Can we talk about cheesecake… and how much I love it?
It’s my all time favorite dessert. By far.
Cheesecake can be a time consuming dessert to make, so that’s why I love this No Bake Pumpkin Cheesecake. It’s quick, painless, and mega-delicious.
I decided that this Pumpkin Cheesecake deserved more than a graham cracker crust. It needed something that had more spice. So I grabbed a bag of gingersnap cookies and set about making a crisp crust that screamed ‘fall flavor’.
This crust was incredible.
In-cred-ible.
When paired with the creamy and rich flavor of the silky pumpkin cheesecake it was perfection.
I know that this is a “no-bake” cheesecake, but I DID bake the crust for 5 minutes. NOW, you can skip the gingersnap crust all together and just toss the cheesecake mix into a pre-made graham cracker crust. It will still be delicious!
Promise.
I used a 10″ springform pan to make my cheesecake, and I’m not ashamed to admit that it was a rather shallow cheesecake. To give it a little more height I added a layer of cool whip.
Grab yourself a 9″ springform pan if you want your cheesecake a little taller.
Short or tall, this No Bake Pumpkin Cheesecake is full of fall flavor and a definite crowd pleaser.
And for those of you that prefer a baked cheesecake… you can check out the baked Pumpkin Cheesecake version here.
No Bake Pumpkin Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups gingersnap cookies, fine crumbs, plus extra for topping
- 3 tbsp butter, melted
- 2 tbsp sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup pumpkin puree
- 1 1/2 cups mini marshmallows
- 4 tbsp butter
- 2 tbsp sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 8 oz Cool Whip, thawed (for topping)
Instructions
For the Crust:
- Preheat oven to 350 degrees F.
- Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of a 9" springform cheesecake pan.
- Bake for 5 minutes then remove from oven and set aside to cool.
For the filling:
- In the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the sour cream and pumpkin and mix until combined.
- Meanwhile in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly.
- With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.
- Pour into the prepared crust and spread out evenly.
- Chill in fridge for 4-24 hours.
- Once chilled properly, carefully spread out the cool whip in an even layer on top of cheesecake. Sprinkle with extra gingersnap crumbs for decoration.
Notes
Chill in fridge overnight for best results.
TraderJoes triple Ginger snap is the BEST
One question, can I substitute marshmallows with condensed milk? How much would it be ?
Yes please!! I love pumpkin and this recipe looks fabulous!!! You should bring the recipe and link up at my #cakefriday linky party http://thebakerbecky.blogspot.com/2013/08/cakefriday-coffee-klatch-linky-party-10.html
Cheesecake is my all time favorite dessert too! I’m so excited for fall, and I love how this cheesecake yells from the rooftop that fall is coming!! Hehe! It looks incredible!!
Oh I love cheesecake (in case you couldn’t tell with my recipes haha). No bake is even better. Not only is it quicker and easier, there are no worries about it failing or a crack forming. Can’t wait until fall is here to enjoy this.
I’m making a version of this today…using baked sweet potatoes and marshmallow fluff in lieu of pumpkin and mini Marshmallows. I’ll omit the butter since not melting the minis…wish me luck ! I had leftover caramelized baked sweet potatoes !
I was just looking at your skinny cannolis and now you post this! I think you’re telling me I need pumpkin cheesecake right now. I won’t disagree! Looks incredible!
I love cheesecake — and this looks mouth-wateringly good!
Bring on the PUMPKIN, I just love this and will have to make it seeing as you simplified it so well 🙂
I love a no-bake cheesecake!
Oh em gee. I’m eating this directly from the pan, FYI. SO good!
Using gingersnaps rather than graham crackers for crusts is one of my favorite tricks (it also hides the fact from my family that I can’t make pie dough). Your cheesecake looks fantastic, Shawn!
Thanks Dara! I loved the gingersnap crust so much! 🙂