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No Bake Pumpkin Cheesecake Pie is an easy creamy no bake pumpkin dessert that is ready in just two hours. Easy to make, this No Bake Pumpkin Cheesecake Pie is the perfect easy pumpkin dessert for last minute invites and potluck parties!
The older I get the more I appreciate easy no bake dessert recipes… and when it’s a no bake pumpkin dessert.. EVEN BETTER!
Even as a food blogger there are days when you simply just don’t have time to heat that oven up and make something fabulous.
Or maybe you have a last minute invite somewhere and you know you need to bring a dish.
How about do have one of those children I hear about that come home and say “Hey Mom, I need food for school tomorrow” … at 8pm at night!!!
Oh my!
Or maybe you’re just a normal human being who has a thousand things going at the same time on any given day and you just simply … can’t.
Me too!!! That’s why this No Bake Pumpkin Cheesecake Pie is the perfect easy no bake pumpkin dessert for you to keep on hand … and share in a pinch!
what is pumpkin cheesecake pie?
Pumpkin cheesecake pie is the BOMB!
This is such and easy pumpkin dessert to make. It’s basically a perfect combination of pumpkin and no-bake cheesecake then made into pie form.
Just combine a few ingredients together like pumpkin puree, cream cheese and sugar and you are on your way to making pumpkin cheesecake.
Since this is an easy no bake dessert, your No Bake Pumpkin Cheesecake Pie is ready to chill in the refrigerator in just under 10 minutes.
That’s a super fast and easy pumpkin dessert! Plus, if you are like me and have ‘helpers’ (#nothelping), they love pumpkin too and it’s really good for them to boot!
why this is the BEST pumpkin dessert
- This pumpkin dessert is basically a no-bake cheesecake. No bake means less time in your kitchen and more time eating pie!
- It takes next to no time to whip this easy pumpkin dessert together.
- Perfect for parties, potlucks and all fall get togethers, this no bake pumpkin dessert is always a crowd favorite!
- Creamy, dreamy pumpkin cheesecake filling made into pie form. You. Are. Welcome.
- No Bake Pumpkin Cheesecake Pie is the perfect no bake pumpkin dessert.
To make this easy no bake pumpkin dessert, you will need:
- Chocolate sandwich cookies
- Butter
- Cream cheese
- Sugar
- Pumpkin puree
- Spices
- Whipped topping
- Walnuts or pecans for garnish
how do you make no bake cheesecake pie
Simply start by adding sandwich crackers (I like chocolate on chocolate myself) to a food processor and pulse until they are pulverized.
Then combine the cookie crumbs, butter and sugar in a medium sized mixing bowl.
Once mixed, pour into a 9 x 9 pan or pie pan and then press them evenly along the bottom and sides.
Then in a large mixing bowl, mix together sugar and cream cheese together until creamy. Add in the pumpkin puree and spices and beat until smooth.
Using a large spoon or spatula, fold in half of the whipped topping (approximately 8 ounces) until mixed well to create your pumpkin cheesecake filling.
Spoon pumpkin cheesecake filling into the pie crust and spread evenly. Add remaining whipped topping and smooth evenly on top of pumpkin cheesecake layer.
Refrigerate your No Bake Pumpkin Cheesecake Pie for two hours, garnish with walnuts or pecans and serve. Left overs can be covered and kept refrigerated for 3-4 days.
pro tips for perfect pumpkin dessert
- Don’t forget to take your cream cheese out of the refrigerator ahead of time. You want your cream cheese to be room temp and softened.
- Can’t grab chocolate sandwich cookies. Substitute with 1 1/2 cups of graham cracker crumbs, 1/3 cup sugar and 6 tablespoons of melted butter.
- Take a minute to toast your walnuts or pecans. Add to a small pan and heat over medium for a few minutes until fragrant. Remove and let cool completely before topping pie.
- Make sure you are grabbing a can of pumpkin puree and not pumpkin pie filling. Big difference!
more easy pumpkin dessert recipes
- Pumpkin Crinkle Cookies
- Pumpkin Ravioli in Apple Sage Butter Sauce
- Halloween Spiderweb Cake
- Pumpkin Cobbler with Bourbon Salted Caramel Sauce
- Pumpkin Spice Cake with Cream Cheese Frosting
Enjoy ♥ Heather
If you’ve tried this No Bake Pumpkin Cheesecake Pie recipe or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag #AWICKEDWHISK. I can’t wait to see your work!
No Bake Pumpkin Cheesecake Pie
Ingredients
Sandwich Cookie Crust
- 25 sandwich cookies
- 5 tablespoons butter
Pumpkin Cheesecake Pie Filling
- 8 ounces cream cheese room temperature
- 1/2 cup sugar
- 15 ounces pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon clove
- 16 ounces whipped topping divided
- Walnuts or Pecans for garnish optional
Instructions
- Simply start by adding sandwich crackers (I like chocolate on chocolate myself) to a food processor and pulse until they are pulverized. Then combine the cookie crumbs, butter and sugar in a medium sized mixing bowl. Once mixed, pour into a 9x9 dish or pie pan and then press them evenly along the bottom and sides
- In a large mixing bowl, mix together sugar and cream cheese together until creamy. Add in the pumpkin puree and spices and beat until smooth.
- Using a large spoon or spatula, fold in half of the whipped topping (approximately 8 ounces) until mixed well. Spoon filling into the pie crust and spread evenly
- Add remaining whipped topping and smooth evenly on top of pumpkin layer. Refrigerate for two hours, garnish with walnuts or pecans and serve.
- Left overs can be covered and kept refrigerated for 3-4 days.
Notes
- Don't forget to take your cream cheese out of the refrigerator ahead of time. You want your cream cheese to be room temp and softened.
- Can't grab chocolate sandwich cookies. Substitute with 1 1/2 cups of graham cracker crumbs, 1/3 cup sugar and 6 tablespoons of melted butter.
- Take a minute to toast your walnuts or pecans. Add to a small pan and heat over medium for a few minutes until fragrant. Remove and let cool completely before topping pie.
- Make sure you are grabbing a can of pumpkin puree and not pumpkin pie filling. Big difference!
Nutrition
Update Notes: This post was originally published in September of 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in August of 2020.
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