September 19, 2019

Black Bottom No Bake Pumpkin Cheesecake

Name: Black Bottom No Bake Pumpkin Cheesecake
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 recipe Microwave Chocolate Ganache (prepared); 1 6-ounce Oreo pie crust; 1 cup pumpkin puree; 1/2 teaspoon cinnamon; 1/4 teaspoon ginger; 1/8 teaspoon cloves; 1/8 teaspoon nutmeg; 8 ounces whipped topping (+ additional for garnish); 8 ounces cream cheese (softened); 1/2 cup powdered sugar; shaved chocolate (to garnish)

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This Black Bottom No Bake Pumpkin Cheesecake the perfect fall dessert for pumpkin and chocolate lovers alike and it comes together in just 10 minutes!

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Original content posted September 2016. Updated September 2019.

Yesterday morning it was a balmy 42 degrees in our part of Colorado when I took the big girls to school. This made me realize two things. One, my son has only two appropriate sized pair of pants to his name and the baby needs fall shoes. And two, even though the calendar hasn’t made it official, fall has most definitely arrived.

And of course, fall means all the pumpkin desserts. While pumpkin is fine and well, pumpkin with the addition of chocolate is absolutely divine. Especially when they collide in a dessert such as my Black Bottom No Bake Pumpkin Cheesecake.

An autumn twist on my beloved Black Bottom No Bake Cherry Cheesecake, this easy no bake pumpkin cheesecake is so simple to create that prep work equals ten measly minutes. TEN!

That means it’s perfect for Halloween, Thanksgiving, autumn get togethers, or any weeknight or weekend surrounding them. No stress, more delicious. Dessert as it was intended, don’t you agree?

No Bake Pumpkin Cheesecake with Oreo Crust

While a traditional no bake pumpkin cheesecake recipe is fine and well, my Black Bottom No Bake Pumpkin Cheesecake brings in two layers of chocolate to really set it apart from the crowd. A store bought Oreo pie crust is substituted for the typical graham cracker variety and it’s painted with a thick layer of my decadent Microwave Chocolate Ganache.

The crust is then filled no bake pumpkin cheesecake filling spiked with cinnamon, nutmeg, cloves and ginger. It goes into the fridge to set before being topped with a cloud of whipped topping and showered with chocolate curls before serving.

Rest assured, this chocolate and pumpkin concoction has already secured its place in my autumn dessert line-up. Granted, it didn’t have to try too hard to make it happen. I was convinced this Black Bottom No Bake Pumpkin Cheesecake was a keeper at first bite.

And I’ve got more pumpkin desserts where this one came from! I have no doubt you’ll love my family favorite Upside Down Pumpkin Pie, Pumpkin Spice Oreo Cheesecake Brownies and decadent Coconut Caramel Pumpkin Oatmeal Skillet Cookie.

How to Make No Bake Pumpkin Cheesecake

[1] Pour prepared Microwave Chocolate Ganache into Oreo pie crust and spread evenly up sides and bottom of crust. Refrigerate for one hour or until mostly set.

TIP: I like to prepare a full recipe of the chocolate ganache as I always find a way to put it to use. Drizzling some over the top of this cheesecake would be delicious!

[2] In a medium bowl, add pumpkin, spices, whipped topping, cream cheese and powdered sugar.

[3] Using an electric or hand mixer, beat together on medium speed until combined.

TIP: You want to mix until all ingredients are fully incorporated and no lumps remain in the cream cheese mixture.

[4] Spoon cheesecake filling over chocolate ganache and spread evenly over pie crust. Refrigerate for two hours, or until completely set.

If you’ve tried this Black Bottom No Bake Pumpkin Cheesecake or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!

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4.56 from 9 votes