Creamy pumpkin spice cheesecake filling is paired with a Biscoff crust to create a delicious frozen pie that’s perfect for fall.

This no-bake, frozen pumpkin cheesecake is like enjoying your favorite fall ice cream in pie form! Sweet and warmly spiced, it makes a tasty addition to your holiday gatherings.

Slice of frozen pumpkin cheesecake on an ivory plate, garnished with whipped cream.

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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 mean, I enjoy cold weather for Christmas, but after that, winter can be done!

So while I’m enjoying the warm weather while I can, it’s also October, which means it’s 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!

Overhead view of a whole frozen pumpkin pie cheesecake ice cream pie on a white plate.

Pumpkin Cheesecake Ice Cream Pie

To make this pie, I use some of the same ingredients I use when I make no-churn ice cream. It’s also pretty similar to my Ninja Creami Pumpkin Cheesecake Ice Cream.

I used thawed whipped topping (like Cool Whip) for this version, but you could also prepare your own whipped cream.

To do that, take two cups of whipping cream and use an electric mixer to whip on high speed until stiff peaks form. Fold that prepared cream into the mixture instead of Cool Whip.

I use Biscoff cookies because I feel like they’re the perfect balance of sweetness and spice, and they’re readily available at most supermarkets.

But you can use a different brand of speculoos cookies if you’d like. For instance, you can often find speculoos cookies at Aldi this time of year.

Or skip the speculoos and substitute gingersnaps, cinnamon graham crackers, or plain graham crackers, if you prefer. You’ll need the same amount of crumbs either way.

If you’re like me and enjoy having a few no bake Thanksgiving dessert recipes or no bake Christmas pies on hand, you’ll also want to check out this dreamy No-Bake Gingerbread Cream Pie, festive No-Bake Pecan Pie Cheesecake, and creamy Caramel Cream Pie.

Overhead view of a slice of pumpkin ice cream pie on an ivory plate, with the remainder of the whole pumpkin cheesecake pie next to the plate.

How to Make Frozen Pumpkin Cheesecake

It’s actually quite easy to make this pie.

Ingredients You’ll Need

Speculoos Cookies (Such as Biscoff)
Brown Sugar
Butter
Cream Cheese
Pumpkin Puree
Pumpkin Pie Spice
Vanilla Extract
Sweetened Condensed Milk
Whipped Topping (Such as Cool Whip)

Side view of a frozen pumpkin pie cheesecake, showing the detail of the Biscoff crust.

How to Make it:

Find the full printable recipe available below

Prepare the crust. To start, you’ll prepare a crust with some crushed Biscoff speculoos cookies, brown sugar, and butter.

Those get pressed into a springform pan. Pop it in the freezer while you make the filling.

Two photos; one shows Biscoff cookie crumbs, brown sugar, and melted butter in a mixing bowl; the other shows the crumb mixture pressed into a springform pan.

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.

two photos; one shows pumpkin puree, pumpkin pie spice, vanilla extract, and cream cheese in a mixing bowl. The other shows those ingredients blended together and sweetened condensed milk added to the bowl.

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 pan back to the freezer for several hours.

two photos; one shows Cool Whip added to the pumpkin filling; the other shows the filling poured into the speculoos crust.

Notes and Adaptations:

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, I’d recommend using Cool Whip OR using stabilized whipped cream if you whip your own. This is how you can make stabilized whipped cream.
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. Preparing it ahead of time will free you (and your oven!) up for other things!

Slice of no-bake pumpkin cheesecake frozen pie on an ivory plate, with a bite removed from it. A fork holding the bite of pie is on the plate.

Recommended Equipment:

More Delicious Pumpkin Recipes You’ll Love:

Don’t forget to save this recipe to your pumpkin desserts board on Pinterest!

Two photos; one shows a slice of frozen pumpkin cheesecake pie on an ivory plate; the other shows the whole frozen pumpkin cheesecake with a slice removed from it.

Categories:

Desserts, Easy Recipes, Pies, Pumpkin Recipes,