No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

I’ve got one more Thanksgiving post for you guys! No doubt your oven is going to be working overtime this week. Between the turkey, stuffing, sweet potatoes, and who knows what else, oven space is often limited. And for those of you with double ovens, I am totally jealous, bt dubs. If anyone wants to come to my kitchen and give me a double oven, we can be best friends forever!

No-Bake Pumpkin Cheesecake

How about a little dessert that comes together in less than 20 minutes and requires no baking? Yeah, that’s what I thought you would say! These little cheesecakes are rich and full of pumpkin flavor. They can also be made the night before. In fact, I recommend you make them the night before as they will need time to set. I’m all about making things the night before! One of the other things I love about these is that you can adjust the fat content by using whatever kind of cream cheese and whipped topping you want. You can also adjust the sweetness making this dessert a great lower calorie option compared to a regular slice of cheesecake! Gotta love a dessert that will save you both time and calories, right?!

The perfect ending to your meal before all that tryptophan kicks in!

No-Bake Pumpkin Cheesecake

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No-Bake Pumpkin Cheesecake

Yield: about 6 servings

Prep Time: 20 minutes (plus chill time)

Ingredients:

  • 2/3 cup graham cracker crumbs
  • 3 tbs. unsalted butter, melted
  • 1 (8-ounce) block reduced-fat cream cheese, softened
  • 1 (8-ounce) container light whipped topping thawed
  • 1/4 cup powdered sifted sugar (or to taste; can also leave out if desired) or sweeten with agave nectar
  • 1 cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • Toppings: whipped topping, nuts, caramel, graham cracker crumbs

Directions:

  1. Melt the butter in a small microwave-safe bowl. Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust. Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
  2. In a large mixing bowl, beat together the cream cheese, whipped topping, pumpkin puree, powdered sugar, and the pumpkin pie spice until well-combined.
  3. Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate for at least 2 hours before serving.

Depending on the size of your serving bowls, you made need to add more or less of the graham cracker crumbs.

No-Bake Pumpkin Cheesecake

   

48 comments

  1. Mmmm these little cheesecakes look heavenly :)

    Cheers
    Choc Chip Uru

  2. You know (since I’m not the best baker) I love a good no-bake pie. This is just up my alley! :)

  3. Yummy! I love that it’s no bake! Looks amazing!!

  4. So cute! I like that they are individual :) I don’t always like to share my desserts..

  5. I don’t need to wait till Thanksgiving to try this out…I will be bookmarking this recipe for later. Great holiday dessert to share.

  6. Genius, is there a limit as to how many each person can eat? I know I could pack a few of these babies away :)

  7. Making the night before thanksgiving? Yes! I hate being stressed out and slaving away in the kitchen on the big day so this here is just perfect! And I love how easy it is to make too!

  8. What a perfect recipe, Stephanie! My sons are now into cheesecake….but I don’t have to bake it! And I’m all for anything you can prepare in advance! It looks luscious! : )

  9. I love the simplicity of no bake desserts…and this is such an awesome one! I can’t get enough pumpkin (still!) :)

  10. Mmmmm…..I’d pick this over pumpkin pie every single time! What a yummy dessert!

  11. I love no-bake desserts. I think I have some leftover pumpkin puree from another recipe. I may make these as another dessert option for tomorrow’s big Turkey Day feast!

  12. ANYTHING no-bake, ANYTHING pumpkin is right at the top of my list!! These look incredible. And i love pumpkin cheesecake. I hope you had a wonderful thanksgiving my dear friend Stephanie!

  13. Oh, I love cheesecake and as much as I love the baked version this sounds so light, just perfect after the feast we had these last couple of days

  14. Oh me, oh my, I want to tear into some of this… like now! This looks absolutely delish.

  15. Fantastic Dessert.
    Regards
    Olguis.

  16. My mother-in-law recently told me about this dessert. She tried a similar recipe and really liked it. Unfortunately, it didn’t make it onto our Thanksgiving day menu, but I’ll definitely give it a try soon!

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  18. So excited to try your no-bake cheesecake recipes! Love cheesecake but baking it looks like more work than I have time for with a toddler running around!
    With what size bowls did you get sux servings? I’m trying to get perspective on how much this makes.

    • Hi Teresa! I got my serving bowls at Pier 1. They are basically the same size as a rammekin. I would say each one holds about 1/2-2/3 cup of the cheesecake (before the topping). I hope that helps!

  19. I noticed that there isn’t any kind of sweetener added to these. Is that an omission or was it not necessary? The only ingredient I see that probably is sweetened is the whipped topping.

  20. love pumpkin and will definitely make this…..no bake is great!!!!!

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  22. Hi, can I get a calorie estimate on this dessert? For a 1/2 cup serving.

    • Hi Katy, I just saw your comment in my spam folder. The calories really depend on which type and combination of cream cheese and whipped topping you use which is why I didn’t post that information with this particular post. You can get both the cream cheese and whipped toppings in regular, lower fat, and fat free, sugar free, etc. You can use sites like MyFitnessPal or Spark Recipes to calculate and experiment with the calories. It also will depend on the size of the serving bowl.

  23. This looks so delightful. I am going to see if I can make it using a real whipped cream but only because I can’t do the soy in whipped toppings. :( Thank you for sharing. I can’t wait to give it a go!

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  25. I am so excited to try this recipe!

  26. I am so looking forward to trying the recipe.
    For a low cal version you could also use Stevia instead of sugar.

  27. Made this yummy treat for the family yesterday. It was a big hit. I topped mine with whip cream and pecans, very satisfying.
    I’m not sure what I did wrong but it never fully set up. I made it in the morning and refrigerated it for 6 hours. It somewhat stiffened but was soft when I served it (consistency close to a Greek yogurt). Maybe that’s how it should be. It was still delicious and easy to make and I’d make it again.

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  33. How many servings does this recibe make

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  37. Did I miss where you said how many carbs per serving?

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