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Pumpkin Cheesecake

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Pumpkin Cheesecake - THE BEST fall cheesecake ever! Fast, easy, no-bake with easy ingredients: pumpkin, cream cheese and sugar to make the cheesecake.

Pumpkin Cheesecake - THE BEST fall cheesecake ever! Fast, easy, no-bake with easy ingredients of pumpkin, cream cheese and sugar to make the cheesecake | rasamalaysia.com

Easy and quick homemade Pumpkin Cheesecake.

Easy and delicious no-bake pumpkin cheesecake mousse served in glass.

Pumpkin is such an iconic ingredient to use during autumn/fall.

When scarf weather officially kicks in, we wanted to share this delicious pumpkin cheesecake recipe by A Family Feast, which has us salivating.

Quick and easy no-bake fall pumpkin cheesecake with easy ingredients of pumpkin, cream cheese and sugar.

A mix between luscious cheesecake and pumpkin pie flavors, this Pumpkin Cheesecake is perfect for fall gatherings.

You’ll definitely want to designate a bit of time to recreating this wonderful dessert in your home.

You can prepare the pumpkin filling and crust in advance and refrigerate the pumpkin cheesecake until you’re ready to serve it.

Upon serving, a dollop of whipped topping is all you need to create an inviting post-dinner treat.

Easy no-bake pumpkin cheesecake scooped with a spoon.

This no-bake pumpkin cheesecake is not overly sweet.

Drizzle some crust over the whipped topping like the pictures above.

Try this pumpkin cheesecake recipe this season and I am sure everyone will enjoy this amazing recipe!

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    No-Bake Mini Pumpkin Cheesecake Recipe

    Servings 10 people
    Prep Time
    Rest Time 1 hour
    Total Time

    Pumpkin Cheesecake - THE BEST fall cheesecake ever! Fast, easy, no-bake with easy ingredients of pumpkin, cream cheese and sugar to make the cheesecake.

    Source: Adapted from A Family Feast

    Contributor: Joanna Meyer

    Calories 67 kcal
    Author

    Ingredients

    Crust Ingredients:

    • 1 sleeve graham crackers (approximately 9 crackers)
    • 4 tablespoons unsalted butter, melted (120 g)
    • 2 tablespoons sugar (25 g)
    • 2 tablespoons brown sugar (23 g)

    Filling Ingredients:

    • 1 8-ounce package, cream cheese, softened to room temperature (230 g)
    • 1 15-ounce can, pumpkin puree (420 g)
    • 3 teaspoons pumpkin pie spice (15 mL)
    • 1 1-ounce package, sugar free cheesecake-flavored instant pudding mix (28 g)
    • 1 14-ounce can, sweetened condensed milk (392 g)
    • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired (340 g)
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    Directions

    1. 1
      Place the graham crackers in a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar; pulse until combined.
    2. 2
      Spoon the crumbs into individual 9-ounce cups. Place in the refrigerator to set while you prepare the filling.
    3. 3
      In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until light and creamy.
    4. 4
      Add the pumpkin, pumpkin pie spice and pudding mix. Beat until completely mixed. Make sure to scrape down the sides and bottom of the bowl to evenly combine all the ingredients.
    5. 5
      Add the sweetened condensed milk, and mix again until well combined.
    6. 6
      Change the stand mixture attachment to the whisk. On the lowest speed, whisk in the frozen whipped topping. Cover the bowl with plastic wrap, and allow the mixture to sit in the refrigerator for about one hour to firm up.
    7. 7
      Spoon the pumpkin mixture over the graham cracker crust in each cup. Refrigerate until ready to serve. Garnish with additional whipped topping, if desired.
    Nutrition Facts
    No-Bake Mini Pumpkin Cheesecake Recipe
    Amount Per Serving (10 people)
    Calories 67 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 12mg4%
    Sodium 15mg1%
    Potassium 3mg0%
    Carbohydrates 6g2%
    Sugar 5g6%
    Vitamin A 155IU3%
    Vitamin C 0.2mg0%
    Calcium 9mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Cheesecake
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    2. Reply

      My daughter made this for dessert today. We had to substitute the pudding mix with vanilla since I’ve never seen cheesecake-flavoured pudding mix…maybe we don’t have it in Canada. It was an easy recipe for a beginner cook, and delicious, even with the vanilla pudding mix. Thank you for a great recipe.

    8. Reply

      Just made this..added more pumpkin spice .and a little bit of allspice to boost flavor. Made with a ginger cookie crust and candied walnuts to go on top….very good recipe!!

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