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No Bake Pumpkin Lush Icebox Cake
Gerry Biordi

No Bake Pumpkin Lush Icebox Cake

No Bake Pumpkin Lush Icebox Cake is a creamy, layered fall dessert featuring pumpkin spice flavor, a buttery cookie crust, rich cream cheese filling, and fluffy whipped topping. Easy to assemble without an oven, this chilled treat is perfect for Thanksgiving, autumn gatherings, and cozy holiday celebrations.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Video Notes

Ingredients
  

For the Cookie Crust
  • 2 cups finely crushed graham crackers or vanilla sandwich cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the Pumpkin Layer
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup whipped topping or freshly whipped cream
For the Whipped Cream Topping
  • 1 1/2 cups cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Method
 

  1. Make the crust: Combine the crushed cookies, melted butter, and granulated sugar. Press firmly into the bottom of a 9 x 13-inch baking dish. Refrigerate while preparing the filling.
  2. Prepare the pumpkin layer: Beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until creamy and evenly combined.
  3. Fold in the whipped cream: Gently fold 1 cup of whipped topping or freshly whipped cream into the pumpkin mixture until light and smooth.
  4. Layer the filling: Spread the pumpkin mixture evenly over the chilled crust.
  5. Make the topping: Beat the cold heavy cream, powdered sugar, vanilla, and cinnamon until soft to medium peaks form.
  6. Finish the cake: Spread the whipped cream evenly over the pumpkin layer. Sprinkle with cinnamon or cookie crumbs if desired.
  7. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the layers are firm.
  8. Serve: Cut into squares with a sharp knife and serve cold

Video

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling.
  • Make sure the cream cheese is softened before mixing.
  • Press the cookie crust firmly so it holds together when sliced.
  • Do not skip the chilling time. The dessert needs several hours to set properly.
  • For the cleanest slices, warm and wipe the knife between cuts.
  • The cake can be prepared a day ahead and stored covered in the refrigerator for up to 4 days.
  • Gingersnaps, vanilla wafers, or gluten-free cookies can be used instead of graham crackers.