No-Bake Pumpkin Cheesecake
Prep time
Cook time
Total time
This new take on pumpkin pie will win the day and save the oven! You might even find that you make it for a special treat anytime, not just the holidays.
Recipe type: Dessert
Serves: 6-8
  • 50 ginger snap cookies
  • 5 tablespoons melted butter
  • 2 cups Simply Pure Vanilla Creamer
  • 2 packets unflavored gelatin
  • 2 - 8 oz. packages room temperature cream cheese
  • 15 oz. can pumpkin puree
  • 3-4 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • a pinch of salt
  • Whipped cream
  1. Place 40 ginger snap cookies into a large Ziplock bag or the food processor. Using a meat mallet or rolling pin, crush the cookies into a sand like consistency. If using a food processor, pulse a few times to get the consistency of sand.
  2. Place crushed cookies into a large bowl and combine with melted butter. If using the food processor, add the butter and pulse to combine the butter.
  3. Spray a spring form pan with cooking spray and pour the cookie mixture into the pan. Using the bottom of a measuring cup, pack the cookie mixture into a nice layer of crust. Set the crust aside.
  4. In a small bowl, pour ½ a cup of Simply Pure Vanilla Creamer and whisk in the gelatin packets. Set aside and allow the gelatin to bloom.
  5. In a medium sauce pan, pour the remainder of the Simply Pure Vanilla Creamer and place over medium heat. Add the room temperature cream cheese and gently stir to combine the two ingredients.
  6. Once the cream cheese has melted into the creamer add the pumpkin, pumpkin pie spice, sugar vanilla and salt. Whisk together and let come just to a light boil and then remove from the heat. Make sure to continue to stir occasionally.
  7. Remove from heat and taste the mixture to make sure you have the right flavors. If you prefer your cheesecake a little sweeter, add more sugar. If you like it with a little more spice, add more pumpkin pie spice.
  8. Pour the cheescake mixture into the spring form pan and place in the refrigerator for at least 4 hours.
  9. When ready to serve, make up some more cookie crumbs with the ginger snap cookies reserving 6-8 for garnish. Sprinkle the crumbs onto of the no-bake cheesecake and then decorate with whipped cream clouds topped with cookies.
  10. No-Bake Pumpkin Cheesecake with International Delights Simply Pure Vanilla
Recipe by Whipperberry at