No bake Pumpkin Gingersnap Cheesecake: An easy to make dessert that even non-bakers can make

If you’re like me, cooking is hard. It seems like even when I follow a recipe to a T, I can never seem to get it to live up to its full potential. But for some reason, baking works for me. So I stick with that.

If you’re like me, cooking is hard. It seems like even when I follow a recipe to a T, I can never seem to get it to live up to its full potential. But for some reason, baking works for me. So I stick with that.

But if neither one of them is your thing and you’re stressing out about what to contribute to your families Thanksgiving, or your Friendsgiving, this year, have no fear! The easiest no bake recipe is here!

Seriously. This recipe is so easy. And so delicious. It took me about 15 minutes from start to finish to make and it only has a total of 6 ingredients in it.

Here’s what you’ll need for your no bake pumpkin gingersnap cheesecakes:

  • 8 oz block cream cheese softened
  • 2/3 cup pumpkin puree or canned pumpkin
  • 1 tsp pumpkin pie spice
  • 2 cups powdered sugar
  • Gingersnaps
  • Whipped cream

How to make them:

  1. Whip together the cream cheese, pumpkin, and pumpkin pie spice.
  2. Blend in the powdered sugar.
  3. Scoop mixture into whatever you want to serve it in. (I used a small glass jar. You can use small mason jars, plastic cups, whatever works.)
  4. Top with whipped cream, a few sprinkles of pumpkin pie spice, and a couple gingersnaps.
  5. Refrigerate until you’re ready to serve to your friends and family!

Happy baking!


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