NO-BAKE PUMPKIN CHEESECAKE Recipe: This very simple No Bake Pumpkin Cheesecake is sure to please any pumpkin lover. It blends your favorite pumpkin pie tastes with an easy, no-bake cheesecake dish that you will love.
The hardest step is waiting for it to fully set up in the refrigerator, but it actually isn’t that hard. This is a great change from the typical pumpkin sweets and really requires very little work!
NO-BAKE PUMPKIN CHEESECAKE Recipe
Ingredients
- 8 ounces of block cream cheese, softened to room temperature
- 1 cup powdered sugar
- 15 ounce can pure pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 8 ounce tub whipped topping (Cool Whip), thawed (plus more for topping, optional)
- 10 inch graham cracker crust (the one with two extra servings)
Instructions
- The softened cream cheese and powdered sugar should be combined in a large bowl and whipped until
- smooth using an electric hand mixer or a stand mixer.
- Stir in cinnamon, pumpkin spice, and pureed pumpkin. Blend thoroughly.
- Add the whipped topping and mix gently until no white streaks remain.
- Smooth out the cheesecake filling after pouring it into the pie shell.
- Put the cover on or cover with plastic wrap, then refrigerate for at least six hours or overnight to allow the flavors to settle.
- Before serving, sprinkle more whipped topping on top (optional).
ALSO SEE
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Feel free to make your own Graham cracker crust, just use a bigger pie plate or a springform pan.
- This was decorated with a Wilton 1m tip. I just put the Cool Whip whipped topping into a piping bag and piped on the decoration.
- Store this in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition
- Calories: 1305kcal | Carbohydrates: 164g | Protein: 14g | Fat: 66g | Sodium: 1113mg | Fiber: 6g | Sugar: 63g
FAQs AND QUESTIONs
HOW TO MAKE A NO-BAKE PUMPKIN CHEESECAKE
- The softened cream cheese and powdered sugar should be combined in a large bowl and whipped until smooth using an electric hand mixer or a stand mixer. Stir in cinnamon, pumpkin spice, and pureed pumpkin. Blend thoroughly.
- Add the whipped topping and mix gently until no white streaks remain. Smooth out the cheesecake filling after pouring it into the pie shell. Put the cover on or cover with plastic wrap, then refrigerate for
- at least six hours or overnight to allow the flavors to settle.
- Add more whipped topping on top (optional)
What did you use to make the Cool Whip look pretty on top?
- I used a piping bag with a 1-meter Wilton tip. It isn’t homemade whipped cream, it is just Cool Whip. The decorative look is optional and isn’t absolutely necessary. Just toss some whipped topping on each piece as you’re serving it and that will still be incredibly delicious. But if you want to make it with a beautiful presentation, that’s how this one was made.
Can I do this ahead of time?
- Sure thing. This is the perfect make ahead recipe since it is imperative that it set for at least 6 hours. As just mentioned above, you can freeze this ahead of time too.
Can I freeze this?
- Certainly. This is a perfect cheesecake to make and freeze for later! Then thaw overnight in the fridge or on the counter until ready to serve. You can freeze this for up to 3 months.