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!
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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.