No Bake Pumpkin Cheesecake Recipe
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| Serves | 8-10 |
| Prep time | 20 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold |
| Occasion | Christmas, Halloween, Thanksgiving |
This easy No Bake Pumpkin Cheesecake Recipe will be the star of your holiday dessert table! The Oreo cookie crust and toffee pecan topping makes this pie irresistible!
Ingredients
Crust
- 18 Oreos
- 6 tablespoons salted butter
Filling
- 8oz cream cheese (softened)
- 2/3 cups pumpkin puree
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 8oz whipped topping (I use Cool Whip)
Topping
- 1/4 cup chopped pecans
- 1/4 cup toffee bits (I use Heath baking bits)
- whipped topping
- 1 Oreo
Directions
| Crust | |
| Step 1 | |
| Pulse Oreos in a food processor until they are fine crumbs. Stir in butter until well combined. Press firmly into a 9" deep dish pie plate, or 10" regular pie plate. Freeze at least 15 minutes. | |
| Filling | |
| Step 2 | |
| In a mixing bowl, beat cream cheese and pumpkin puree. Mix in sugar, vanilla, and pie spice until smooth. Gently fold in cool whip and spread evenly over crust. | |
| Topping | |
| Step 3 | |
| Sprinkle the top of the pie with pecans and toffee. *Pipe whipped topping around the outside of the pie, with a dollop in the center. Place an Oreo in the middle. (optional) Chill at least 3 hours before serving. | |
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