Soft and airy pumpkin filled no bake cheesecake is the perfect transitional fall dessert. It’s also great for the holidays when your oven is full of other things. It has a nice pumpkin spice roundness to it and the vanilla cheesecake topping takes it to the next level!
If you want to be able to move the cheesecake off the base of the pan, line the bottom of a 9-inch springform pan with parchment paper. If not, just build the crust right on the bottom of the pan.
Dump cookie crumbs into the pan. Stir in 2 Tablespoons brown sugar. Melt the butter and mix with the cookie crumbs. Press to form an even and well packed crust across the bottom of the springform pan. Bake to set if desired, otherwise set aside.
Filling
Beat softened cream cheese until smooth and fluffy. Add the sugars, pumpkin, vanilla and pumpkin pie spice. Whip until well incorporated.
While beating, slowly drizzle in cold cream. Beat on high until light and fluffy, at least 5 minutes.
Spread filling over prepared crust.
Topping
Beat softened cream cheese until smooth and fluffy. Add the sugar and vanilla, beating until combined.
While beating, slowly drizzle in cream. Beat on high until light and fluffy, about 5 minutes.
Spoon into piping bag and pipe over filling if desired. Otherwise gently spread over filling.
Chill prepared cheesecake for at least 6-8 hours or freeze for at least a couple of hours. Cut with a sharp knife, dipping in hot water between slices for the cleanest cuts.