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Pumpkin Icebox Cake Tastes Like A Light & Fluffy Cheesecake
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Pumpkin Icebox Cake

Indulge in this light and fluffy no-bake dessert that captures the essence of pumpkin cheesecake. Layers of spiced pumpkin mousse and crisp ginger snap cookies meld together in the refrigerator, creating a velvety, cake-like texture. Perfect for autumn gatherings, this elegant treat is simple to prepare using basic pantry staples and requires no oven time. It is a sophisticated, crowd-pleasing centerpiece that satisfies the craving for a rich dessert without being overly heavy, making it an ideal finish to any meal.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: No Bake Dessert Recipes
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 15 oz pumpkin puree
  • 16 oz whipped topping, thawed
  • 1 package ginger snap cookies
  • 8 oz cream cheese, softened
  • 2 tsp pumpkin pie spice

Method
 

  1. Beat the softened cream cheese in a large mixing bowl until perfectly smooth.
  2. Add the pumpkin puree and pumpkin pie spice to the cream cheese, mixing until combined.
  3. Gently fold the thawed whipped topping into the pumpkin base using a silicone spatula.
  4. Spread a thin layer of the pumpkin mixture at the base of a baking dish.
  5. Arrange a single layer of ginger snap cookies over the cream base without overlapping.
  6. Repeat the layering process until all ingredients are used, finishing with a final layer of cream.
  7. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours before serving.

Notes

Ensure the cream cheese is at room temperature for a lump-free mousse. You can adjust the pumpkin pie spice to your preference for a bolder flavor. Store the cake covered in the refrigerator for up to 3 days. The longer it chills, the softer the cookies become.