No Bake Pumpkin Cheesecake

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.

No Bake Pumpkin Cheesecake with a gingersnap crust!

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’.

Gingersnap Crust

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.

No Bake Pumpkin Cheesecake with a gingersnap crust!

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.

No Bake Pumpkin Cheesecake with a gingersnap crust!

Short or tall, this No Bake Pumpkin Cheesecake is full of fall flavor and a definite crowd pleaser.

No Bake Pumpkin Cheesecake with a gingersnap crust!

And for those of you that prefer a baked cheesecake… you can check out the baked Pumpkin Cheesecake version here.

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No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake with a gingersnap crust!

The easiest, creamiest No Bake Pumpkin Cheesecake you’ll ever make.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 10

Ingredients

For the Crust:

  • 1 1/2 cups of crushed gingersnap cookies (fine crumbs), plus extra for topping
  • 3 tbsp melted butter
  • 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 tub of Cool Whip, thawed (for topping)

Instructions

For the Crust:

  1. Preheat oven to 350 degrees F.
  2. Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of a 9″ springform cheesecake pan.
  3. Bake for 5 minutes then remove from oven and set aside to cool.

For the filling:

  1. 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.
  2. 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.
  3. 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.
  4. Pour into the prepared crust and spread out evenly.
  5. Chill in fridge for 4-24 hours.
  6. 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

You can skip the gingersnap crust and use a pre-made graham cracker crust instead if you want!
Chill in fridge overnight for best results.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
12 Responses
  1. 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.

  2. 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!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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