Easy, Incredible Frozen Pumpkin Cheesecake
This frozen pumpkin cheesecake is like an increcibly delicious ice cream pie–the creamy no-bake filling pairs perfectly with the speculoos crust!
Note: This post may contain affiliate links for your convenience. You can read my full disclosure policy here.
Although it’s October, we’ve had temperatures in the mid-80s here in Nashville lately. While I love pumpkin spice goodies, it still feels a bit like summer around here.
Don’t get me wrong–I’m not really complaining, because I don’t really enjoy winter at all. I’m not trying to speed up its arrival. I mean, I like cold weather for Christmas, but after that, winter can be done. So I am enjoying the warm weather while I can.
But it’s October, for crying out loud!! Time for hay rides and trick or treat and the pumpkin patch.
This frozen pumpkin cheesecake is the perfect compromise! It’s basically an ice cream pie, and it’s SO tasty. I’m not a big fan of regular pumpkin pie, but I do love this no-bake frozen pumpkin cheesecake!
How to Make Frozen Pumpkin Cheesecake
To start, you’ll prepare a crust with some crushed speculoos cookies, brown sugar, and butter. Those get pressed into a springform pan. Pop it in the freezer while you make the filling.
Then, you’ll prepare the filling, which is actually very similar to the base of my favorite homemade cookies and cream ice cream.
That ice cream is made with sweetened condensed milk and whipped cream. In this case, I use Cool Whip instead of whipping up some cream myself. And since this is a version of pumpkin cheesecake, it includes cream cheese and pumpkin puree instead of Oreos.
To prepare the filling, mix together pumpkin puree, cream cheese, pumpkin pie spice, and vanilla extract. Once that’s well-combined, mix in some sweetened condensed milk.
After that is incorporated, gently fold in a container of whipped topping (like Cool Whip) until there are no streaks and it’s fully combined.
Pour that into your prepared crust, then transfer the cheesecake back to the freezer for several hours.
That’s it–easy as pie!! 🙂
Notes and Adaptations for Frozen Pumpkin Cheesecake
- I used thawed whipped topping (like Cool Whip) for this version, but you could also prepare your own whipped cream. Take two cups of whipping cream and whip them on high speed with an electric mixer or stand mixer until stiff peaks form. Fold that prepared cream into the mixture instead of Cool Whip.
- I used speculoos cookies because I feel like they’re the perfect balance of sweetness and spice. I get mine from Aldi this time of year, but you can also find Biscoff brand at other supermarkets. You can also substitute gingersnaps or cinnamon graham crackers or plain graham crackers, if you prefer. You’ll need the same amount of crumbs either way.
- If you’d rather have a cream pie instead of a frozen pie, simply chill the cheesecake for several hours in the refrigerator instead of freezing. It won’t set up super firm, but it will be a creamy (and still delicious!) filling. If you go this route, do note that I’d recommend using either whipped topping like Cool Whip OR using stabilized whipped cream if you whip your own. This is how you can make stabilized whipped cream. Also be mindful that if you opt not to freeze the pie, it won’t keep as long–it starts to become a little watery as liquid weeps out of the cream over time. So if you’re going for the cream pie, I wouldn’t make it more than a day in advance of when you need it.
- BONUS: This filling can also just be frozen by itself as pumpkin cheesecake ice cream! Seriously, just make the filling and pour it into a freezer safe container. Let it freeze for several hours, then scoop it out into little dishes and serve with your favorite cookies.
- This is a great make-ahead pie option for your Thanksgiving menu. Making it ahead of time will free you (and your oven!) up for other things!
- Enjoy in ice cream form with this Ninja Creami Pumpkin Cheesecake Ice Cream!
Recommended Equipment:
More Delicious Pumpkin Recipes You’ll Love:
- Instant Pot Pumpkin Cheesecake
- Amazing Pumpkin Cobbler
- Pumpkin Pecan Caramel Chip Cookies
- Easy Cinnamon Sugar Pumpkin Spice Donut Holes
Easy, Incredible Frozen Pumpkin Cheesecake
This frozen pumpkin cheesecake is like an increcibly delicious ice cream pie–the creamy no-bake filling pairs perfectly with the speculoos crust!
Ingredients
- For the Crust:
- 2 cups crushed speculoos cookies
- 3 Tbs packed brown sugar
- 6 Tbs butter, melted
- For the Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8-oz package cream cheese, softened
- 2/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 14-oz can sweetened condensed milk
- 8-oz container of frozen whipped topping (such as Cool Whip), thawed
Instructions
- In a small mixing bowl, combine speculoos crumbs, brown sugar, and melted butter until crumbs are evenly moist.
- Press mixture into the bottom and up the sides of a 9" springform pan. Transfer pan to the freezer while you prepare the filling.
- In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer, combine canned pumpkin, cream cheese, pumpkin pie spice, and vanilla extract. Beat together until well-combined and smooth.
- Scrape down the sides of the bowl and gradually add in sweetened condensed milk while continuing to mix at medium speed with the mixer until combined.
- Gently fold in the whipped topping until fully incorporated and no streaks remain. Remove pan from freezer and pour filling into the prepared crust.
- Transfer back to the freezer until fully frozen, at least 6 hours.
- When getting ready to serve, allow cheesecake to sit at room temperature for about 5 minutes to slightly soften before cutting.
Recipe adapted from Chelsea's Messy Apron
Notes
- I used thawed whipped topping (like Cool Whip) for this version, but you could also prepare your own whipped cream. Take two cups of whipping cream and whip them on high speed with an electric mixer or stand mixer until stiff peaks form. Fold that prepared cream into the mixture instead of Cool Whip.
- I used speculoos cookies because I feel like they’re the perfect balance of sweetness and spice. I get mine from Aldi this time of year, but you can also find Biscoff brand at other supermarkets. You can also substitute gingersnaps or cinnamon graham crackers or plain graham crackers, if you prefer. You’ll need the same amount of crumbs either way.
- If you’d rather have a cream pie instead of a frozen pie, simply chill the cheesecake for several hours in the refrigerator instead of freezing. It won’t set up super firm, but it will be a creamy (and still delicious!) filling. If you go this route, do note that I’d recommend using either whipped topping like Cool Whip OR using stabilized whipped cream if you whip your own. This is how you can make stabilized whipped cream. Also be mindful that if you opt not to freeze the pie, it won’t keep as long–it starts to become a little watery as liquid weeps out of the cream over time. So if you’re going for the cream pie, I wouldn’t make it more than a day in advance of when you need it.
- BONUS: This filling can also just be frozen by itself as pumpkin cheesecake ice cream! Seriously, just make the filling and pour it into a freezer safe container. Let it freeze for several hours, then scoop it out into little dishes and serve with your favorite cookies.
- This is a great make-ahead pie option for your Thanksgiving menu. Making it ahead of time will free you (and your oven!) up for other things!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Easy family-friendly recipes in your inbox!