• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cheesecake

    September 1, 2020 · Updated October 9, 2023

    Pumpkin Pie Cheesecake Dip

    4.95 from 17 votes
    3 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for pumpkin pie cheesecake dip

    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!

    A white tray holds graham crackers, gingersnap cookies, and green apple slices. They surround a small white bowl full of pumpkin pie cheesecake dip.

    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.

    An overhead shot of a small bowl of pumpkin pie cheesecake dip surrounded by gingersnaps, graham crackers, and apple wedges. Everything sits on a white backdrop.

    Serve this no-bake fall dessert with apple wedges, cinnamon graham crackers, or gingersnap cookies!

    Ingredients for this recipe

    • Heavy Whipping Cream
    • Cream Cheese
    • Powdered Sugar
    • Vanilla Yogurt
    • Pumpkin Puree
    • Pumpkin Pie Spice
    • Vanilla Extract
    • Maple Extract
    All of the ingredients for the pumpkin pie dip recipe are laid on a white speckled backdrop.

    How to make Pumpkin Pie Dip

    This is just a quick overview, more detailed instructions can be found in the recipe card below!

    1. Whip the heavy cream. Just to medium peaks. Then set it aside.
    2. Whip the cream cheese. Just until smooth. This has to be done before adding the other ingredients or the dip will become chunky with big globs of whole cream cheese in it. No one wants that!
    3. Add the remaining ingredients. The powdered sugar, vanilla yogurt, pumpkin puree, pie spice, salt, and extracts.
    4. Fold in the whipped cream. This makes the dip light and fluffy and oh-so-irresistible!
    5. Chill the dip. Just for a little bit. This lets the dip firm up a bit and the flavors mingle and get to know one another.
    6. Serve! In a beautiful bowl. Maybe garnish it with more pumpkin pie spice and graham cracker crumbs? Apple wedges, cinnamon graham crackers, and gingersnaps are the perfect pair for this easy snack!
    Whip the cream.
    Combine the remaining ingredients.
    Fold it all together and chill.

    Pumpkin Puree vs Pumpkin Pie Filling

    This recipe calls for pumpkin puree. This is not to be confused with pumpkin pie filling. Both can be found in your grocery store’s baking aisle, but they are not one in the same.

    Pumpkin puree is pure canned pumpkin. Just the orange squash in all its glory, nothing else. (Pssst. It's actually a mixture of multiple kinds of squash and not just pumpkin! Can you believe?!)

    Alternatively, canned pumpkin pie filling is pumpkin puree with all the other things that make up pumpkin pie – sweeteners, thickeners, spices. When making recipes it’s important to know which is called for so the results turn out delicious!

    An overhead shot of a bowl of no-bake cheesecake dip surrounded by graham crackers, gingersnap cookies, and apple wedges. Everything is set on a white backdrop.

    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!

    A tray filled with cookies, crackers, and apple slices surround a small bowl of pumpkin pie cheesecake dip all on a white background.

    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!

    Print Recipe
    4.95 from 17 votes

    Pumpkin Pie Cheesecake Dip

    With the flavors of real pumpkin, maple, and warming spices this Pumpkin Pie Cheesecake Dip has cozy autumn recipe written all over it. Serve it with apple wedges, cinnamon graham crackers, or gingersnap cookies!
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Chill Time30 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake, No Bake Dessert, Pumpkin
    Servings: 24 servings
    Calories: 82kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    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

    Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 56mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

    Browse More Recipes!

    • A cranberry cheesecake square with a bite taken out of it sits on a piece of parchment paper.
      Easy Cranberry Cheesecake Squares
    • An overhead image of a square piece of mulberry cheese with a bite taken out of it.
      Mulberry Cheesecake Squares
    • No-Bake Lemon Cheesecake with Blueberry Sauce
    • Pecan Pie Cheesecake Bars Recipe
    2119 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      4.95 from 17 votes (15 ratings without comment)

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Katt says

      October 14, 2024 at 7:54 pm

      5 stars
      letting it sit helps all the flavors really pull through, but it was a hit. Definitely pair with apples again

      Reply
    2. Kristal Blundell says

      October 01, 2023 at 4:46 am

      5 stars
      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!!!

      Reply
      • Amanda Gajdosik says

        October 02, 2023 at 6:13 pm

        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! 🙂

        Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Red, White, and Blue Layered Jello Shots
    • Aperol Spritz Jello Shots (in whole oranges!)
    • Spiced Coffee Soda (Made with Coffee Simple Syrup)
    • Air Fryer Venison Steak Bites with Garlicky Butter
    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    2119 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.