No-Bake Thanksgiving Pumpkin Cheesecake Recipe

Introduction

Thanksgiving isn’t complete without a delicious pumpkin dessert, and this no-bake pumpkin cheesecake fits the bill perfectly. It requires only about 15 minutes of hands-on preparation and delivers a creamy, spiced treat that’s sure to impress.

Ingredients

• 2 cups crushed gingersnap cookies (or graham crackers)
• ½ cup unsalted butter, melted
• ½ cup powdered sugar
• 1 package (8 oz) cream cheese, softened
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tub (8 oz) whipped topping, thawed (plus extra for garnish)
• Optional: Caramel sauce and crushed cookies for topping

Instructions

1. Step 1: In a bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust.
2. Step 2: Refrigerate the crust for at least 15 minutes to help it firm up before adding the filling.
3. Step 3: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
4. Step 4: Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract to the cream cheese mixture. Mix until well combined.
5. Step 5: Gently fold in the whipped topping until the filling is light and fluffy.
6. Step 6: Spoon the filling into the chilled crust and spread it evenly.
7. Step 7: Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
8. Step 8: Before serving, top with extra whipped topping, drizzle with caramel sauce, and sprinkle with crushed cookies if desired.

Tips & Variations

• Use graham crackers instead of gingersnaps for a milder crust flavor.
• For a vegan version, substitute cream cheese and whipped topping with non-dairy alternatives.
• Add a pinch of nutmeg or cloves to the filling for extra warmth and spice.
• Chill the cheesecake overnight for best texture and flavor development.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes for easier slicing. This cheesecake is not suitable for freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed until smooth before using. It may add extra moisture, so be sure to strain any excess liquid to maintain the right texture.

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake can be made a day in advance and kept refrigerated. In fact, chilling it overnight helps the flavors meld and improves the texture.

No-Bake Thanksgiving Pumpkin Cheesecake Recipe

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4.7 from 100 reviews

This No-Bake Thanksgiving Pumpkin Cheesecake is a delightful and easy-to-make dessert perfect for the holiday season. Combining the warm flavors of pumpkin and autumn spices with a creamy cheesecake filling on a gingersnap crust, this recipe requires no baking and only about 15 minutes of hands-on preparation. The cheesecake is chilled to set, making it an ideal make-ahead treat for Thanksgiving gatherings.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups crushed gingersnap cookies (or graham crackers)
• ½ cup unsalted butter, melted

For the Filling:

• 1 package (8 oz) cream cheese, softened
• ½ cup powdered sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tub (8 oz) whipped topping, thawed (plus extra for garnish)

Optional Topping:

• Caramel sauce
• Crushed gingersnap cookies

Instructions

1. Prepare the Crust: In a bowl, combine the crushed gingersnap cookies with the melted unsalted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch pie dish, forming an even crust layer.
2. Chill the Crust: Place the crust in the refrigerator for at least 15 minutes to firm up before adding the filling. This helps maintain the crust’s structure once the filling is added.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring no lumps remain.
4. Add Pumpkin and Spices: Stir in the canned pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract until all ingredients are fully combined, creating a flavorful pumpkin mixture.
5. Incorporate Whipped Topping: Gently fold the thawed whipped topping into the pumpkin mixture. Folding carefully helps keep the filling light and fluffy without deflating the whipped topping.
6. Assemble the Cheesecake: Spoon the pumpkin filling evenly over the chilled crust, smoothing the surface with a spatula or the back of a spoon.
7. Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to allow the filling to firm up and the flavors to meld together.
8. Garnish and Serve: Before serving, garnish the cheesecake with extra whipped topping, a drizzle of caramel sauce, and a sprinkle of crushed gingersnap cookies for added texture and sweetness, if desired.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level in the filling.
• If gingersnap cookies are not available, graham crackers can be substituted for the crust.
• For best results, allow the cheesecake to chill overnight to ensure it is fully set.
• This cheesecake is best served chilled and should be stored in the refrigerator until ready to serve.
• Optional toppings like caramel sauce and extra crushed cookies add a nice decorative touch and extra flavor but can be omitted if preferred.

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