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pumpkin cheesecake dip in a white ceramic pumpkin shaped bowl
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Pumpkin Cheesecake Dip

Pumpkin cheesecake dip is the no bake answer to fall's favorite cheesecake. This quick and easy dessert is perfect for any fall gathering and can even make a festive, no fuss finish to any holiday meal.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Dessert, Dip, Snack
Cuisine: American
Servings: 8
Calories: 250kcal


  • 1 8 oz pkg cream cheese softened
  • 1 15 oz can pumpkin puree NOT pumpkin pie filling
  • 1/2 cup + 2 tbsp sugar
  • heaping 1/2 tsp pumpkin pie spice
  • 1 8 oz tub frozen whipped topping thawed
  • graham crackers for dipping
  • cookies for dipping
  • apple slices for dipping


  • Add all of the ingredients EXCEPT the whipped topping to a large mixing bowl.
  • Using a hand mixer, whip everything together until the mixture's smooth & creamy.
  • Fold in the thawed whipped topping using a spoon or spatula, until evenly incorporated.
  • Transfer the dip to a serving dish, and serve with crackers, cookies, & fruit for dipping.


Calories: 250kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 114mg | Potassium: 178mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8675IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg