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Cool Whip Pumpkin Cheesecake

Creamy Cool Whip Pumpkin Cheesecake

Cheesecakes World
Prep Time 20 mins
setting 8 hrs
Course Dessert
Cuisine American
Servings 9 inch


  • 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 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


  • 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.


  • 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.
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