushed cookies, pecans, or caramel drizzle for extra flair.
- This recipe is great for make-ahead holiday entertaining.
Nutrition
- Serving Size: 1 jar
- Calories: 410
- Sugar: 18g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
