No Bake Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake pumpkin cheesecake features a crunchy gingersnap base topped with fluffy pumpkin-spiced filling. Heavy cream whipped to stiff peaks keeps it light and airy. It requires refrigeration to set but needs no oven.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups (200g) gingersnap cookie crumbs*
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar or brown sugar (packed)
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 cup (226g) pumpkin puree*
- 3/4 cup (90g) confectioners’ sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Whipped Cream and/or Salted Caramel
At a glance
PER SERVING · TIME 500M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 314mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.