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!

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Easy NO BAKE pumpkin cheesecake! #pumpkincheesecake #nobakecheesecake #fallrecipes

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Tips & Tricks:

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!

Melissa jo Real Recipes

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

How-To:

Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.
Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.
Transfer mixture into a pie crust
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)
Slice and serve with the remaining cool whip on top
ENJOY!

EASY No Bake Pumpkin Cheesecake

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

Follow me on my Socials:

More Foods & Drinks you will LOVE:

Tips & Tricks:

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!

Melissa jo Real Recipes

EASY No Bake Pumpkin Cheesecake

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

How-To:

Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.

Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.

Transfer mixture into a pie crust

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)

Slice and serve with the remaining cool whip on top

ENJOY!

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

Follow me on my Socials:

More Foods & Drinks you will LOVE:

Tips & Tricks:

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!

Melissa jo Real Recipes

EASY No Bake Pumpkin Cheesecake

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

How-To:

Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.

Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.

Transfer mixture into a pie crust

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)

Slice and serve with the remaining cool whip on top

ENJOY!

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