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–+ servings
No Bake Pumpkin Cheesecake
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No Bake Pumpkin Cheesecake Recipe

Rich and delicious, this no bake pumpkin cheesecake is the perfect alternative to pumpkin pie for Thanksgiving dessert!
Course Dessert
Cuisine American
Prep Time 4 hours 10 minutes
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 222kcal
Author Jennifer

Ingredients

  • 1 graham cracker crust pie plate
  • 8 oz cream cheese 8 oz, cream cheese, softened
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ teaspoon pumpkin pie spice
  • 8 oz whipped topping 8 oz, whipped topping, thawed and divided

Instructions

  • Add cream cheese, pumpkin puree, sugar and pumpkin pie spice to a mixing bowl and using a hand mixer, beat until smooth, about 2-3 minutes. Fold in 1-½ cups whipped topping and mix well.
  • Spoon cheesecake into graham cracker crust and spread evenly. Place reserved whipped topping into a pastry bag fitted with a star tip and pipe remaining whipped topping onto the pie. Refrigerate for 4 hours or overnight. Slice and serve.
  • Store leftover pie covered and refrigerated.

Notes

Makes 8-10 slices

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 111mg | Potassium: 130mg | Fiber: 1g | Sugar: 21g | Vitamin A: 5168IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg