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To start, take 24 Oreo cookies and crush them into fine crumbs. You can use a food processor or put them in a bag and smash them with a rolling pin. Next, melt 4 tablespoons of unsalted butter in a small bowl. Mix the crushed cookies with the melted butter until all crumbs are coated. This mixture will form your crust. Now, press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to make the crust even and compact. Once done, place the pan in the fridge to set while you make the filling. In a large mixing bowl, take 8 ounces of softened cream cheese. Beat it with an electric mixer until it is smooth and creamy. This is key for a nice texture. Next, add 1 cup of pumpkin puree, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Beat everything together until it is well combined and no lumps remain. Now for the fun part! Gently fold in 1 cup of whipped cream into the pumpkin mixture. Be careful not to stir too hard; you want to keep it fluffy. Once combined, pour the filling over your chilled Oreo crust. Smooth the top with a spatula to make it nice and even. Cover the pan with plastic wrap and put it in the fridge. Let it chill for at least 4 hours or until it is set. Enjoy the wait; the cheesecake will be worth it! To make a creamy cheesecake, use softened cream cheese. This helps mix well without lumps. I often leave it out for about an hour before starting. When mixing, use a gentle folding technique. This keeps the whipped cream light and fluffy. Be careful not to stir too hard. Want to kick up the flavor? You can add chocolate chips or nuts to the filling. Both give a nice crunch and extra taste. You can also adjust the spices. If you love more warmth, add a bit more pumpkin pie spice. Watch out for overmixing the filling. This can make your cheesecake dense. Mix just enough to combine the ingredients smoothly. Also, be sure to chill your cheesecake for the right time. If it’s not cool enough, it won’t set properly. Aim for at least four hours in the fridge. {{image_2}} You can easily change the Oreo pumpkin spice no-bake cheesecake to suit your taste. - Classic vanilla variation: Use vanilla cookies for the crust instead of Oreos. Mix in vanilla extract with the cream cheese filling. This gives a creamy, sweet base with a smooth finish. - Chocolate Oreo variation: Swap the regular Oreos for chocolate Oreos. This adds a rich, chocolatey taste to the crust. You can also stir in chocolate chips for extra flavor in the filling. These simple changes keep the cheesecake fun and exciting. Adding some themed touches can make this cheesecake even more special. - Halloween decorations or garnishes: Use mini candy pumpkins on top for a festive touch. You can also add a drizzle of chocolate sauce or sprinkle crushed Oreos for a spooky look. - Thanksgiving presentation ideas: For a Thanksgiving vibe, use cinnamon sticks and fresh cranberries as garnishes. A sprinkle of nutmeg over the whipped cream adds a nice fall flavor. These little tweaks can elevate your dessert and impress your guests. To keep your Oreo Pumpkin Spice No-Bake Cheesecake fresh, the best method is refrigeration. - Refrigeration Method: After preparing the cheesecake, cover it tightly with plastic wrap. Store it in the fridge for up to four days. This keeps it cool and safe to eat. - Freezing Options for Longer Storage: If you want to save some for later, you can freeze it. First, slice the cheesecake. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. It can last up to three months in the freezer. The shelf life of your cheesecake depends on how you store it. - How Long the Cheesecake Stays Fresh: If refrigerated, your cheesecake stays fresh for four days. If frozen, it stays good for about three months. - Signs of Spoilage to Watch For: Check for any changes in color or texture. If you see any mold or the filling looks watery, it's best to throw it away. Always trust your senses; if it smells off, don’t eat it. The no-bake cheesecake needs to chill for at least 4 hours. This time helps it set well. I recommend leaving it in the fridge overnight for the best results. The longer it sits, the firmer it gets. Chilling also allows the flavors to blend nicely. Yes, you can use store-bought whipped cream. It saves time and is very easy to use. However, homemade whipped cream has a fresher taste. When you make it at home, you can control the sweetness. If you want a richer flavor, go for homemade. No, it is not necessary to use a springform pan. You can use any pie dish or tart pan. Just be careful when serving. If you use a regular pan, use parchment paper to help lift the cheesecake out. This makes serving much easier. This post covered making a tasty no-bake cheesecake with Oreos and pumpkin. I shared the key ingredients, step-by-step instructions, and common tips. You can adjust the recipe with alternative ingredients or add fun flavors. Don't forget to store leftovers properly for the best taste. With these tips, you can create a delicious dessert for any occasion. Enjoy crafting your unique cheesecake masterpiece!

Oreo Pumpkin Spice No-Bake Cheesecake

Indulge in the flavors of fall with this easy Oreo Pumpkin Spice No-Bake Cheesecake! This creamy, dreamy dessert combines a crunchy Oreo crust with a luscious pumpkin filling, perfect for any autumn gathering. With just a few simple steps, you can create a show-stopping treat that will impress your guests. Ready to elevate your dessert game? Click through to explore the full recipe and enjoy this seasonal delight!
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Ingredients
  

24 Oreo cookies, crushed

4 tablespoons unsalted butter, melted

1 cup pumpkin puree (not pie filling)

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup whipped cream (for folding in and topping)

Optional: additional crushed Oreos and pumpkin spice for garnish

Instructions
 

Prepare the Crust: In a mixing bowl, combine the crushed Oreo cookies with melted butter. Mix until the crumbs are evenly coated.

    Form the Base: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Use the back of a measuring cup to flatten and compact the crust. Place it in the fridge to set while you prepare the filling.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

        Add Pumpkin and Spices: Mix in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat until fully combined and no lumps remain.

          Incorporate Whipped Cream: Gently fold in the whipped cream into the pumpkin mixture until well incorporated, being careful not to deflate the mixture.

            Fill the Crust: Pour the pumpkin cheesecake filling over the prepared Oreo crust. Smooth out the top with a spatula.

              Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set.

                Serve: Once set, carefully release the springform pan. Slice the cheesecake into wedges and serve topped with additional whipped cream, crushed Oreos, and a sprinkle of pumpkin pie spice if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 4 hours chilling | 8 servings