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Muller

No-Bake Pumpkin Cheesecake

Creamy, spiced pumpkin cheesecake that you don’t need to bake — perfect for holidays, easy to make and can be prepared ahead.
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Prep Time 15 minutes
6 hours
Total Time 6 hours 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

  • 11 oz vanilla wafer cookies
  • 1 tsp pumpkin pie spice (divided)
  • 8 tbsp salted butter, melted
  • 12 oz cream cheese, softened
  • ⅓ cup packed dark brown sugar
  • 1 cup pumpkin purée (not pie filling)
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 16 oz whipped topping (or homemade whipped cream)
  • reserved cookie-crumb mix (Optional Toppings)
  • whipped cream (Optional Toppings)
  • caramel sauce (Optional Toppings)

Equipment

  • 9-inch springform pan
  • Food processor (or blender for crumbs)
  • Mixing bowls
  • Electric mixer or hand mixer
  • Spatula (offset preferred)
  • Refrigerator (for chilling)

Method
 

  1. Crush cookies + spice; reserve 2 Tbsp crumbs.
  2. Mix crumbs + melted butter → press into 9-inch springform pan, freeze briefly.
  3. Beat cream cheese + sugar until fluffy.
  4. Add pumpkin purée, vanilla, spice; mix smooth.
  5. Fold in whipped topping gently.
  6. Pour filling over crust; smooth top. Refrigerate 6h–overnight.
  7. Before serving: pipe/spread whipped topping; sprinkle crumbs & spice; drizzle caramel.

Notes

- Chill time essential (min 6h).
- Use full-fat cream cheese for best texture.
- Avoid overmixing after folding whipped topping.
- For lighter version: use homemade whipped cream instead of whipped topping.