Pumpkin Spice Cheesecake No Bake Recipes

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PUMPKIN SPICE NO-BAKE CHEESECAKE



Pumpkin Spice No-Bake Cheesecake image

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Provided by Gina

Categories     Dessert

Time 15m

Number Of Ingredients 8

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar (unpacked)
4 oz Truwhip (thawed)
9 inch reduced-fat Graham Cracker Crust

Steps:

  • In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine.
  • Add Truwhip and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.

Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, Carbohydrate 21 g, Protein 2.5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 5.5 mg, Sodium 178 mg, Fiber 1.5 g, Sugar 13 g

NO-BAKE PUMPKIN SPICE CHEESECAKE



No-Bake Pumpkin Spice Cheesecake image

This No-Bake Pumpkin Spice Cheesecake makes a great alternative to traditional pumpkin pie! Easy and delicious recipe!

Provided by Jamie Sherman

Time 15m

Number Of Ingredients 8

1 package (9 ounce) Keebler Ready Crust Graham Pie Crust
1 package (8 ounce) cream cheese, softened
1 cup canned pure pumpkin
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 tub (8 ounce) frozen whipped topping, thawed
Extra frozen whipped topping, for garnish (optional)
Ground cinnamon, for garnish (optional)

Steps:

  • In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Spoon the mixture evenly into graham cracker crumb crust, smoothing out the top.
  • Refrigerate at least 4 hours before serving.
  • To serve, garnish with additional whipped topping and cinnamon if desired.

Nutrition Facts : Calories 389 calories, Cholesterol 53 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, Sodium 258 grams sodium, Sugar 22 grams sugar

NO BAKE PUMPKIN CHEESECAKE



No Bake Pumpkin Cheesecake image

This no-bake pumpkin cheesecake is the easy dessert that will take center stage at your next holiday gathering.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 4h16m

Number Of Ingredients 16

Crust:
1 1/2 cups finely crushed graham cracker crumbs
5 tablespoons unsalted butter (melted)
2 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice
Filling:
2 (8 ounce) packages cream cheese (at room temperature)
1 (15 ounce) can pumpkin puree
1 cup powdered sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream
Optional Toppings:
Whipped cream
Pumpkin pie spice

Steps:

  • Gather the ingredients.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pumpkin pie spice until the mixture resembles wet sand.
  • Spoon into a 9-inch springform pan and pat into an even layer across the bottom. Place in the refrigerator to set while making the filling.
  • In a large mixing bowl, beat the softened cream cheese until light and fluffy.
  • Add pumpkin puree and beat until no lumps remain.
  • Mix in the powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat again until incorporated and no lumps remain.
  • In a separate large mixing bowl, whip the heavy cream to stiff peaks.
  • Fold the whipped cream into the pumpkin and cream cheese mixture until just combined and no white streaks remain.
  • Pour the filling over the crust and smooth the top.
  • Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
  • When ready to serve, run a knife along the inside of the springform pan and release the ring. Slice and serve with additional whipped cream and a dusting of pumpkin pie spice, if desired.

Nutrition Facts : Calories 347 kcal, Carbohydrate 25 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, Sodium 219 mg, Sugar 17 g, Fat 26 g, UnsaturatedFat 0 g

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE



PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE



No-Bake Layered Pumpkin Spice Cheesecake image

This is my family's favorite version of pumpkin pie. Top the cake off with more whipped topping if you like.

Provided by mightymight81

Categories     Pumpkin Cheesecake

Time 45m

Yield 8

Number Of Ingredients 6

1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
½ cup white sugar
½ teaspoon pumpkin pie spice
1 (9 inch) prepared graham cracker crust
½ (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
  • Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
  • Refrigerate for at least 30 minutes, or until ready to serve.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 37.8 g, Cholesterol 30.8 mg, Fat 20.6 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 335.3 mg, Sugar 27.4 g

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