Description

This Easy No Bake Pumpkin Cheesecake is a creamy and delightful dessert that captures the flavors of fall. Perfectly spiced and easy to make, it’s sure to be a hit at any gathering.

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 and powdered sugar until smooth and creamy.
Add the pure pumpkin puree, pumpkin pie spice, and ground cinnamon to the mixture, and continue to beat until well combined.
Gently fold in the thawed whipped topping until fully incorporated.
Transfer the cheesecake filling into the graham cracker crust and smooth the top with a spatula.
Chill in the refrigerator for at least 4 hours or until set.
Serve chilled, optionally topped with additional whipped topping.

Notes

For best results, allow the cheesecake to chill overnight for better flavor and texture. You can also add a sprinkle of cinnamon on top for a decorative touch.

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 dessert, no bake cheesecake, fall dessert, Thanksgiving cheesecake