Anytime I can make something and not have to turn on the oven, I’m 100% down to try! And this No-Bake Pumpkin Caramel Cheesecake recipe will not let you down.
Not only is it creamy and wonderful, but it’s loaded down with an amazing Pumpkin flavor and the perfect balance of caramel. To say it’s a true treat for your taste buds is an absolute understatement.
One bite of this no-bake cheesecake and you’re going to be in love!
If you love this recipe, you’re going to enjoy this Triple Chocolate Parfait recipe as well!
Ingredients to make this No-Bake Pumpkin Caramel Cheesecake
- 8 oz. of Cream Cheese
- 1/2 of a (15 oz.) can of Pumpkin Pie Filling
- 1/2 a teaspoon of Nutmeg
- 1/2 a teaspoon of All Spice
- 1 teaspoon of Pumpkin Pie Spice
- 1/3 of a cup of Sugar
- 1 (8 oz.) tub of Cool Whip
- 1 package of Graham Crackers
- 3 tablespoons of Melted Butter
- Nuts (of your choice) for Topping
- Caramel for Topping
How to make No-Bake Pumpkin Caramel Cheesecake
In a large mixing bowl mix your cream cheese, pumpkin pie filling, nutmeg, allspice, pumpkin pie spice, and sugar.
Blend with a hand mixer until smooth.
Add in a tub of cool whip, and blend again until smooth.
In a food processor, process the entire package of graham crackers until smooth.
Add in melted butter and process again until it is the consistency of wet sand.
Press the graham cracker mixture firmly into the bottom of a cheesecake pan.
Pour pumpkin batter on top and smooth out.
Refrigerate for at least 3 hours.
Top with caramel and nuts.
Serve and enjoy!
No-Bake Pumpkin Caramel Cheesecake
You're going to love this No Bake Pumpkin Cheesecake.
Ingredients
- 8 oz. of Cream Cheese
- 1/2 of a (15 oz.) can of Pumpkin Pie Filling
- 1/2 a teaspoon of Nutmeg
- 1/2 a teaspoon of All Spice
- 1 teaspoon of Pumpkin Pie Spice
- 1/3 of a cup of Sugar
- 1 (8 oz.) tub of Cool Whip
- 1 package of Graham Crackers
- 3 tablespoons of Melted Butter
- Nuts (of your choice) for Topping
- Caramel for Topping
Instructions
In a large mixing bowl mix your cream cheese, pumpkin pie filling, nutmeg, all spice, pumpkin pie spice, and sugar.
Blend with hand mixer until smooth.
Add in tub of cool whip, and blend again until smooth.
In a food processor, process entire package of graham crackers until smooth.
Add in melted butter and process again until it is the consistency of wet sand.
Press graham cracker mixture firmly into the bottom of a cheesecake pan.
Pour pumpkin batter on top and smooth out.
Refrigerate for at least 3 hours.
Top with caramel and nuts.
Serve and enjoy!
