Mondelēz Global LLC Conducts Voluntary Recall of Two Varieties of belVita Breakfast Sandwich Products Sold in the United States Due to Undeclared Peanut Allergen. For details, please click on this Link:
No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

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.

Prep time20 min
Total time3hr 20min
ServingsMakes 8 servings
  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¾ cup sugar, divided
  • ⅓ cup butter or margarine, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup canned pumpkin
  • ¾ tsp. pumpkin pie spice, divided
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.  Refrigerate while preparing filling.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended.  Add pumpkin and 1/2 tsp. pumpkin pie spice; mix well. Gently stir in 2-1/2 cups whipped topping; spoon into crust.
  • Top with remaining whipped topping; sprinkle lightly with remaining spice.
  • Refrigerate 3 hours or until firm.
Recipe Tips
  • Special Extra
    Prepare crust as directed but bake in 375°F oven 8 to 10 min. or until lightly browned.  Cool completely before using as directed.
  • Note
    This easy-to-make cheesecake can be refrigerated up to 24 hours before serving.
  • How to Soften Cream Cheese
    Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or until slightly softened.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 24g 
   Saturated fat 15g 
   Trans fat 0g 
Cholesterol 50mg 
Sodium 230mg 
Carbohydrate 45g 
   Dietary fiber 1g 
   Total sugars 32g 
   Added sugars 29g 
Protein 3g 
Vitamin A35 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium4 %DV
Iron6 %DV
Potassium2 %DV

© Mondelez International and/or it's affiliate(s)