No Bake Pumpkin Cheesecake with Oreo Crust
Is the oven booked out for Thanksgiving? We’ve got you covered, at least on the pie front. Our No-Bake Pumpkin Cheesecake with Oreo Crust is a delightful treat that requires no oven time. Creamy, indulgent, and infused with the cozy flavors of pumpkin spice, this dessert is a refreshing twist on traditional cheesecake.
Perfect for those balmy days when turning on the oven is simply out of the question, this recipe combines the rich, velvety texture of cheesecake with a crunchy Oreo cookie crust. Get ready to impress with minimal effort as you whip up this cool, seasonal favorite that’s sure to become a staple in your summer dessert repertoire.
Ingredients for No Bake Pumpkin Cheesecake with Oreo Crust:
Pumpkin Cheesecake Crust:
- 24 Oreos with cream inside – crushed
- 4 Tbsp butter – melted
Pumpkin Cheesecake:
- 1 C. Heavy whipping cream
- 16 oz Cream cheese – room temperature
- ¾ C sugar
- ⅛ tsp Salt
- 2 tsp vanilla
- 1 tsp lemon juice
- 1 C. Pumpkin Puree
- 1 tsp Pumpkin Spice
Whipped Cream:
- 1 C Heavy whipping cream
- ⅓ C Powdered sugar
- 1 tsp vanilla
- 1 tsp pumpkin pie spice/ or cinnamon
No Bake Pumpkin Cheesecake With Oreo Crust Directions:
Step One: Prepare an 8×8 square baking dish with two pieces of parchment paper. Set it aside.
Step Two: In a large bowl or Ziplock bag, crush the Oreos. Melt the butter for 20 seconds in the microwave. Add 10 more seconds at a time if needed.
Step Three: Pour the melted butter into the crushed Oreos and mix it together.
Step Four: Now you’re going to want to place the Oreo mixture into the prepared 8×8 dish and spread it out to cover the whole bottom. Make sure to press down as you go. Use the base of a glass or bowl to help make sure it is tightly packed.
Step Five: In a medium mixing bowl, beat the heavy whipping cream until stiff peaks form. Make sure you don’t over-beat or it will turn into butter. Keep it cool by placing this back into the refrigerator while continuing with this recipe.
Step Six: In a large mixing bowl, beat together the cream cheese, sugar, and salt. Scrape down the sides as needed. Beat until the three ingredients are mixed well. If your cream cheese is room temperature, this will be easier.
Step Seven: Add the vanilla, lemon juice, pumpkin puree, and pumpkin pie spice. Beat until all ingredients are well combined.
Gently fold in the prepared heavy whipping cream. You might want to use a wooden spoon for this part.
Step Eight: Spoon the cheesecake filling onto the Oreo crust.
Step Nine: Place in the refrigerator for 8 hours or overnight.
Step Ten: For the whipped cream add heavy whipping cream, powdered sugar, and vanilla to a large bowl and beat until stiff peaks form. Place in a piping bag with a tip you prefer.
Step Eleven: Add to the top of your pumpkin cheesecake. Sprinkle with pumpkin pie spice or cinnamon.
Enjoy your no bake pumpkin spice cheesecake! There isn’t likely to be any leftovers!
