Pumpkin Cheesecake Dip
Pumpkin Cheesecake Dip is a quick and easy no-bake dessert made with cream cheese, pumpkin spice pudding, and whipped topping—perfect for fall parties and holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup International Delight Pumpkin Pie Spice Creamer
- 1 package (3.4 oz) pumpkin spice instant pudding mix
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 2 cups frozen whipped topping, thawed
- Graham cracker crumbs for garnish
Instructions
- In a medium bowl, whisk together the pumpkin pie spice creamer and instant pudding mix. Let sit for 5 minutes to thicken.
- In a separate bowl, beat the softened cream cheese and sugar until smooth.
- Add the pudding mixture to the cream cheese mixture and beat until well combined.
- Fold in the thawed whipped topping until the dip is fluffy and smooth.
- Refrigerate until ready to serve.
- Before serving, garnish with graham cracker crumbs and serve with cookies, fruit, or crackers.
Notes
- If pumpkin spice pudding mix is unavailable, use vanilla or cheesecake pudding with 1 tsp of pumpkin pie spice.
- Can be made up to 2 days ahead and stored in the refrigerator.
- Not recommended for freezing due to texture changes.
- Serve in a hollowed pumpkin or festive bowl for extra presentation flair.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://recipeeasily.com/pumpkin-cheesecake-dip-recipe/