No Bake Pumpkin Cheesecake

5 from 2 votes

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.

Prep Time15

Additional Time3

Total Time3 15

Course: Desserts

Cuisine: American

Keyword: Halloween dessert, individual servings cheesecake, no bake pumpkin dessert, pumpkin cheesecake pie, Thanksgiving dessert

Servings: servings

Calories: 414kcal

Author: Milisa

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.

No Bake Cheesecake will keep in the refrigerator up to 3 days.

Nutrition