This rich No Bake Pumpkin Cheesecake perfectly blends fall flavours and warm pumpkin spices. A homemade Nilla wafer crust holds a no-bake pumpkin, cream cheese, and whipped topping cheesecake.
– 1 box (11 oz) Nilla Wafer– 2 teaspoons pumpkin pie spice– 1/2 cup (1 stick) salted butter– 12 ounces full-fat cream cheese – 1/3 cup dark or light brown sugar– 1 cup pure pumpkin– 1 tub (16 oz) Cool Whip
Ingredient
Add Nilla Wafers and 1 teaspoon pumpkin pie spice to a food processor or Ziploc bag with a meat pounder. Fully crumble it.
Step 1
Step 1
Instructions
Pulse the crumbs and melted butter in the food processor. The crust mixture should be evenly distributed and firmly pressed into a 9-inch springform pan.
Step 2
Step 2
Leave it wrapped in plastic in the freezer while you make the cheesecake filling.
Step 3
Step 3
Cream cream cheese and brown sugar in a large bowl with an electric hand mixer or stand mixer with the paddle attachment until light and fluffy.
Step 4
Step 4
Add pure pumpkin and the remaining 1 teaspoon pumpkin pie spice. Beat 1-2 minutes until smooth and combined. With a spatula or wooden spoon, stir in 3 cups Cool Whip.
Step 5
Step 5
Put cheesecake filling in the crust and spread it evenly. Pipe or spread the remaining 1 cup Cool Whip on top of the cheesecake filling and garnish with the reserved crumbs.
Step 6
Step 6
Refrigerate the springform pan for at least 8 hours under plastic wrap. Remove plastic wrap and springform ring before serving. Slice and serve chilled from the fridge.