No-Bake Pumpkin Cheesecake

This pumpkin cheesecake features a spiced gingerbread cookie crust and creamy pumpkin filling, topped with whipped cream for a finishing touch. Plus, it's no-bake!

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What you need:

Combine the gingersnap cookie crumbs and melted butter to make the crust then press the mixture into a lined springform pan

Line a plate with paper towels and spread the pumpkin puree on top. Use more paper towels to blot and remove excess moisture

In a large mixing bowl, use a mixer to beat the cream cheese until smooth. Add the powdered sugar and brown sugar and continue mixing

Add in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves and continue to mix

Add the heavy whipping cream to a separate mixing bowl and mix on low until stiff peaks form

Working in batches, gently fold the whipped cream into the pumpkin and cream cheese mixture

Spoon the pumpkin filling overt the crust and evenly spread it out

Top with homemade whipped cream and enjoy!

Swipe up for the recipe!

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