EASY No Bake Pumpkin Cheesecake

Easy no bake pumpkin cheesecake tastes like you spent all day in the kitchen, but it’s prepared in a snap! All you need are six basic ingredients and you have the perfect Fall dessert! So unbelievably delicious; you won’t believe it til’ you make it! Make this for a Fall Sunday dinner, Halloween treat, or on Thanksgiving!  I know it will surely be a pumpkin pleaser!

My cute oversized top is from Amazon! Here’s the link: https://amzn.to/3hu2K7z

More DELICIOUS Fall Desserts:

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Melissa Jo

EASY No Bake Pumpkin Cheesecake

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Ingredients

  

• 1 cup of canned pure pumpkin
• 8 oz. of cream cheese softened
• 1/2 cup sugar
• 1/2 tsp. pumpkin pie spice
• 8 oz. of Cool Whip divided
• 1 ready made graham cracker pie crust

Method

 

1. Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.
2. Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.
3. Transfer mixture into a pie crust
4. Cover (make like a tent so it doesn’t mess up the top of your pie) with foil and refrigerate for at least 3 hours)
5. Slice and serve with the remaining cool whip on top
6. ENJOY!

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Notes

• How to store: After you decorate and serve store in the freezer covered with tin foil. As good as new!

• Cream Cheese: make sure it is room temperature before you start

• Cool Whip: Thaw it on the counter for about 5 minutes or so before you make your pie

• Pie Crust: I used a store bought graham cracker crust, but if you want to make your own here’s how:
  • preheat the oven to 375
  • mix 1 1/2 cups of finely ground graham cracker crumbs with 1/3 cup of sugar
  • pour over melted butter (6 tbsp.)
  • combine with a fork then press into a pie plate (8 or 9 inch pie plate)
  • bake about 7 minutes then let it cook completely (about 1 hour) before filling
  • No Bake: leave in the refrigerator for a 3 hours or more to set

Decorate: Decorate just before serving!

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