No-Bake Pumpkin Cheesecake


What you'll need

Gingersnap crust

1 c. graham cracker crumbs

1 c. gingersnap crumbs

3 tbsp. Zulka Morena pure cane sugar

1 pinch of salt

5 tbsp. butter, melted


12 oz .cream cheese, set out at room temperature for 30 minutes

1 tsp. ground cinnamon

1 ½ tsp. pumpkin pie spice

¼ tsp. salt

1 tbsp. vanilla extract

1 c. Zulka pure powdered sugar

1 c. solid-pack canned pumpkin

2 c. homemade whipped cream + more for garnish *see NOTES

Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.

Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.

Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.

NOTES: To stabilize the homemade whipped cream, add 2 tbsp. of powdered sugar to it before whipping. You can also use bloom gelatin and fold it in along with the whipped cream like I did in this recipe.


What to do