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A slice of Jello No-Bake Pumpkin Cheesecake with a graham cracker crust and a dollop of whipped cream on top.

Jello No-Bake Pumpkin Cheesecake

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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.
  • Author: Clara Parker
  • Prep Time: 15 minutes