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    Home » Desserts

    Pumpkin No-bake Cheesecake with Oreo Crust

    Published: Sep 25, 2019 · Modified: Sep 9, 2021 by Cook This Again

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    no bake cheesecake in a pie plate

    I recently made this Pumpkin No-bake Cheesecake with an Oreo Crust and the kids loved it! My daughter insisted that I put it on the blog right away because "The colors are perfect for Halloween!". She's right.

    a slice of no bake cheesecake on a plate
    Pumpkin No-Bake Cheesecake with Oreo Crust

    This no-bake cheesecake is a simple recipe and goes together quickly, but it does take several hours to set before slicing.

    no bake cheesecake in a pie plate

    Actually, I liked it better after it sat in the refrigerator overnight. This easy dessert recipe is so creamy, with a hint of pumpkin and pumpkin spice. It is perfect for the fall season. And the Oreo crust? Heaven!

    a close up of pumpkin no-bake cheesecake

    Recipes you might also like to try...

    • Pumpkin French Toast
    • Trick or Treat Chocolate Chip Cookies
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    Pumpkin No-bake Cheesecake with an Oreo Crust

    To make the Oreo crust...

    24 Oreo Cookies
    ¼ cup Butter, melted

    Crush the Oreo cookies in a food processor. Next, mix the Oreo cookie crumbs with the melted butter and press into a 9" pie pan. Put the crust in refrigerator until ready to use.

    To make the pumpkin filling...

    8 ounces Cream Cheese, room temperature
    1 large package of Instant Vanilla Pudding Mix
    1 can Evaporated Milk
    15 ounce can Pumpkin *See note
    2 teaspoons of Pumpkin Pie Spice

    Put the cream cheese in a mixing bowl and beat well with an electric mixer. Add the rest of the ingredients and blend until completely mixed together. Pour the pumpkin cheesecake filling into the Oreo pie crust.

    To make whipped cream topping...

    1 cup Heavy Whipping Cream
    2 tablespoons Powdered Sugar
    1 - 2 crushed Oreo Cookies for garnish

    Whip the heavy cream and the powdered sugar until thickened. Then, spread the topping over top of the pie, and sprinkle with Oreo Cookie crumbs.

    Put the pie in the refrigerator and let sit at least 4 hours, or overnight. Enjoy!

    Happy Halloween!

    *Next time I make this Pumpkin No-Bake Cheesecake with Oreo Crust I am going to try using just a half the can of pumpkin. I think the pie will be just as good, it may set a little quicker, and I will have some leftover pumpkin to make a batch of Quick and Easy Pumpkin Pie Spice Pancakes. 

    a slice of pumpkin no-bake cheesecake on a white plate

    a slice of no bake cheesecake on a plate

    PUMPKIN NO-BAKE CHEESECAKE WITH OREO CRUST

    Pumpkin No-bake Cheesecake with an Oreo Crust is a perfect, simple dessert perfect for Halloween and autumn. The kids love this recipe!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Refrigerate before serving.: 4 hours
    Total Time: 4 hours 20 minutes
    Servings: 8 Servings
    Calories: 517kcal
    Author: Cook This Again, Mom!

    Ingredients

    To Make the Oreo Crust...

    • 24 Oreo Cookies
    • ¼ cup Butter melted

    To Make the Pumpkin Filling...

    • 8 ounces Cream Cheese room temperature
    • 1 large Instant Vanilla Pudding Mix
    • 1 can Evaporated Milk
    • 15 ounce Pumpkin *see note
    • 2 teaspoons Pumpkin Pie Spice

    To Make the Whipped Topping...

    • 1 cup Heavy Whipping Cream
    • 2 tablespoons Powdered Sugar
    • 2 Oreo Cookies crushed for garnish

    Instructions

    Crust

    • Crush the Oreo’s in a food processor.
      Mix the Oreo crumbs with the melted butter and press into a 9″ pie pan.
      Put the crust in refrigerator until ready to use.

    Filling

    • Put the cream cheese in a mixing bowl and beat with an electric mixer.
      Add the rest of the ingredients and blend until completely mixed together.
      Pour the filling into the Oreo pie crust.

    Topping

    • Whip the heavy cream and the powdered sugar until thickened.
      Spread over top of the pie, and sprinkle with Oreo Cookie crumbs.
    • Put the pie in the refrigerator and let sit at least 4 hours, or overnight. Enjoy!

    Notes

    *Next time I make this pie I am going to try using just a half the can of pumpkin. I think the pie will be just as good, it may set a little quicker, and I will have some leftover pumpkin to make a batch of Quick and Easy Pumpkin Pie Spice Pancakes.
    Click here to add your own private notes.

    Nutrition

    Calories: 517kcal | Carbohydrates: 40g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 381mg | Potassium: 465mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5628IU | Vitamin C: 6mg | Calcium: 187mg | Iron: 4mg

    I hope you enjoy this recipe for Pumpkin No-Bake Cheesecake with Oreo Crust. Follow me on Pinterest and Facebook to keep up to date on all my recipes.

    « Pumpkin French Toast
    Gingerbread Sticky Rolls »
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    Reader Interactions

    Comments

    1. Carlee Scharnhorst

      October 18, 2015 at 1:05 pm

      It is perfect for Halloween, she was right! It is funny how the family becomes blog editors. My two year old insists that I take pictures of his plate sometimes 😉

      Reply
      • Cook This Again

        October 19, 2015 at 12:58 am

        That is cute! My daughter used to pretend to take pictures of her food before she ate. 🙂

        Reply

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