Description
This No Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall celebrations. Featuring a premade graham cracker crust and a luscious pumpkin-flavored cream cheese filling, this cheesecake requires no oven and comes together quickly for an effortless, delicious treat.
Ingredients
Scale
Crust
- 2 premade graham cracker pie crusts
Filling
- ½ cup granulated sugar
- 8 ounces cream cheese, softened
- 2 (8 ounce) containers Cool Whip, thawed
- 2 cups pumpkin puree
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 (3.4 ounce) package vanilla pudding mix
- 1 cup milk
Instructions
- Prepare the pudding mixture: In a medium bowl, whisk together the vanilla pudding mix and 1 cup of milk until thickened. Set aside to allow the pudding to fully set.
- Make the pumpkin cream cheese filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the pumpkin puree, ground cinnamon, pumpkin pie spice, and nutmeg; mix well to combine all flavors.
- Combine the mixtures: Fold the cooled pudding into the pumpkin cream cheese mixture until fully incorporated. Then gently fold in the thawed Cool Whip to add lightness and volume to the filling.
- Assemble the cheesecakes: Spoon the pumpkin cheesecake filling evenly into the two premade graham cracker crusts, smoothing the tops with a spatula.
- Chill: Place the assembled cheesecakes in the refrigerator and chill for at least 4 hours, or until firm and set.
- Serve: Slice into 16 pieces total (8 slices per pie) and serve chilled. Optionally garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Notes
- For a firmer cheesecake, chill overnight.
- Ensure the cream cheese is fully softened for a smooth filling.
- You can substitute homemade pumpkin puree for canned if desired.
- This recipe can be doubled or halved easily depending on your serving needs.
- Store leftovers covered in the refrigerator for up to 4 days.
