No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is a rich and creamy dessert that doesn’t require the oven. Just prepare the layers, chill them, and then it’s ready to devour.
Servings: 8
Calories: 197kcal
Ingredients
Graham Cracker Crust
- ½ cup butter
- 1 ¾ cups graham cracker crumbs
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
Cheesecake Layer
- 4 ounce 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
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 the 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!
Video
Notes
- Store leftover pumpkin cheesecake with Cool Whip tightly covered for up to 3 days in the fridge.
- Try making this cheesecake recipe with a spring form pan instead of a pie pan to make it easier to remove and slice.
- Carefully squeeze out extra moisture or blot the pumpkin purée with paper towels if it seems watery.
- Save some time and purchase a premade Graham cracker crust instead of making it yourself.
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 122mg | Fiber: 1g | Sugar: 17g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg