This pumpkin cheesecake is THE very best dessert! It takes nearly no time at all – literally five to ten minutes – and it involves zero baking! It’s an easy option for times you are hosting and times you need to take something along to a party or get-together.
Not only is this recipe’s simplicity a positive, but another great thing is that it pleases both the loyal pumpkin fans and even those who aren’t the most keen on the taste of pumpkin. This is the perfect recipe for upcoming fall get-togethers and Thanksgiving. Just like this sweet potato casserole with marshmallows recipe, everyone will ask how to make it and there won’t be a crumb left!
Easy no-bake pumpkin cheesecake ingredients:
8-ounce block cream cheese, softened
1 cup of canned pumpkin
1/2 cup white sugar
1/2 teaspoon pumpkin pie spice
1 8-ounce tub Cool Whip or other whipped topping (I use generic), divided and thawed (whipped topping usually takes about 4 hours to thaw in the refrigerator)
1 8-inch graham cracker crumb crust (you can buy one at the store or make your own)
Easy no-bake pumpkin cheesecake recipe:
Beat the softened cream cheese with the canned pumpkin, sugar, and pumpkin pie spice until smooth.
Stir in 2 1/2 cups of thawed whipped topping or Cool Whip.
Spoon the mixture into the pie shell.
Refrigerate for about three hours or until set.
I found this recipe online at Cupcakes and Tiaras and am so glad I stumbled across it because it is so very good! You will love it, and make sure you are ready to pass the recipe on to friends and family!
What are your favorite pumpkin-themed desserts for fall?
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