Decadent No-Bake Pumpkin Cheesecake Delight
This Decadent No-Bake Pumpkin Cheesecake Delight is a sumptuous twist on the classic autumn dessert. With a creamy, rich filling that combines the flavors of pumpkin and traditional cheesecake, this recipe offers all the warm, comforting notes of pumpkin pie without the fuss of baking. Not only is it quick to prepare, but it also provides a delightful texture contrast with the buttery graham cracker crust. Perfect for gatherings, it has swiftly become the star of any dessert table, winning hearts and palates alike. Each slice is a celebration of fall flavors, making it an exceptional addition to your holiday repertoire.
6-8
Servings
225
Calories
9
Ingredients
Ingredients
Graham cracker crust
1 (Prepared, 8 inches)
Cream cheese
8 ounces (Softened)
Whipped topping
2 1/2 cups (Divided)
Confectioners' sugar
1 cup (N/A)
Vanilla extract
1 teaspoon (N/A)
Vanilla instant pudding mix
3 1/2 ounces (N/A)
Milk
1/4 cup (N/A)
Pumpkin puree
1 1/2 cups (100% pumpkin (not pie mix))
Pumpkin pie spice
2 teaspoons (N/A)
Instructions
1
In a medium mixing bowl, mix together the softened cream cheese, 1 cup of whipped topping, confectioners' sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy. Take your time to ensure there are no lumps.
2
Once smooth, spread this delightful cream cheese mixture evenly over the bottom of the prepared graham cracker crust, creating a luscious layer.
3
In a large mixing bowl, whisk together the vanilla pudding mix, milk, pumpkin puree, pumpkin pie spice, and the remaining 1 cup of whipped topping. Ensure all ingredients are well incorporated and the mixture is free of lumps.
4
Carefully spoon the pumpkin filling over the cream cheese layer, spreading it gently to maintain the layers.
5
With the extra 1/2 cup of whipped topping, either spread it on top or use a pastry bag to pipe decorative dollops for an elegant finish.
6
Cover the cheesecake pie with plastic wrap and refrigerate for at least 1 hour to allow it to set and chill, uplifting its flavors.
7
Before serving, feel free to add a sprinkle of additional pumpkin pie spice or a drizzle of caramel sauce for an extra indulgent touch.
Nutrition Information
11g
Fat
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent No-Bake Pumpkin Cheesecake Delight?
It is a sumptuous no-bake dessert that combines the flavors of pumpkin and traditional cheesecake with a buttery graham cracker crust.
Does this pumpkin cheesecake require any baking?
No, this is a completely no-bake recipe, making it a quick and fuss-free alternative to traditional pumpkin pie.
How many servings does this recipe yield?
This recipe makes approximately 6 to 8 servings.
How long does the cheesecake need to chill before serving?
The cheesecake should be refrigerated for at least 1 hour to allow it to set and for the flavors to develop.
What kind of crust is used for this recipe?
The recipe uses a prepared 8-inch graham cracker crust.
Can I use pumpkin pie mix instead of pumpkin puree?
No, the recipe specifically calls for 100% pumpkin puree, not pumpkin pie mix.
How much cream cheese is required?
You will need 8 ounces of softened cream cheese.
What type of pudding mix is used in the filling?
The recipe requires a 3.5-ounce package of vanilla instant pudding mix.
How much total whipped topping is needed?
A total of 2 1/2 cups of whipped topping is used, divided into different steps.
What is the calorie count for one serving?
Each serving contains approximately 225 calories.
How much fat is in a single serving?
There are 11 grams of fat per serving.
Does this recipe contain protein?
Yes, each serving provides 3 grams of protein.
What type of sugar is used in the cream cheese layer?
The recipe calls for 1 cup of confectioners' sugar.
How much milk is needed for the pumpkin filling?
You will need 1/4 cup of milk.
How much pumpkin pie spice is included?
The recipe uses 2 teaspoons of pumpkin pie spice.
How do I prepare the cream cheese layer?
Mix softened cream cheese, 1 cup of whipped topping, confectioners' sugar, and vanilla extract with an electric mixer until smooth.
How is the pumpkin filling made?
Whisk together the vanilla pudding mix, milk, pumpkin puree, pumpkin pie spice, and 1 cup of whipped topping until lump-free.
How do you assemble the layers?
Spread the cream cheese mixture on the bottom of the crust, then spoon the pumpkin filling over it gently.
What is the purpose of the final 1/2 cup of whipped topping?
It is used for the top layer, either spread across or piped into decorative dollops.
Are there any optional toppings for serving?
Yes, you can add a sprinkle of pumpkin pie spice or a drizzle of caramel sauce for extra indulgence.
Should the cream cheese be cold or softened?
The cream cheese should be softened to ensure a smooth, lump-free mixture.
Can I use a pastry bag for this recipe?
Yes, a pastry bag is recommended for piping decorative dollops of whipped topping for an elegant finish.
Is this a good recipe for Thanksgiving?
Yes, it is highly recommended as an exceptional addition to holiday dessert tables.
What should I cover the cheesecake with while it chills?
The cheesecake should be covered with plastic wrap while it refrigerates.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
What is the texture of the filling?
It is creamy and rich, offering a delightful contrast to the buttery graham cracker crust.
What are some tags associated with this recipe?
Relevant tags include no-bake, pumpkin cheesecake, fall dessert, thanksgiving, and quick recipe.
Can the pumpkin filling be lumpy?
No, you should ensure all ingredients are well incorporated and the mixture is free of lumps before layering.
How much pumpkin puree is required?
You will need 1 1/2 cups of pumpkin puree.
What is the first step of the instructions?
The first step is to mix the softened cream cheese, 1 cup of whipped topping, confectioners' sugar, and vanilla extract.