Description
If you love pumpkin cheesecake but hate the baking, water baths, and long wait times, this dip is your answer. Creamy, fluffy, and packed with warm pumpkin spice flavor, this no-bake Pumpkin Cheesecake Dip is perfect for parties, potlucks, or just a cozy fall treat at home. Best of all? It’s ready in about 10 minutes with just a bowl and a spatula.
Ingredients
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8 oz cream cheese, softened
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1 cup pumpkin purée (not pumpkin pie filling)
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½ cup brown sugar
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1 tsp vanilla extract
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1½ tsp pumpkin pie spice
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1 cup whipped topping or freshly whipped cream
Instructions
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Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and lump-free (1–2 minutes). Scrape the sides as needed.
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Add Pumpkin & Flavor: Mix in pumpkin purée, brown sugar, vanilla extract, and pumpkin pie spice. Beat until fully combined and smooth. Taste and adjust sweetness or spice as desired.
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Fold in Whipped Cream: Gently fold in whipped topping or freshly whipped cream until no streaks remain, keeping the dip light and fluffy.
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Serve: Transfer to a serving bowl and optionally sprinkle with extra pumpkin pie spice or drizzle with caramel sauce.
Notes
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Make Ahead: Keeps up to 3 days in an airtight container in the fridge. Stir before serving.
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Lighter Option: Use Neufchâtel cheese and light whipped topping.
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Dairy-Free: Use plant-based cream cheese and coconut whipped cream.
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Maple Twist: Replace brown sugar with ⅓ cup pure maple syrup.
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DIY Spice Blend: If no pumpkin pie spice, use ¾ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, ⅛ tsp allspice.
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Adult Version: Fold in 1 tbsp bourbon or spiced rum for warmth.
Nutrition
- Calories: 160 Cal per 2 tbsp serving
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g