No Bake Coconut Pumpkin Cheesecake
This quick and simple No Bake Coconut Pumpkin Cheesecake comes together in about 20 minutes! A delicious dessert for holidays and Thanksgiving, this No Bake Coconut Pumpkin Cheesecake is loaded with pumpkin and spice, creamy cheesecake, and lots of coconut. It’s a delightful new take on pumpkin cheesecake!
Servings 8
Ingredients
- 1 9 oz. store-bought graham cracker or shortbread pie crust MUST be 9 oz. crust, not smaller 6 oz. crust
- 8 oz. cream cheese softened
- 3 tbsp. cream or milk
- 2 tbsp. granulated sugar
- 1 tsp. vanilla
- 2 3.4 oz. boxes instant coconut cream pudding mix
- 1 cup milk
- 1/2 cup shredded sweetened coconut
- 8 oz. container whipped topping or Cool Whip thawed
- 15 oz. can pumpkin puree not pumpkin pie mix
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 1/4 tsp. clove
- 1/2 cup shredded sweetened coconut toasted, optional garnish
- whipped cream optional garnish
Instructions
- In a large mixing bowl, beat cream cheese, 3 tbsp. milk, sugar, and vanilla until smooth and creamy.
- In a medium bowl, mix together pudding mixes and 1 cup milk.
- Remove about 1/2 cup (eyeball it) of the pudding mixture, and beat it into the cream cheese mixture in the mixing bowl.
- To the mixing bowl mixture, fold in the 1/2 cup coconut and the whipped topping.
- Spread this mixture evenly into the bottom of the pie crust.
- Add pumpkin puree and spices to the remaining pudding mixture, stirring until smooth.
- Spread evenly into the crust.
- Chill until set, or at least 2 hours.
- Garnish with toasted coconut and additional whip cream, if desired.