This pumpkin cheesecake dessert brings together the best flavors of fall in a creamy, light, and utterly irresistible treat. The smooth pumpkin purée, combined with the subtle spices of cinnamon, nutmeg, and cloves, offers a rich and comforting base, while the tangy cream cheese and fluffy Cool Whip create a texture so light it almost melts in your mouth. The sugar-free cheesecake pudding mix ties it all together, providing that signature cheesecake flavor without any guilt. Each bite is a delightful balance of sweet and tangy, with just the right amount of spice to keep things interesting, making this an easy, no-bake dessert perfect for autumn gatherings or anytime you’re craving pumpkin!
Ingredients:
- 1 can (15 oz) pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 package sugar-free cheesecake pudding mix
- 2 tablespoons softened cream cheese
- 8-10 ounces Cool Whip (or whipped topping)
Instructions:
- Prepare the Pumpkin Mixture: In a large mixing bowl, add the pumpkin purée and sprinkle the pumpkin pie spice over it. Stir the mixture well to ensure the spice is evenly distributed. The warmth of the spices should start to infuse into the rich pumpkin purée, bringing a cozy autumn flavor to the dish.
- Incorporate the Cheesecake Pudding: Gradually add the sugar-free cheesecake pudding mix into the pumpkin purée. Mix until fully combined. The pudding mix adds that signature cheesecake flavor while helping the mixture thicken. You’ll notice the mixture becoming more substantial as the pudding mix blends in, setting the foundation for a rich, cheesecake-like consistency.
- Add the Cream Cheese: Soften the cream cheese beforehand by leaving it out at room temperature for about 15-20 minutes. Once softened, blend the cream cheese into the pumpkin and pudding mixture. This step adds a smooth, tangy layer of richness, enhancing the cheesecake flavor and giving the dessert a creamy texture.
- Fold in the Cool Whip: Gently fold in the Cool Whip (or whipped topping) into the pumpkin mixture. Use a spatula and gently stir, being careful not to deflate the Cool Whip. This step is important to maintain the light, fluffy texture of the pumpkin cheesecake. The Cool Whip adds a delightful creaminess and a bit of sweetness to balance out the spiced pumpkin and tangy cream cheese.
- Chill the Mixture: Transfer the cheesecake mixture into a serving bowl or individual dessert cups. Cover the dessert with plastic wrap and refrigerate for at least 2-4 hours or until well-chilled. This chilling time allows the flavors to meld together and the mixture to firm up into a creamy, mousse-like consistency.
- Serve: Once chilled, your pumpkin cheesecake is ready to be served. Optionally, you can garnish the dessert with a dollop of Cool Whip, a sprinkle of pumpkin pie spice, or even a drizzle of caramel sauce for an extra touch of sweetness and flair.
