No Bake Pumpkin Cheesecake Recipe
No Bake Pumpkin Cheesecake is the perfect fall dessert! A layer of creamy cheesecake topped with sweet pumpkin pie filling and whipped topping, all tied up in a graham cracker crust! It's easy to make and so delicious!
Servings: 12 servings
- 2 prepared graham cracker crusts
- 1 8oz block of cream cheese, softened
- 1 cup + 1 tbsp. milk divided
- 1 tbsp. sugar
- 1 8oz container of Cool Whip / whipped topping
- 1 15oz can of pumpkin
- 2 3.4oz instant vanilla pudding mix
- 1 tsp. cinnamon
- 1 tsp. pumpkin spice
- caramel topping optional
In a large mixing bowl, mix the cream cheese, sugar, and 1 tablespoon of milk with an electric mixture. Add 1/2 of the whipped topping and mix gently with a spoon. Split the mixture evenly between the two graham cracker crusts, spreading evenly to cover.
In a separate bowl, whisk together the pumpkin, pudding, spices, and remaining milk. Spread evenly over the cream cheese layer. (You will have extra pumpkin filling - discard, or use for another recipe!)
Spread the remaining whipped topping over the pumpkin.
Refrigerate for several hours or overnight. You can drizzle with caramel before serving if desired.
Serving: 1slice | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 144mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg