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No Bake Pumpkin Pie Cheesecake

Creamy No Bake Pumpkin Pie Cheesecake You'll Crave This Fall

Indulge in this No Bake Pumpkin Pie Cheesecake, a creamy dessert that's perfect for fall gatherings and Thanksgiving.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree canned
  • 1 cup powdered sugar
  • 2 teaspoons pumpkin pie spice can add nutmeg
  • 2 cups Cool Whip or whipped topping
Crust
  • 1 prepared crust Graham cracker crust store-bought or homemade

Equipment

  • Mixing bowl
  • Hand mixer
  • spatula
  • refrigerator

Method
 

Preparation Steps
  1. In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of pumpkin puree, 1 cup of powdered sugar, and 2 teaspoons of pumpkin pie spice. Blend on medium speed for 1-2 minutes until smooth.
  2. Gently fold in 2 cups of Cool Whip using a spatula to maintain the light texture.
  3. Spoon the pumpkin mixture into the graham cracker crust, smoothing it into an even layer.
  4. Cover with plastic wrap and refrigerate for at least 60 minutes to set.
  5. Once chilled, garnish if desired and serve the cheesecake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.

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