Pumpkin Cheesecake Recipe

I personally prefer to make tiny pies like I have mentioned before, however with this you can either use mini crusts or a large crust. This is a no bake/no cook recipe. It is easy to make and the only part that take time is to refrigerate it to set. So I’ll just go right into it.


To make the pies you will need the following ingredients: 

  • Mini Graham Cracker Pie Crusts or a large graham cracker pie crust
  • 15 oz Pumpkin puree
  • 16 ounces softened cream cheese
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 teaspoon of vanilla
  • 1 tablespoon Pumpkin pie spice
  • 16 ounces of whipped cream



In a large bowl, beat cream cheese, brown sugar, and sugar until creamy.

Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.

Fold whipped cream into mixture.

Pour evenly into crust.

Refrigerate at least 2 – 3 hours before serving. (If it does not firm up within 2 – 3 hours, put it in the freezer for an hour or so and it will)


Check out my other recipes on my blog and let me know how it goes!



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