By Lindy Van Schalkwyk, last updated on January 15, 2023
Looking for a refreshing dessert for the colder months? Well, our no-bake Cool Whip pumpkin cheesecake may just be what you’re looking for!
It is packed with all autumn flavors including oats, cinnamon, pumpkin spice, and cream! However, this no-bake recipe gives it a refreshing twist when you simply don’t feel like having heavy foods. So, give it a try! We know you’ll love it!
Why We Love This Cool Whip Pumpkin Cheesecake?
There are so many reasons why we love this cheesecake recipe! For one, it is by no means basic. This is the perfect autumn and winter-inspired cheesecake that will warm your heart. And, unlike most winter desserts, this one doesn’t take all day to make!
It is a no-bake cheesecake recipe that uses Cool Whip to help it set quickly and firmly. And, the pumpkin puree will add some wonderful savory flavors that balance the sweetness. You can use canned puree as we did, or make your own at home.
This delicious Cool Whip pumpkin cheesecake also has a creamy, smooth, and rich texture. And even more importantly, it is packed with flavor! We have added a dash of pumpkin spice seasoning, but feel free to add more if you love it!
And finally, this is a cheesecake recipe that actually can freeze well. This is mostly because of the addition of pumpkin puree and Cool Whip. You can store it in the freezer for a couple of months before having to thaw and use it. And, it keeps its texture and flavor surprisingly well.
So, if you aren’t sold yet, you will just have to try it yourself and see!
What You Will Need To Make Our Creamy Cool Whip Pumpkin Cheesecake
Ingredients for the Oat Crust
- 1 cup rolled oats
- 1/3 cup brown granulated sugar
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons honey
- 1/4 teaspoon ground cinnamon
Ingredients for the Cheesecake Filling
- 12 ounces full-fat cream cheese, softened at room temperature
- 1 1/2 cup canned pumpkin puree
- 3/4 cup granulated white sugar
- 1 teaspoon pumpkin pie spice mix
- 12 ounces Cool Whip Whipped topping, thawed and divided
- Pecan nuts, optional
Equipment
- 9-inch springform cake pan
- Non-stick baking paper
- Melted butter or cooking spray
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric stand or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
- Offset spatula
Step By Step Instructions For Making This
Step 1: Make the Oat Crust for the Cool Whip Pumpkin Cheesecake
First, line your springform cake pan with non-stick baking paper and brush the sides with melted butter or cooking spray.
To begin making your oat crust, combine all of the ingredients in the bowl of your food processor. Then, pulse the ingredients until you have a uniform fine crumb.
Place the crumb inside of your lined cake pan and press it tightly. You can also use the back of a flat measuring cup to level the crumb.
Then, place the crust inside the fridge and allow it to set until you are ready to fill it with cheesecake batter.
Step 2: Make the Cool Whip Pumpkin Cheesecake Batter
Place the cream cheese in a large mixing bowl. Then, beat it until it becomes light and fluffy. Add the pumpkin puree and mix it in well. Once you have a uniform mixture, add the white sugar and pumpkin pie spice mix.
Finally, stir in about 3 cups of Cool Whip whipped topping. Make sure that you have a completely smooth and lump-free batter.
Step 3: Assemble and set your Cheesecake
Once your batter and crust are made, you can start assembling your cheesecake. To start, gently pour the cheesecake batter into the oat crust. Then, level it using an offset spatula or spoon.
If you are happy with the cheesecake, you can wrap the entire cake pan with plastic or saran wrap. Do not tilt the cheesecake so that the batter goes all lopsided.
Finally, allow the no-bake pumpkin cheesecake to set inside the fridge. We prefer keeping it overnight, but 6 to 8 hours will likely be enough.
Step 4: Remove the Cheesecake from the pan
Once your cheesecake has been set, you can remove it from the springform cake pan. First, take a heated thin knife blade and run it along the inside of the pan. This will loosen the cheesecake from the pan.
Then, unclasp the springform pan and completely remove the edges. Next, use an offset spatula or two to slide the cheesecake off the pan base and onto a cake stand or cake board.
Step 5: Garnish your Delicious Cool Whip Pumpkin Cheesecake
The final step for this amazing cheesecake is of course the decoration part. You can use the remaining whipped topping to decorate the edges of the cake or create piped details.
Then, we like to top this cheesecake with chopped pecan nuts. Remember to toast the nuts to release their nutty flavor.
Tips And Tricks For Our Decadent Rich Cool Whip Pumpkin Cheesecake
- We are obsessed with this oatmeal crust, but if you want something more traditional, you can always use a graham cracker crust. Both will go very well with the Cool Whip pumpkin cheesecake flavor.
- If you don’t have a food processor to make this crust, you can also just leave the rolled oats whole. Or, if you do want the fine crumbs, chop them with a sharp knife. Don’t use a blender as it will turn the oats into powder.
- For the cheesecake filling itself, we decided to simply use canned pumpkin puree. This will save you a lot of time. But, making pumpkin puree from scratch will give you an arguably much better and fresher flavor. You can follow this simple recipe to get the perfect thick (non-watery) puree.
- And finally, when it comes to the Cool Whip Whipped Topping, there is no other substitute! Regular heavy whipped cream just won’t do.
Cool Whip Pumpkin Cheesecake Recipe – Preparation Times And Servings
| Preparation Times | Setting Times | Servings |
| 20 minutes | 8 hours | 9-inch cheesecake |
In Conclusion – One Of The Best Autumn Cool Whip Pumpkin Cheesecake Recipes
If you tried this Cool Whip pumpkin cheesecake recipe, let us know what you think about it in the comments below! But, we know that you will fall in love with it as quickly as we did!
Read more about 12 Easy Pumpkin Cheesecake Tartlets – The Perfect Fall Treat
FAQs
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Creamy Cool Whip Pumpkin Cheesecake
Equipment
- 9-inch springform cake pan
- Non-stick baking paper
- Melted butter or cooking spray
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric stand or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
- Offset spatula
Ingredients
Ingredients for the Oat Crust
- 1 cup rolled oats
- 1/3 cup brown granulated sugar
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons honey
- 1/4 teaspoon ground cinnamon
Ingredients for the Cheesecake Filling
- 12 ounces full-fat cream cheese softened at room temperature
- 1 1/2 cup canned pumpkin puree
- 3/4 cup granulated white sugar
- 1 teaspoon pumpkin pie spice mix
- 12 ounces Cool Whip Whipped topping thawed and divided
- Pecan nuts optional
Instructions
- First, line your springform cake pan with non-stick baking paper and brush the sides with melted butter or cooking spray.
- To begin making your oat crust, combine all of the ingredients in the bowl of your food processor. Then, pulse the ingredients until you have a uniform fine crumb.
- Place the crumb inside of your lined cake pan and press it tightly. You can also use the back of a flat measuring cup to level the crumb.
- Then, place the crust inside the fridge and allow it to set until you are ready to fill it with cheesecake batter.
- Place the cream cheese in a large mixing bowl. Then, beat it until it becomes light and fluffy. Add the pumpkin puree and mix it in well. Once you have a uniform mixture, add the white sugar and pumpkin pie spice mix.
- Finally, stir in about 3 cups of Cool Whip whipped topping. Make sure that you have a completely smooth and lump-free batter.
- Once your batter and crust are made, you can start assembling your cheesecake. To start, gently pour the cheesecake batter into the oat crust. Then, level it using an offset spatula or spoon.
- If you are happy with the cheesecake, you can wrap the entire cake pan with plastic or saran wrap. Do not tilt the cheesecake so that the batter goes all lopsided.
- Finally, allow the no-bake pumpkin cheesecake to set inside the fridge. We prefer keeping it overnight, but 6 to 8 hours will likely be enough.
- Once your cheesecake has been set, you can remove it from the springform cake pan. First, take a heated thin knife blade and run it along the inside of the pan. This will loosen the cheesecake from the pan.
- Then, unclasp the springform pan and completely remove the edges. Next, use an offset spatula or two to slide the cheesecake off the pan base and onto a cake stand or cake board.
- The final step for this amazing cheesecake is of course the decoration part. You can use the remaining whipped topping to decorate the edges of the cake or create piped details.
- Then, we like to top this cheesecake with chopped pecan nuts. Remember to toast the nuts to release their nutty flavor.
Notes
- We are obsessed with this oatmeal crust, but if you want something more traditional, you can always use a graham cracker crust. Both will go very well with the Cool Whip pumpkin cheesecake flavor.
- If you don't have a food processor to make this crust, you can also just leave the rolled oats whole. Or, if you do want the fine crumbs, chop them with a sharp knife. Don't use a blender as it will turn the oats into powder.
- For the cheesecake filling itself, we decided to simply use canned pumpkin puree. This will save you a lot of time. But, making pumpkin puree from scratch will give you an arguably much better and fresher flavor. You can follow this simple recipe to get the perfect thick (non-watery) puree.
- And finally, when it comes to the Cool Whip Whipped Topping, there is no other substitute! Regular heavy whipped cream just won't do.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.