There’s nothing quite so useful as a knock-out-delicious but simple-and-fail safe recipe. This no bake pumpkin cheesecake checks both those boxes and makes the perfect addition to your Autumn baking repertoire.









My favorite thing about it is the biscoff cookie crust; it makes for such an elevated take on the usual graham cracker one. If you’re extra short on time, you could easily just pick up a pre-made crust from the store.

Real cheesecake takes a while to make and is hard to get perfectly right, but with this recipe, you get a similar result with a fraction of the effort. The filling ingredients come together quickly and make the lightest, most delicately flavored pumpkin filling.

Top it off with whatever you’d like—caramel sauce, cinnamon, biscoff cookie crumbs, or even an apple cider meringue! This pie will make the perfect take along to your fall gatherings. Try it and let us know your thoughts!

Pumpkin puree is easy to make, especially for when you follow this recipe!
PrintNo Bake Pumpkin Cheesecake
Time: 45 minutes (15 active)
Makes one nine-inch dish
Ingredients
Crust
- 1 1/2 cups Biscoff cookie crumbs (1 pack of cookies)
- 6 tbsp melted butter
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup canned pumpkin
- 8 ounces cool whip or whipped cream
Instructions
- To make the crust: preheat the oven to 400 degrees. Use a food processor to make sure the biscoff cookies are finely ground into crumbs. You will need most of a pack to get the right amount.
- Mix the cookie crumbs with the melted butter until thoroughly moistened. Press evenly in the bottom and up the sides of a pie pan, using the back of a cup measurer to pack flat. Bake until firm, about 10 minutes. Cool completely.
- Use a hand mixer to blend the cream cheese, powdered sugar, vanilla, pumpkin pie spices, and canned pumpkin. Make sure to blend it thoroughly with no lumps.
- Use a spatula to gently fold in the whipped cream.
- Spread evenly into the cooled cookie crust with a spatula. Refrigerate for two hours until set. Serve and enjoy!