This no-bake pumpkin cheesecake has a smooth and creamy pumpkin filling inside of a tasty Oreo cookie crust! No oven is required for this sweet treat, making it an amazingly convenient dessert option for any occasion! With only about 20 minutes of prep work, this cheesecake couldn't be any easier!
If you love pumpkin-flavored baked goods, be sure to check out all of my canned pumpkin and pumpkin pie spice recipes! This is one of my favorite fall baking recipes, and I hope you enjoy it as much as I do!
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Easy No Bake Pumpkin Cheesecake
I love using no-bake recipes (like these easy no-bake cookies) when I need an easy and delicious treat with minimal effort! Standard cheesecake recipes require much more work to prepare and have more room for error.
This pumpkin cheesecake is as simple as mixing ingredients and letting it set in the fridge. Perfect for the holidays or any occasion, this sweet dessert will easily impress your friends and family.
🥘 Ingredients
For this recipe, I chose to make a homemade Oreo cookie crust. You can easily buy this crust premade at the store or swap it for another tasty pie crust!
Oreo Cookie Crust Ingredients
- Oreo Cookies - 3 cups of Oreo cookies, crushed. You'll need about 36 cookies per cheesecake crust.
- Butter - Melted butter or a butter substitute.
Cheesecake Filling Ingredients
- Heavy Whipping Cream - 1 cup of heavy whipping cream.
- Cream Cheese - 16 ounces of room temperature cream cheese or a cream cheese substitute.
- Pumpkin Puree - 1 cup of pumpkin puree. I recommend using Libby's brand of pure pumpkin because it has a lower moisture content. Not only will it taste better, but it will help it to set up, too!
- Confectioners' Sugar - 1 cup of confectioners' sugar (aka powdered sugar) or a powdered sugar substitute.
- Brown Sugar - ¼ cup of packed light or dark brown sugar or a brown sugar substitute.
- Vanilla Extract - 2 teaspoons of vanilla extract. For the best flavor, use pure vanilla extract, or you can try a vanilla substitute.
- Pumpkin Pie Spice - 2½ teaspoons of pumpkin pie spice. I love my homemade blend, but you can always use your favorite store-bought version.
- Salt - ⅛ teaspoon of salt. This will help to balance everything as well as emphasize the flavors!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make No Bake Pumpkin Cheesecake
If you want to skip making the crust (for an even simpler cheesecake), pick up a store-bought crust. Grab your 9-inch springform pan, a food processor, and a mixing bowl to get started.
This recipe will make one 9-inch cheesecake.
Prepare the Crust
Step 1: Prepare. Spray a thin layer of non-stick cooking oil in a 9-inch springform pan.
Step 2: Crush the cookies. Place 3 cups (480 grams) of Oreo cookies into a blender or food processor (or large plastic storage bag), then pulse until cookies are finely ground (or crush cookies with a rolling pin or meat mallet).
Step 3: Mix in the butter. Transfer Oreo crumbs into a mixing bowl and stir in 6 tablespoons (84 grams) of melted butter until the mixture is well combined.
Step 4: Press in the crust. Pour the mixture into your 9-inch greased springform and pack the crumbs into the bottom and sides of the pan tightly in an even layer.
Step 5: Freeze. Place the packed Oreo cookie crust into the refrigerator for 30 minutes or the freezer for 10 minutes to chill while you prepare the filling.
Make the Filling
Step 6: Whip. Add 1 cup (238 grams) of heavy whipping cream to a mixing bowl and use a hand mixer on medium speed to whip the cream into stiff peaks. Set aside.
Step 7: Beat. Add 16 ounces (453.59 grams) of cream cheese into a separate mixing bowl and beat with a hand mixer on medium speed until it is smooth and creamy.
Step 8: Mix. Add 1 cup (245 grams) of pumpkin puree, ¼ cup (55 grams) of brown sugar, and 1 cup (120 grams) of confectioner's sugar and mix thoroughly. Then add 2 teaspoons (9.86 milliliters) of vanilla extract, ⅛ teaspoon (0.75 grams) of salt, and 2 ½ teaspoons (5 grams) of pumpkin pie spice and mix until there are no large clumps present and the mixture is creamy.
Step 9: Fold in the whipped cream. Use a spatula to slowly fold the whipped heavy cream into the filling. *Make sure to combine slowly and carefully to avoid deflating the air in the whipped cream.
Assemble & Chill
Step 10: Pour the filling into the crust. Take the prepared crust out of the refrigerator or freezer and pour in the cheesecake filling. Use a spoon or spatula to smooth out the top. Cover the cheesecake with plastic wrap and place it into the refrigerator to chill for at least 8 hours or overnight.
Step 11: Serve. Once the cheesecake has been set, carefully remove the band from the springform pan, then slice and serve.
🍽️ How To Serve No Bake Pumpkin Cheesecake
You can top this delicious cheesecake with homemade whipped cream or chantilly cream and a drizzle of caramel sauce! Check out my holiday pie recipes for even more tasty pies! Enjoy!
🙂 😀 Testimonials
I absolutely love this recipe and have made it at least a dozen times! It has definitely earned a permanent spot on my Thanksgiving table.
- Erica from Arizona
💭 Angela's Pro Tips & Recipe Notes
- A 14.3-ounce standard Oreo cookie package contains 38 Oreo cookies.
- If you use a food processor, you may add the melted butter to the crushed crumbs and pulse until the butter is blended. You should see clumps starting to form.
- You may use salted or unsalted butter to make the Oreo cookie crust.
- If you don't have a springform pie pan, use a 9-inch deep pie dish instead.
- I recommend using Libby's brand of canned pure pumpkin over homemade pumpkin puree so that the cheesecake filling will set correctly. Avoid using pumpkin pie filling!
>>>See All Of My Tasty Recipes Here!<<<
🥄 Make Ahead Options
The cheesecake filling will have to chill for a few hours in the fridge regardless, but if you want to save some time on the pie crust, you can!
Cover the prepared and set (done with its 10 minutes in the freezer) pie crust with plastic wrap and refrigerate it for 2-3 days before making your cheesecake. Or, you can wrap it tightly with plastic wrap and foil and freeze it for up to 3 months!
🥡 Storing
Cover leftover cheesecake with plastic wrap or aluminum foil and place it in the fridge for up to 5 days.
Freezing No Bake Pumpkin Cheesecake
To freeze, tightly wrap your cheesecake or place it into an airtight container and freeze it for up to 3 months. Thaw in the fridge for 1 hour before serving.
❓ Recipe FAQs
Nope! This no-bake cheesecake recipe doesn't need the oven for any part of the preparation process, even making the crust! Simply let it firm up in the fridge, and you are good to go!
Sure! You can use any of your favorite types of pie crusts in this recipe. Try out my graham cracker crust for a more traditional cheesecake recipe or my gingersnap cookie crust for a ginger and cinnamon element. You can find even more pie crust alternatives here!
Yep! This no-bake cheesecake is a great make-ahead recipe! Considering this dessert needs to be set up overnight in the fridge, it works out perfectly if you make it the day before you need it!
🎃 🍰 Easy Pumpkin Recipes To Try
- No Bake Pumpkin Pie - Enjoy everything you love about pumpkin pie without turning on the oven!
- Pumpkin Fudge Poke Cake - Pumpkin cake is poked with holes and then filled with rich fudge in this delicious dessert!
- Pumpkin Fluff Dip - This quick and easy dip pairs well with graham crackers, fruit, and more!
- No-Bake Pumpkin Cookies - These easy and delicious fall cookies don't require any time in the oven!
- Pumpkin Streusel Bars - A creamy pumpkin filling is baked between a streusel crust and topping for an irresistible treat!
- Pumpkin Dump Cake - Simply dump in your ingredients and pop this cake into the oven!
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📖 Recipe Card
No Bake Pumpkin Cheesecake
Ingredients
Oreo Cookie Crust
- 3 cups Oreo cookies (use 36 Oreo cookies per cheesecake crust)
- 6 tablespoon butter (melted)
Cheesecake Filling
- 1 cup heavy whipping cream
- 16 oz cream cheese (2 8-ounce blocks, softened at room temperature)
- 1 cup pumpkin puree
- 1 cup confectioners sugar
- ¼ cup brown sugar (packed light brown sugar, or dark brown sugar)
- 2 teaspoon vanilla extract
- 2 ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare the Crust
- Spray a thin layer of non-stick cooking oil in a 9-inch springform pan.
- Place Oreo cookies into a blender or food processor (or large plastic storage bag), then pulse until cookies are finely ground (or crush cookies with a rolling pin or meat mallet).
- Transfer Oreo crumbs into a mixing bowl and stir in the melted butter until the mixture is well combined.
- Pour the mixture into your 9-inch springform and pack the crumbs into the bottom and sides of the pan tightly in an even layer.
- Place the packed Oreo cookie crust into the refrigerator for 30 minutes or the freezer for 10 minutes to chill while you prepare the filling.
Make the Filling
- Add the heavy whipping cream to a mixing bowl and use a hand mixer on medium speed to whip the cream into stiff peaks. Set aside.
- Add the cream cheese into a separate mixing bowl and beat with a hand mixer on medium speed until it is smooth and creamy.
- Add the pumpkin puree, brown sugar, and confectioner's sugar and mix thoroughly. Then add vanilla extract, salt, and pumpkin pie spice and mix until there are no large clumps present and the mixture is creamy.
- Use a spatula to slowly fold the whipped heavy cream into the filling. *Make sure to combine slowly and carefully to avoid deflating the air in the whipped cream.
- Take the prepared crust out of the refrigerator or freezer and pour in the cheesecake filling. Use a spoon or spatula is smooth out the top. Cover the cheesecake with plastic wrap and place it into the refrigerator to chill for at least 8 hours or overnight.
- Once the cheesecake has set, carefully remove the band from the springform pan, then slice and serve.
Notes
- A 14.3-ounce standard Oreo cookie package contains 38 Oreo cookies.
- If you use a food processor, you may add the melted butter to the crushed crumbs and pulse until the butter is blended. You should see clumps starting to form.
- You may use salted or unsalted butter to make the Oreo cookie crust.
- If you don't have a springform pie pan, you may use a 9-inch deep dish pie dish instead.
- I recommend using Libby's brand of canned pure pumpkin over homemade pumpkin puree so that the cheesecake filling will set correctly. Avoid using pumpkin pie filling!
- To store: Cover leftover cheesecake with plastic wrap or aluminum foil and place it in the fridge for up to 5 days.
- To freeze. Tightly wrap your cheesecake or place it into an airtight container and freeze for up to 3 months. Thaw in the fridge for 1 hour before serving.
Nutrition
Originally published November 14, 2022
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