No Bake Pumpkin Cheesecake
A creamy and flavorful no bake pumpkin cheesecake that's perfect for fall gatherings!
Equipment
- Mixing Bowls
- Electric Mixer
- Dessert glasses or serving cups
- Whisk
Ingredients
- 12 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice plus more for garnish
- 6 pieces Oreo Cookies crushed into crumbs
- as needed pumpkin candies optional for garnish
Instructions
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the cream cheese mixture into the whipped cream until combined.
- Mix pumpkin puree with pumpkin pie spice and fold into the cream mixture until well integrated.
- Layer crushed Oreo cookies at the bottom of dessert glasses, then add layers of pumpkin cheesecake filling and vanilla cheesecake filling until filled.
- Sprinkle pumpkin pie spice on top and add optional pumpkin candies for garnish.
- Refrigerate for at least 3 hours or until set before serving.
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Notes
Store leftovers in the refrigerator for up to 5 days.