No Bake Pumpkin Spice Cheesecake 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
PUMPKIN SPICE NO-BAKE CHEESECAKE
Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.
Provided by Gina
Categories Dessert
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, Carbohydrate 21 g, Protein 2.5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 5.5 mg, Sodium 178 mg, Fiber 1.5 g, Sugar 13 g
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
NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs and melted butter.
- Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
- In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
- Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
- Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
- Top with whipped cream, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
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 PUMPKIN SPICE CHEESECAKE RECIPE
Making desserts doesn't have to be hard! This delectable and light no-bake pumpkin spice cheesecake can be made in just 10 minutes by following these steps!
Provided by Tina Cruz
Categories Cheesecake
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, whip together the cream cheese, pureed pumpkin, vanilla extract, cinnamon powder, pumpkin pie spice, and brown sugar for a few minutes until fluffy.
- Add Truwhip and whip until smooth.
- Spoon mixture into pie crust and chill for a few hours until firm.
Nutrition Facts : Carbohydrate 111.79g, Cholesterol 25.99mg, Fat 49.04g, Fiber 3.65g, Protein 9.96g, SaturatedFat 12.82g, ServingSize 10.00, Sodium 863.75mg, Sugar 0.00, UnsaturatedFat 29.92g
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
NO BAKE PUMPKIN SPICE CHEESECAKE
Make a delicious dessert in no time with this No Bake Pumpkin Spice Cheesecake. Creamy and flavorful, simply let sit in the refrigerator for an hour and voila! You'll love taking a bite out of this No Bake Pumpkin Spice Cheesecake.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Mix Crust Mixes, sugar and butter with fork in medium bowl until well blended. Press half the crumbs firmly 1-1/2 inches up side of 9-inch springform pan, then press remaining crumbs onto bottom of pan, using dry measuring cup.
- Beat milk, Filling Mixes and pumpkin pie spice with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
- Refrigerate 1 hour. To serve, run a small knife or spatula around side of pan to loosen crust; remove side of pan.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 24 g, Protein 3 g
MINI PUMPKIN CHEESECAKES (NO BAKE)
This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!
Provided by MustangFilly77
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 48
Number Of Ingredients 10
Steps:
- Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
- Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
- Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
- Chill cheesecakes in the refrigerator for 2 hours.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g
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