No-Bake Thanksgiving Pumpkin Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the Cheesecake: Spoon the pumpkin filling evenly over the chilled crust, smoothing the surface with a spatula or the back of a spoon.
- 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.
- 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.
Keywords: pumpkin cheesecake, no bake pumpkin cheesecake, Thanksgiving dessert, pumpkin pie alternative, easy pumpkin dessert, no-bake cheesecake recipe
