No Bake Pumpkin Pie Cheesecake Recipe
Indulge in the creamy, rich layers of this no-bake pumpkin pie cheesecake that’s perfect for satisfying your pumpkin cravings anytime, especially during Thanksgiving.
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bottom Layer:
- 4 ounces cream cheese, softened
- ¼ cup white granulated sugar
- 4 ounces Cool Whip (divided in half)
- 1 10-inch pre-made graham cracker crust
Middle Layer:
- ¼ cup instant vanilla pudding mix (½ of a 3.4oz box)
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ tablespoon cinnamon
Top Layer:
- Remaining half of Cool Whip
- Pumpkin pie spice for sprinkling
Instructions
- Bottom Layer: In a bowl, blend cream cheese, sugar, and half of the Cool Whip with a hand mixer. Fill the graham cracker crust with this mixture.
- Middle Layer: Combine pudding mix and milk until thick. Add pumpkin puree, spices, and blend. Pour over the cheesecake layer.
- Top Layer: Spread the remaining Cool Whip evenly over the pie and sprinkle with spices. Refrigerate for at least an hour before serving.
Notes
- Ensure you purchase canned pumpkin puree, not pumpkin pie filling.
- Use room temperature cream cheese for a smooth blend.
- Sprinkle some pumpkin spice on top of the Cool Whip for extra flavor.
- Chill the pie to allow it to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 81 kcal
- Sugar: 8g
- Sodium: 38mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
Find it online: https://cookedbysarah.com/no-bake-pumpkin-pie-cheesecake-recipe/
