No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake with a sweet and creamy whipped topping filling in a shortbread crust chills until set for an easy holiday dessert.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 454 Calories

Ingredients

• 1 cup confectioners' sugar
• 1 (9 inch) prepared shortbread pie crust
• 2 cups frozen whipped topping, thawed and divided
• 10 ounces pumpkin pie filling
• 8.75 ounces cream cheese (at room temperature)
• ground cinnamon for dusting (Optional)

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle with cinnamon before serving, if desired.

Step 3

Beat pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners’ sugar in a large bowl until smooth.

Step 4

Spread into the prepared pie crust.

Step 5

Spread remaining whipped topping evenly over pie.