Description
A creamy, spiced no-bake pumpkin cheesecake with a crunchy gingersnap crust. This stress-free dessert requires zero oven time and is perfect for holiday gatherings or meal prep.
Ingredients
Scale
- 3 cups finely crushed gingersnap cookies (about 300g)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 2 packages (16 oz / 450g) full-fat cream cheese, softened to room temperature
- 1 cup cold heavy cream
- 1/4 cup maple syrup
- 1 cup pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup plain full-fat Greek yogurt
- 1 cup whipped cream (for topping)
- Extra gingersnaps, crushed (for garnish)
- Pumpkin seeds (pepitas) (for garnish)
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Pulse gingersnap cookies in a food processor until fine crumbs form. Mix crumbs with melted butter, sugar, and cinnamon until it resembles wet sand.
- Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Refrigerate while making the filling.
- Beat softened cream cheese and Greek yogurt in a large bowl until smooth. Add maple syrup, pumpkin puree, pumpkin pie spice, and vanilla; beat on low until just combined.
- Whip heavy cream in a separate cold bowl until stiff peaks form.
- Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it, then fold in the remaining whipped cream until just combined.
- Pour filling into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
- Before serving, run a hot knife around the edge to loosen, remove the springform ring, and top with whipped cream, crushed gingersnaps, and pumpkin seeds.
Notes
Ensure cream cheese is fully softened to room temperature to avoid lumps. Use 100% pure pumpkin puree, not pumpkin pie filling. Press the crust firmly to prevent crumbling. The cheesecake tastes better if chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: no-bake, pumpkin cheesecake, gingersnap crust, holiday dessert, fall recipes, easy dessert, meal prep dessert