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
Scale
- 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.