No Bake Pumpkin Cheesecake

A simple, no-bake cake with a layer of cheesecake, pumpkin and whipped topping. This No-Bake Pumpkin Cheesecake will definitely be your new favorite autumn dessert!

Pumpkin Cheesecake is one of my fall favorites, rich and creamy and loaded with flavor! When the oven is full of turkey and stuffing, I love making it easy without a toasted cake!

Cheese Cake + Pumpkin Pie
While I've made good, crazy Pumpkin Cheesecake for years, this recipe for layered pumpkin cheesecake is even easier! No need to make a cake and just a few minutes of preparation make it as fast as it is beautiful! Everyone will think you spent hours preparing it (only you will know how easy it is to make it)!

Easy Without Bake Recipe
The main ingredient for my pumpkin pie coating is pumpkin pie seasoning which you can buy or even make at home. It has the right balance of spices that you would expect in a pumpkin pie; nutmeg, cloves, ginger, cinnamon, and allspice. I've added extra cinnamon because I really like the taste!

This recipe is just in time for your fall dinner party or even for your special Thanksgiving dinner! If you are going to serve the crowd, I would recommend duplicating the recipe and putting it in a 9 × 13 skillet and making it into a roasted pumpkin cheesecake bar. Because this grilled cheesecake without cheese is placed on the graham skin, you must make it yourself if you use a 9 × 13 pan.

Don't worry, it's very simple and easy! To make a quick and easy 9 × 13 Graham Crust, combine 3 cups of graham wafer crumbs, 3/4 cup of white sugar and 1/2 cup of melted butter at the bottom of the 9 × 13. pan. Press evenly and bake for 15 minutes. Refrigerated completely before filling.

Delicious autumn dessert
If you are looking for the perfect dessert for this fall, or any time of the year, you will definitely like it! Creaminess cheesecake combined with healthy pumpkin pie all covered with a layer of whipped toppings will make your family and friends smile all the time!


  • 8 ounces softened cream cheese
  • 1 cup + 1 tablespoon of divided milk
  • 1 tablespoon of granulated sugar
  • 8-ounce shake topping
  • 1 prepare graham crackers
  • 15-ounce pumpkin cans
  • 2 packages of instant vanilla pudding each of 4 servings
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin spices


  1. Beat with cream cheese, 1 tablespoon of milk and sugar in a large bowl. Fold 1/2 of the topping and shake it on the graham skin.
  2. Beat 1 glass of milk, pumpkin, a mixture of dried pudding and spices until soft. Apply it on a layer of cream cheese.
  3. Top with the remaining 1/2 tub whisks the topping and chill for at least 4 hours.
This recipe is inspired by spend with pennies

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