Super Easy No-Bake Pumpkin Cheesecake

Recipe Rating:
 4 Ratings
Serves: 6-8
Prep Time:


1 box no-bake cheesecake ( i use jell-o brand )
1/2 c 100% pure pumpkin
4 1/2 - 5 Tbsp butter or margarine
1 1/2 tsp pumpkin pie spice
2 Tbsp sugar
1 1/4 c milk

The Cook

Christina Vasquez Recipe
Full Flavored
Sacramento, CA (pop. 466,488)
Member Since Jul 2011
Christina's notes for this recipe:
Well let's just say I had a craving for something sweet so I looked into the pantry for a quick fix and to my dismay there was only a can of Libby's 100% pure pumpkin left unused from the holiday's and a No-Bake Jell-o Cherry Cheesecake that I always keep on-hand for a visit from my nephew who loves the stuff. Being that I really make a bad pie crust, a pumpkin pie was out of the question nor do I really care for cherry topping. I guess you could say that's when I had a light bulb moment. Tah Dah... Pumpkin Cheesecake!
Make it Your Way...

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Step 1: In a 9" pie pan, melt 4 1/2 - 5 Tbsp butter or margerine.
Hint: I cover the pie pan with plastic wrap before putting it in the microwave for easy clean-up.
Step 2: Add the entire packet of grahm cracker crumb (from the No-Bake Cheesecake box) to the melted butter or margerine.
Step 3: Add 2 Tbsp sugar to the graham cracker crumbs and butter or margarine mixture.
Step 4: With a fork, mix ingredients together until the crumbs moisten.
Step 5: Starting from the center of the pie pan, firmly press mixture down to create the crust. Continue working your way to the sides of the pie pan. Then start working your way halfway up the side of the pan. When crust is formed, set aside.
Hint: I use the bottom of a small juice glass to form the crust or use a sandwich baggie over my hand.
Step 6: In a medium bowl add the entire No-Bake cheesecake mixture packet.
Step 7: While stirring with a wisk add 1 1/2 tsp pumpkin pie spice to the bowl.
Step 8: In a seperate small bowl add 1/2 cup of the canned pumpkin.
Hint: I freeze (freezes great) the remainder of the pumpkin for another time.
Step 8: To the pumpkin wisk in 1 1/4 cups of milk.
Hint: You may also use increase the amount of milk to 1 1/2 cups if you like it more pudding like.
Step 9: Once the wet ingredients have been stirred, add it to the dry ingredients until well combined. (wisking thoroughly for no lumps)
Step 10: Pour the pumpkin cheesecake filling into the crust, cover, and chill for at least 3 1/2 hours. Then enjoy!
Hint: Although I added it for looks, you can have whipped cream with your cheesecake!

About this Recipe


1-5 of 10 comments

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user Stormy Stewart karlyn255 - Aug 15, 2011
wow!Can't wait to dig into this
user Christina Vasquez mendozavasquez - Aug 16, 2011
Let me know if you like it, k. You can add a little more milk (about 1/8 - 1/4 cup) to the pie filling if you want it more like pudding.
user Alma Tate tate_tree - Nov 9, 2011
I was looking for a recipe just like this! THANK YOU!
user Terri Kleen EplenFamilyCooks - Nov 20, 2011
SUPER YUMMY!!! Was a hit in our house!!! THUMBS UP!!!
user Christina Vasquez mendozavasquez - Nov 20, 2011
Thanks!I'm glad you liked it. Have a HAPPY THANKSGIVING!

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