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Today I’m so excited to bring you my quick and easy, no-bake Pumpkin Cheesecake Recipe. It’s just 4 ingredients!
Benefits of Pumpkin
Did you know that pumpkin is a superfood?
I personally love pumpkin, and you can eat it all year round. It’s not just for the Fall!! You can keep it on hand all year long and incorporate it into a lot of different recipes.
Pumpkin is a good source of fiber and a great source of Vitamin A. Pumpkin can reduce the fat in some of your favorite recipes. Pumpkin can also be stirred into jarred or prepared sauces to reduce sodium per serving. Pumpkin can also be used as a substitute in your favorite recipes to reduce calories. I like adding it to my morning smoothies too.
They don’t have to all be desserts either, you can create savory dishes as well. One of my favorite savory dishes is pumpkin ravioli.
Another great use for canned pumpkins is for baby food. When my daughter was a baby I used to make her baby food, but for pumpkin, I just bought canned pumpkin, and I would put it into ice cube trays, and once it froze, I’d put it into a freezer bag and just take one or two cubes out as needed. She loved when I’d mix it with her oatmeal!
As you can see pumpkin has a lot of wonderful benefits. Pumpkin is very versatile and can be used in many different recipes. Be creative and try it!
Easy No-Bake Pumpkin Cheesecake Recipe
Ingredients
- 1 Graham Cracker Crust
- 2/3 of a 15oz can of Pumpkin Puree (make sure it’s not the Pumpkin Pie mix – you want just pumpkin puree, like this pumpkin puree you can buy on Amazon)
- 2 teaspoons of Pumpkin Pie spice (buy it on Amazon)
- 1 container of Philadelphia Ready-to-Eat Cheesecake Filling
Directions:
- Mix the pumpkin puree, pumpkin pie spice, and cheesecake filling together.
2. Pour into the graham cracker crust.
3. Top with whipped cream or sprinkle cinnamon on top.
4. Refrigerate for 1 hour and serve!
You must try my super simple easy recipe with Pumpkin Puree!
Related Posts
What is your favorite pumpkin recipe? I also love to fix this Pumpkin Cream Cheese Bread recipe, these pumpkin chocolate chip muffins, and these pumpkin pretzels are so much fun for kids!
Easy No-Bake Pumpkin Cheesecake Recipe
Ingredients
- 1 Graham Cracker Crust
- 2/3 of a 15oz can of Pumpkin Puree make sure it’s not the Pumpkin Pie mix – you want just pumpkin puree
- 2 teaspoons of Pumpkin Pie spice
- 1 container of Philadelphia Ready-to-Eat Cheesecake Filling
Instructions
- 1. Mix the pumpkin puree, pumpkin pie spice, and cheesecake filling together.
- 2. Pour into the graham cracker crust.
3. Top with whipped cream or sprinkle cinnamon on top.
4. Refrigerate for 1 hour and serve!
Dorinda
Tuesday 26th of November 2024
Can you make this recipe with regular Philadelphia cream cheese?
Janessa Solem
Sunday 1st of December 2024
No, it won't come out right with just regular cream cheese. Sorry!
Dorinda
Saturday 23rd of November 2024
I've looked everywhere for the Philadelphia ready to eat cream cheese and l can't find it.. can you use regular Philadelphia cream cheese to this recipe?
Janessa Solem
Sunday 1st of December 2024
Sorry, it won't come out right with just regular cream cheese. I found mine at Walmart.
Kathy M
Thursday 31st of October 2024
I made this but it didn’t set up firm. It was a little runny. What did I do wrong. It set up all night. Other then that it is delicious.
Janessa Solem
Friday 8th of November 2024
Did you use the Ready to Eat Cheesecake? Some people use the Instant and it doesn't work as well.
Linda
Tuesday 29th of October 2024
The best thing about this receipe is how easy it is! It's nice to have a quick dessert to throw together in a pinch that looks great and tastes good (not great). There's not a lot of pumpkin flavor even though I added extra pumpkin pie spice. I was tempted to add more pumpkin but was concerned about changing the texture/consistency. Any suggestions for boosting the flavor?
Brian Hamlin
Sunday 22nd of September 2024
Super easy and looks delicious. It is in the refrigerator now!