no-bake pumpkin cheesecake

★★★★★ 3 Reviews
dlc616 avatar
By Dara Corrato
from Philadelphia, PA

This is a family favorite. It is so simple and delicious. I make this for Halloween and Thanksgiving every year. Note: I use the Keebler 2 extra serving pie crust. Seems to work the best with the filling.

Blue Ribbon Recipe

Wow, what an easy no-bake cheesecake recipe. It has wonderful flavors of fall spice and pumpkin. Incredibly light and creamy, your family will never believe how easy it is to prepare. Top with whipped topping or whipped cream and it's perfection. We decided to sprinkle extra cinnamon on the pie when serving for presentation and an extra punch of flavor. A quick and easy dessert.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
prep time 20 Min
method No-Cook or Other

Ingredients For no-bake pumpkin cheesecake

  • 1 pkg
    cream cheese, 8 oz.
  • 1 1/4 c
    canned pumpkin
  • 1/2 c
    sugar
  • 1 Tbsp
    pumpkin pie spice
  • 1
    tub of Cool Whip (thawed)
  • 1
    graham cracker pie crust

How To Make no-bake pumpkin cheesecake

  • Cream cheese and sugar in a bowl.
    1
    On medium speed beat together cream cheese and sugar.
  • Pumpkin and spice added to cream cheese.
    2
    Add pumpkin and pumpkin pie spice. Beat until mixture is smooth.
  • Folding in whipped topping.
    3
    With a rubber spatula (or spoon), fold in Cool Whip.
  • Spooning into pie crust.
    4
    Spoon into pie crust.
  • Covering pie to refrigerate.
    5
    Refrigerate at least 2 hours before serving.
  • No-bake pumpkin cheesecake dusted with cinnamon.
    6
    You can garnish with various toppings. I use chocolate chunks to make a pumpkin face when making this at Halloween time.
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