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No-Bake Pumpkin Cheesecake

What You Need to Make No-Bake Pumpkin Cheesecake

– Cream cheese – Canned pumpkin puree – Sugar – Vanilla extract – Pumpkin pie spice – Whipped topping – Graham cracker pie crust

In a large mixing bowl, beat together the cream cheese and pumpkin until blended smoothly.

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Add sugar, vanilla, and pumpkin pie spice to the cream cheese mixture and mix that up.

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When the ingredients are all combined and smooth, add in the whipped topping.

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Mix until your cheesecake filling is fluffy and blended. Pour the pumpkin cheesecake filling into the ready-to-use graham cracker crust. Put the cheesecake in the refrigerator for 3 to 6 hours before serving (overnight is best).

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