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Pumpkin cheesecake dip in bowl with apples and crackers on side.
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Pumpkin Cheesecake Dip

With minimal ingredients, low added sugar, and the easiest method, this no-bake Pumpkin Cheesecake Dip is an easy snack or dessert to share with the kids. It pairs perfectly with sliced fruit or graham crackers, too.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 60kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 8 ounces cream cheese (softened at room temperature; or plain Greek yogurt)
  • ¼ cup pumpkin puree
  • 2-4 tablespoons honey
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Sliced apples or pears, graham crackers, or other desired dippers
US Customary - Metric

Instructions

  • Add the ingredients (except the dippers) to a medium bowl. Whisk until well mixed and creamy.
  • Store in an airtight container in the refrigerator to firm up slightly or serve with dippers immediately.

Notes

  • Store Pumpkin Cheesecake Dip in the fridge for up to 10 days in an airtight container.
  • Use cream cheese for maximum creaminess or swap in Greek yogurt for more protein...or use half and half.
    Use store bought pumpkin puree or learn how to roast a pumpkin to make it homemade.
  • Serve with sliced apples, sliced pears, graham crackers, chocolate wafers, vanilla wafers, Ritz crackers, chocolate chips, or just eat it with a spoon!
  • You can beat with a hand mixer if you want, though it's not necessary if you let the cream cheese soften to room temperature.

Nutrition

Serving: 1 serving | Calories: 60kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.1mg