No Bake Pumpkin Cheesecake
User Reviews
5.0
18 reviews
Excellent
No Bake Pumpkin Cheesecake
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An easy recipe for No Bake Pumpkin Cheesecake Pie with luscious layers of creamy pumpkin pie and cheesecake! This no-bake pumpkin cheesecake recipe can be made in under 15 minutes.
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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 frozen whipped topping, 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 frozen whipped topping, thawed
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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 ahead when making this dessert. While it mixes up quickly it does need some time to set up in the fridge.
- The easiest way to save time is to use a store-bought crust.
- Make sure you're using pumpkin puree and not pumpkin pie mix which is already presweetened and flavored.
- Make whatever pattern you want with the whipped topping on top!
- Remove from the freezer about one hour before serving so it has time to thaw out.
- Make it ahead of time so you don't have to worry about dessert on the day of the holiday or dinner.
- Firmly press the crumb mixture down making it flat and smooth so it will form a solid crust to hold your slice of pie.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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