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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake: The Easiest Fall Dessert Delight

Enjoy this No-Bake Pumpkin Cheesecake, a creamy and sweet treat perfect for fall gatherings.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 454 kcal

Equipment

  • large bowl
  • Mixer
  • 9-inch pie dish

Ingredients
  

  • 10 ounces pumpkin pie filling
  • 8.75 ounces cream cheese, softened
  • 2 cups frozen whipped topping, thawed divided
  • 1 cup confectioners' sugar
  • 1 9-inch prepared shortbread pie crust
  • 1 teaspoon ground cinnamon for dusting (Optional)

Instructions
 

  • Gather all ingredients.
  • Beat pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners’ sugar in a large bowl until smooth.
  • Spread into the prepared pie crust.
  • Spread remaining whipped topping evenly over pie.
  • Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle with cinnamon before serving, if desired.

Notes

For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling. Use a gingersnap or graham cracker crust if preferred.

Nutrition

Serving: 1sliceCalories: 454kcalCarbohydrates: 51gProtein: 5gFat: 26gSaturated Fat: 14gCholesterol: 31mgSodium: 356mgPotassium: 137mgFiber: 4gSugar: 21gVitamin C: 1mgCalcium: 53mgIron: 2mg
Keyword cheesecake, easy dessert, Fall Dessert, No-Bake, pumpkin, Thanksgiving
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