Print
No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a breeze to make. With an easy homemade crust and a filling made from 5 easy ingredients, this is one of the best ways to make a delicious cheesecake.
Course Dessert
Cuisine American
Keyword No Bake Pumpkin Cheesecake
Servings 8 slices
Calories 355 kcal
Crust : 1 1/2 cups graham cracker crumbs ( I like to pulse graham crackers until fine ) 1/4 cup light brown sugar, loosely packed 1/2 tsp ground cinnamon 1/8 tsp kosher salt 1/2 cup unsalted butter, melted Filling : 8 ounces cream cheese, softened 1 cup pumpkin puree ( I prefer Libby's ) 1/2 cup brown sugar 3/4 tsp pumpkin pie spice 1 8 ounce tube Cool Whip
Crust : Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to combine.
Pour the melted butter into the bowl, and stir the mixture together until mixed.
Tip the mixture into the pie or cake pan, and press into the bottom and up the sides.
Chill for 20-30 minutes in the freezer. Prepare filling while chilling.
Filling : In a large bowl, beat together cream cheese and pumpkin puree until well combined.
Add sugar and pumpkin pie spice. Mix until combined.
Gently fold in the whipped topping. Remove the crust from the freezer and spoon in the filling, smoothing the top with a spatula.
Refrigerate the pie for at least 3 hours or up to 24 hours.
Prior to serving, decorate with Cool Whip.
Calories: 355 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 23 g | Saturated Fat: 13 g | Cholesterol: 62 mg | Sodium: 240 mg | Potassium: 158 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 5501 IU | Vitamin C: 1 mg | Calcium: 70 mg | Iron: 1 mg