Description
Pumpkin Pie Cheesecake Dip is a creamy, no-bake fall dessert that combines the cozy flavors of pumpkin spice with rich cream cheese and whipped cream. This light and fluffy dip is perfect for entertaining, snacking, or bringing to any autumn gathering—ready in minutes and gone in seconds.
Ingredients
240 ml (8 oz) heavy whipping cream
226 g (8 oz) cream cheese, softened
60 g (½ cup) powdered sugar
120 g (½ cup) pumpkin puree
140 g (5 oz) vanilla Greek yogurt
1 tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp maple extract
¼ tsp salt
Instructions
Whip heavy cream with a stand mixer until medium peaks form. Set aside.
In a separate bowl, beat softened cream cheese until smooth.
Add powdered sugar, pumpkin puree, Greek yogurt, pumpkin pie spice, vanilla, maple extract, and salt. Beat until smooth and combined.
Gently fold in whipped cream until just blended.
Cover and refrigerate for at least 30 minutes to firm up and enhance flavor.
Serve chilled with your choice of dippers.
Notes
Chill for at least 30 minutes for best texture and flavor.
Ensure cream cheese is fully softened to avoid lumps.
Use pure pumpkin puree—not pie filling.
Top with cinnamon or crushed cookies for garnish.
Makes a great spread on toast or pancakes too!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American