Oreo Pumpkin No Bake Cheesecake

No Bake Cheesecake is such a great quick dessert for parties! Sharing my Oreo Pumpkin No Bake Cheesecake today that is absolutely perfect for your upcoming Holiday gatherings! Minimal prep and delicious simple pie.

Table of Contents

• No Bake Cheesecake
• What You’ll Need
• How To Prepare This Simple Thanksgiving Dessert Recipe
• How To Serve
• Leftovers
• Get the Recipe

No Bake Cheesecake

My no bake cheesecake is about to be the perfect addition to your Thanksgiving dessert table!

Prepare my Oreo Pie Crust a day in advance then you’ll just need to chill the pie a few hours before enjoying. Everyone loves this simple no bake dessert! Follow Picky Palate on Instagram for daily recipe inspiration!

What You’ll Need

• Oreo Cookies– Use a food processor for best results making crushed Oreos. You can also place cookies in a large ziplock and use a rolling pin to crush cookies.
• salted butter– I generally use salted butter for my cooking and baking. Unsalted butter is fine too.
• cream cheese– Use full fat cream cheese for the cheesecake.
• heavy cream– Heavy cream is used for both layers of no bake cheesecake.
• granulated sugar– This fine sugar sweetens the recipe.
• whipped topping– You’ll fold whipped topping into the cream cheese layer and on top of the cheesecake.
• pumpkin puree– Make sure you are purchasing pumpkin puree and not pumpkin pie filling.
• instant vanilla pudding mix– Find instant vanilla pudding mix in the baking section of the grocery store.
• ground cinnamon– Find ground cinnamon in the spices section of the grocery store.
• ground nutmeg– Find nutmeg in the spices section of the grocery store. You can also get whole nutmeg and grate yourself for an even fresher result.

How To Prepare This Simple Thanksgiving Dessert Recipe

1. Prepare Oreo Pie Crust according to Picky Palate recipe. Let cool completely.
2. For cheesecake layer, place softened cream cheese, heavy cream and sugar into a medium mixing bowl, beat until well combined. Gently stir in whipped topping. Carefully spread over bottom of Oreo crust.
3. For Oreo Pumpkin Layer, place pumpkin, pudding mix, heavy cream, cinnamon and nutmeg into a medium mixing bowl. Beat until well combined. I just use a spoon for reference. Stir in crushed Oreo Cookies. Spread over cheesecake layer.
4. Refrigerate for at least 3 hours before serving. Before serving top with mounds of whipped cream and crushed Oreos.

Layer your no bake cheesecake layer on the bottom of the cookie crust. Layer your Oreo pumpkin pie layer on top. Spread evenly. At this point, cover loosely with plastic wrap and refrigerate for 3 hours before serving.

Before serving, add dollops of whipped cream around the pie and sprinkle with more crushed Oreo Cookies.

How To Serve

Serve pie chilled for your upcoming holiday parties! Cut into wedges and serve.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

5 from 1 vote

Oreo Pumpkin No Bake Cheesecake

This Oreo Pumpkin No Bake Cheesecake is absolutely perfect for any fall gathering!

Course: Dessert

Cuisine: American

Prep Time 5 mins

Cook Time 3 hrs

Total Time 3 hrs 5 mins

Servings: 6 servings

Calories: 410kcal

Author: Jenny

Cost: $25

Print Pin Rate

Equipment

• food processor to finely crush Oreos or you can use a ziplock and rolling pin to crush cookies too.
• pie plate/dish
• measuring cups
• measuring spoons
• knife to cut pie
• mixing spoons

Ingredients

• 1 Oreo Pie Crust

Cheescake Layer

• 8 ounces cream cheese softened
• 1 tablespoon heavy cream
• 1 tablespoon granulated sugar
• 4 ounces whipped cream I used cool whip, thawed

Oreo Pumpkin Layer

• 1 cup pumpkin puree such as Libby's
• 3.4 ounce package Instant Vanilla Pudding mix
• 3/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg
• 4 Oreo Cookies crushed

Garnish

• Whipped Cream
• Crushed Oreos

Instructions

• Prepare Oreo Pie Crust according to Picky Palate recipe. Let cool completely.
• For cheesecake layer, place softened cream cheese, heavy cream and sugar into a medium mixing bowl, beat until well combined. Gently stir in whipped topping. Carefully spread over bottom of Oreo crust.
• For Oreo Pumpkin Layer, place pumpkin, pudding mix, heavy cream, cinnamon and nutmeg into a medium mixing bowl. Beat until well combined. I just use a spoon for reference. Stir in crushed Oreo Cookies. Spread over cheesecake layer. Refrigerate for at least 3 hours before serving. Before serving top with mounds of whipped cream and crushed Oreos.

Nutrition

Calories: 410kcal | Carbohydrates: 31g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 276mg | Potassium: 203mg | Fiber: 1g | Sugar: 22g | Vitamin A: 7465IU | Vitamin C: 1.9mg | Calcium: 92mg | Iron: 1.4mg

Keywords: no bake cheesecake, oreo recipes, pumpkin cheesecake