Our No Bake Pumpkin Cheesecake is light and fluffy with a delicious spiced pumpkin cheesecake filling set on a chocolate cookie crust. Of course, we decorated it with a chocolate spider web for the season then went over the top with a drizzle of caramel and chocolate. It really is irresistible! So much thanks goes out to our gold sponsor, Imperial Sugar, for supplying all the sweetness that made this recipe possible.
We are right smack dab in the middle of #Choctoberfest and everyone is going strong with deliciously decadent chocolate desserts. Have you had enough chocolate yet? Yeah, right! There is never too much chocolate in one’s life! 🙂
Today I am bringing you a quick and easy no bake pumpkin cheesecake. What, no chocolate? Think again! It sits on a thick and chocolaty cookie crust, which I used my Kahlua Hot Chocolate Cookies to make, and it’s decorated with a chocolate spider web. Of course, I didn’t stop there! Once sliced, I drizzled each piece with salted caramel and dark chocolate. (hehe just couldn’t resist)
And let me tell you, it was out of this world stupendous! Not only did it look like it should be a centerpiece but the cheesecake was light and fluffy and tasted awesome with the cookie crust and drizzles. I think I could have eaten the whole pie by myself!
So just how easy is this dessert? Check it out.
First, crumb the cookies, either using a large baggie and rolling pin or a chopper. I swear by my Ninja chopper which works on anything and everything!
Once crumbed, add melted butter and a couple tablespoons of Imperial sugar. I had to mention this fantastic company because they were kind enough to deliver 88 pounds of sugar to my door. Holy cow (or some such reaction when I saw the packages) now that’s a heck of a lot of sugar! Isn’t it fantastic! I love baking during the holidays and this thoughtful delivery will definitely sweeten up the holidays for my family, friends and you, my terrific followers. Which means there will be lots of goodies coming your way in the next couple months.
Press into springform pan. Bake 8-10 minutes. Let cool. That’s the only oven time this entire recipe needs.
Place cream cheese, pumpkin, spices, powdered sugar and vanilla in bowl and whip together.
Fold in Cool Whip.
Place mixture in cooled crust, or at least everything that you didn’t spoon into your mouth, (now who would do something like that? no names here!) and even out the top.
Melt 1/4 cup chocolate chips in microwave safe dish. Place melted chocolate in a small baggie, snip a whole in the corner, and do your artist thing and make a spider web on top. Voila, instant Halloween dessert! Of course, you could always do fall leaves or a pumpkin outline on top for the best Thanksgiving Day dessert.
Cool in refrigerator until company time or you get so hungry looking at it you just can’t wait another second to try it. Slice up a big piece.
Now drizzle the heck out of that piece with salted caramel and dark chocolate topping.
Take a bite and I just bet you swoon with happiness. It’s so good you might want to sneak another piece. I won’t tell if you won’t!
While you’re enjoying your second piece, ahem, take a look at all the other lip smacking chocolate recipes my fellow Choctoberfest bloggers have come up with. And, of course, don’t forget to enter the giveaway that’s worth over $450 and sure to sweeten up your holidays.
- 1 1/2 cups chocolate cookie crumbs
- 6 Tablespoons butter, melted
- 2 Tablespoons Imperial pure cane sugar
- 8 oz cream cheese, softened
- 3/4 cup Imperial powdered sugar
- 15 oz can pure pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 oz Cool Whip (2-1/2 cups)
- Decorations: melted chocolate for spider web, chocolate & caramel sauces for drizzle, whipped cream
- Preheat oven to 350 degrees.
- Place cookies in a large resealable plastic bag. Seal.
- Using a rolling pin, give the crumbs a few taps then roll them until they are fine crumbs. You can also use a chopper, such as the Ninja chopper model I love. It does everything from nuts to cookies, onions to chicken.
- Place crumbs in a medium bowl and combine with melted butter and sugar.
- Press into bottom and up sides of a springform pan.
- Bake for 8 minutes and let cool.
- In an electric mixer, beat cream cheese and powdered sugar together.
- Turn to lower speed and add pumpkin, pumpkin pie spice and vanilla extract.
- Stir in cool whip.
- Refrigerate until ready to use and cookie crust is cool.
- Pour into cookie crust and smooth top.
- If you want to decorate for Halloween, melt 1/4 cup chocolate chips and place in a small baggie. Close and make small slit in one corner. Make your spider web. Place a plastic spider on the cake and you're ready to go.
- If you want to decorate for a non-Halloween dessert, you can decorate with whipped cream then drizzle chocolate sauce and caramel sauce over top.
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