No bake pumpkin cheesecake is so easy to make, and you can make it in just a couple of minutes. It’s literally one of the fastest recipes to add to your favorites – and it’s especially handy for the holiday season when you’ve got tons of other things going on and no time. Just whip up this quick dessert and you’ll still look like the rock star of the party.
No Bake Pumpkin Cheesecake Recipe
Ingredients:
- 1 cup of cooked pumpkin puree (can works perfectly!)
- 1/2 cup sugar
- 8 oz. cream cheese, room temperature
- 1/2 tsp. pumpkin pie spice
- 8 oz. tub Cool Whip
- Graham Cracker Pie Crust
Directions:
Put the pumpkin, sugar, cream cheese and pumpkin pie spice into a bowl and use a hand mixer to combine well. Next fold in 2 1/2 cups of the Cool Whip. Pour into the pie crust and top with additional cool whip.
To make in jars, use graham cracker crumbs instead of a crust. Put 1 tablespoon of graham cracker crumbs in the bottom, the add in the pumpkin cheesecake mixture. Top with additional Cool Whip.
And that’s it! With all of the stress of the holidays, take pumpkin pie off of your list, because this no bake pumpkin cheesecake is so good that you’ll never go back.
I’m not the only one celebrating Fall in Jars this week! Be sure to stop by and see my friends and check out what they’ve created for a fun week full of fall ideas – in jars!
Recipe adapted from Kraft
Gina, this sounds wonderful!! Will definitely try this. So easy!
Thanks Vickie, it is super easy and delicious!!
Oh my this is so wonderful cheesecake in a jar how cute thank you for sharing
Thanks so much Norma, I hope you like it!!
I am traveling to thanksgiving but would love to bring something . I love this idea, how far in advance could they be prepared ?
Thanks Beth, well it has cream cheese and cool whip, so really as long as you keep them refrigerated probably 4-5 days? It is pretty much up to you and what you are comfortable with but definitely several days for sure! Hope they are a hit 🙂