No-Bake Pumpkin Stroopwafel Cheesecake Pie

Servings: 8–10

Prep Time: 20 minutes

Chill Time: At least 8 hours (overnight recommended)

Total Time: 8 hours 20 minutes+

Ingredients

½ bag No-Bake Stroopwafel Pie Crust — Our cinnamon, crunchy crust mix gives this pie its irresistible flavor and texture.

6 tablespoons unsalted butter, melted — Combine with the crust mix to create a buttery, crunchy base.

1 (8-ounce) block cream cheese, at room temperature — Use full-fat or low-fat (but not fat-free) for best results. Add an extra 4 ounces for more cheesecake flavor if you’d like.

⅔ cup granulated sugar, plus 2½ tablespoons (divided) — For just the right sweetness.

1 (15-ounce) can pumpkin puree — Be sure to use pure pumpkin, not pumpkin pie filling.

1 teaspoon pumpkin pie spice — Store-bought or homemade.

1 cup heavy whipping cream — Heavy cream gives the pie its fluffy, mousse-like texture

Instructions

Make the crust: In a bowl, combine ½ bag Stroopwafel Pie Crust with 6 tablespoons melted butter. Stir until evenly moistened. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Place in the fridge to chill while you make the filling.

Beat the filling: In a large bowl, beat cream cheese and ⅔ cup sugar together for about 3 minutes, until light and fluffy. Add pumpkin puree and pumpkin pie spice, mixing until just combined.

Whip the cream: In a separate bowl, whip heavy cream until soft peaks form. Add 2½ tablespoons sugar and continue whipping until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture. Do not overmix — you want it airy!

Assemble the pie: Pour the pumpkin cheesecake filling into the prepared stroopwafel crust. Smooth the top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.

Garnish & enjoy: Before serving, top with whipped cream, a sprinkle of pumpkin pie spice, or extra stroopwafel crumble for a festive finish.

Tip! For a fun and elegant twist, try making your no-bake pumpkin cheesecake pie in individual glasses or jars. Simply press a few spoonfuls of the buttery stroopwafel pie crust into the bottom of each glass, then layer with the creamy pumpkin cheesecake filling. Top with whipped cream for a beautiful, ready-to-serve dessert that’s perfect for parties or gifting.