An easy pumpkin cheesecake recipe made with cream cheese, pumpkin and pumpkin spice that's a cool and creamy alternative to traditional pumpkin pie!
JUMP TO RECIPEWHAT MAKES IT SPECIAL
- Beautiful addition to your Thanksgiving dessert table
- Perfect if you love pumpkin spice but not pumpkin pie
- SUPER easy to make
- Whipped filling is light and creamy
- An alternative for folks who don't like traditional pumpkin pie
My oven gets a lot of action on Thanksgiving. Even days before the big day, it’s making cornbread for the dressing, baking pie crusts, baking sweet potatoes for the casserole, etc.
So having a super easy no-bake pumpkin cheesecake recipe to whip up is just what I’m after. And it solves another little issue I have. I… errrr… well, I don’t really love pumpkin pie. Don’t hate me now!
But you HAVE to have pumpkin pie on Thanksgiving, right? So, I like to make this one instead because I actually like it (a lot!) and I don’t have to take up valuable real estate in my oven to make it!
You can adjust the sugar in this. I know a whole cup seems like a lot but it’s not too sweet to me at all. I am even tempted sometimes to add a little more!
If you're hunting for some ideas for Thanksgiving, be sure to check out my Favorite Southern Thanksgiving Side Dishes!
MORE NO-BAKE DESSERT RECIPES TO TRY
Pig Pickin' Pie - The best part about a Pig Pickin' Cake (the whipped pineapple frosting) served in a no-bake dessert.
Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!
Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!
Butterfinger Pie - The original recipe with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.
Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries.
Recipe for No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake
An easy pumpkin cheesecake recipe made with cream cheese, pumpkin and pumpkin spice that's a cool and creamy alternative to traditional pumpkin pie!
Ingredients
- 1 8-ounce package cream cheese, at room temperature
- 1 14-ounce can pumpkin (not pie filling)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 1 8-ounce carton cool whip, thawed and divided
- 1 9-inch graham cracker crust
Instructions
- Make sure the cream cheese and canned pumpkin are truly at room temperature (70-74 degrees) to ensure a smooth and creamy filling.
- Whip cream cheese with an electric mixer until fluffy and smooth. Add about half of the pumpkin and continue mixing at medium speed until smooth. This could take a while, especially if the pumpkin and cream cheese are too cool. Just keep mixing until it’s smooth.
- Add remaining pumpkin, sugar, vanilla, pumpkin pie spice and salt then mix well.
- Fold in about 2/3 of cool whip until evenly combined then spoon mixture into the pie crust.
- Cover and chill for 4 hours or until set. Serve with remaining cool whip. Garnish with a sprinkle of pumpkin pie spice if desired.
Notes
- I like to place the sealed cream cheese and can of pumpkin in a large bowl of warm water 10 minutes before mixing to ensure they mix together smooth and creamy.
- You can add the entire carton of cool whip if you don't need to save any for serving OR you can spread the remaining over the top of the pie once it has set.
Woman! You are killing my waistline! I read this, did a mental inventory of my pantry, set the cream cheese out on the counter to soften, and raced up to the grocery store for the one ingredient I was out of (cool whip). It's now chilling in the fridge and I'm anxiously awaiting dessert time! :)
ReplyDeletePlease let us know how it turns out, I would like to try it.
Deletelove this! Pinned!!
ReplyDeletesend this to my email so i can make it this weekend thank you ...cause its my birthday on saturday 22 and i want something real special and this is it, colesnannie@comcast.net....
ReplyDeletehi I usually don't measure can someone please tell me exactly how much cool whip to use in the pie ??? thanks !!!
ReplyDeleteThe whole tub. 8 oz. :)
DeleteSadly I am in the UK, and they are not civilized enough to have the beauty that is cool whip here. Could I make whipped cream and use that?
ReplyDeleteYou can as long as you eat it the same day you make it! Cool Whip just lasts a little longer. I'd say you'd need about 4 cups total (whipped).
DeleteI'm going to make this for the family T-Day and I will be using real whipped cream instead of Cool Whip. The trick is to keep it in the fridge and not put it on top until you are ready to serve individual slices. Cool Whip is evil!
DeleteMaking this for the second year in a row!!! Delicious!
ReplyDeleteAwesome...nothing else to say.
ReplyDeleteSo great!!! Easy and delish!!!
ReplyDeleteCould whipped cream cheese in a carton be used instead of the block of cream cheese?
ReplyDeleteI have a much better recipe than this which is no bake pumpkin cheesecake, a spring form pan, and real whipped cream
ReplyDelete