Crustless Pumpkin Cheesecake

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Crustless Pumpkin Cheesecake is a tasty dessert that makes it’s own crust! Tastes like pumpkin pie and is perfect for your next holiday gathering. 

I love anything and everything pumpkin! Pumpkin desserts are some of my favorite to make for the holidays. A few of my favorite are: Brownie Pumpkin Cheesecake Bites, Pumpkin Dip and Pumpkin Magic Bars

Piece of crustless pumpkin cheesecake with whipped cream on top
Crustless Pumpkin Cheesecake

Ingredients Needed: 

Bisquick – Using Bisquick gives this cheesecake it’s “crust”. It helps hold the cheesecake together. 

Pumpkin Puree – I used canned pumpkin for this recipe but feel free to use your own pumpkin puree

Cream Cheese – Make sure the cream cheese is softened before mixing the ingredients. This allows for a smooth batter. I like to leave my cream cheese out at room temperature for about an hour before mixing the batter. 

Sugar – Adds some sweetness to the cheesecake. 

Eggs 

Vanilla Extract

Pumpkin Pie Spice – This gives the cheesecake a pumpkin pie flavor. 

Ingredients for Pumpkin Cheesecake, Bisquick, pumpkin can, eggs, sugar, cream cheese

HOW TO MAKE CRUSTLESS PUMPKIN CHEESECAKE

  • Add softened cream cheese and pumpkin puree to the mixing bowl. Mix together until creamy.
  • Mix in eggs, vanilla extract, Bisquick, sugar and pumpkin pie spice. 

Pumpkin Cheesecake Batter

  • Pour batter into a pie dish that has been sprayed with non-stick cooking spray. 
  • Bake at 350 degrees for approximately 30 minutes. 
  • Let cool and chill in the refrigerator before serving. 

TIPS FOR THE BEST CRUSTLESS PUMPKIN CHEESECAKE

  • Try not to over mix the batter to help prevent the cheesecake from cracking. 
  • Once the pie is baked, let cool at room temperature and then place in the refrigerator and let chill for at least 2 hours.
  • Store leftover cheesecake covered, in the refrigerator for up to 4 days. 

HOW TO SERVE CRUSTLESS PUMPKIN CHEESECAKE

I like serving mine with a dollop of whipped cream or frozen whipped topping. You could also add a drizzle of caramel syrup. 

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Crustless Pumpkin Cheesecake

By Heather
Easy crustless pumpkin pie made with Bisquick.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6

Ingredients 

  • 1 8 oz cream cheese, softened
  • 1 15 oz can pumpkin puree
  • 1/2 cup Bisquick
  • 1 cup sugar
  • 3 eggs
  • 1/2 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat oven to 350 degrees F.
  • Add cream cheese and pumpkin puree into mixing bowl and mix until creamy.
  • Mix in eggs, sugar, Bisquick, vanilla extract, pumpkin pie spice.
  • Spray pie baking dish or 8x8 dish with non-stick spray. Pour batter in baking dish and bake for approximately 30 minutes.
  • Let cool and then chill in the refrigerator until cool.

Notes

  • Try not to over mix the batter to help prevent the cheesecake from cracking. 
  • Once the pie is baked, let cool at room temperature and then place in the refrigerator and let chill for at least 2 hours.
  • Store leftover cheesecake covered, in the refrigerator for up to 4 days. 

Nutrition

Calories: 207.52kcal | Carbohydrates: 40.27g | Protein: 3.6g | Fat: 3.75g | Saturated Fat: 1.15g | Cholesterol: 82.22mg | Sodium: 160.04mg | Potassium: 46.66mg | Fiber: 0.28g | Sugar: 34.65g | Vitamin A: 144.74IU | Calcium: 33.63mg | Iron: 0.76mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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