• PHILADELPHIA® No-Bake Pumpkin Cheesecake

PHILADELPHIA® No-Bake Pumpkin Cheesecake

(205) 172 Reviews
Prep Time
Total Time

8 servings

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

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What You Need

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Make It

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  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
  • Spoon cream cheese mixture into crust.
  • Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Size Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 340
% Daily Value
Total fat 21g
Saturated fat 13g
Cholesterol 30mg
Sodium 290mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 24g
Protein 3g
Vitamin A 140 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • haydenites |

    This recipe is awesome. I replaced regular sugar with Splenda for diabetics. I couldn't really taste the pumpkin so I added more of the pumpkin pie spice. Even those who are not diabetic loved it! I will make it again and again!!

  • map1226 |

    Easy, quick, delicious! family loved it. one of our favorites!

  • missbarkie |

    This is one of the best pies in my world!!!

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