Easy No Bake Pumpkin Cheesecake tart recipe idea. Makes two with biscuit or cookie base for a thanksgiving dessert pie for family to enjoy.
Easy No Bake Pumpkin Cheesecake
Make this easy no bake thanksgiving pumpkin cheesecake pie with cookie or biscuit base. This recipe make two and the biscuit base is made with smashed graham crackers and melted butter with some cinnamon. A pumpkin pudding mix layered with cool whip and cream cheese mix, chilled in the fridge to set. A tasty Fall and Thanksgiving dessert to serve to family for snacks.
How do you keep a no-bake cheesecake firm?
To keep the no bake cheesecake and pumpkin pudding pie or tart firm, try this. It is important to mix you pudding mix until firm,(this is for this pumpkin pie recipe)Chill in the fridge until set before adding the whipped cream cheese mix. This is for layered cakes. Once the one is firm whip up the cream cheese one and layer, chill in fridge again overnight or for up to at least 8 hrs. A good chill is what is needed.
Can I use mascarpone instead of cream cheese for cheesecake?
Yes you can use mascarpone cheese instead of cream cheese. Maybe needing some lemon juice for that cream cheese tang. For this recipe we mixed cool whip with the cream cheese.
What temperature should the ingredients be at?
All your ingredients should be brought to room temperature before mixing. This makes it easier for people who are not professionals to mix the mixture well. Using cold ingredients can be done if you know how and when to know the cream cheese is creamed enough. If using cold cream cheese then it will be more lumpy when not mixed properly. So for an easy fool proof no bake cream cheese pie or tart use room temperature ingredients.
Ingredients
- 2 premade graham cracker pie crusts (9”)
- cool whip
- cream cheese, softened
- powdered sugar
- pumpkin spice pudding mix
- milk
- Pumpkin spice
For the amounts needed for the ingredients and the full instructions see the recipe attached below this post. It is downloadable and printable, as well as great to use online with the cook mode.
How To
Set aside 2 ready made graham cracker pie crusts. See the recipe for how to make the cracker crust.
Combine pudding mix and milk in a medium bowl. Whisk until smooth then refrigerate until set.
In a medium bowl, beat cream cheese, powdered sugar, and 1 ½ cups Cool Whip until smooth.
Divide the cream cheese and cool whip mixture between both pies and spread evenly over the bottoms of the crusts.
Once your pudding mix is set, spread over the cream cheese mixture dividing evenly between the two pies.
Spread the remaining cool whip over the top of both pies.
Chill in the refrigerator for at least 4 -6 hours but I recommend 8 or more and even overnight. Before serving, sprinkle some pumpkin spice on top.
This recipe may be made ahead of time as it suits the recipe to stand overnight for the pudding and the cream cheese to set well when chilled. The layers will be sturdy and not mix together.
When serving take out of the fridge and slice for dessert after a meal or for tea time.
The topping can have some pumpkin spice sprinkled on top or cinnamon. Serving cold is best.
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Easy No Bake Pumpkin Cheesecake
Easy No Bake Pumpkin Cheesecake tart recipe idea. Makes two with biscuit or cookie base for a thanksgiving dessert pie for family to enjoy.
- Prep Time: 20 min
- Cook Time: 4 hours chill to set
- Total Time: 4 hrs 20 min
- Yield: 12–16 slices 1x
- Category: Desserts, snack, pies, tarts
- Method: no bake stove top
Ingredients
- 2 premade graham cracker pie crusts (9”)
- 24 oz cool whip
- 1 pkg (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 2 pkg (3oz) pumpkin spice pudding mix
- 3 cups milk
- Pumpkin spice
Instructions
- Set aside 2 ready made graham cracker pie crusts. Smash the crackers and mix with melted butter with some cinnamon, press into the pie dishes.
- Combine pudding mix and milk in a medium bowl. Whisk until smooth then refrigerate until set.
- In a medium bowl, beat cream cheese, powdered sugar, and 1 ½ cups Cool Whip until smooth.
- Divide the cream cheese/cool whip mixture between both pies and spread evenly over the bottoms of the crusts.
- Once your pudding mix is set, spread over the cream cheese mixture dividing evenly between the two pies.
- Spread the remaining cool whip over the top of both pies.
- Chill in the refrigerator for at least 4 hours but I recommend 8 or more. Before serving, sprinkle some pumpkin spice on top.
Notes
- To make serving a bit easier, and less messy you can place in the freezer for 30-60 minutes prior to serving.
- Remember to store any leftovers in the refrigerator. Place saran wrap over the pie plates or you can transfer to an airtight container. You can store up to 4 days.
- This is a fun dessert that would be great for any fall get-togethers or holiday parties.
- Another fun way to serve this would be in a 9×13 pan, over top of graham crackers or vanilla wafers.
- If you are one that enjoys nuts in your desserts, sprinkle some pecans on top prior to serving.
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