No Bake Pumpkin Cheesecake

ANTILOPE

"Delicious pumpkin cheesecake that uses cream cheese and canned pumpkin mix. It requires no baking. My family loves it."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2-h servings
Serving size has been adjusted!
Original recipe yields 8 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Mix the Graham Cracker Crust ingredients well and press into bottom and sides of a 9" pie pan.
  2. Combine cream cheese, pumpkin mix and sugar. Mix well until smooth.
  3. Fold the cool whip into the pumpkin mixture until well incorporated.
  4. Spoon into prepared 9" graham cracker crust and spread to fill.
  5. Refrigerate at least 2-hours prior to serving.
  6. Serve with whipped cream topping.

Reviews

Read all reviews 0

Other stories that may interest you