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+ servings

No Bake Pumpkin Cheesecake Pie

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 Chesesecake Pie is the perfect easy pumpkin dessert for last minute invites and potluck parties!
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!
Heather - A Wicked Whisk
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Serving Size 1 ea

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!