No Bake Pumpkin Cheesecake Recipe

4.95 from 18 votes

No Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin Cheesecake is a creamy, spiced, and ready in just 15 minutes, a cozy make-ahead dessert for holidays and fall parties.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings:

Author: Natalie Dicks

Ingredients

18 round gingersnaps, or Biscoff cookies, crushed
2 tablespoons unsalted butter, melted
1 ½ cups heavy whipping cream, divided
8 ounces cream cheese
½ cup brown sugar, packed
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
pinch ground cloves
¼ teaspoon salt
14 ounces can pumpkin puree, chilled

Instructions

In a small bowl, combine cookie crumbs and melted butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
Serve immediately or refrigerate for up to 24 hours.

Notes

Recipe Tips.

The easiest way to fill the cups is to use a piping bag, but you can also spoon it in.
Use 1 ½ teaspoons Pumpkin Pie Spice instead of the listed cinnamon, nutmeg, ginger, and cloves.
Have fun with topping the whipped cream with a caramel drizzle, toasted or candied pecans, crushed toffee bits, mini chocolate chips, or chocolate shavings.

Make ahead. You can assemble the jars up to 24 hours ahead, cover, and refrigerate.

Store leftovers, covered, for 2 to 3 days in the refrigerator. The assembled jars do not freeze well, but you can freeze the filling only for up to 1 to 2 months, then thaw in the fridge and layer into a fresh crumb crust before serving.

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