No Bake Pumpkin Cheesecake
Ready In: 2 hrs 5 mins
Serves: 8
Yields: 1 9 inch pie
Ingredients
- 1 (8 ounce) cream cheese, room temperature
- 1 cup canned pumpkin pie mix, don't use plain 100% canned pumpkin
- 1⁄4 cup granulated sugar
- 2 cups Cool Whip, plus
- 1 cup Cool Whip, more for topping
- 1 (9 inch) graham cracker pie crust
Directions
- Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
- Beat with electric mixer until smooth.
- Fold Cool Whip into the pumpkin mixture until well incorporated.
- Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
- Refrigerate at least 2-hours prior to serving.
- Serve slices topped with 2 tablespoons of Cool Whip Topping.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off