Pumpkin Cheesecake Delight (No-Bake)

pumpkin cheesecake


This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.

The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.

pumpkin cheeseccake

Instead of spreading the mixture evenly, I flicked the top with a spatula.

I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.

Your kids will be begging to lick the beaters, too!

pumpkin cheesecake

Pumpkin Cheesecake Delight (No-Bake)
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
  • 1 package graham crackers (I am partial to Honey Maid)
  • ¼ - ½ cup butter
  • 8 oz. cream cheese (or 12 oz. if you like cream cheese)
  • 1½ cups sugar (I used 1 cup brown sugar and ½ cup white sugar)
  • 1½ cup cooked pumpkin (or 1 cup pumpkin if you like less pumpkin)
  • ½ tsp. pumpkin pie spice (or you could add ¼ tsp. nutmeg and ¼ tsp. cloves)
  • 1 tsp. cinnamon
  • 2 cups Cool Whip (I use generic brands) OR you can whip up your own cream and use that instead.
  1. Crush graham crackers (I use a blender)
  2. Melt butter in microwave
  3. Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
  4. OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
  5. Put graham cracker crumb mixture in a 9 x 9 inch pan
  6. OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
  7. Mix together cream cheese and sugar
  8. Add pumpkin and spices
  9. Mix in Cool Whip and stir until completely blended
  10. Pour over the crumbs.
  11. Refrigerate until ready to serve.
  12. Cut into 12 even slices
  13. Serve with a dollop of whipped cream (or Cool Whip)


Pumpkin Torte



It’s that time of year: pumpkins and mums, apples and spices. Time for pumpkin desserts! Dave and I were served this delightful pumpkin dessert when we visited folks in Eureka, Nevada. Marian brought it to her sister’s house for lunch, and I had to have the recipe.

It came from her family cookbook, so I don’t know who really gets the credit. She graciously gave me the recipe.

Then, of course, I had to make it.  I started by just doing the first two layers, and then put it in the refrigerator.  I was going to be out of town, so I needed to have less to do when I got back. A few days later, I did the additional top layers. It worked well for me and for my schedule.

. Both old and young alike enjoyed the dessert. I’m sure you will, too!


I forgot to take a picture before half of it was eaten!


Pumpkin Torte
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
A pumpkin torte made in four layers - well worth the time and effort. You can make the first two layers one day and finish the rest when you're ready to serve.
  • 2 cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup butter
  • 2 eggs
  • ¾ cup sugar
  • 8 oz. cream cheese
  • 2 (3.4 oz.) boxes instant vanilla pudding
  • ¾ cup milk
  • 2 cups pumpkin
  • ½ tsp. cinnamon
  • 1 cup cool whip
  • 2 cups cool whip
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cloves
  1. Mix Layer ONE and put into a 9 x 13-inch pan
  2. Mix Layer TWO and pour over the crust.
  3. Bake at 350 for 20 minutes. Cool
  4. Mix together Layer THREE and chill for a few minutes
  5. Then put layer three on top of baked layer
  6. Mix Layer FOUR together and spread over the top.
  7. Chill until ready to serve.

pumpkin torte

Pumpkin Cheesecake

For any season, this pumpkin cheesecake is a hit. Especially over the holidays, this dessert will add a flair to your table.

Fix this a day or two ahead and save time for later when you will be busy in the kitchen.

I was introduced to this recipe by my friend Anna, who offered to bring a dessert to our Thanksgiving dinner. We’d invited her family to help fill our table for Thanksgiving because over half of our kids were out of the country or in other states.

One thing I’ve learned, when I’m inviting guests, is that if they offer to bring something, say “Yes!” We had the usual turkey and all the fixings. Anna offered to bring a broccoli salad.  Of course, I said “Yes.”

Then she said she’d like to bring a pumpkin cheesecake.  She knew we had another family we were inviting for that day. It was really easy to say “Yes” to that offer as well! We only had thirteen at our table that day because one person had to work longer than planned and one of my gang was upstairs in bed with the flu, so there was plenty to go around.

(I was really grateful that she left a few pieces here when she packed up her family and food to go home.) Here’s the recipe. I hope you’ll enjoy it as much as we did.

Pumpkin Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
A delicious pumpkin dessert that adds the flair of cheesecake. Make it ahead and save time for later.
  • 1½ cups graham cracker crumbs
  • 2 Tbsp. sugar
  • 2 tsp. pumpkin pie spice
  • 15 oz. pumpkin, canned
  • 32 oz. cream cheese
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 5 eggs
  1. Mix crumbs, sugar, and margarine in bottom of greased pan. Springform works best.
  2. Bake 8-10 minutes.
  3. Remove from oven and let cool 5 minutes
  4. Mix pumpkin, flour, and spice, then set aside
  5. Beat cream cheese well, then add sugar.
  6. Add eggs, one at a time
  7. Mix together both pumpkin and cream cheese mixture
  8. Bake for 1½ hours or until cheesecake is set
  9. Garnish with whipped cream if desired
  10. Keep refrigerated


Pumpkin Cake Roll

Despite the fact that this recipe is inside a plastic protector, the page that I clipped out of a magazine years ago is so yellowed and splattered that it’s hard to read.  Every Thanksgiving and Christmas, this recipe is made and served at events in which our family participates.  I always mix up two and freeze one for later use.  Our oldest thinks it’s not Thanksgiving unless his mama makes this.

This recipe makes one pumpkin cake roll. I always mix up two and freeze one for later use.  Our oldest thinks it’s not Thanksgiving unless his mama makes this.

I’ve used this recipe to make smaller pumpkin cake rolls and given them as gifts during the holiday season or for teacher appreciation week.  You can use fresh or canned pumpkin to make this.  The cake keeps well in the refrigerator for several days.

After the cake is baked, dust some linen towels with confectioner’s sugar and roll the cake up in the towels.  This helps powder the cakes and shape them into the rolls you will want.


When cooled, cover the rolls with the cream cheese filling, then roll them up again.

Refrigerate. When ready to serve, slice the roll.

Pumpkin Cake Roll
Recipe type: pumpkin dessert
Prep time: 
Cook time: 
Total time: 
This recipe makes one pumpkin roll. I usually double the recipe and freeze one roll, then serve the other. You can also make this in stages: A) Make it and serve it B) Make it and freeze it C) Make the cake and refrigerate; then do the filling the day you want to serve it. You choose!
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin
  • 1 tsp. lemon juice
  • ¾ cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • FILLING: 1 cup confectioners sugar, 6 oz. cream cheese, 4 Tbsp. butter, ½ tsp. vanilla
  1. Beat eggs at high speed for 5 minutes.
  2. Beat in sugar until well blended.
  3. Stir in pumpkin and lemon juice.
  4. Combine flour, baking powder, spices and salt; fold into pumpkin mixture.
  5. Spread in greased and floured 15 x 10 x 1-in. jelly roll pan.
  6. Bake at 375 for 15 minutes.
  7. Remove cake from oven and turn out on clean linen towel liberally dusted with confectioners’ sugar.
  8. Starting at narrow end, roll towel and cake together; cool.
  9. Make filling by combining ingredients and mixing until smooth
  10. Unroll cooled cake; spread with filling to within 1 in. of edges.
  11. Roll back up and chill. Dust with additional confectioners’’ sugar before serving.