This post may contain affiliate links. This blog generates income via ads.
This pumpkin pie cheesecake dip is a delicious no-bake sweet snack that is full of fall flavors! Made with real pumpkin puree, heavy whipping cream, cream cheese, and a handful of simple ingredients it combines two delicious desserts into one!
With the pumpkin puree, maple extract, and pumpkin pie spice this dessert has cozy written all over it. The use of cream cheese, vanilla yogurt, and freshly whipped cream help keep the dish light and fluffy.
Serve this no-bake pumpkin recipe with apple wedges, cinnamon graham crackers, or gingersnap cookies!
Ingredients for this recipe
How to make Pumpkin Pie Dip
This is just a quick overview, more detailed instructions can be found in the recipe card below!
Cheesecake Dip with Cool Whip
This recipe calls for freshly whipped heavy cream. However, if you’re short on time (or patience), Cool Whip can absolutely be substituted in this recipe for cheesecake dip.
Omit the 8 ounces of heavy cream and the ½ cup of powdered sugar for 3 cups of Cool Whip. Voila! Pumpkin Pie Cheesecake Dip with Cool Whip!
Because if there's one thing I know as a Midwesterner, it's how to utilize Cool Whip! See my Oreo fluff salad as an example!
Storing Leftovers
The dip should originally be chilled for at least 30 minutes before serving. If there are any leftovers they can be kept in an air-tight container in the fridge for a few days without worry.
Watch the recipe video!
Pumpkin Pie Cheesecake Dip
Ingredients
- 8 ounces heavy whipping cream
- 8 ounces cream cheese at room temperature
- ½ cup powdered sugar
- ½ cup pumpkin puree
- 5 ounces vanilla Greek yogurt
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- ½ tsp. maple extract
- ¼ tsp. salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium peaks form and set aside.
- In a separate bowl, whip the cream cheese until smooth. Add in the powdered sugar, pumpkin puree, yogurt, pumpkin pie spice, extracts, and salt. Mix until well-blended and smooth.
- Gently fold the whipped cream into the dip.
- Refrigerate the dip for at least 30 minutes before serving with apple wedges, graham crackers, or gingersnap cookies.
Video
Notes
- Cheesecake Dip can be stored in a sealed container in the fridge for up to three days.
- To keep apples from browning during serving: place cut apple slices into a bowl of cool water with 2 tablespoon of lemon juice in it and give the apples a little toss to coat.
Nutrition
Tessa says
Wondering which kind/brand of vanilla Greek yogurt works best?
Amanda Gajdosik says
Hi Tessa,
Whatever you prefer, honestly. If something is on sale that you like or you prefer whole vs. skim. Dealer's choice!
Katt says
letting it sit helps all the flavors really pull through, but it was a hit. Definitely pair with apples again
Kristal Blundell says
I altered a little to my family’s taste. I added extra pumpkin and free handed the seasonings (out of pumpkin pie seasoning). We are a pumpkin spiced, pumpkin pie, pumpkin whatever family but this dip is going to be a keeper!!!! Such a great addition to our pumpkin patch baby shower!!!
Amanda Gajdosik says
Oh gosh a pumpkin patch baby shower might be the cutest thing I've ever heard! Thank you for including my recipe in that special day, Kristal! 🙂