No Bake Pumpkin Cheesecake
User Reviews
5
No Bake Pumpkin Cheesecake
Description
This cheesecake starts with a crust made by combining graham cracker crumbs with sugar and pumpkin pie spice, then binding with melted butter and pressing into a pie plate. The crust is chilled to form a solid base. Next, a cheesecake layer blends softened cream cheese, sugar, and milk, folded with whipped topping to create a creamy filling that spreads evenly over the crust.
The pumpkin layer is prepared by mixing instant vanilla pudding with milk, pumpkin puree, and pumpkin pie spice, adding a spiced, dense layer atop the cheesecake layer. The assembled dessert is topped with additional whipped topping before chilling to set the layers firmly.
The no-bake method yields a chilled, creamy dessert with balanced pumpkin spice flavor and smooth, light textures. The graham cracker crust adds a crunchy foundation, while the whipped topping keeps the overall mouthfeel airy. This dessert is suited for serving cold, making it convenient for holidays or gatherings.
Planning ahead is recommended to allow sufficient chilling time for proper layering and texture. Using store-bought graham cracker crusts is an option for convenience. Ensure pumpkin puree rather than pre-spiced pumpkin pie mix is used to control sweetness and spice levels.
Ingredients
Graham Cracker Crust
- ½ cup butter
- 1 ¾ cups graham cracker crumbs
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
Cheesecake Layer
- 4 oz cream cheese softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 ½ cups whipped topping frozen, thawed
Pumpkin Layer
- 2 boxes (3.4 oz) instant vanilla pudding powder 4 serving size
- 1 cup milk
- 1 tablespoon pumpkin pie spice
- 1 can (14 oz) pumpkin
Topping
- 2 cups whipped topping frozen, thawed
Instructions
Graham Cracker Crust
- In a microwave safe dish, or using a saucepan over medium heat, melt your butter.
- In a good sized mixing bowl add graham cracker crumbs, pumpkin pie spice and sugar. Stir until blended.
- Pour melted butter all over your graham cracker crumbs and sugar. Stir to combine.
- Press crumb mixture firmly into bottom and sides of a 9 inch pie plate. Do your best to firmly press the crumb mixture down so it will form a solid crust to hold your slice of pie. Also try and make the surface as smooth and flat as possible.
- Refrigerate for at least 1 hour, if not two.
Cheesecake Layer
- In a medium sized bowl, beat cream cheese, sugar and milk until smooth. Gently fold in whipped topping.
- Spread on top of your crust. Again, try and make the surface as smooth and flat as possible.
- Refrigerate until you are ready to add the next layer.
Pumpkin Layer
- In a medium sized bowl, beat milk and pudding powder together until smooth.
- Add canned pumpkin and spice. Using a large spoon, stir until blended together.
- Pour out and spread all over the first layer, as flat and as evenly as possible.
Topping
- Spread your thawed whipped topping over the top of your pie. Make whatever pattern you want with the whipped topping, if you want to make a pattern at all!
- Refrigerate or freeze until ready to serve.
- Enjoy every bite!
Notes
- Plan for refrigeration time to allow layers to set properly before serving.
- A store-bought graham cracker crust can be used to save preparation time.
- Use plain pumpkin puree, not pre-spiced pumpkin pie mix, to maintain control over flavor and sweetness.
- Remove the cheesecake from the freezer about one hour before serving to let it soften slightly.
- Press the crust firmly and smooth the surface to create a stable base for slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 197mg | 8% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
