Pumpkin, fall’s golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said

No Bake Pumpkin Cheesecake is a lethargic dessert with various layers of cheesecake, seasoned pumpkin and whipped topping snuggled in a Graham layer. It is so much delicious and creamy, it will become your new dessert to go!

For Graham Cracker Crust

• 3/4cup finely crushed Graham crackers
• 3 tablespoons canola oil
• 2 tablespoons sugar

For Cheesecake

• 1 envelope unflavoured gelatin
• 1/4 cup water
• 1/2 container light cream cheese
• 1 can pumpkin
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• Frozen light whipped dessert topping, thawed
• Pomegranate, Ground cinnamon

Preparation –

Prep For: 30 minutes

Ready In: 4h 30 minutes

• To cook Graham cracker crust: Preheat microwave to 350°F. In a bowl, add beaten Graham crackers, Canola oil and 2 tablespoons sugar, mix. Spread smoothly in the bottom of a pan; press securely onto the bottom. Bake about 5 minutes then cool on a wire rack.
• For making cheesecake: In a medium pan, add gelatin and the water together, keep it 5 minutes to soften. Cook and mix at low heat till gelatin dissolves. Set aside to cool lightly.
• In a large vessel, churn cream cheese with an electric mixer on average velocity till smooth. Add sugar, pumpkin, 1 teaspoon cinnamon and the gelatin mixture, churn until well mixed. After that pour whole mixture in container of dessert topping. Spread mixture into crust in a pan. Cover and preserve in refrigerate for 4 to 24 hours or until set.
• Using a thin metal hand tool or table knife, stiffen the cheesecake from the side of the pan. Or you can use the spatula to evacuate cheesecake from the bottom of a pan and place on a serving plate. Cut in the shape of wedges and serve. If desired, top with extra whipped topping. Or you can garnish with extra cinnamon and pomegranate.

Pomegranate seeds are a joyous garnish for this tasty and yummy dessert.