Go Back
+ servings
Plate with piece of pie.
Print Recipe
No ratings yet

Crustless Pumpkin Cheesecake

Easy crustless pumpkin pie made with Bisquick.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie, crustless pumpkin pie
Servings: 6
Calories: 207.52kcal
Author: Heather


  • 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


  • 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.


  • 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. 


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