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!
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/FREEZETo 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.