This no bake pumpkin cheesecake has a smooth and creamy pumpkin filling inside of a tasty Oreo cookie crust! There is absolutely no oven 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!

Easy No Bake Pumpkin Cheesecake

I love using no bake recipes when I’m needing 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 just mixing ingredients and letting it set in the fridge. Perfect for the holidays (or any occasion, really) this sweet dessert will easily impress all of your friends and family.

🥘 No Bake Pumpkin Cheesecake Ingredients

For this recipe, I chose to make an Oreo cookie crust. You can easily buy this crust premade at the store, or swap it out for another tasty pie crust!

  • Oreo Cookies - 3 cups of Oreo cookies, crushed. You’ll need about 36 cookies per cheesecake crust. Butter - 6 tablespoons of melted butter.

Cheesecake Filling

  • Heavy Whipping Cream - 1 cup of heavy whipping cream.Cream Cheese - 16 ounces of room temperature cream cheese.Pumpkin Puree - 1 cup of pumpkin puree. I recommend using Libby’s brand of pure pumpkin.Confectioners’ Sugar - 1 cup of confectioners’ sugar (or powdered sugar). Brown Sugar - ¼ cup of either light or dark brown sugar, packed.Vanilla - 2 teaspoons of vanilla extract. For the best flavor, use pure vanilla extract.Pumpkin Pie Spice - 2½ teaspoons of pumpkin pie spice. I love my homemade blend, but you can always use your favorite store-bought version as well.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), go ahead and grab a store-bought crust. All you have to do is mix together some ingredients and stick the cheesecake in the fridge! Go ahead and grab your 9-inch springform pan, a food processor, and a mixing bowl.

This recipe will make one 9-inch cheesecake! If your family loves cheesecake as much as mine does, you might want to go ahead and make two!

Prepare the Crust

  • Prepare. Spray a thin layer of non-stick cooking oil in a 9-inch springform pan.Crush the cookies. Place 3 cups 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).Mix in the butter. Transfer Oreo crumbs into a mixing bowl and stir in 6 tablespoons of melted butter until the mixture is well combined.Press in the crust. 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.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

  • Whip. Add 1 cup 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.Beat. Add 16 ounces of cream cheese into a separate mixing bowl and beat with a hand mixer on medium speed until it is smooth and creamy.Mix. Add 1 cup of pumpkin puree, ¼ cup of brown sugar, and 1 cup of confectioner’s sugar and mix thoroughly. Then add 2 teaspoons of vanilla extract, ⅛ teaspoon of salt, and 2½ teaspoons of pumpkin pie spice and mix until there are no large clumps present and the mixture is creamy.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.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 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.Serve. Once the cheesecake has set, carefully remove the band from the springform pan, then slice and serve.

You can top this delicious cheesecake with some homemade whipped cream and a drizzle of caramel sauce! Check out my holiday pie recipes for even more tasty pies! Enjoy!

💭 Angela’s 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, 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!

🥡 Storing

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 it for up to 3 months. Thaw in the fridge for 1 hour before serving.

Do I Need To Bake The Crust? 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! Can I Substitute The Crust In This Pumpkin Cheesecake Recipe? 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! Can I Make This Pumpkin Cheesecake Ahead Of Time? Yep! This no-bake cheesecake is a great make-ahead recipe! Considering this dessert needs to 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 having to turn 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!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake has a smooth and creamy pumpkin filling inside of a tasty Oreo cookie crust! There is absolutely no oven 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!

Author | Angela

Servings: 12 servings Calories: 502kcal Prep 20 minutes Chill Time 8 hours Total Time 8 hours 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xOreo 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

InstructionsPrepare the CrustSpray 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).3 cups Oreo cookiesTransfer Oreo crumbs into a mixing bowl and stir in the melted butter until the mixture is well combined.6 tablespoon butterPour 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 FillingAdd 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. 1 cup heavy whipping creamAdd the cream cheese into a separate mixing bowl and beat with a hand mixer on medium speed until it is smooth and creamy. 16 oz cream cheeseAdd 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.1 cup pumpkin puree, 1 cup confectioners sugar, ¼ cup brown sugar, 2 teaspoon vanilla extract, 2 ½ teaspoon pumpkin pie spice, ⅛ teaspoon saltUse 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. Equipment You May Need9-inch pie panHand MixerSilicone Spatula Set 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.

NutritionCalories: 502kcal (25%) | Carbohydrates: 48g (16%) | Protein: 5g (10%) | Fat: 34g (52%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 76mg (25%) | Sodium: 351mg (15%) | Potassium: 216mg (6%) | Fiber: 2g (8%) | Sugar: 33g (37%) | Vitamin A: 4153IU (83%) | Vitamin C: 1mg (1%) | Calcium: 72mg (7%) | Iron: 5mg (28%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! cheesecake, fall pumpkin recipes, no bake cheesecake, no bake pumpkin cheesecake, pumpkin recipes Course Dessert, No Bake DessertsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

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!

Can I Substitute The Crust In This Pumpkin Cheesecake Recipe? 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!

Can I Make This Pumpkin Cheesecake Ahead Of Time? Yep! This no-bake cheesecake is a great make-ahead recipe! Considering this dessert needs to set up overnight in the fridge, it works out perfectly if you make it the day before you need it!

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!

Yep! This no-bake cheesecake is a great make-ahead recipe! Considering this dessert needs to set up overnight in the fridge, it works out perfectly if you make it the day before you need it!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

No Bake Pumpkin Cheesecake

Author | Angela

Servings: 12 servings

Calories: 502kcal

Prep 20 minutes

Chill Time 8 hours

Total Time 8 hours 20 minutes

Ingredients US CustomaryMetric1x2x3xOreo 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

InstructionsPrepare the CrustSpray 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).3 cups Oreo cookiesTransfer Oreo crumbs into a mixing bowl and stir in the melted butter until the mixture is well combined.6 tablespoon butterPour 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 FillingAdd 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. 1 cup heavy whipping creamAdd the cream cheese into a separate mixing bowl and beat with a hand mixer on medium speed until it is smooth and creamy. 16 oz cream cheeseAdd 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.1 cup pumpkin puree, 1 cup confectioners sugar, ¼ cup brown sugar, 2 teaspoon vanilla extract, 2 ½ teaspoon pumpkin pie spice, ⅛ teaspoon saltUse 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.

Equipment You May Need9-inch pie panHand MixerSilicone Spatula Set

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

Calories: 502kcal (25%) | Carbohydrates: 48g (16%) | Protein: 5g (10%) | Fat: 34g (52%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 76mg (25%) | Sodium: 351mg (15%) | Potassium: 216mg (6%) | Fiber: 2g (8%) | Sugar: 33g (37%) | Vitamin A: 4153IU (83%) | Vitamin C: 1mg (1%) | Calcium: 72mg (7%) | Iron: 5mg (28%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dessert, No Bake DessertsCuisine American

US CustomaryMetric