Pumpkin Spice Cheesecake No Bake Recipes
NO-BAKE PUMPKIN SPICE CHEESECAKE
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
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
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
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
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
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
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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