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Best No-Bake Pumpkin Cheesecake Pie with Gingersnap Crust

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A creamy, no-bake pumpkin cheesecake pie with a spicy gingersnap crust. This easy dessert is perfect for fall entertaining, with a silky filling stabilized with white chocolate for clean slices and a luscious texture.

Ingredients

Scale
  • 2 cups (220g) gingersnap cookie crumbs (about 30–35 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • Pinch of salt
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 4 ounces (113g) white chocolate, melted and slightly cooled
  • 1 ½ cups (360ml) heavy cream, cold
  • ½ cup (120ml) heavy cream, cold (for topping)
  • 2 tablespoons (15g) powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Crushed gingersnap cookies and/or candied pecans for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with melted butter, sugar (if using), and salt until moistened. Press firmly into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 8 minutes. Cool completely on a wire rack.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add brown sugar and beat for another 2 minutes until light and combined.
  3. Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed until just combined.
  4. Melt white chocolate in a microwave in 20-second bursts, stirring between each, until smooth. Let cool 2-3 minutes. Slowly drizzle into pumpkin-cream cheese mixture while beating on low until fully incorporated.
  5. In a separate chilled bowl, beat 1 ½ cups cold heavy cream on medium-high speed until soft peaks form, about 3-4 minutes.
  6. Fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then gently fold in the remaining whipped cream until no white streaks remain. Pour filling into cooled crust and spread evenly. Tap pan gently to release air bubbles.
  7. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight (10-12 hours).
  8. Before serving, run a thin knife around the edge of the pan and release the springform ring. For topping, whip remaining ½ cup heavy cream with powdered sugar and vanilla until soft peaks form. Pipe or dollop onto cheesecake and garnish with crushed gingersnaps or candied pecans if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not skip the white chocolate—it stabilizes the filling for clean slices. Chill for at least 6 hours, but overnight is better. For a gluten-free version, use gluten-free gingersnap cookies. For dairy-free, use dairy-free cream cheese, white chocolate, and plant-based heavy cream. The crust can be baked up to 2 days ahead; store covered at room temperature. The assembled pie keeps in the refrigerator for up to 5 days. Freezing is not recommended.

Nutrition

Keywords: no-bake pumpkin cheesecake, gingersnap crust, pumpkin pie, fall dessert, Thanksgiving dessert, no-bake cheesecake, pumpkin cheesecake pie

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