No Bake Layered Pumpkin Cheesecake | Kid Friendly Things To Do
A layered pumpkin cheesecake that's perfect for fall dessert
Yield: 10 -12 servings
Calories: 460cal
Cost: $10
Materials
- 3 cups gingersnap cookies
- ⅓ cup butter melted
Cream Cheese Layer
- 12 oz. cream cheese - you can use original or 1/3 less fat
- 1 Tbsp. milk - I used 2%
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- 8 oz. frozen whipped topping - thawed
Pumpkin Layer
- 2 4 oz. packages of vanilla pudding
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup milk
- 1 15 oz. pumpkin canned
Top Layer
- 8 oz. frozen whipped topping - thawed
- optional - pumpkin spice as garnish
Instructions
- Crust
Crust
- In a blender - blend cookies until fine
- Mix blended cookies with melted butter
- Spread into a 9x13 inch serving dish
Cream Cheese Layer
- 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 Layer
- In a large bowl, mix vanilla pudding, spices, 1 cup of milk and pumpkin
- Spread over cream cheese layer
Whipped Topping
- Spread whipped topping over the pumpkin layer
- Refrigerate for 4 hours and serve with optional pumpkin spice sprinkled on top
Notes
nutrition facts are only an estimate
- 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
- cover and refrigerate for up to 5 days
Nutrition
Calories: 460cal | Carbohydrates: 47g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 388mg | Potassium: 255mg | Fiber: 1g | Sugar: 26g | Vitamin A: 740IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 2mg