No-Bake Pumpkin Cheesecake

A quick and easy No-Bake Pumpkin Cheesecake you’ll enjoy all season long.

No-Bake Pumpkin Cheesecake - www.motherthyme.com  
I love easy, no bake desserts.  They save so much time and are always a hit.

I came up with the idea for a No-Bake Pumpkin Cheesecake after I created a similar recipe for a No-Bake Pineapple Cheesecake for my cookbook Summer Thyme.  That recipe is one of my favorite summer desserts I love to make, especially if I have last minute company or short on time. 

This No-Bake Pumpkin Cheesecake is light, fluffy and incredibly easy to make.  If you have about ten minutes to mix this up and a few hours to let it chill in the refrigerator, then you have time to make this yummy cheesecake.

This is one of those pies that you just want to grab a fork and dive into.  The kids and I actually did.  We sat at the kitchen table, each of us with forks in hand and dove right in.  As my three year old daughter Eden would say, “It’s delicious.”  She is right about that.  It is the perfect fall dessert that is quick to make.

Whether you need a dessert to serve when entertaining, or a tasty dessert for your family to enjoy, I am sure you will fall in love with the creamy pumpkin cheesecake. 

No-Bake Pumpkin Cheesecake - www.motherthyme.com

What you need
Cream cheese
Sugar
Light brown sugar
Pumpkin puree
Vanilla extract
Cinnamon
Ginger
Nutmeg
Cool whip
9-inch store bought graham cracker crust

Step one:  Using an electric mixer, mix cream cheese and sugars until creamy.

 

Step two:  Stir in pumpkin, vanilla extract and spices.

Step three:  Fold in cool whip.

Step four:  Spread in pie crust and refrigerate for at least a few hours or overnight.

No-Bake Pumpkin Cheesecake

Prep Time: 10 minutes

Total Time: 2 hours, 10 minutes

Yield: 8 servings

No-Bake Pumpkin Cheesecake

Ingredients

  • 8 ounce cream cheese, regular or low fat, softened
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 8 ounce frozen whipped topping, thawed
  • 9-inch ready made graham cracker pie crust, regular or reduced fat

Instructions

  1. In a large bowl beat cream cheese and sugars until creamy.
  2. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
  3. Fold in whipped topping.
  4. Spread evenly into pie crust.
  5. Chill for at least 2 hours in the refrigerator before serving.
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Comments

  1. This looks so delicious, Jennifer. Sometimes I get intimidated by cheesecakes but this one looks nice and easy!
    Shana Norris recently posted…Turning Regrets Into Lessons LearnedMy Profile

  2. I agree with your daughter at least on looks!
    Now excuse my Aussieness but is cool whip like whipped cream?
    Claire @ Claire K Creations recently posted…In my kitchen – October 2013My Profile

    • Thanks Claire. Cool whip is kind of like a whipped cream but the texture is a little different.

    • Hi Claire!
      I lived in Australia for years and I’m sorry to say there is no Aussie substitute for cool whip. :( I found a recipe on how to make my own but after I learned what was in it I was no longer interested. I ended up making this same cheesecake (similar recipe) with regular whipped cream, just add a little more icing sugar when you whip your cream to make it as sweet and fluffy. If you are like most Aussies, it may be a little too sweet for your taste, so regular whipped cream may do the trick! Enjoy! I had all my Aussie friends hooked on this one!
      Cheers!

  3. Fabulous fall treat!
    Laura (Tutti Dolci) recently posted…apple crumble barsMy Profile

  4. That texture looks divine! I would love a slice!
    Deborah recently posted…Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese FrostingMy Profile

  5. I’m adore cheesecake and pumpkin is definitely a fall favorite – I love that you made a no bake version. I love your photos, I wish I could go swimming in that cheesecake :).
    Jaclyn recently posted…Greek Chicken Salad SandwichesMy Profile

  6. Lauren Davis says:

    I just made this!!!! It’s in the fridge chilling :)) It looked delish. I can’t wait to post after we taste it :)

  7. two questions.
    1. to make a 13×9 x2 would I just double the whole recipe?

    2. can I substitute pumpkin pie spice for the other spices, if so how much?

    • Hi, This recipe uses a store bought pie crust that is 9 inches so you wouldn’t be able to make it in a 9×13 pan. If you are just using the filling for a 9×13 pan then yes, you can double it. You can substitute pumpkin pie spice but I do not have those exact measurements. Let me know how it turns out for you.

  8. Hi Jennifer. This sound delicious. I going to a friend of us for thanksgiving and I would like to make this, my question is: can I make this couple of days earlier? Or have to be made the day of? Thanks

  9. I use the pumpkin from the can for my dogs,they love it. But I only use plain pumpkin. The store sells both,with spices or not. So I ask does call for the plain pumpkin.? I’m going to use ginger bread coolie crumbs,not store bought prepacakaged crust. Any suggestions

  10. I am going to make this cheesecake tonight so it’s ready for tomorrow’s Thanksgiving feast. I’m a cheesecake lover so I hope it is better then the pumpkin pie. I might make this every year if it is.

    • Hi Eden, Happy Thanksgiving! I hope it’s a hit for your Thanksgiving feast! ps: I love your name! I don’t hear the name Eden often. It’s my daughter’s name too! :)

      • Thank you so much, I love my name and I’m thankful my mom named my Eden because it is very unique. And I just put the cheesecake in the fridge and it tastes amazing. Can’t wait to serve it to everyone tomorrow. It’s one I will make a tradition in my home.

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