No-Bake Pumpkin Cheesecake

Oven space is valuable (and hard to come by) on Thanksgiving, so any opportunity I get to make my life easier on the big day, I’ll take it. When you don’t have the time or oven space to whip up a classic pumpkin pie, this no-bake version will spice up your holiday table. It’s got everything I love about our classic pumpkin cheesecake—the festive fall spices, the smooth creamy texture—but it’s also so much easier to make ahead of time. Do yourself (and your guests) a favor this holiday, and serve this no-bake cheesecake that’s just as good as the classic. Fair warning: You may never go back to regular pumpkin pie again!

How To Make No-Bake Pumpkin Cheesecake

INGREDIENTS

• The Crust: Gingersnap cookies give the simple press-in crust a fun fall twist, but if you’re not crazy about their spicy molasses flavor or just want to stick with tradition, you can always make a graham cracker crust or even use Oreos, like we do in this chocolate pumpkin cheesecake. Don't forget to save a few of the crushed gingersnaps for the cherry-on-top decoration of your whipped cream!
• The Filling: Unlike a classic cheesecake, this no-bake version doesn’t use eggs to set it. Instead, it gets its structure from freshly whipped cream that has been carefully folded into a pumpkin spice-flavored cream cheese and pumpkin puree mixture.
• The Topping: You can always use store-bought, but homemade whipped cream and some more roughly crushed gingersnaps make for the perfect topping here.
  

STEP-BY-STEP INSTRUCTIONS

First, let’s make the crust by combining crushed gingersnaps with sugar and melted butter in a medium bowl until the mixture resembles wet sand. Once it’s combined, pour it into a springform pan and pat until it’s a very even layer.

Now we can move onto the filling. In a medium bowl, make whipped cream by beating heavy cream to stiff peaks.

Then, in a separate large bowl, beat the cream cheese until light and fluffy, then add your pumpkin puree. Beat the mixture again until no lumps remain. Add the powdered sugar, and beat again until the mixture is smooth and no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until it is well incorporated.

Grab the whipped cream, and fold it into the cream cheese mixture until it is just combined.

Then, pour the batter of the crust, and smooth the top with an offset spatula. Now it’s time to let the refrigerator work its magic. Transfer the pie to the refrigerator, and chill until set. I suggest 4 hours minimum, but if you have time, letting it chill overnight is a great idea. Once set, top with whipped cream and crushed gingersnaps (if you so desire), slice, and serve!

Full list of ingredients & instructions in the recipe below.

Recipe Tips

Wondering how this cheesecake stays together? The aeration of the cream combined with a long chill time in the refrigerator set the cheesecake so you don’t have to worry about turning on the oven. Without the eggs binding it together, no-bake cheesecakes tend to be softer than a traditional baked cheesecake. To ensure that your cheesecake is sitting proudly when you go to slice it, follow these three steps:

• Pack in your crumb crust. The crust holds the cheesecake together at the bottom, so it’s essential that it’s as firm and stable as it can be. Taking the time to really press and pack in your crumb mixture will help to ensure that you have a firm base to build the rest of your cheesecake on.
• Be gentle when folding in your whipped cream. The freshly whipped cream gives the cheesecake stability through its light, airy texture. Make sure to fold in that whipped cream gently so you don’t knock out the air and lose that beautiful volume.
• Let it chill. This cheesecake benefits from a LONG chill time. We’re saying four hours minimum, but overnight is really better. The colder it is, the more firm it will be, and the prettier your slices will be.

Storage

You could make this cheesecake a couple of days in advance and just keep it in the refrigerator until you’re ready to serve it. You could even freeze it if you want (and to be honest, cutting it frozen will be easier and give you the prettiest slices). If you have any leftovers, store them in the refrigerator for around 3 days, or in the freezer if you want to enjoy it longer.