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🎃 These No Bake Pumpkin Cheesecake Cones are the ultimate fall treat! Creamy filling, candy-coated cones, and no oven required! 🍁🍦
Fall Recipes
When it comes to no bake pumpkin recipes, these No Bake Pumpkin Cheesecake Cones might just be one of the most fun and festive treats out there. If you’re looking for fall recipes that are quick, creamy, and crowd-pleasing, this one checks all the boxes. These cones are filled with a fluffy pumpkin cheesecake mousse, dipped in melted candy, and topped with crushed candy and cookies for the ultimate mashup of flavor and texture.
Perfect for parties, after-school treats, or quick sweet cravings, this is one of those easy recipes for fall desserts you’ll want to keep in your back pocket. Whether you’re hosting a fall gathering or just want a fun activity for the family, these no bake pumpkin recipes make entertaining simple. They’re also great fall recipes ideas when you need something last-minute but still festive and delicious.
⭐ Why You’ll Love This Recipe
- It’s one of the easiest no bake pumpkin recipes that still looks impressive.
- No oven needed – ideal for warm fall days or busy kitchens.
- Great for parties, potlucks, or as a fun twist on traditional fall recipes for dessert.
- Kid-friendly and perfect for letting little helpers join in.
- One of the best easy recipes for fall desserts when you’re short on time.
🛒 Ingredients & Substitutions
- cream cheese – use brick-style for best texture
- salt
- vanilla extract
- cheesecake instant pudding mix – white chocolate pudding can work in a pinch
- pumpkin pie mix – do not use plain pumpkin puree
- Cool Whip – substitute with homemade stabilized whipped cream if preferred
- white candy melts – white chocolate chips can be used instead
- Reese’s Pieces – swap with peanut butter candies or seasonal M&M’s
- biscoff cookies – optional, crushed gingersnaps or graham crackers work well
✨ Variations
- Use mini cones for bite-sized treats at fall gatherings.
- Swap the pumpkin pie mix with sweet potato puree and a dash of pumpkin spice.
- Try different candy coatings or sprinkles for a festive touch.
- Add a swirl of caramel sauce inside the cone for extra richness.
🔥 Tips
- Make sure the cream cheese is fully softened for a smooth filling.
- Chill the filling before piping to help it set.
- Add filling just before serving to keep the cones from getting soggy.
- Crushed candy sticks better to the cones if applied while the chocolate is still slightly warm.
❓ FAQs
Yes, the filling can be made and refrigerated for up to 2 days. Fill the cones just before serving.
You can use pumpkin puree mixed with ¼ cup brown sugar and 1 teaspoon pumpkin pie spice.
Absolutely! It’s a fun hands-on project and one of the easiest fall recipes ideas for kids.
Yes, use gluten-free cones and cookies for a fully gluten-free treat.
It’s best to chill the filling first, then assemble and serve immediately or within a few hours for the crispiest cones.
You can, but they’re smaller and more fragile. Waffle cones are sturdier and hold more filling.
Place them upright in a drinking glass, muffin tin, or cone stand until ready to serve.
Yes! They’re one of those easy recipes for fall desserts that travels well if you bring the cones and filling separately and assemble on-site.
No. Pumpkin pie mix is pre-sweetened and spiced. Pumpkin puree is plain and needs additional ingredients to match the flavor.
🍽️ Other Recipes You May Enjoy
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No Bake Pumpkin Cheesecake Cones
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Equipment
- mixing bowl (large and small)
- hand mixer or stand mixer
- rubber spatula
- piping bag with tip
- spoon or small dish (for dipping)
- food processor or zip-top bag and rolling pin (for crushing candy)
Ingredients
- 3 waffle cones
- 8 oz white candy melts
- 1 cup Reese’s Pieces, finely crushed
- 2 packages cream cheese, (8 oz each), softened
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 box cheesecake flavored instant pudding mix, (3.4 oz)
- 1 cup pumpkin pie mix
- 2 cups Cool Whip
- biscoff cookies, for topping (optional)
Instructions
- In a large bowl, beat the cream cheese until smooth. Add salt, vanilla, pudding mix, and pumpkin pie mix. Beat until fully combined.
- Gently fold in Cool Whip until smooth. Transfer mixture to a piping bag fitted with a tip and refrigerate for 1 hour.
- Melt the white candy melts in a microwave-safe bowl, microwaving in 1-minute intervals and stirring until smooth.
- Dip the tops of the waffle cones into the melted chocolate, then immediately coat them with crushed Reese’s Pieces. Set aside until chocolate is firm.
- Pipe the chilled cheesecake filling into each cone. Top with crushed Biscoff cookies, if desired.
- Serve chilled.
Notes
🥡 STORAGE
- Store filled cones in the refrigerator for up to 3 days. Note that they may soften the longer they are stored.
- Keep cones upright in a tall glass or cone stand to prevent tipping.
♨️ REHEATING
- This recipe is served cold and should not be reheated.
❄️ FREEZING
- Do not freeze assembled cones.
- Cheesecake filling can be frozen separately for up to 1 month. Thaw in the refrigerator and stir before using.
💡 TIPS FOR BEST RESULTS
- Use softened cream cheese for a smooth filling.
- Chill the filling before piping to help it hold its shape.
- Add filling right before serving to keep cones crisp.
🍳 ALTERNATE COOKING METHODS
- No alternate methods needed – this recipe is completely no-bake.
♻️ LEFTOVERS
- Store leftover filling in a covered container in the refrigerator.
- Use leftover filling as a dip with graham crackers or cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is Pumpkin Pie Mix?
It is a pre-sweetened and spiced blend of pumpkin puree, designed for easy pumpkin pie preparation. It typically contains added sugar, flavorings, and spices like cinnamon, nutmeg, and ginger. You can usually find it near the pure pumpkin puree or canned pumpkin.