No-Bake Pumpkin Cheesecake with Gingersnap Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake cheesecake combining pumpkin puree and cream cheese filling with a gingersnap crust. The creamy, subtly spiced filling is light yet indulgent, ideal for autumn gatherings when you want a sophisticated dessert without oven time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 30 gingersnap cookies ( or 1½ cup crumbs)
- 4 to 6 tablespoons salted butter* (melted )
- 2 tablespoons dark brown sugar
- 16 ounces cream cheese (softened at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1¾ cup 100% pure pumpkin purée
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 3/4 cup heavy whipping cream (cold )
- whipped cream (for serving)
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 422mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 137mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.