Easy No Bake Pumpkin Spice Cheesecake

This Easy No Bake Pumpkin Cheesecake is the perfect easy-to-make fall cheesecake dessert that's ultra creamy, silky smooth and delicious and packed with pumpkin and spice!

Course Dessert

Cuisine American, North American, Pumpkin, Thanksgiving

Keyword No Bake Pumpkin Cheesecake, no bake pumpkin cheesecakes, Pumpkin Spice Cheesecake

Prep Time 30

Chilling Time 6

Servings slices

Calories 518kcal

Author Chrissie

Ingredients

For the crust:

2 cups gingersnap cookie crumbs (approximately 250 grams)
6 tablespoons melted butter
2 tablespoons real maple syrup

For the filling:

24 ounces full fat cream cheese (approximately 660 grams) at room temperature
1/2 cup powdered sugar
1 tablespoon lemon juice
4 tablespoons maple syrup
1/2 cup pumpkin puree
1 tablespoon Pumpkin Pie Spice Mix (see recipe notes for individual spice amounts)
8 ounces white chocolate melted and cooled
2 cups whipped cream or whipped topping

For the toppings (optional):

1 cup whipped cream or whipped topping
caramel sauce or maple syrup
crumbled gingersnap cookies

US Customary - Metric

Instructions

Prepare a 9-inch springform pan by lining the bottom with parchment paper.
In a large bowl, combine the gingersnap cookie crumbs, the melted butter and the maple syrup. Mix well to combine.
Pour the moistened gingersnap cookie crumbs into the prepared springform pan and press them down into the bottom and about halfway up the sides. Set aside.
In a large bowl with a hand mixer or in the bowl of your stand mixer, mix the cream cheese on medium speed just until smooth.
Add the powdered sugar and mix well to combine.
Add the lemon juice and mix to combine.
Add the maple syrup, pumpkin puree, and pumpkin pie spice and mix well to combine.
Add the white chocolate and mix well to combine.
Gently fold in the whipped cream or whipped topping just until no streaks remain in the batter.
Pour the batter into the prepared crust and smooth out the top with an offset spatula (or regular spatula).
Chill in the fridge to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

For the topping:

Right before serving, top with the whipped cream, a drizzle of caramel sauce or maple syrup and some more crumbled gingersnap cookies. Slice and serve.

Video

Notes

To replace the Pumpkin Pie Spice Mix in this recipe, simply add: 2 tsp cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/4 teaspoon allspice, and 1 teaspoon powdered ginger.

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