No Bake Pumpkin Cheesecake Icebox Cake
Made with only SIX simple ingredients this festive No Bake Pumpkin Cheesecake Icebox Cake is perfect for your parties and get togethers this season. Light, fluffy & not overly sweet you'll immediately fall in love with this treat!
Ingredients
Cheesecake filling
- 1 c. pure pumpkin puree
- 2 8 oz. pkgs. Philadelphia cream cheese, softened
- 1/4 c. real maple syrup
- 1/4 c. coconut sugar
Sweetened whipped cream
- 1 quart heavy whipping cream
- 1/3 c. coconut sugar
- 1 box graham crackers
- Pumpkin Pie Spice
Instructions
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With a hand mixer or in the bowl of a stand mixer, whip heavy whipping cream just until it holds stiff peaks. Add the coconut sugar; set aside.
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With a hand mixer or in the bowl of a stand mixer on high whip together cream cheese, pumpkin puree, maple syrup and coconut sugar until creamy.
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Spread a small spoonful of sweetened whipped cream on the bottom of a 9 x 13-inch baking pan. Lay down graham crackers to cover, you may need to break some in half for the smaller sides.
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Lightly cover the top of the graham crackers with pumpkin cream cheese mixture, followed by the sweetened whipped cream. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Sprinkle lightly the top layer with pumpkin pie spice.
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Refrigerate for at least four hours, or until the crackers have softened completely.