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No Bake Pumpkin Cheesecake Pie is an easy creamy no bake pumpkin dessert that is ready in just two hours. Easy to make, this No Bake Pumpkin Cheesecake Pie is the perfect easy pumpkin dessert for last minute invites and potluck parties!
The older I get the more I appreciate easy no bake dessert recipes. Even as a food blogger there are days when you simply just don’t have time to heat that oven up and make something fabulous. Or maybe you have a last minute invite somewhere and you know you need to bring a dish. Or you have one of those children I hear about that come home and say “Hey Mom, I need food for school tomorrow” … at 8pm at night!!! Oh my! Or maybe you’re just a normal human being who has a thousand things going at the same time on any given day and you just simply … can’t. Me too!!! That’s why this No Bake Pumpkin Cheesecake Pie is the perfect easy no bake pumpkin dessert for you to keep on hand … and share in a pinch!
IS IT EASY TO MAKE PUMPKIN CHEESECAKE FILLING?
Yes! It is super easy to make pumpkin cheesecake filling. Just combine a few ingredients together like pumpkin puree, cream cheese and sugar and you are on your way to making pumpkin cheesecake. Since this is an easy no bake dessert, your No Bake Pumpkin Cheesecake Pie is ready to chill in the refrigerator in just under 10 minutes. That’s a super fast and easy pumpkin dessert! Plus, if you are like me and have ‘helpers’ (#nothelping), they love pumpkin too and it’s really good for them to boot!
HOW DO I MAKE NO BAKE PUMPKIN CHEESECAKE PIE?
No Bake Pumpkin Cheesecake Pie is the perfect no bake pumpkin dessert. Simply start by adding sandwich crackers (I like chocolate on chocolate myself) to a food processor and pulse until they are pulverized. Then combine the cookie crumbs, butter and sugar in a medium sized mixing bowl.
Once mixed, pour into a 9×9 pan or pie pan and then press them evenly along the bottom and sides.
Then in a large mixing bowl, mix together sugar and cream cheese together until creamy. Add in the pumpkin puree and spices and beat until smooth.
Using a large spoon or spatula, fold in half of the whipped topping (approximately 8 ounces) until mixed well to create your pumpkin cheesecake filling. Spoon pumpkin cheesecake filling into the pie crust and spread evenly. Add remaining whipped topping and smooth evenly on top of pumpkin cheesecake layer.
Refrigerate your No Bake Pumpkin Cheesecake Pie for two hours, garnish with walnuts or pecans and serve. Left overs can be covered and kept refrigerated for 3-4 days.
Anyway you slice it, this No Bake Pumpkin Cheesecake Pie is the perfect no bake pumpkin dessert treat to share with family and friends this time of year,.. or if you are like me, ANY TIME of the year because I really do love pumpkin that much 🙂
Looking for more easy dessert ideas? Check out my No Bake Chocolate Peanut Butter Bars or my Chocolate Chip Whoopie Pies.
Enjoy!
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No Bake Pumpkin Cheesecake Pie
Ingredients
Sandwich Cookie Crust
- 25 sandwich cookies
- 5 tablespoons butter
Pumpkin Cheesecake Pie Filling
- 8 ounces cream cheese room temperature
- 1/2 cup sugar
- 15 ounces pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon clove
- 16 ounces whipped topping divided
- Walnuts or Pecans for garnish optional
Instructions
- Simply start by adding sandwich crackers (I like chocolate on chocolate myself) to a food processor and pulse until they are pulverized. Then combine the cookie crumbs, butter and sugar in a medium sized mixing bowl. Once mixed, pour into a 9x9 dish or pie pan and then press them evenly along the bottom and sides
- In a large mixing bowl, mix together sugar and cream cheese together until creamy. Add in the pumpkin puree and spices and beat until smooth.
- Using a large spoon or spatula, fold in half of the whipped topping (approximately 8 ounces) until mixed well. Spoon filling into the pie crust and spread evenly
- Add remaining whipped topping and smooth evenly on top of pumpkin layer. Refrigerate for two hours, garnish with walnuts or pecans and serve.
- Left overs can be covered and kept refrigerated for 3-4 days.
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