Are you ready for a super easy No Bake Pumpkin Cheesecake Dessert recipe? This easy to make, Pumpkin Cheesecake Pie is light, pumpkin-y and oh-so-good! It’s a perfect no-bake fall dessert. (Scroll down to the bottom for the printable recipe.)
This is a sponsored post written by me on behalf of Dairy MAX. All opinions are 100% mine.
Today’s post is dedicated to my love of all things pumpkin in the fall – but without all the work! (Cuz that’s how I roll, lol.)
I’ve partnered with Dairy MAX to bring you one of my favorite dairy-based Fall Dessert Recipes.
This no-bake pumpkin cheesecake recipe is fluffy, light and oh-so-pumpkiny. It’s the perfect pumpkin recipe to make when you need a Fall dessert, but don’t feel like turning on the oven. (90 degrees today – yes, fall in Texas, I’m talking about you!)
Here’s what you need to know about this No Bake Pumpkin Pie Recipe:
- It tastes so good! Even though this recipe has a block of cream cheese in it, it has the flavor of a real pumpkin pie.
- Use a store bought crust and it’s completely no bake pumpkin pie.
- This no-bake pumpkin pie is super easy to make, but be aware that you need to allow time for the cream cheese to soften and then several hours for the pie to completely set up. (If serving to guests, I recommend putting the pie together the night before as it will be nice and firm and just look prettier. Also, I think the longer it sets up the better it tastes.)
- I consider this dessert recipe to be kinda-healthy! (Or as healthy as any dessert can be.) If you’re doing low carb, you can sub the graham cracker crust for a nut crust or serve it crustless as a mousse and use any cup for cup sugar substitute. It’s made with just a few ingredients: pumpkin puree, cream cheese, real cream, spices and a bit of sugar.
You know that all saying that breakfast is the most important meal of the day?
Well, when it comes to kids science has proven that breakfast really is the most important meal of the day and can affect their performance in the classroom. Kids who eat breakfast have a higher intake of calcium, have higher test scores and improved daily attendance. Milk is also full of whey protein which is a high-quality complete protein found naturally in dairy products.
One thing I make sure to do is to ensure that my kids get a balanced breakfast every morning that includes a serving of dairy. Need a few new recipe ideas? You can find tons of dairy-based recipes over at DairyDiscoveryZone.com. (Plus get all the facts on Dairy Myths vs Dairy Truths!)
I use a lot of dairy in the recipes I share. Milk, cream, cheese, yogurt, and yes, even cottage cheese. The creamy, cheesy, protein filled goodness in dairy products just make my recipes that much better! Be sure to visit Dairy MAX to learn more about the benefits of dairy.
A few more dairy-filled recipes you might enjoy:
- No Bake Key Lime Pie
- 3 Ingredient Peach Yogurt Popsicles
- Easy Strawberry Frozen Yogurt
- Baked Pumpkin Oatmeal with Thickened Cream
- Apple Pie Oatmeal
- DIY Ricotta Cheese
- Lemon Ricotta Pasta with Spinach and Red Peppers
- Three Cheese Tortellini Bake
- Easy Ham and Broccoli Quiche Recipe
- Creamy Green Chili Dip
Can you see how light and fluffy this pie is? I like that it is not super sweet and that the pumpkin flavor is the main flavor. I almost don’t even taste the cream cheese. I am always suprised how much it tastes like regular pumpkin pie to me. (especially with a huge dollop of vanilla flavored cream on top!
These No Bake Pumpkin Cheesecake Pie is fluffy, light and pumpkiny. It’s the perfect pumpkin recipe to make when you need a Fall dessert, but don’t feel like turning on the oven. It’s also a perfect dessert for a holiday meal!
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup white sugar, plus 2.5 tablespoons sugar (divided)
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
- Beat cream cheese and sugar together in a large bowl until fluffy and thoroughly combined.
- Beat in pumpkin puree and pumpkin pie spice until combined.
- In a separate bowl, whip heavy cream until soft peaks form. Add 2 1/2 tbsp sugar and continue whipping until stiff peaks form.
- Gently fold whipped cream into pumpkin mixture. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate 8 hours or overnight.
Now it’s your turn! I love a good cheesecake, don’t you? Share all about your favorite twist on a traditional or no-bake cheesecake recipe in the comments below.Don't miss any more posts! Follow along on Feedly, Bloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!