PHILADELPHIA No-Bake Pumpkin Cheesecake Recipe
Enjoy a delightful fall dessert with this easy-to-make PHILADELPHIA No-Bake Pumpkin Cheesecake. Creamy, pumpkin-spiced cheesecake filling in a graham cracker crust topped with fluffy whipped cream – a perfect seasonal treat!
- Prep Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Filling:
- 1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp pumpkin pie spice
Additional:
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 ready-to-use graham cracker crumb crust (6 oz.)
Instructions
- Step 1: Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended. Gently stir in 2-1/2 cups of COOL WHIP.
- Step 2: Spoon the mixture into the crust.
- Step 3: Refrigerate for 3 hours or until firm.
- Step 4: Serve topped with the remaining COOL WHIP.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 320
- Sugar: 24g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cheesecake, No-Bake Cheesecake, Fall Dessert, Philadelphia Cream Cheese Recipe
