No-Bake Pumpkin Cheesecake

It’s cheesecake.

With pumpkin and pumpkin spice.

You don’t have to bake it.

What more do you need out of life?!?!

 

Ok, so this No-Bake Pumpkin Cheesecake is a semi-homemade recipe because most of the ingredients are store bought. If you’re not skilled at dessert making, this makes the recipe quick, doable, and a life saver at your next holiday dinner party. Everyone loves this recipe! Including my non vegan family. So, here’s what you’ll need…

No-Bake Pumpkin Cheesecake
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For a fall variation on two classic desserts, pumpkin pie and cheesecake, look no further than this No-Bake Pumpkin Cheesecake.
    Servings Prep Time
    6-8 people 30 min
    Cook Time
    30 min
    Servings Prep Time
    6-8 people 30 min
    Cook Time
    30 min
    No-Bake Pumpkin Cheesecake
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    For a fall variation on two classic desserts, pumpkin pie and cheesecake, look no further than this No-Bake Pumpkin Cheesecake.
      Servings Prep Time
      6-8 people 30 min
      Cook Time
      30 min
      Servings Prep Time
      6-8 people 30 min
      Cook Time
      30 min
      Ingredients
      Filling
      Servings: people
      Units:
      Instructions
      1. Preheat your oven... Just kidding!
      2. To form the crust, take 24 blonde oreo cookies and separate the cookies from their creamy centers. Set the creamy filling aside in a bowl, as it will be used within the filling of this cheesecake. Next, place the cookies in a food processor. Process the cookies until they become a fine crumble like sand. Then, add the melted butter to the processor while it's blending. Allow the cookies to blend thoroughly with the butter until it looks like wet sand. Add this cookie and butter mixture to a pie pan or dish, pressing it into the bottom and up the sides of pan, forming an even crust.
      3. Refrigerate the crust for at least 30min.
      4. While the crust is setting in the fridge, prepare the filling by blending the cream cheese, vanilla, softened butter, and cookie cream filling in a large bowl with a hand or stand mixer. Once ingredients are creamed, add the rest of the ingredients except for the whipped cream. Blend these ingredients together with a mixer until thoroughly combined. Finally, with a spatula or wooden spoon, fold the whipped cream into the pumpkin cheesecake mixture. Combine well.
      5. Once crust has properly set, remove from the fridge and add in your filling. Smooth down the top of the cheesecake and place it in your freezer for 30min.
      6. Top with some extra whipped cream and a bit of ground cinnamon. You can drizzle my raw caramel recipe over the top as well. It's up to you, ENJOY! 😀
      Recipe Notes

      For a visual on how to make this recipe, check out the full tutorial on our channel here: Revolution In Bloom YouTube Channel

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      By | 2015-10-29T01:26:05+00:00 October 29th, 2015|Dessert, Recipes|0 Comments

      About the Author:

      Hi, I'm Gloria Lopez, plant based chef, counselor, and happy vegan.