No-Bake Pumpkin Cheesecake

Prep time: 10 min

Servings: 8

Yield: 8 servings

Description

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.

• 10 ounces pumpkin pie filling

• 8 3/4 ounces cream cheese (at room temperature)

• 2 cups frozen whipped topping, thawed and divided

• 1 cup confectioners' sugar

• 1 (9 inch) prepared shortbread pie crust

• ground cinnamon for dusting (Optional)

1 Gather all ingredients.

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

3 Spread into the prepared pie crust.

4 Spread remaining whipped topping evenly over pie.

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