Fluffy and creamy, this light no-bake pumpkin cheesecake is the perfect easy recipe to add to your Thanksgiving table this year.
Prep Time10 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Servings: 2pies
Ingredients
28oz blocks of cream cheese, softened to room temperature
1cupcanned pumpkin puree
1/2cupgranulated sugar
1tspvanilla extract
1/2tsppumpkin pie spice
1 8oz tub of whipped topping, thawed
2graham cracker pie crust
Instructions
In a large mixing bowl, beat together the cream cheese and pumpkin until blended well. You can use a hand mixer to give it more fluff or combine ingredients together using a wooden spoon.
2 8oz blocks of cream cheese, softened to room temperature, 1 cup canned pumpkin puree
Add in sugar, vanilla, and pumpkin pie spice and mix all together.
1/2 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp pumpkin pie spice
When the ingredients are all combined smoothly, add in the whipped topping and mix until your cheesecake filling is fluffy and blended.
1 8oz tub of whipped topping, thawed
Pour the mixture into the graham cracker crust.
2 graham cracker pie crust
For best results, let the cheesecake to set for 3 to 6 hours before serving in the fridge. Then serve immediately and top with whipped cream. YUM!
Notes
Be sure not to fold in frozen whipped topping. The filling will be harder to combine and you may end up with additional moisture in your cheesecake once it thaws.
This will make enough for 2 pies so to make one you can halve the recipe.