A simple no-bake cheesecake with a layer of creamy pumpkin cheesecake, a layer of Oreo-studded cheesecake, all enrobed in a rich chocolate ganache!
Are you all sick of pumpkin yet?
…
Good. Me neither.
Despite the fact that I stuffed myself silly with pumpkin pie over the Thanksgiving holiday, I’m already going through pumpkin withdrawals due to the fact that my last pumpkin post was a WHOLE month ago. I know!! Can you believe it?? What a travesty.
So being that December has already begun, I decided to squeeze in ONE last pumpkin post before year’s end. And boy is it a looker!
If you’re looking for holiday party dessert ideas, look no further than this No-Bake Pumpkin Oreo Cheesecake. Whether you’re obsessed with Oreos or absolutely gaga over pumpkin, odds are you’ll fall in LOVE with this cheesecake the moment your tastebuds hit the fork.
Both delicious and easy peasy to throw together, this no-bake cheesecake starts out with a simple, yet tasty Oreo cookie crust. The crisp crust is then filled with the lightest, creamiest pumpkin cheesecake filling made of cream cheese, white AND brown sugar, vanilla, pumpkin, spices, and whipped cream.
The second dreamy layer contains pretty much the same ingredients with the exception of a few. Instead of the pumpkin and spices, a hefty amount of chopped Oreos is folded into the creamy filling. I like to keep the Oreo chunks pretty large since a finer chop results in a filling that’s rather gray once it’s been mixed. Furthermore, as the Oreos sit in the filling, they soften into that super satisfying texture reminiscent of cookies that have just been dipped in milk. Not too crunchy, not too soggy, juuuuuust right…
Once this cheesecake has had its beauty sleep in the refrigerator for at least 6 hours (even cheesecakes need their rest), it gets all dolled up with a silky smooth blanket of chocolate ganache. An absolute MUST if you want the full to-die-for experience.
Adding more elegance to this dream of a dessert is a sweet border of whipped cream swirls and of course, more Oreos.
Pumpkin and Oreo never looked so good together…
No-Bake Pumpkin Oreo Cheesecake
Ingredients
Crust:
- 3 cups Oreo crumbs (25 regular Oreos)
- 5 Tablespoons butter melted
Filling:
- 2 cups heavy cream
- 16 ounces cream cheese
- ⅔ cup sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 10 Oreos coarsely chopped
Ganache:
- 4 ounces semi-sweet chocolate chips
- ½ cup heavy cream
For Decorating:
- Whipped Cream
- 8 Oreos
Instructions
Make the Crust:
- Pour crumbs into a medium bowl along with the melted butter and stir until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch spring-form pan. Refrigerate while you work on the filling.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Replace the whisk attachment with the paddle attachment. Place cream cheese and both sugars in the mixing bowl, and beat on high until lightened and creamy. Stir in the vanilla and salt. Remove half of the mixture to a separate bowl.
- To the other half that's still in the mixer, add the pumpkin puree and spices, beating until combined. Fold in half of the whipped cream, then pour into the crust, smoothing out the top. Return cheesecake to refrigerator while you work on the last half of the filling.
- Fold the remaining whipped cream into the reserved cream cheese mixture until combined. Stir in the chopped Oreos, then pour on top of pumpkin cheesecake layer. Smooth out the top and refrigerate for at least 6 hours, preferably overnight.
Make the Ganache:
- Place chocolate into a medium bowl. Pour heavy cream into a small saucepan on the stove and heat over medium-high heat until it begins to boil. Immediately pour hot cream over the chocolate, cover bowl in plastic wrap, then allow to sit for 3-4 minutes. Remove plastic wrap and stir until smooth. Set aside to cool and thicken slightly.
- Pour ganache over the top of the cheesecake, allowing some to drip down the sides. Pipe extra whipped cream on top of the cheesecake and decorate with more Oreos, if desired.