You can still have a delicious, pumpkin-flavored dessert even when you’re short on time. The secret? A classic boxed mix and a few easy additions. This guide will show you how to take a simple Jello No-Bake Cheesecake and turn it into a creamy, spiced pumpkin masterpiece that’s perfect for fall.
Table of Contents
The Recipe: Semi-Homemade Pumpkin Perfection
This recipe uses the convenience of a mix and adds just enough real pumpkin and spice to make it taste completely homemade.
For the Crust
- 1 box Jello No-Bake Cheesecake mix (use the crust packet inside)
- 4 tbsp melted butter
- 2 tbsp granulated sugar
For the Filling
- The filling packet from the Jello mix
- 1 ½ cups cold milk
- 1 cup pure pumpkin puree (not pie filling)
- 1 tsp pumpkin pie spice
- 1 cup thawed whipped topping (like Cool Whip), optional
Instructions
- Prepare the Crust: In a small bowl, combine the crust mix, melted butter, and sugar. Press it firmly into the bottom of a 9-inch pie plate. Place the crust in the freezer to chill.
- Make the Filling Base: In a large bowl, whisk together the filling mix and cold milk for about 30 seconds. Let it stand for 3-5 minutes until it thickens.
- Add the Pumpkin: Once the filling has thickened, add the pumpkin puree and pumpkin pie spice. Whisk until the mixture is smooth and evenly colored.
- Fold in Whipped Topping (Optional): For a lighter, fluffier texture, gently fold in one cup of whipped topping.
- Assemble and Chill: Pour the pumpkin filling into the chilled crust. Refrigerate for at least 3-4 hours, or until it is firm. For the best, most stable slice, chill it overnight.
Pro Tips for a Perfect Jello Cheesecake
Adding pumpkin to a boxed mix is a popular shortcut, but a few key tips will ensure your dessert turns out great every time.
- My cheesecake is too soft. What went wrong? The extra liquid from the pumpkin puree can make the filling looser than intended. The easiest fix is to give it more time to set. A full overnight chill is your best friend here.
- Can I use pumpkin pie filling? No, you should only use pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and its thinner consistency will prevent the cheesecake from setting properly.
- How much pumpkin should I add? I recommend sticking to 1 cup of pumpkin puree. Adding more can make the filling too runny, so it’s best to stick to this ratio for a perfectly firm dessert.
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Jello No-Bake Pumpkin Cheesecake
A fast and simple dessert that combines the spiced flavor of pumpkin pie with the creamy texture of cheesecake.
- Total Time: 3-4 hours
- Yield: 8 slices 1x
Ingredients
Scale
Ingredients
- 1 box (4-serving size) Jello No-Bake Cheesecake Mix
- 2 tbsp melted butter
- ⅓ cup pure pumpkin puree (not pie filling)
- 1 cup cold milk
- 1 tsp pumpkin pie spice
Instructions
- Prepare the Crust: In a medium bowl, combine the crust mix from the box with the melted butter. Press firmly into a 9-inch pie plate.
- Make the Filling: In a large bowl, whisk together the filling mix and the cold milk for about 30 seconds. Let it stand for 3-5 minutes until it thickens.
- Add Pumpkin: Fold in the pumpkin puree and pumpkin pie spice until the mixture is smooth and evenly colored.
- Assemble and Chill: Pour the pumpkin filling into the prepared crust. Refrigerate for at least 3-4 hours, or until firm.
- Prep Time: 15 minutes
