No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake with a gingersnap crust!

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



For the Crust:

For the Filling:


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.


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.

Keywords: no bake, pumpkin, cheesecake