No-Bake Pumpkin Cheesecake
recipe at a glance
5 stars - 9 reviews
ready in: 2-5 hrs
serves/makes: 10recipe id: 45457
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.
317 calories, 20 grams fat, 33 grams carbohydrates, 3 grams protein per serving
ratings & reviews
|Nov 7, 2005 Valerie's Review
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.
Oct 16, 2012 Mitch
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.
May 26, 2010 Margie
Excellent recipe! I used a baked pie crust for the base and my guests enjoyed it so much that they asked for the recipe.
Dec 1, 2009 momof3
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.
Jun 25, 2009 pinklady
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!
Nov 22, 2007 ranivazirani03Member since: November 22, 2007
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
Nov 21, 2007 Guest Foodie
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.
Oct 31, 2006 Guest Foodie
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!!
Oct 9, 2006 Artemis11Member since: October 9, 2006
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!