No Bake Cheesecake Pumpkin Pie Recipes

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

PHILADELPHIA No-Bake Pumpkin Cheesecake image

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

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

PUMPKIN PIE NO-BAKE CHEESECAKE

For those of us who cannot bake cheesecake but love this classic dessert!

Provided by Beattie-Bolin

Categories Fruits and Vegetables Vegetables Squash

Time 3h35m

Yield 8

Number Of Ingredients 10

Pumpkin Pie No-Bake Cheesecake image

Steps:

Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
Chill in the refrigerator until set, 3 to 4 hours.

Nutrition Facts : Calories 320 calories, Carbohydrate 35.3 g, Cholesterol 36.3 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 388.8 mg, Sugar 21.8 g

Ingredients

1 (8 ounce) package low-fat cream cheese
⅓ cup white sugar
1 ½ tablespoons lemon juice
1 ½ teaspoons vanilla extract
1 (15 ounce) can pumpkin puree, divided
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup heavy whipping cream
1 (9 inch) prepared graham cracker crust

NO-BAKE PUMPKIN CHEESECAKE PIE

This was my first attempt at a recipe on my own and it was incredible.

Provided by Ken Leo Heintzman

Categories Fruits and Vegetables Vegetables Squash

Time 4h10m

Yield 8

Number Of Ingredients 5

No-Bake Pumpkin Cheesecake Pie image

Steps:

Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g

Ingredients

10 ounces pumpkin pie filling
8 ¾ ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust