No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake- Warm pumpkin spices, creamy cheesecake filling, and a Biscoff cookie crust make the most delicious holiday dessert.
November 23, 2024 by Nicole Collins
Today, we’re making No Bake Pumpkin Cheesecake!
You know, I’ve never been much of a fruity dessert person. Give me chocolate and/or peanut butter and I’m a happy gal. So, that means that I’ve never really been much of a pie person either. My mom and I have a deal when it comes to fruit pies that she eats the filling and I eat the crust, and that’s how I like it.
You know what kind of pie I do love though? Cheesecake. I can get behind a fruity cheesecake. Even one made with something orange like pumpkin. Especially one made with warm pumpkin spices and a Biscoff cookie crust.
Let’s start with our crust. To really highlight the warm pumpkin spices we’re going to use in our cheesecake mixture, we’re going to carry over those similar spices by making a crust from Biscoff cookies. We’ll take a pack of cookies, grind them into fine crumbs in the food processor, then mix the crumbs with some melted butter. That’s really all there is to it. We’ll press the crumbs into a pie plate, pop the crust in the oven for 10 minutes, then allow the crust to cool completely.
Once our crust is cooled, we can work on our filling. We’re going to use the basic pie base we’ve made many times before. So, we’ll start with some softened cream cheese. I use both non fat cream cheese and cool whip, and they both work just fine; so you have options! To the cream cheese, we’ll add some pumpkin puree, a little dash of pumpkin pie spice, and some powdered sugar. Then, we’ll beat everything together until it’s nice and creamy. And, we’ll add in a tub of thawed cool whip. Beat the mixture again until the mixture is light and fluffy, then transfer it to the cooled crust. Then, to the fridge it goes to set for a few hours.
We’re you’re ready to serve, you can leave the pie as it. Or, you can garnish with some whipped cream, some melted cookie butter, or even a little drizzle of caramel. However you enjoy this cheesecake, each bite will be cool and creamy to the touch while being warm and comforting to the taste. It’s the absolute perfect balance of pumpkin to spice. And, it’s really so easy to assemble.
If you’re looking for something a little different to serve on the Thanksgiving dessert table this year, this is it. It’s a great make ahead option too, so hopefully that takes some of the stress off of the big day.
Talk about a show stopper!
And given we’re coming off our small batch holiday cooking series, if you want to make this cheesecake but don’t have 8 mouths to feed, this pie actually freezes really well! Slice the pie into individual slices, store it in a freezer safe container, then thaw a slice in the fridge for an hour our two when you’re ready to have a taste again.
This has kind of unofficially become the year of no bake cheesecakes. And guess what, I’m not done yet!
I hope you guys enjoy, and let’s eat!
No Bake Pumpkin Cheesecake
Serves: 8 Print
Ingredients:
1 pack (8.8 oz) Biscoff cookies, ground into fine crumbs (32 cookies or about 2 cups crumbs)
5 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 cup pumpkin puree
1 tsp pumpkin pie spice
½ cup powdered sugar
8 oz cool whip, thawed
Whipped cream, for garnish (optional)
Directions:
Make the Crust: Preheat oven to 350 degrees. To a mixing bowl, add cookie crumbs and butter. Mix well until the crumbs resemble the texture of wet sand. Gently and evenly press crumbs on the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes. Set aside to cool completely.
Make the pie filling: To a large bowl, add cream cheese, pumpkin, pumpkin pie spice, and powered sugar. Use a hand mixer to beat until the mix is fully combined and smooth. Add in cool whip, and beat until the mixture is fully combined, lightened in color, and fluffy. Spread filling evenly into cooled pie crust. Chill in the fridge for 8 hours or up to overnight.
Finish the Pie: Pipe whipped cream around the outside border of the pie in your desired design. Enjoy!
Recipe notes:
*Store leftovers covered in the fridge for up to 5 days.
*This pie actually freezes really well. I like to make a pie just for myself, slice and freeze it in individual pieces, and take a slice out of the freezer when the sweet tooth hits. You can eat it straight from the freezer, or let it thaw for an hour or two back to the original texture!
