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Easy No-Bake Pumpkin Cheesecake
Easy No-Bake Pumpkin Cheesecake is the perfect dessert for your fall gatherings & Thanksgiving dinner too. You can't go wrong with this simple fall dessert.
Course Dessert
Cuisine American
Keyword cheesecake, dessert, fall, no-bake, pumpkin, thanksgiving
Prep Time 20 minutes minutes
Chilling 4 hours hours
Servings 8
Crust 1½ cups graham cracker crumbs 6 tbsp butter melted 2 tsp cinnamon ⅓ cup granulated sugar Filling 8 oz cream cheese softened 1 cup canned pumpkin puree not pie filling ½ cup granulated sugar ½ tsp pumpkin pie spice 8 oz whipped topping – thawed Additional whipped topping to decorate Fall leaf sprinkles - opt
Combine the graham cracker crumbs, cinnamon, melted butter & 1/3 cup granulated sugar in a small bowl & mix until all the crumbs are moist.
Transfer to a 9" springform pan & press firmly to flatten out into a smooth layer.
Place the pan in the freezer to set while you mix the cheesecake filling.
Filling Beat the cream cheese, pumpkin, remaining granulated sugar & pumpkin pie spice in a large mixer bowl until well combined.
Fold in the thawed whipped topping.
Spoon the mixture into the chilled crust & refrigerate at least 3 hours or until firm.
When serving, remove from the pan, slice & top each piece with a dollop of whipped topping & fall sprinkles.