This No Bake Pumpkin Cheesecake Pie is one of the easiest fall desserts you can make. A fluffy pumpkin mousse inside a chocolate chip cookie crust will surprise everyone with its delicious taste. Why settle for ordinary when you can have extraordinary.
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Around Thanksgiving, pumpkin pie is all the rage. Don't get me wrong. I love a good pumpkin pie and this 3 minute pumpkin mug cake. But sometimes you just need to break free of the traditional norm and do something different.
I have done that a few times with this pumpkin pecan cheesecake pie and this pumpkin cheesecake. All the traditional flavors taken up a notch. Boom!
This year I decided to change things up again and make a no bake pumpkin pie with a cheesecake mousse filling.
Why You will Love this Recipe
A pumpkin cheesecake is a great dessert to make for fall. It is easy to make, creamy and fluffy, and has a light pumpkin flavor.
If that wasn't enough, we skipped the traditional graham cracker crust and layered this pie on a chocolate chip cookie crust. Trust me, it adds the perfect sweet crunch to that sweet pumpkin spice filling.
Plus, the best part is that this pie is completely no bake! This means it is the perfect dessert for Thanksgiving because you do not need any extra oven space for it.
Key Ingredients
Gather up a few ingredients and whip up this no bake cream cheese pumpkin pie in no time at all. Just give yourself enough time for the creamy mousse to chill in the fridge for a few hours.
- Chocolate Chip Cookies - Add a little butter to crushed up store bought cookies for an amazing cookie crust. You could also use a graham cracker crust or an Oreo crust. Make sure to save the extra cookies for the topping!
- Cream Cheese - You just need one block of full fat Philadelphia cream cheese to make this pumpkin cheesecake. You can use other brands, but we stand by the Kraft label.
- Libby's Pumpkin Puree - Make sure you buy a can of pure pumpkin puree, not the pumpkin pie mix which has sugar and spices already added to it.
- Sugar and Spice - Brown sugar, granulated sugar, cinnamon, and nutmug bring this pie to life! Go ahead and use pumpkin pie spice in place of the other spices if you have that instead.
- Cool Whip - This gives the cheesecake pumpkin pie the fluff that it needs to hold it together. You can also make 6 cups of homemade whipped cream and use that in place of the store bought whipped topping.
How to Make a No Bake Pumpkin Cheesecake
When you see how quick and easy this recipe for no bake pumpkin cheesecake is to make, you will want to make it for every occasion this fall.
- Crush the cookies. Place them in a food processor and pulse until they are crumbs. Combine the finely ground cookies with melted butter.
- Press the crumbs into a 9 inch pie plate. Starting with the sides, press the crumbs firmly around the edge of the pan, then press the center down tightly. You need a firm crust to hold the soft filling.
- Beat the cream cheese and sugars in a large bowl until smooth and creamy. Add the pumpkin and spices and mix again.
- Using a rubber spatula gently fold some Cool Whip into the pumpkin mixture until it is light and fluffy.
- Spoon the creamy pumpkin pie filling evenly into the chilled cookie crust.
- Spread more Cool Whip evenly over the top with an offset spatula. Refrigerate for at least 3-4 hours.
BruCrew Tip: Decorate the top of the pie with more whipped topping swirls, extra cookies, and fall sprinkles before serving.
Storage Recommendations
In the Refrigerator
Store the whole pie or slices of the pie in a tightly sealed container in the refrigerator for 1-2 days.
This no bake pumpkin pie is really best if served within 12-24 hours of making it because the moisture from the pumpkin can start to release and make the crust soggy.
In the Freezer
You can freeze this pie if you want to keep it for a longer period of time or if you need to make it in advance. Cover it tightly with two layers of plastic wrap and foil to avoid any freezer burn. It will keep for 1-2 months.
Once you freeze it, you will need to serve it as a frozen dessert. This pie doesn't hold up well after thawing.
Tips and Tricks
- If you do not have a food processor, place the cookies in a Ziplock bag and crush them with a rolling pin.
- Remove the excess moisture from the pumpkin puree before adding it to the pie filling. Spoon it onto paper towels and let it sit for about 30 minutes.
- Make sure the cream cheese is room temperature before you start mixing it. If it is still cold, you will end up with little bits of cream cheese in the filling.
- Allow enough time for this pie to chill in the refrigerator for a few hours, so it is firm enough to cut.
- Use a sharp knife to cut the pie. Run it under hot water and dry it off between cuts for the cleanest slices.
- This no bake pie can also be made in an 8x8 or 9x9 square pan or springform pan. Double the ingredients if you want to make it in a 9x13 dish.
- Want to make smaller individual desserts? Spoon the filling into mini store bought Keebler graham cracker crusts or swirl it into little parfait cups.
Recipe FAQ'S
Either set the cream cheese out on the counter until it comes to room temperature or you can use a microwave. Remove all the packaging and wrapper and place in the microwave for 10-15 seconds or until softened.
A no bake cheesecake is typically softer than a traditional cheesecake because it is made with whipped topping and not baked. Be sure to gently fold in the Cool Whip and do not beat it. This will help it to retain the air and not make the cheesecake go flat or soupy.
Also, be sure to let this chill at least 4 hours. Overnight is even better for a firm texture when slicing.
Yes, this pie can be made up to 24 hours ahead of time. This no bake pumpkin cheesecake pie on a cookie crust is best if eaten the day it is made though.
I recommend making this no bake pie with full fat cream cheese and regular Cool Whip, so it sets up properly.
Other Easy No Bake Pies
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Recipe
No Bake Pumpkin Cheesecake Pie
A delicious no-bake pumpkin cheesecake inside a chocolate chip cookie crust is the pie to make this fall. Make one and see why it is a favorite in our house.
Ingredients
- 1 chocolate chip cookie crust
- 1 - 8 ounce cream cheese, softened
- 1 cup canned pumpkin puree
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 - 16 ounce container Cool Whip, thawed and divided
Instructions
- Make the pie crust and dump the crumbs into a 9 inch pie plate. Starting with the sides, press the crumbs firmly around the edge of the pan.
- Use the bottom of a spoon or measuring cup to press the center down evenly and firmly. Refrigerate while making the filling.
- Beat the cream cheese and sugars until smooth and creamy. Add the pumpkin, cinnamon, and nutmeg and mix again.
- Gently fold 2 cups Cool Whip gently into the pumpkin mixture. Spoon into the chilled cookie crust.
- Spread 1 ½ cups Cool Whip evenly over the top. Refrigerate 3-4 hours.
- Decorate the top of the pie with more Cool Whip swirls, extra cookies, and sprinkles.
Notes
- If you do not have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin.
- Remove the excess moisture from the pumpkin puree before adding it to the pie filling. Spoon it onto paper towels and let it sit for about 30 minutes.
- Make sure the cream cheese is room temperature before you start mixing it. If it is still cold, you will end up with little bits of cream cheese in the filling.
- Allow enough time for this pie to chill in the refrigerator for a few hours, so it is firm enough to cut.
- Use a sharp knife to cut the pie. Run it under hot water and dry it off between cuts for the cleanest slices.
- This no bake pie can also be made in an 8x8 or 9x9 square pan or springform pan. Double the ingredients if you want to make it in a 9x13 dish.
- Want to make smaller individual desserts? Spoon the filling into mini store bought Keebler graham cracker crusts or swirl it into little parfait cups.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 502Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 215mgCarbohydrates: 44gFiber: 2gSugar: 30gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for this pumpkin cheesecake pie was first shared September 2014. We updated the post and pictures and it was republished November 2022.
We participate in the Amazon Services LLC Program, an affiliate program designed to earn fees by linking to Amazon.com.
Christine Presto
I LOVE your no-bake recipes - you hit the spot each time. Thanks so much for this - I see pumpkin in the near future 🙂
Julianne+@+Beyond+Frosting
You're right, this would blow all other pumpkin desserts out of the water!!!
Jocelyn Brubaker
Hahaha! I know, right?
Des+@+Life's+Ambrosia
I don't know how you were able to resist eating more! This looks heavenly! Good for you for getting up early to work out. I used to go to barre 3 times a week but could only ever go at night. Haven't been back since I had my little dude 3 1/2 months ago hope to get back at it, I like when clothes fit better too!
Jocelyn Brubaker
Believe me it was hard...giving away the pie and getting up early! Clothes fitting better is a definitely motivation though!
Dorothy+@+Crazy+for+Crust
I'm just happy I don't have to make that decision about getting up early for exercise. My husband goes at 5am to the gym, and someone has to stay home with the kid. Darn! 😉
Jocelyn Brubaker
Hahaha! Glad you get to be the one to stay home in bed 🙂 Just wait until Jordan is old enough to stay home...
Maria
Oh my goodness, this sure does sound like pumpkin cookie heaven!!! YUM!!!! Looks delicious!!!
Librarian+Lavender
This looks so delicious! Unhealthy food should make you lose weight, it's unfair. Good luck with the exercise. Maybe it will become fun after a while ;).
Jocelyn Brubaker
Thank you! Don't tell anyone...but I do like the work outs. It's just the early morning part I can't stand!! LOL!
Gayle @ Pumpkin 'N Spice
Wow, this looks like the perfect pumpkin pie! Love the flavors in here. This definitely wouldn't last long in my house. Pinned!
Jocelyn Brubaker
Thank you so much!!!
amanda+@+fake+ginger
Oooh, I love this so much! There are few things better than cheesecake in a chocolate chip cookie crust.
Jocelyn Brubaker
I would totally have to agree with you there!!! Cheesecake and cookie dough...ya gotta love it 🙂
Aimee+@+ShugarySweets
I love this pie!! Cookie dough and pumpkin go so well together, I can see why this is your new favorite. And congrats on all the early morning workouts!!
Jocelyn Brubaker
Cookie dough and pumpkin ARE so good together! I'm not sure if congrats or I'm sorry is better suited for those crazy early mornings 😉
Trish - Mom On Timeout
That layer of pumpkin mousse is KILLING me with it's fabulousness Jocelyn! This is definitely my kind of pie 🙂 Pinned!
Jocelyn Brubaker
Thank you so much Trish!!!
Melanie+@+Carmel+Moments
Perfect fall combo in my opinion! Lip smacking. Pinned.
Happy Monday Jocelyn!
Jocelyn Brubaker
I agree...perfect fall dessert! Thanks for the pin love!
Jocelyn (Grandbaby cakes)
Yummy in my tummy girl! This pie is pinned!
Jocelyn Brubaker
Thank you so much girl!!!
Mandy @Mandy's Recipe Box
Anything that starts with cookie dough has to be good. Throw in pumpkin and no wonder this is your fave!
Jessica @ A Kitchen Addiction
Pretty sure self control would go out the window if I had this pie around! Looks so good!
Jocelyn Brubaker
Self control? What's that? LOL! Yeah, this was one amazing pie!
Chelsea+@chelseasmessyapron
5:30?! Dang I am impressed!! And good work on everything - I am always so impressed by your WOD's on instagram! This pumpkin pie looks amazing - I love that the crust is cookie! Pinned 🙂
Jocelyn Brubaker
Most...ok, every morning I have to convince myself I need to get up. Mornings are just not my friend! Thank you so much for the pin love 🙂
Taylor @ Food Faith Fitness
Pumpkin, chocolate, cookie and pie in one sentence!?! I can't handle the yum!! Looks amazing girl!
Jocelyn Brubaker
Thank you so much Taylor!
Meg+@+The+Housewife+in+Training+Files
Oh girl, I wouldn't have any self control if this was around either!! And the cool whip cheesecake flavor is my favorite to take a few 'quality assurance' spoonfuls. You know, don't want anyone else to suffer if it wasn't good 😉 Pinned!
Jocelyn Brubaker
Those quality control bites are a must. LOL! No I wouldn't want anyone to "suffer"! Thanks for the pin!
Beth @ The First Year
Would this be considered a breakfast food? 🙂 I need it right now!!
Jocelyn Brubaker
Haha! I like the way you think 🙂
Heather @ Shards of Lavender
Yeah, the getting up early part of working out isn't fun, is it? Love how you found some definite positives in it though:) All of your pumpkin recipes look amazing, but I'm loving the thick layer of pumpkin mousse in the middle of this pie!
Jocelyn Brubaker
Thank you so much Heather!
Mir
I'm not sure if anyone loves dragging their rear ends out of bed early in the morning to work out, but it's nice to have it done for the whole day! Then you can relax. Kind of.
I'm not surprised that you keep besting yourself with all these amazing pumpkin recipes! I love the cookie dough crust under all this goodness!
Jocelyn Brubaker
With all the sweets I keep making and eating, those work outs are a must! It is definitely nice having it done for the day though! And that cookie dough crust...oh, my! It was so good!!!