5 Minute No Bake Pumpkin Cheesecake

5 minute, 5 ingredient no bake pumpkin cheesecake recipe

This fall I’m trying to enjoy the simple things in life. Our summer was a blur and a lot more stressful than I had anticipated. I pushed aside a lot of the things I enjoyed to focus on construction decisions, errands, etc and missed a lot of moments. We rarely walked to the grocery store or to dinner, we didn’t have friends over nearly as often and spend hours on end outside playing with the girls. As the weather shifts, my thinking seems to as well. I’m no longer running at an insane pace and feel empowered by saying “no”. Even my desire to do a little fall baking seems to have subsided, for now. This no bake pumpkin cheesecake recipe captures the flavor of fall, in just 5 minutes. That leaves plenty of time to enjoy long walks.

Easy no bake pumpkin cheesecake recipe - just 5 ingredients and 5 minutes for this creamy, flavorful fall cheesecake!

No Bake Pumpkin Cheesecake Recipe | just 5 ingredients and 5 minutes for this creamy, flavorful fall cheesecake!

No Bake Pumpkin Cheesecake Recipe | just 5 ingredients and 5 minutes for this creamy, flavorful fall cheesecake!

My no bake pumpkin cheesecake is a simple adaptation of my favorite no bake peanut butter cheesecake, which is always a crowd pleaser. I love it’s subtle pumpkin taste and smooth, creamy texture!

Easy no bake pumpkin cheesecake recipe - just 5 ingredients and 5 minutes for this creamy, flavorful fall cheesecake!

It’s the perfect end to a meal filled with 30 minute dinner rolls, Ruth’s Chris sweet potato casserole, cheesy corn bake and of my famous firehouse green beans that have gone viral both in our house and on Pinterest!

No Bake Pumpkin Cheesecake Recipe | just 5 ingredients and 5 minutes for this creamy, flavorful fall cheesecake!

5 Minute No Bake Pumpkin Cheesecake

Prep Time 5 mins Total Time 0:05
Serves 8     adjust servings

Ingredients

  • 1 c heavy cream
  • 1 1/2 c powdered sugar
  • 1 c pumpkin
  • 8 oz cream cheese, softened {I use 1/3 less fat}
  • 1 graham cracker crust

Instructions

  1. Beat whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar.
  2. Blend in pumpkin and cream cheese.
  3. Scoop batter into your crust, smooth, garnish and refrigerate 2 hours before serving.

by

You can find my recipe index filled with delicious effortless favorites here, but you can have them delivered directly to your inbox here. Happy Fall!

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