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.
- 1½ cups graham cracker crumbs
- 6 tbsp butter melted
- 2 tsp cinnamon
- ⅓ cup granulated sugar
- 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.
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.