Rasa Malaysia - Easy Delicious Recipes

Easy Delicious Recipes

You are here:Home  /  Recipes  /  Dessert Recipes  /  Pumpkin Cheesecake

Pumpkin Cheesecake

18 Comments
Scroll Down for Recipe

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

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

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

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.

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

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.

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

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!

Scroll Down for Recipe

Complete Meal Plan

EASY RECIPES YOU'LL LOVE

SUBSCRIBE AND NEVER MISS A RECIPE

Latest Recipes:

SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

RECIPE INDEX
+11
Pin70K
Share1K
Tweet
71K Shares
5 from 1 vote
Print

No-Bake Mini Pumpkin 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

Source: Adapted from A Family Feast

Contributor: Joanna Meyer

Prep Time 30 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Servings 10

Ingredients

Crust Ingredients:

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

Filling Ingredients:

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

Instructions

  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. Spoon the crumbs into individual 9-ounce cups. Place in the refrigerator to set while you prepare the filling.
  3. In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until light and creamy.
  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. Add the sweetened condensed milk, and mix again until well combined.
  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. Spoon the pumpkin mixture over the graham cracker crust in each cup. Refrigerate until ready to serve. Garnish with additional whipped topping, if desired.

Trending Now

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies - best, homemade, classic Christmas holiday cookies recipe! Sweet, fudgy and loaded with cocoa and sugar | rasamalaysia.com

Best Butter Cookies

Butter Cookies - EASIEST & BEST butter cookies recipe ever! Loaded with butter, crumbly, melt-in-your-mouth deliciousness. Perfect cookies for holidays!

Beignets

Easy Beignets – Homemade beignets have never been so easy and delicious! This easy beignet recipe is fail-proof and so good you can't stop eating | rasamalaysia.com

Pumpkin Roll

Pumpkin Roll – topped with walnuts with sweet cream cheese filling. This is the best and easiest pumpkin roll recipe ever, so decadent! | rasamalaysia.com

Pumpkin 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

JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

18 COMMENTS... read them below or add one

  5. 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!!

    Reply

  11. 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.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *