Easy No Bake Pumpkin Cheesecake Recipe

This Easy No Bake Pumpkin Cheesecake Recipe is a quick and tasty dessert. Imagine pumpkin pie and cheesecake all swirled into one delicious dessert. Layers of crushed ginger snaps, pumpkin cheesecake, and whipped cream make up this fancy looking, yet oh so easy treat.

Pumpkin Cheesecake Recipe

No time to bake? Looking for a quick and easy dessert to please your punkins? This Easy No Bake Pumpkin Cheesecake dessert is just the ticket. These individual cheesecake trifles are full of great flavor and texture that is perfect for fall. Just imagine a creamy pumpkin pie with crunchy gingersnaps. A few simple ingredients and a few minutes is all it will take to make these sweet treats for any occasion.

Cinnamon and ginger are mixed with pumpkin puree, cream cheese and sugar, then layered with crushed ginger snaps and whipped cream to make these super simple, yet impressive individual desserts. These no bake pumpkin cheesecake trifles can be assembled ahead of time, minus the whipped cream, then kept covered and refrigerated until ready to serve. When ready to serve, add the whipped cream and top with a ginger snap or more crushed ginger snaps for a fun presentation. Or perhaps top each cheesecake cup with a shaving of dark chocolate or mini chocolate chips? Because a chocolate and pumpkin combination is always a good idea in my book of pumpkin treats.

Easy No Bake Pumpkin Cheesecake Recipe

Enjoy this Easy No Bake Pumpkin Cheesecake dessert for your fall holiday gatherings and throughout the holiday season. Don’t forget, the ingredients are simple enough to keep stocked up for a dessert that can be prepared in minutes for any last minute guests. This lovely pumpkin dessert is just too easy (and delicious!) not to try.

More pumpkin recipes you’ll enjoy:

Easy No Bake Pumpkin Cheesecake Recipe

Layers of crushed ginger snaps, pumpkin cheesecake, and whipped cream make up this fancy looking, yet oh so easy treat.

Ingredients:

  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1  1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 6 ounces gingersnaps, crushed
  • whipped cream

Directions:

  1. Using an electric mixer mix first 7 ingredients together (everything except for gingersnaps and whipped cream) on high until smooth and fluffy.
  2. Spread 1/4 cup (about 1 ounce) of crushed gingersnaps in bottom of each glass, top with 1/2 cup of cream cheese/pumpkin mixture, then top with desired amount of whipped cream.
  3. Dust with cinnamon and crushed gingersnaps, if desired.
  4. Serve right away or cover and refrigerate until ready to serve.

Pumpkin Cheesecake Parfaits

Originally published October 10, 2014.