• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me & Contact
  • Cookbooks

2 Cookin Mamas logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Subscribe
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert Recipes » No Bake Pumpkin Cheesecake

    Published: Nov 5, 2022 by Linda Warren

    No Bake Pumpkin Cheesecake

    Jump to Recipe Print Recipe

    The ultimate indulgence! This creamy no-bake cheesecake recipe is light and fluffy with a delicious spiced pumpkin cheesecake filling set on a rich chocolate crust. Of course, it's garnished with a drizzle of caramel and chocolate. It really is irresistible!

    Lifting slice of cheesecake out of whole cake.

    Table of contents

    • Pumpkin Cheesecake with Oreo Chocolate Cookie Crust
    • Why This is the Best No Bake Pumpkin Cheesecake Recipe
    • Ingredients
    • How to Make Pumpkin No Bake Cheesecake
      • for chocolate cookie crust
      • for the pumpkin cheesecake
    • Halloween Spider Web Cheesecake
    • Thanksgiving Cheesecake
    • What to Serve with Pumpkin Cheesecake
    • Filling Variations
    • Crust Variations
    • Mini Pumpkin Cheesecakes
    • How to Store
    • Pumpkin Recipes You Don't Want To Miss

    Pumpkin Cheesecake with Oreo Chocolate Cookie Crust

    This is a quick and easy no-bake pumpkin cheesecake that will soon become your favorite fall dessert. It sits on a thick chocolate crust made with Oreo cookies.

    Of course, it doesn't stop there! Once sliced, drizzle each piece with salted caramel sauce and dark chocolate.

    And let me tell you, it is out of this world stupendous! This pumpkin cheesecake is light and fluffy and tastes awesome with the cookie crust and drizzles. You'll want to eat the whole pie by yourself!

    Slice of cheesecake with drizzles of chocolate and caramel.

    Why This is the Best No Bake Pumpkin Cheesecake Recipe

    It has a rich cheesecake consistency with all the wonderful pumpkin pie flavor you could ask for.

    Putting this fall no-bake cheesecake on a chocolate cookie crust satisfies both pumpkin and chocolate lovers.

    This is the best pumpkin cheesecake recipe ever because it looks and tastes gourmet, but it takes mere minutes to prepare!

    If you love chocolate and pumpkin together you can't miss my chocolate pumpkin swiss roll and pumpkin brownies recipes. They're simply scrumptious!

    Front view of slice showing lightness of cheesecake.

    Ingredients

    For the chocolate pumpkin cheesecake crust:

    Ingredients for chocolate cookie crust.
    • Chocolate Cookies, Oreo cookies recommended
    • Butter
    • Sugar

    For the pumpkin cheesecake filling:

    Ingredients for no bake pumpkin cheesecake.
    • Cream Cheese - make sure it is room temperature for better blending
    • Powdered Sugar
    • Canned Pumpkin Puree - make sure it is pure pumpkin and not pumpkin pie filling
    • Pumpkin Pie Spice - for the warm flavors of your favorite pumpkin pie
    • Vanilla Extract
    • Cool Whip - gives it that creamy, light consistency with no baking needed

    How to Make Pumpkin No Bake Cheesecake

    So just how easy is this dessert? Check it out:

    for chocolate cookie crust

    Steps to make chocolate cookie crust.
    1. Crush the chocolate wafer cookies either in a food processor or chopper or in a resealable bag using a rolling pin. I swear by my Ninja chopper which works on anything and everything!
    2. Add the sugar and sitr.
    3. Pour in the melted butter.
    4. Stir until the mixture is moist and sticks together when pinched with your fingers.
    5. Pour the crumbs into the prepared springform pan.
    6. Press into the bottom and up the sides of pan. Bake for 8 minutes at 350 degrees then let cool on a wire rack.

    for the pumpkin cheesecake

    Steps to make pumpkin cheesecake.
    1. Place cream cheese and powdered sugar in a mixing bowl.
    2. Cream the mixture until it is smooth and creamy.
    3. Add in the pumpkin puree, pumpkin pie spice and vanilla extract.
    4. Beat until well mixed.
    5. Fold in Cool Whip.
    6. Mix until combined and no white streaks are visible. Refrigerate until ready to fill crust.
    Smoothing top of cheesecake in springform pan.
    1. Pour mixture into cooled chocolate crust and smooth top.
    Overhead of finished cake with whipped cream.

    Remove from pan and place on a round platter. Serve as is or decorate with whipped cream and a sprinkling of nutmeg or pumpkin pie spice.

    Place in the refrigerator until serving or you get so hungry looking at it that you just can't wait another second to try it.

    Halloween Spider Web Cheesecake

    It is easy to decorate this creamy cheesecake with a chocolate spider web for Halloween. Here's how:

    1. Melt ¼ cup of chocolate chips in a microwave-safe dish.
    2. Place the melted chocolate in a small baggie, snip a hole in the corner, and do your artist thing and make a spider web on top.
    3. Place a plastic spider on top. Voila, instant Halloween dessert!
    Spider web design on pumpkin cheesecake.

    Thanksgiving Cheesecake

    Want to decorate the cheesecake for Thanksgiving? Use melted chocolate to draw pumpkins and or leaves on top.

    What to Serve with Pumpkin Cheesecake

    There are many garnishes and toppings that are great for a pumpkin cheesecake. Here are some ideas:

    • Caramel Sauce or Salted Caramel Sauce
    • Chocolate Sauce
    • Crumbled Praline or Toffee Candy
    • Toasted Chopped Pecans or Walnuts
    • Whipped Cream or Cool Whip
    Slice of cheesecake with caramel and chocolate drizzle.

    Filling Variations

    It's easy to add more flavor to this no bake pumpkin pie cheesecake. Here are some suggestions:

    • Bourbon Pumpkin Cheesecake - Add 2 tablespoons of bourbon to the filling mixture.
    • Pumpkin Ginger Cheesecake - Add ½ teaspoon of ground ginger to the filling mixture.
    • Pumpkin Maple Cheesecake - Add 2 tablespoons of maple syrup OR 1 teaspoon maple flavoring to the filling mixture.
    • Pumpkin Pecan Cheesecake - Add ½ cup toasted chopped pecan pieces to the filling mixture. Likewise with walnuts, almonds, or your favorite nuts.

    Crust Variations

    Want something different than a chocolate crust for your pumpkin cheesecake? Try these:

    • Gingersnap Crust - Use ginger snap cookies instead of chocolate cookies.
    • Graham Cracker Crust - Use graham crackers instead of chocolate cookies.
    • Pecan Crust - Substitute the chocolate cookie crumbs with ¾ cup graham cracker crumbs and ¾ cup finely chopped toasted pecans.

    Mini Pumpkin Cheesecakes

    There are several ways you can make individual pumpkin cheesecake instead of a full-size one:

    • Pumpkin Cheesecake in a Jar - Sprinkle the crust mixture into the bottom of small mason jars. Use a muddler to press down the crust. Do not bake. Spoon the filling over the crust.
    • Pumpkin Cheesecake in Muffin Tin - Place foil cupcake liners in a muffin tin. Sprinkle and press the crust mixture into the bottom of each. If you want you can bake the crust at 350°F for 5 minutes then let it cool completely. Spoon the filling over the crust.
    • Mini No Bake Pumpkin Cheesecake with Graham Cracker Crust - use the premade mini graham cracker pie crusts.

    How to Store

    Pumpkin no bake cheesecake should be stored in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight storage container. It will last up to 5 days.

    To Freeze: Wrap the cheesecake first with a layer of plastic wrap and then a layer of aluminum foil. Freeze it for up to 3 months. Thaw it in the fridge overnight.

    Pumpkin Recipes You Don't Want To Miss

    • Chocolate Pumpkin Swiss Roll has a spongy chocolate cake wrapped around pumpkin cheesecake filling
    • Pumpkin Cheesecake Brownies combines chocolate and pumpkin for a not to miss snack
    • Pumpkin Chocolate Chip Bars - easy to make pumpkin bars filled with chocolate chips
    • Pumpkin Pie Ice Cream from Ice Cream from Scratch
    • Pumpkin Pecan Pie for when you can't make up your mind between pumpkin pie and pecan pie

    Find lots more pumpkin recipes on 2CM!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK. 

    Front view of slice showing lightness of cheesecake.

    No Bake Pumpkin Cheesecake

    No Bake Pumpkin Cheesecake is light & fluffy with a pumpkin cheesecake filling & a chocolate cookie crust. It's irresistible with a drizzle of caramel & chocolate!
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 servings
    Calories: 197kcal
    Author: Linda Warren

    Ingredients

    Chocolate Cookie Crust

    • 1 ½ cups chocolate cookie crumbs
    • 6 Tablespoons butter, melted
    • 2 Tablespoons granulated sugar

    Pumpkin Cheesecake

    • 8 oz cream cheese softened
    • ¾ cup powdered sugar
    • 1 15-ounce can pumpkin puree
    • 1 ½ teaspoons pumpkin pie spice
    • 1 teaspoon vanilla extract
    • 1 8-ounce Cool Whip (2½ cups)
    • Garnishes: chocolate & caramel drizzles, whipped cream, melted chocolate for Halloween web

    Instructions

    • Preheat oven to 350 degrees.

    Chocolate Cookie Crust

    • 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 a Ninja chopper.
    • 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.

    Pumpkin Cheesecake

    • 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.

    Decoration

    • Holiday dessert: Decorate with whipped cream then drizzle chocolate sauce and caramel sauce over top.
    • Halloween dessert: Melt ¼ 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.

    Notes

    STORE/FREEZE
    To Store: Pumpkin no bake cheesecake should be stored in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight storage container. It will last up to 5 days.
    To Freeze: Wrap the cheesecake first with a layer of plastic wrap and then a layer of aluminum foil. Freeze it for up to 3 months. Thaw it in the fridge overnight.

    Nutrition

    Calories: 197kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5975IU | Vitamin C: 1.5mg | Calcium: 52mg | Iron: 0.6mg

    This post has been updated with new photos and more in-depth instructions and variations. It was first published on October 19. 2017.

    More Dessert Recipes

    • Chocolate Raspberry Cupcakes
    • Mini Citrus Honey Cheesecakes
    • Mixed Berry Cobbler with ice cream on wooden table.
      Mixed Berry Cobbler
    • Banana Milkshake ready to dig in.
      Banana Milkshake

    Primary Sidebar

    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

    Trending Recipes

    • Rodeo Burger topped with onion rings on wooden board.
      Rodeo Burger
    • Red Potato Salad in white bowl with spoon on red striped table.
      Red Dill Potato Salad with Sour Cream and Bacon
    • Spoonful of crockpot bourbon baked beans over bowl.
      Crockpot Bourbon Baked Beans
    • Berry Upside Down Cake Recipe

    Seasonal Favorites

    • Frosted Lemonade Cooler square
      Frosted Lemonade Cooler
    • Mixed Berry Cobbler with ice cream on wooden table.
      Mixed Berry Cobbler
    • Overhead of Korean BBQ skewers on platter.
      Korean BBQ Pork Kabobs
    • Stack of three lemonade bars among lemons and strawberries.
      Strawberry Lemonade Bars
    As featured in list.

    Stay Updated!

    Subscribe and receive your free "AWESOME APPETIZERS FOR EVERY OCCASION" e-book.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure
    • Accessibility Policy

    Newsletter & Media

    • Sign Up! for emails and updates
    • Cookbooks

    Contact

    • Contact
    • Services
    • Sitemap

    Copyright © 2017 2CookinMamas