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Roasted Pumpkin Cheesecake with a Cookie Crust

This no-bake pumpkin cheesecake might be the only way I ever want to indulge in pumpkin forevermore! The combo of sweet, creamy pumpkin filling, crunchy chocolate cookies, and fluffy whipped cream was a match made in heaven. 
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: Comfort Food
Keyword: Pumpkin Cheesecake
Servings: 8 people
Author: Susie Bulloch


Stabilized Whipped Cream

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla

Cookie Crust

  • 25 filled chocolate wafer cookies like Oreos
  • 5 Tablespoons salted butter melted

Pumpkin Filling

  • 1 cup grill roasted pumpkin puree
  • 8 ounces cream cheese softened
  • ½ cup sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon freshly grated nutmeg
  • 8 ounces stabilized whipped cream
  • 4-5 additional chocolate cookies, crushed as a garnish


  • Make the crust. Prepare the cookie crust by placing the 25 chocolate cookies in a food processor and pulsing until the mixture resembles sand. Slowly stream in the melted butter as the processor spins. Dump out the crust mixture into a 9-inch pie pan. Press the mixture against the bottom and sides of a pan with the back of a spoon until the inside of the pan is covered with an even layer of crust. Refrigerate while you prepare the filling.
  • Prepare the filling. Place 4 teaspoons of cold water in a small bowl and sprinkle in the unflavored gelatin. Stir until just combined and let sit for 5 minutes. While the gelatin is sitting, pour the heavy cream, powdered sugar, and vanilla in a large mixing bowl or the bowl of a stand mixer.
  • Make the whipped cream. Once the gelatin is set, place the bowl in the microwave and heat until gelatin turns to liquid, about 10 seconds. Using the whisk attachment on your stand mixer or your electric beaters, start beating cream. Beat your cream and sugar mixture for about 1 minute and then slowly pour in the melted gelatin with the mixer on high. Continue beating the cream until you reach medium-stiff peaks.
  • Assemble the cheesecake. Remove 1/2 cup of the whipped cream to use as part of the topping and set aside. Add the pumpkin puree, spices, sugar, and cream cheese to the mixing bowl. Beat until fully combined. Pour the filling mixture into the prepared pie crust. Use a spoon or spatula to spread the remaining whipped cream on top of the pie and garnish with the extra crushed cookies.
  • Chill and enjoy. Chill the assembled pie in the refrigerator for 2-3 hours and then slice and serve!


Calories: 635kcal | Carbohydrates: 77g | Protein: 5g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 513mg | Potassium: 210mg | Fiber: 2g | Sugar: 53g | Vitamin A: 5804IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 4mg