No Bake Pumpkin Spice Cheesecake Recipes

PUMPKIN SPICE NO-BAKE CHEESECAKE

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.

NO-BAKE PUMPKIN SPICE CHEESECAKE

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.

NO BAKE PUMPKIN CHEESECAKE

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.

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

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.

NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE

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.

NO-BAKE PUMPKIN CHEESECAKE

Steps:

• Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.