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!
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 package of Instant Vanilla Pudding Mix
- 1 can Evaporated Milk
- 15 ounce can Pumpkin *See note
- 2 teaspoons of Pumpkin Pie Spice
To Make the Whipped Topping...
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- 1 – 2 crushed Oreo Cookies 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.