Print

Easy No-Bake Pumpkin Cheesecake Pie with Gingersnap Crust

no bake pumpkin cheesecake pie - featured image
Print Recipe

A cozy, no-bake pumpkin cheesecake pie featuring a spicy gingersnap crust and a creamy pumpkin filling, perfect for fall desserts and gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed (about 200g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 2 tablespoons granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1 cup canned pumpkin puree (240ml)
  • ¾ cup powdered sugar (90g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup heavy cream (240ml), cold

Instructions

  1. Crush the gingersnap cookies using a food processor or place in a sealed plastic bag and crush with a rolling pin until fine crumbs form but still have some texture.
  2. In a bowl, combine crushed gingersnaps, melted butter, and sugar. Stir until evenly coated and press firmly into the bottom and up the sides of a 9-inch pie dish or springform pan. Chill in the fridge for 15 minutes to set.
  3. In a large mixing bowl, beat softened cream cheese until smooth and creamy (2-3 minutes). Gradually add powdered sugar and beat until fluffy.
  4. Mix in pumpkin puree, vanilla extract, and pumpkin pie spice until uniform.
  5. In a separate chilled bowl, whip cold heavy cream until stiff peaks form (3-5 minutes).
  6. Gently fold whipped cream into the pumpkin mixture in three parts using a rubber spatula to preserve airy texture.
  7. Pour filling into chilled crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  8. Before serving, optionally garnish with a sprinkle of cinnamon or a dollop of whipped cream. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use dairy-free cream cheese and coconut cream for a vegan version. Almond flour can replace gingersnap cookies for a gluten-free crust. Chill crust before adding filling to help it set. Fold whipped cream gently to keep filling light and airy. For easier slicing, let pie sit at room temperature for 10-15 minutes before serving.

Nutrition

Keywords: pumpkin cheesecake, no-bake pie, gingersnap crust, fall dessert, easy pumpkin pie, creamy pumpkin pie, no oven pumpkin dessert

Find it online: https://juliamadeit.com/easy-no-bake-pumpkin-cheesecake-pie-recipe-perfect-for-fall-desserts/