No Bake Pumpkin Cheesecake
A delightfully layered, no-bake dessert featuring velvety cream cheese, spiced pumpkin, and fluffy whipped topping. This seasonal favorite promises to be an irresistible treat for autumn gatherings.
Ingredients
- 1 graham cracker crust
- 1 teaspoon pumpkin pie spice
- 2 packages 3.4 ounces each instant vanilla pudding mix
- 8 ounces whipped topping divided
- 15 ounces pumpkin puree 1 can
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese softened
- 1 tablespoon granulated sugar
- 1 cup milk plus 1 tablespoon separated
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the softened cream cheese with 1 tablespoon of milk, granulated sugar, and vanilla extract. Blend until smooth and creamy. Gently fold in half of the whipped topping, then evenly spread this mixture into the graham cracker crust.
- In a separate bowl, whisk together the remaining 1 cup of milk, pumpkin puree, both packets of dry pudding mix, ground cinnamon, and pumpkin pie spice until fully combined and smooth in texture. Layer this over the cream cheese mixture.
- Finish by spreading the remaining whipped topping over the pumpkin layer. Chill in the refrigerator for a minimum of 4 hours before serving.