Tasty Toast: Pumpkin Stuffed with Cheese Cake, Strawberries and Blueberries


Graphic by Yita S. Rivera

Yita Rivera, Web Editor

This autumn treat tastes as good as it looks. Consisting of just pumpkin, cheesecake and fruit, it’s a delicious recipe that can be made with very little effort and will have you saying “cheers” to an easy no-bake dessert.

Start to finish: 30 minutes

four slices of mini pumpkin, stuffed with cheese cake, strawberries & blueberries (Yita Rivera/ Ebbtide Online Editor)

Servings: 4


  • 1 mini pumpkin
  • 1 cup of strawberries cut in ¼ slices
  • ½ cup of blueberries
  • 1 box of Jello cheesecake pudding/ pie filling

Step 1:

  1. Prepare the mini pumpkin
  2. Wash your pumpkin
  3. Cut the lid off
  4. Completely clean out the seeds and pulp
  5. Place the pumpkin in a microwave safe bowl
  6. Put ½ cup of water in pumpkin
  7. Put ½ cup of water around the pumpkin
  8. Put a wet napkin on top of the pumpkin
  9. Microwave on high heat for 8 minutes or until tender

Step 2:

  1. Let cool completely
  2. Hint: you can put ice cubes and water inside the cooked pumpkin to cool it off faster, while you prepare the next step.

Step 3:

  1. Prepare the box of Jello cheesecake according to the instructions.
  2. Set aside
  3. Setting should take 3 minutes

Step 4:

  1. Empty the water out of the cooled pumpkin and dry it with a clean napkin.
  2. Put ½ of the strawberries on the bottom of the pumpkin. Try to spread them evenly.
  3. Evenly spread ½ of the set pie filling on top of the strawberries.
  4. Evenly spread ½ cup of blueberries on top of the cheesecake pie filling.
  5. Place the remaining strawberries on top and over the opening.
  6. Replace the pumpkin lid, if desired.

Step 5:

  1. Refrigerate the entire pumpkin until you are ready to serve it.
  2. To serve: cut into ¼ slices.