I believe all year should be pumpkin season! I’m not kidding! We make these delicious no-bake pumpkin cheesecake squares even in the summer. This recipe just takes minutes to throw together and makes a great dessert for those holiday parties. Your guests will think you spent hours making these delightful little bites! Add a little flare to your pumpkin dessert with gold touches & leaves!

Recipe Time

30 to 40 min

Difficulty

Beginner

Servings

10 to 12 Servings

Ingredients:

1 1/2 c. Pumpkin Puree
1 1/2 Blocks of Cream Cheese
2/3 c. of Instant Vanilla Pudding
1 1/2 t. Vanilla
2/3 c. Sugar
8 oz. Cool Whip
1/2 t. Cinnamon
1 t. Pumpkin Pie Spice
2 pkgs. Graham Crackers (about 20)
1/4 cup Sugar
1/2 Melted Butter

Step

Add your graham crackers to a plastic zip-loc bag and using a rolling pin, crush up the graham crackers.

Step

Pour graham crackers, melted butter and 1/4 cup sugar in a bowl. Mix together.

Step

Line parchment paper in a 9x13 baking dish. Pour the crust mixture in. Press down on the crust mix until it is firm around the whole bottom of the baking dish.

Step

Prepare instant vanilla pudding according to package. Measure out 2/3 cup to use in cheesecake mix.

Step

Mix together cream cheese and sugar. Add in pumpkin puree, pudding, vanilla, sugar, cinnamon and pumpkin pie spice. Mix together for 2 minutes.

Step

Mix in cool whip.

Step

Pour cheesecake mixture into baking dish.

Step

Freeze for 1 hour to set qucikly.

Step

Add whipped cream and sprinkle cinnamon on top before serving!

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