No Bake Pumpkin Cheesecake Recipe By Tasty Food

NO-BAKE RICE KRISPIES PUMPKIN CHEESECAKE RECIPE BY TASTY

Steps:

• Mix the cheesecake filling ingredients in a large bowl. Add cream cheese, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg and whipped topping together and blend.
• To make the crust, melt butter then add the mini marshmallows.
• Stir in the crispy rice cereal and mix well.
• Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust.
• Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours
• Serve with whipped topping.
• Enjoy!

NO-BAKE PUMPKIN CHEESECAKE

Steps:

• For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
• For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
• In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker crumbs and melted butter.
• Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
• In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
• Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
• Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
• Top with whipped cream, slice, and serve!
• Enjoy!

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

Steps:

• Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.

NO BAKE PUMPKIN CHEESECAKE

Steps:

• 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.

NO BAKE PUMPKIN CHEESECAKE

Steps:

• Melt Vanilla CANDIQUIK according to directions on package.
• Blend Candiquik in a large bowl with pumpkin flavored gelatin powder and cream cheese until smooth.
• Fold in whipped topping until well mixed.
• Spread cheesecake mixture in pie crust.