No Bake Pumpkin Cheesecake
Prep time
Total time
Smooth and creamy No Bake Pumpkin Cheesecake with extra spiced flavor and gingersnap crust. It is a fool proof recipe!! What a perfect Thanksgiving dessert!
Recipe type: Dessert
Cuisine: Southern
Serves: 8-10
  • 1 ½ cups gingersnap cookies OR (10) graham crackers, crushed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon - if using gingersnap cookies, you can omit the cinnamon if you prefer
  • 6 tablespoons unsalted butter, melted
  • 8 ounces (1 block) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup (from 15 oz can) pumpkin puree, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract, optional
  • 1 tub (8 ounces) whipped topping or fresh whipping cream, plus more for garnish
Topping Options:
  • Whipped topping or whip cream
  • Gingersnap cookies
  • Cinnamon
  • Caramel
  • Walnuts or Pecans, chopped
  1. Crush graham crackers or gingersnap cookies in food processor or resealable bag
  2. Add crumbs to large mixing bowl
  3. Stir in sugar and cinnamon, if using
  4. Melt butter in microwave safe bowl
  5. Stir into crumb mixture until well combined
  6. Alternatively you can combine all ingredients in the food processor
  7. Press firmly into 9 inch springform pan
  8. Chill for 20 minutes
  1. In a large bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy
  2. Add pumpkin puree, spice and extracts, beat until smooth
  3. Gently fold in whipped topping a little at a time
  4. Pour cheesecake mixture into pan and spread evenly
  5. Cover with plastic and foil and place in freezer overnight or until solid
  6. Remove from freezer and remove pan rim
  7. Decorate with toppings of your choice, if desired
  8. Cut into slices with a sharp knife
  9. Wrap leftovers with plastic wrap and place in freezer or refrigerator
Recipe by Wishes and Dishes at