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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
An easy-to-make, no-bake dessert that's perfect for your fall gathering or Thanksgiving Day festivities! This quick and easy Pumpkin Cheesecake recipe is one you will make again and again!
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!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 178mgCarbohydrates: 22gFiber: 2gSugar: 9gProtein: 2g
Donna M
Saturday 14th of October 2023
Absolutely delicious! Sooo easy too!
Dewanna Raite
Monday 5th of September 2022
This didn't set up for me. It was more like pudding. Not sure what I did wrong. It tasted good just didn't look good
Tammy Syswerda
Saturday 6th of November 2021
It doesn't say what size graham cracker crust and they make more than one size. It would be very helpful to add that to the recipe ingredients.
Murphy
Tuesday 29th of October 2019
How much do you consider to be 2/3 of a 15oz can of pumpkin puree ?
Kristin
Sunday 27th of October 2019
Has anyone tried using the entire can of pumpkin? My boyfriend is the only one in the house that likes pumpkin. So the rest of the cab will just go to waste