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!
Original content posted September 2016. Updated September 2018.
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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?
How to Make No Bake Pumpkin Cheesecake
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.
Black Bottom No Bake Pumpkin Cheesecake
- 1/2 recipe Microwave Chocolate Ganache prepared
- 1 Oreo pie crust
- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 12 ounces whipped topping divided
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- shaved chocolate to garnish
- Pour chocolate ganache into Oreo pie crust and spread evenly up sides and bottom of crust. Refrigerate for one hour or until mostly set.
- In a medium bowl, add pumpkin, spices, 8 ounces whipped topping, cream cheese and powdered sugar and beat together with an electric mixer until combined. Spoon over chocolate ganache and spread evenly over pie crust.
- Refrigerate for two hours, or until completely set.
- Before serving, spread remaining whipped topping over center of cheesecake and garnish with shaved chocolate.
And don’t forget that pumpkin can be savory, too! You can also enjoy these comforting Pumpkin Mashed Potatoes, delicious Pumpkin Bacon and Goat Cheese Dip or coffee inspired Pumpkin Spice Latte Popcorn.