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No-Bake Pumpkin Cheesecake

recipe at a glance
Rating: 5/5
13 reviews

ready in: 2-5 hrs
serves/makes:   10

recipe id: 45457
No-Bake Pumpkin Cheesecake Recipe
photo by: ranivazirani03
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8 ounces cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
8 ounces whipped topping
1 (9-inch size) graham cracker crust


Beat first four ingredients with mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Chill 3 hours or overnight. Garnish as desired.

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317 calories, 20 grams fat, 33 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 4 star recipe rating

You can make this dessert a little more diet-friendly by using lower calorie cream cheese, sugar substitute (like Splenda), fat-free whipped topping, and a reduced fat graham cracker crust. The recipe doesn't specify, but you'll want to slightly thaw the whipped topping before blending into the pumpkin mixture. The result is a light tasting pumpkiny dessert that isn't overly sweet or filling.

Guest at

REVIEW: 5 star recipe rating
This is so delicious, my nickel. Is the whipped topping really necessary though?

Guest at

REVIEW: 5 star recipe rating
made this for thanksgiving. amazing. very light and airy. andwhichtomake.

Guest at

REVIEW: 4 star recipe rating
I made it today and it turned out great!
I used Splenda instead of the sugar and found a yummy oatmeal crust that turned out yummy.
Highly recommend :)

Guest at

REVIEW: 5 star recipe rating
I was preparing for a large public Harvest Dinner as a fundraiser for our fraternal order, the Knights of Columbus, and chose to make this recipe. I made 20 regular and 2 sugarfree pies (cheesecakes). It was relatively easy to make and the positive feedback was overwhelming. Many who tasted this dessert are now asking for the recipe. I would make this again.
Chef Mitch

Guest at

REVIEW: 5 star recipe rating
Excellent recipe! I used a baked pie crust for the base and my guests enjoyed it so much that they asked for the recipe.

Guest at

REVIEW: 5 star recipe rating
This cheesecake was very easy to make. My whole family loved the cheesecake. My husband is very picky with food and he ate almost the whole cheesecake. Then he asked me when am I going to make another one. I'm very glad I found this recipie. It was a perfect dessert very light to complement a heavy dinner. Thank you for the recipie.

Guest at

REVIEW: 5 star recipe rating
ok I never write reviews... but this was a excellent recipe! I used splendia, and 3parts cinnamon and 1\2 part gr.cloves and 1\2 part nutmeg for the pumpkin pie spice, I decorated it with ginger snap crumbs and dusting of the cinnamon. Looks wonderful tastes great, and super easy! I would tell any chef young or old to try this, my family thought I bought it from a bakery! WOW!

Guest at

REVIEW: 4 star recipe rating
A low carb dessert with the consistency of a is not a cheescake. It is light, set up quickly and cut well. I made it even more low carb by eliminating the crust and used Splenda instead of sugar with only 5 carbs per serving. Next time I will add cocoa for something different and garnish it with shaved chocolate. Place in a wine glass and chill as recommended then serve. Do not hand whip this...use a hand mixer, it will incorporate the cream cheese better.

Registered Member at
Member since:
Nov 22, 2007

REVIEW: 5 star recipe rating
I made it for the 1st time and it was awesome. Easy to make and tasted great. I had 4 to make for friends the week before Thanksgiving and 6 more by the time Thanksgiving came. It was awesome. Thanks

Guest at

REVIEW: 5 star recipe rating
It was very easy to make and its good. I tried it because my oven is not working and it not Thanksgiving with out the pumpkin pie.

Guest at

REVIEW: 5 star recipe rating
This recipe was quick and very easy to make and it was a hit at my Halloween potluck. Everyone wanted the recipe. Great Recipe, I am definetly using it again!!

Registered Member at
Member since:
Oct 9, 2006

REVIEW: 5 star recipe rating
So far, this is the first recipe that I've tried for something quick and easy to make with no baking time involved. I substituted the sugar with Splenda and it was a hit with everyone and there was nothing left to take home!

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