No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is the perfect fall dessert for any occasion. Easy enough for every day of the week and delicious enough for fall gatherings or Thanksgiving Dinner.
Looking for more pumpkin desserts? Pumpkin Roll and Pumpkin Pecan Crisp are a few of my favorites.
No Bake Pumpkin Cheesecake ~ Easy Fall Dessert
Layers of creamy pumpkin cheesecake and vanilla cheesecake layered into individual servings with Oreo cookie crumbs is a rich and delicious dessert that can be made in about 15 minutes. We also love this No Bake Eggnog Cheesecake for an easy holiday dessert.
Ingredients Needed:
- Cream Cheese ~ Softened
- Powdered Sugar
- Vanilla Extract
- Heavy Whipping Cream
- Pumpkin Puree
- Pumpkin Pie Spice
- Oreo Cookies ~ Crushed into crumbs
- Pumpkin Candies ~ Optional garnish
How to Make No Bake Pumpkin Cheesecake:
- Add cream cheese, powdered sugar and vanilla extract to a mixer bowl. Beat with an electric mixer at medium speed about 1 minute or until smooth.
- Pour into another bowl and set aside.
- Pour heavy cream into a clean mixing bowl and beat at medium-low speed using the whisk attachment, until it starts to thicken.
- Raise to high speed and continue to to whip the cream until stiff peaks form.
- Add cream cheese mixture into the bowl of whipped cream.
- Fold mixture until completely combined.
- Separate 2 cups of mixture into a separate bowl and set aside.
- Add pumpkin puree and pumpkin pie spice to mixer bowl with remaining cheesecake filling.
- Fold until thoroughly combined and no white streaks remain.
How to Make individual Cheesecakes:
- Spoon about 2 teaspoons of Oreo crumbs into the bottom of the dessert glasses or bowls.
Fill piping bags, zip top baggies with pumpkin and vanilla fillings. I was out of piping bags, so I used vacuum seal bags. You can also just spoon the filling into the glasses.
- Add a layer of pumpkin filling.
- Next add a small layer of vanilla cheesecake filling.
- Repeat the layers ending with vanilla filling.
- Sprinkle with additional pumpkin pie spice if desired.
- Garnish with pumpkin candies.
- Refrigerate for at least 3 hours before serving.
Where to Buy Dessert Glasses:
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I use these 5 oz juice glasses to make individual servings. They are quite affordable and so handy for all of my favorites like No Bake Cinnamon Apple Cheesecakes, No Bake Peanut Butter Cheesecake and No Bake Oreo Cheesecake.
If you don’t have dessert glasses, small bowls of any kid will work just as well.
How to Make No Bake Cheesecake Pie:
- Use double the amount of Oreo cookies and mix with 2 tablespoons of melted butter. Press into a pie plate or cheesecake pan. A pre-made Oreo Crust works too.
- Pour pumpkin layer into bottom of the pie shell and smooth evenly.
- Top with vanilla layer and spread evenly or pipe with a decorator tip.
- Sprinkle with pumpkin pie spice.
- Refrigerate 4 hours or overnight before slicing and serving.
How to Make Ahead:
Make cheesecake up to 1 day in advance. Cover with plastic wrap and refrigerate until ready to serve. Garnish with candies just before serving.
No Bake Cheesecake will keep in the refrigerator up to 3 days.
If you are looking for a quick dessert to make for Thanksgiving that can be made ahead and doesn’t take up space in the oven, these mini pumpkin cheesecakes are just what you need!
More Pumpkin Desserts You Will Love:
- Pumpkin Pie Bars
- Mini Pumpkin Cheesecakes
- Easy Pumpkin Cake
- Pumpkin Rice Krispies Treats
- Easy Pumpkin Pie
When fall rolls around pumpkin spice is where it’s at. I find myself craving pumpkin bread on a weekly basis to have with my morning coffee but when I need a quick desert, this no bake cheesecake is just the ticket.
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No Bake Pumpkin Cheesecake
Ingredients
- 12 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice + more for garnish
- 6 Oreo Cookies crushed into crumbs
- pumpkin candies optional garnish
Instructions
- Add cream cheese, powdered sugar and vanilla extract to a mixer bowl. Beat with an electric mixer at medium speed about 1 minute or until smooth.
- Pour into another bowl and set aside.
- Pour heavy cream into a clean mixing bowl and beat at medium-low speed using the whisk attachment, until it starts to thicken. Raise to high speed and continue to to whip the cream until stiff peaks form.
- Fold in the cream cheese mixture until completely combined.
- Separate 2 cups of vanilla cheesecake into a separate bowl and set aside.
- Add pumpkin puree and pumpkin pie spice to mixer bowl with remaining cheesecake filling. Fold until thoroughly combined and no white streaks remain.
- Spoon about 2 teaspoons of Oreo crumbs into the bottom of the dessert glasses or bowls.
- Add a layer of pumpkin cheesecake filling.
- Next add a small layer of vanilla cheesecake filling.
- Repeat the layers ending with vanilla filling.
- Sprinkle with additional pumpkin pie spice if desired.
- Garnish with pumpkin candies.
- Refrigerate for at least 3 hours before serving.
Notes
How to Make No Bake Cheesecake Pie:
- Use double the amount of Oreo cookies and mix with 2 tablespoons of melted butter. Press into a pie plate or cheesecake pan. A pre-made Oreo Crust works too.
- Pour pumpkin layer into bottom of the pie shell and smooth evenly.
- Top with vanilla layer and spread evenly or pipe with a decorator tip.
- Sprinkle with pumpkin pie spice.
- Refrigerate 4 hours or overnight before slicing and serving.
How to Make Ahead:
- Make cheesecake up to 1 day in advance. Cover with plastic wrap and refrigerate until ready to serve. Garnish with candies just before serving.