No Bake Pumpkin Cheesecake Recipe
This simple No-Bake Pumpkin Cheesecake takes your favorite fall flavors, like real pumpkin and warm spices, and cozies them up inside a delicious gingersnap crust. It is creamy, dreamy and a perfectly quick no-bake dessert for Thanksgiving, or any time of the year.
Servings: 1 9" Cheesecake
- 1 cup Heavy Cream whipped
- 8 oz Cream Cheese room temperature
- ⅓ cup Sugar
- 1 cup Pumpkin Puree
- ½ tsp Pumpkin Pie Spice
- 1 3.4 oz package Jello Instant Pudding cheesecake flavor
- 1 recipe Gingersnap Pie Crust can substitute pre-made graham cracker
In the bowl of a stand mixer, add the heavy cream whip, using the whisk attachment, until soft peaks form, or about 3 minutes. Transfer to a separate large bowl and set aside.
In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree and pumpkin spice and mix until smooth, then add the pudding mix and beat again to mix completely.
Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is all incorporated evenly.
Transfer all of the pumpkin filing into your prepared 9" pie crust, and place in the refrigerator for at least 30 minutes to set completely. Slice and serve as is, or with whipped cream and your favorite toppings. Enjoy!
Calories: 243kcal | Carbohydrates: 12g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 104mg | Potassium: 124mg | Sugar: 10g | Vitamin A: 5585IU | Vitamin C: 1.5mg | Calcium: 55mg | Iron: 0.5mg