Introduction

This No-Bake Pumpkin Cheesecake with an Oreo Crust combines the warm flavors of fall with the indulgence of a creamy cheesecake. The spiced pumpkin filling perfectly complements the chocolatey Oreo crust, creating a dessert that’s not only delicious but also incredibly easy to make. Whether for Thanksgiving, Halloween, or a casual autumn gathering, this no-bake treat is sure to impress.

Ingredients

For the Oreo Crust:

• 24 Oreo cookies, finely crushed
• 5 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Instructions

1. Make the crust: In a medium bowl, mix the crushed Oreo cookies and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for at least 30 minutes to set.
2. Prepare the filling: In a large mixing bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Mix until well combined.
3. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
4. Assemble the cheesecake: Spread the pumpkin cheesecake filling evenly over the chilled Oreo crust. Smooth the top with a spatula.
5. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
6. Decorate and serve: Before serving, garnish with whipped cream, additional crushed Oreos, or a sprinkle of cinnamon for a festive touch. Slice and enjoy!

Serving and Storage Tips

This cheesecake is best served chilled straight from the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (without decorations) for up to 2 months. Thaw in the refrigerator before serving.

Variations

• Gingersnap crust: Replace the Oreo cookies with crushed gingersnap cookies for a spiced crust.
• Chocolate twist: Add a layer of melted chocolate or chocolate ganache on top of the Oreo crust before adding the filling.
• Mini cheesecakes: Use a muffin tin lined with cupcake liners to create individual portions.

Tips

• For best results, use full-fat cream cheese to achieve a rich and creamy texture.
• Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Chill the cheesecake for at least 4 hours or overnight for the best flavor and texture.

Small Story: Motivation Behind This Recipe

Autumn has always been my favorite season, and pumpkin-flavored desserts are a must during this time. This No-Bake Pumpkin Cheesecake was born out of my love for combining classic fall flavors with easy-to-make recipes. The Oreo crust adds a chocolatey richness that perfectly complements the creamy pumpkin filling. Now, it’s a go-to dessert for any fall gathering, and I hope it becomes a favorite in your home too!

Conclusion

No-Bake Pumpkin Cheesecake with an Oreo Crust is a delightful dessert that combines the best of fall flavors with a no-fuss preparation. It’s rich, creamy, and perfect for any occasion. Try this recipe for your next gathering and watch it disappear in no time!

FAQs

• Can I use fresh pumpkin instead of canned? Yes, but make sure to cook and puree the pumpkin until smooth. Drain excess moisture to avoid a watery filling.
• What can I use instead of pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and allspice as a substitute for pumpkin pie spice.
• Can I make this dessert ahead of time? Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.