Description
This Easy No Bake Pumpkin Cheesecake is a delightful and creamy dessert perfect for fall celebrations and gatherings. Lightly spiced and effortlessly made, it’s a crowd-pleaser that requires no baking!
Ingredients
Scale
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 15 ounce pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 8 ounces whipped topping thawed plus more for topping
- optional
- 1 10-inch store-bought graham cracker crust the one with extra servings
Instructions
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the mixture and blend well until fully incorporated.
- Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
- Pour the cheesecake filling into the graham cracker crust and smooth the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours or until set. For best results, chill overnight.
- Serve chilled, topped with additional whipped topping if desired.
Notes
For a richer flavor, use high-quality pumpkin puree and allow the cheesecake to chill overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 23 g
- Sodium: 290 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Easy No Bake Pumpkin Cheesecake, Pumpkin Cheesecake, No Bake Dessert, Fall Dessert, Cheesecake Recipe