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No Bake Layered Pumpkin Cheesecake | Kid Friendly Things To Do

jello pumpkin cheesecake

A layered pumpkin cheesecake that’s perfect for fall dessert

Ingredients

Scale
  • 3 cups of gingersnap cookies
  • 1/3 cup of melted butter

Cream Cheese Layer

  • 12 oz. of cream cheese – you can use original or 1/3 less fat
  • 1 Tbsp. of milk – I used 2%
  • 1/2 cup of powdered sugar
  • 1 tsp. of vanilla extract
  • 8 oz. of frozen whipped topping – thawed

Pumpkin Layer

  • 2 (4 oz.) packages of vanilla pudding
  • 1 tsp. of ground cinnamon
  • 1 tsp. of pumpkin pie spice
  • 1 cup of milk
  • 1 (15 oz.) pumpkin canned

Top Layer

  • 8 oz. of frozen whipped topping – thawed
  • optional – pumpkin spice as garnish

 

Instructions

Crust

  • In a blender – blend cookies until fine
  • Mix blended cookies with melted butter
  • Spread into a 9×13 inch serving dish

Cream Cheese

  • Using a mixer, mix the powdered sugar, cream cheese, milk and vanilla
  • Fold in 8 oz. of whipped cream
  • Spread over crust layer

Pumpkin

  • In a large bowl, mix vanilla pudding, spices, 1 cup of milk and pumpkin
  • Spread over cream cheese layer

Topping

  • Spread whipped topping over the pumpkin layer

 

  • Refrigerate for 4 hours and serve with optional pumpkin spice sprinkled on top

Notes

  • If you are lucky enough to find pumpkin flavored pudding, use 2 boxes of it in place of the vanilla pudding, but omit the spices

*You can substitute pumpkin pie filling for canned pumpkin – Just omit the spices

Storing:

  • cover and refrigerate for up to 5 days
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