Pumpkin No-Bake Cheesecake

Pumpkin purée helps add a kick of fiber (and color!) to this no-bake cheesecake recipe: Ingredients • 2 c. cold heavy cream • 2 8-oz packages cream cheese, at room temperature • 1⁄4 c. packed light brown sugar • 1 15-oz. can pumpkin pie filling • 2 scoops or packets Regular Girl • Optional: cinnamon, graham cracker crumbs (for garnish) Directions 1. Beat heavy cream on high in a stand mixer with whisk attachment for 2 minutes until soft peaks form. Transfer to large bowl and set aside. 2. In mixing bowl, combine cream cheese, Regular Girl, and brown sugar. Beat on high 1 minute until fluffy. Add pie filling and beat 30 seconds until just combined. Gently fold in half of whipped cream, being careful not to deflate. 3. Divide mixture between 6-8 cups, and add dollop whipped cream on top. Sprinkle with cinnamon and graham cracker crumbs, if using. Enjoy! Recipe by The Kitchn
Older Post
Newer Post
Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Shopping Cart

Your cart is currently empty.
Shop now