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

Easy, Incredible Frozen Pumpkin Cheesecake

Chrysti Benner
This frozen pumpkin cheesecake is like a delicious ice cream pie! The creamy no-bake filling pairs perfectly with the warm spices of a Biscoff crust.
5 from 2 votes
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Prep Time 15 minutes
Additional Time 6 hours
Total Time 6 hours 15 minutes
Course Desserts
Cuisine American
Servings 8
Calories 523 kcal

Equipment

Ingredients
  

For the Crust:

  • 2 cups crushed speculoos cookie crumbs (I used an 8.8-oz package of Biscoff cookies)
  • 3 Tablespoons packed brown sugar
  • 6 Tablespoons butter (melted)

For the Filling:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 8 oz package cream cheese (softened to room temperature)
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon 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 cookie 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. You can use your fingers or the bottom of a drinking glass to press them well. 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. I like to warm a knife under hot water, then wipe it dry before slicing.

Notes

  • I use Cool Whip, but you can make your own whipped cream by whipping two cups of whipping cream until stiff peaks form. 
  • You can use Biscoff brand speculoos cookies or another brand. Alternatively, you can substitute gingersnaps, cinnamon graham crackers, or plain graham crackers. 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. In this case, I'd suggest using Cool Whip OR using stabilized whipped cream if you whip your own. This is how you can make stabilized whipped cream. 
Recipe adapted from Chelsea's Messy Apron

Nutrition

Serving: 1gCalories: 523kcalCarbohydrates: 64gProtein: 9gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 73mgSodium: 400mgPotassium: 423mgFiber: 2gSugar: 44gVitamin A: 5592IUVitamin C: 3mgCalcium: 236mgIron: 2mg
Keyword frozen pumpkin cheesecake, frozen pumpkin cheesecake pie, no bake pumpkin cheesecake frozen pie, pumpkin cheesecake ice cream pie, pumpkin cheesecake with Biscoff crust, pumpkin ice cream pie
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