No-Bake Pumpkin Cheesecake

270  Ratings
  • 10 min prep
  • 3 hr 10 min total
  • Makes 8 servings

Where to begin? Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

No-Bake Pumpkin Cheesecake Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  • Beat  first 4 ingredients in large bowl with mixer until blended. Gently stir in 2-1/2 cups whipped topping; spoon into crust.
  • Top  with remaining whipped topping.
  • Refrigerate  3 hours or until firm.

Recipe Tips

Size WiseEnjoy a serving of this rich and indulgent cheesecake on special occasions.

How to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or until slightly softened.

NoteThis easy-to-make cheesecake can be refrigerated up to 24 hours before serving.

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Nutrition Information

Makes 8 servings

Nutrition per serving:

    • Calories 340 
    • Total fat 20 g
    • Saturated fat 14 g
    • Cholesterol 40 mg
    • Sodium 200 mg
    • Carbohydrate 37 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 140 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

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