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No Bake Cheesecake

Oreo Pumpkin No Bake Cheesecake

Course Dessert
Cuisine American
Keyword baking, cheesecake, holiday, oreo, oreo cookies, pie, pie crust, pumpkin, thanksgiving
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6
Calories 410kcal
Author Jenny


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


  • Whipped Cream
  • Crushed Oreos


  • 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.


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