No Bake Pumpkin Cheesecake
Creamy, spiced, and oh-so-easy to prepare, this No Bake Pumpkin Cheesecake Recipe is a must-have for your fall dessert table.
Servings: 16 servings
Calories: 320kcal
Equipment
- Food Processor
- Mixing Bowl
- Pie Plates
Ingredients
Crust
- 2.5 cups Gingersnap cookie crumbs
- 2/3 cup Unsalted butter, melted
Filling
- 16 oz Cream cheese, softened 2 packages (8 oz each)
- 14 oz Sweetened condensed milk 1 can
- 1 cup Canned pumpkin puree
- 1 tablespoon Lemon juice
- 1.5 teaspoons Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 12 oz Cool Whip, thawed
- 1/4 cup Mini semi-sweet chocolate chips
Instructions
- Pulse gingersnap cookies in a food processor into fine crumbs. Mix with melted butter until combined.
- Press crust mixture evenly into the bottoms of two pie plates. Set aside.
- In a large bowl, beat cream cheese and sweetened condensed milk until light and fluffy (3–4 minutes).
- Add pumpkin, lemon juice, cinnamon, cloves, and nutmeg. Mix until well incorporated.
- Fold in Cool Whip and chocolate chips gently until smooth.
- Divide filling between crusts. Smooth the tops with a spatula.
- Refrigerate for at least 3 hours or overnight, until firm.
- Serve chilled with whipped cream or additional chocolate chips if desired.
Notes
You can substitute graham crackers or Biscoff cookies for the gingersnap crust. This cheesecake can be made up to two days in advance and stored in the fridge or frozen for longer storage.
Nutrition
Calories: 320kcal | Fat: 18g