No Bake Pumpkin Cheesecake Recipe | Get the Dish

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When fall rolls around and we have pumpkin spice everything, it's sometimes a little tricky to not get burnt out with all the pumpkin spice lattes, pies, and cookies. Thankfully we have an easy, sweet, and cold no-bake dessert that is great because it's a totally different take on our favorite spice. Plus, since these are easy to prepare in advance, it leaves a lot more time for enjoying yourself at family gatherings or dinner parties.
No Bake Pumpkin Cheesecake
Adapted from Kraft
For the crumble:
9-10 graham crackers
4 tablespoons butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
For the filling:
8 ounces cream cheese, softened
1 can pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1 8-ounce tub cool whip whipped topping, thawed
For the garnish:
1 cup whipped topping
Pinch nutmeg
Place graham crackers in a food processor and pulse into fine crumbs. Add melted butter, sugar, and brown sugar, and continue pulsing until combined. Divide crumble evenly between 8 cups and set aside.
In a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and nutmeg. Gently fold in 2 1/2 cups of whipped topping and place mixture into a piping bag fitted with a star tip.
Pipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm.
Garnish with remaining whipped topping and another sprinkle of nutmeg.
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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