No bake pumpkin cheesecake featuring a delicious Oreo crust. The perfect twist to this no bake recipe for the fall.

Imagine indulging in a creamy, dreamy no-bake pumpkin cheesecake, perfectly nestled in a delightfully crunchy Golden Oreo crust. This dessert not only captures the essence of autumn but also represents the perfect balance of sweetness and spice. Something great is you can swap out the Oreo’s for the chocolate for a hint of cocoa and pumpkin that always works well. Or, even double with the pumpkin edition Oreo’s that only release in the fall for a pumpkin explosion.

Ingredients you’ll need

Oreo’s
Canned pumpkin
Cream cheese
Sour cream
Powdered sugar
Pumpkin pie spice
Vanilla extract
Butter

Making the no bake pumpkin cheesecake recipe

Start by pulsing the Oreo’s in a food processor until they are powdery crumbs. Now, mix the butter and the crumbs together. Press the saturated crumbs into the pan evenly to form the crust.
In a bowl, cream together the cream cheese, sour cream and the pumpkin until smooth. Next, toss in the powdered sugar, pumpkin pie spice and the vanilla extract and mix until smooth.
Pour the filling on top of the crust and smooth it out. Cover, then place in the refrigerator for 8-10 hours or overnight to set.
When ready to serve, slice the cheesecake and enjoy.

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No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake featuring a delicious Oreo crust. The perfect twist to this no bake recipe for the fall.

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Course: Dessert

Cuisine: American

Keyword: No Bake Pumpkin Cheesecake Balls

Prep Time: 25

Time to set: 8

Total Time: 8 25

Servings: serving

Calories: 360kcal

Equipment

9 inch springform pan you can use a baking dish as well
Hand mixer
Food Processor

Ingredients

32 ounce cream cheese room temperature
1 cup canned pumpkin
1/4 cup sour cream
1 cup powdered sugar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Crust

24 golden oreos
5 tablespoon butter melted

Instructions

Start by pulsing the Oreo's in a food processor until they are powdery crumbs. Now, mix the butter and the crumbs together. Press the saturated crumbs into the pan evenly to form the crust.
In a bowl, cream together the cream cheese, sour cream and the pumpkin until smooth. Next, toss in the powdered sugar, pumpkin pie spice and the vanilla extract and mix until smooth.
Pour the filling on top of the crust and smooth it out. Cover, then place in the refrigerator for 8-10 hours or overnight to set.
When ready to serve, slice the cheesecake and enjoy.