Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust

Last Reviewed Mar 7, 2023

This healthy no-bake pumpkin cheesecake is dairy-free, gluten-free, grain-free, and made with a delicious ginger biscuit crust! Refined, sugar-free and SO creamy. Your new favorite autumn dessert!

Table of Contents

AKA: BLOW YA MIND Pumpkin Cheesecake

AKA: The BEST pumpkin cheesecake you’ll ever have

AKA: Your new favorite autumn dessert

All of these names would have been perfectly appropriate for the recipe I’m sharing today.

Granted, I’m not a huge fan of cheesecake … but when the recipe inspiration strikes, I’m ready to give anything a second chance if it means sharing a delicious treat with you guys. This is exactly what happened in my latest experiment and the result was BETTER than expected. today Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust will be your new favorite snack of the season.

That Ginger snap crust Even though

Folks … if you haven’t tried these new ones yet Grain-Free Cookies from Hu Kitchen, You missed! They are the first cookies on the market (that I know of!) That are completely sweetened with dates. They know I love using dates to avoid adding sugar treats so it’s AMAZING to see a company that I already know and love to do. Did I mention the taste and texture are amazing too !?

You come in 4 delicious flavors: Chocolate Chip, Peanut Butter, Snickerdoodle, and Ginger Snap. All are grain free, gluten free, refined sugar free, and sugar alcohol free (so hard to find these days !!). All of them (aside from the peanut butter) are Paleo and KETO friendly too.

Of course, I love them on their own, but I had to get a little creative and try them out in a recipe too.

A few months ago I used them to make these INCREDIBLE magical cookie bars and just in time for fall I have now incorporated them into the AMAZING dairy free gluten free pumpkin cheesecake. Did I mention it’s not baking? 🙂

No strange ingredients

As Hu kitchen biscuits There are NO weird ingredients in this cheesecake recipe. It’s grain-free, gluten-free, dairy-free, refined sugar-free, and simply made from:

Whole foods and the process of making this no-bake dessert couldn’t be easier!

Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust

Both vegetable and non-vegetable people have concluded that this cheesecake rivals ANY regular cheesecake. It’s a MUST MAKE for the coming Christmas season.

To press

Healthy No-Bake Pumpkin Cheesecake with Ginger Snap Cookie Crust

Author: Kaila Proulx
Preparation time: 15 minutes
Total time: 15 minutes
Yield: 8th Discs 1x
Category: dessert
Diet: Gluten free

instructions

All cheesecake ingredients in one High speed mixer and mix creamy and smooth at the highest level. Pour the mixture into a bowl and set aside.

Wash out the blender (or use a food processor!) And add cookies and almond butter. Mix on high until the mixture is completely mixed and has a thick, crumbly consistency.

Line a 9 inch springform pan with a circle made of parchment paper. Squeeze the cookie / nut butter into the pan, making sure it’s evenly distributed. Pour the cheesecake mixture over the top and use the back of a spoon or icing knife to spread evenly over the crust.

Place the pan in the freezer for about an hour to allow it to set. Remove the pan from the freezer, loosen the outer ring of the springform pan, cut the cheesecake into 8 pieces and serve!

Store in the refrigerator for up to 5 days … this dessert will get even better over time!