This incredible No Bake Pumpkin Cheesecake is the ultimate fall dessert you won’t want to miss! With just the right balance of pumpkin spice and creamy goodness, this dessert comes together effortlessly—no oven required. The smooth, rich pumpkin filling and luscious creamy topping make each bite melt in your mouth.
Easy No Bake Pumpkin Cheesecake Recipe
I love no-bake desserts all year round. During the Thanksgiving holiday, the oven is filled with dishes for our big family dinner, so it is great to have a delicious sweet treat that doesn’t need to be baked. This is the perfect make-ahead recipe, too. Since it needs time to chill and set, I like to prepare it the day before so it’s ready to serve guests. A bonus is this recipe makes two cheesecakes!
The filling is creamy and luscious without being overly sweet. The distinct layers of pumpkin pudding pie and sweetened cream cheese are beautiful and tasty. This cheesecake has just the right amount of pumpkin flavor with a touch of cinnamon and nutmeg. If you love pumpkin desserts and cheesecake, this is a must-try recipe!
Why You’ll Love This No Bake Pumpkin Cheesecake
- Easy to make. There are minimal steps needed to make this pumpkin pie cheesecake.
- Quick prep time. It only takes about 15 minutes to prepare the components of this cheesecake recipe.
- Budget-friendly. This is an expensive recipe that fits even a tight budget.
What You’ll Need
Here is everything you’ll need for the pumpkin and cheesecake layers. I use common ingredients that you will find at any store. It’s so easy!
- Graham cracker crust: I use a store-bought graham cracker crust to save time. You may make it yourself with crushed graham crackers and butter if you prefer.
- Sugar: I add white sugar to sweeten the cream cheese layer and balance the other ingredients.
- Cream cheese: Ensure the cream cheese is softened at room temperature for at least 30 minutes to prevent lumps and make mixing easier.
- Cool Whip: One container is folded into the cheesecake layers, and the second is added to the top of the cheesecakes.
- Pumpkin puree: Make sure you grab real canned pumpkin and not pumpkin pie filling. You’ll add your own spices to it!
- Spices: I chose cinnamon, nutmeg, and pumpkin pie spice to get the warm flavors you find in a pumpkin pie.
- Vanilla pudding mix: Adding the vanilla pudding to the pumpkin helps to achieve the perfect consistency.
- Milk: This is to add to the pudding mix. Ensure it is cold so it helps to set it.
How to Make No Bake Pumpkin Cheesecake
Below are the directions for this no bake pumpkin cheesecake recipe. I separated it by layer to make it easy to follow and put together. The prep time only takes a few minutes to save you time in the kitchen!
For the cheesecake layer
- Beat cream cheese. Add the cream cheese to a large bowl. Use an electric mixer to beat the cream cheese until it is smooth and creamy.
- Add sugar. Pour in the sugar and continue to beat with the mixer until the ingredients are well mixed.
- Fold in whipped topping. Next, use a rubber spatula to fold in half of the container of whipped topping into the cream cheese mixture.
For the pumpkin layer
- Make the pudding. Combine the pudding mix and milk in a separate bowl. Beat with an electric mixture until the ingredients are fully mixed and the pudding is soft set.
- Add pumpkin and spices. Mix in the pumpkin puree and spices until fully combined.
Assemble the cheesecake
- Divide the cheesecake layer. Pour half of the cheesecake mixture into the bottom of each crust. Spread it evenly.
- Add the pumpkin layer. Top each cheesecake with half of the pumpkin mixture. Spread that evenly as well.
- Finish with Cool Whip. Divide the remaining Cool Whip and add it to the top of the pumpkin cheesecakes.
- Chill. Put them in the refrigerator for a minimum of 4 hours to set. Slice and serve!
Tips & Variations
- Don’t use cold cream cheese. You will have a lumpy cheesecake that is hard to mix if you don’t soften your cream cheese first. Plan and give it some time to sit on the counter.
- Fold in whipped topping gently. Do not overmix! This will cause the mixture to lose air and the filling will not hold its shape when you slice into it.
- Chill for as long as possible. I recommend a minimum of 4 hours in the refrigerator but longer is always better if you can. Overnight is best!
- Change the crust. Feel free to change out the graham cracker crust by using crushed gingersnap cookies and butter. Mix 1 box of gingersnap cookies (gingersnap cookie crumbs), 1/4 cup light brown sugar and 6 Tablespoons of melted butter. Bake at 350 degrees for 6-7 minutes.
- Topping ideas. Sprinkle with cinnamon or drizzle with caramel sauce. Sprinkle with chopped pecans.
Proper Storage
Store leftovers of this pumpkin cheesecake in an airtight container in the fridge for up to 3 days. Freeze it tightly covered for 3-4 months. Thaw it in the refrigerator overnight before serving.
What Is The Difference Between Pumpkin Pie Filling And Pumpkin Puree?
There is a big difference between pumpkin filling and puree. Pumpkin Filling is a blend of pumpkin and additional flavors like cinnamon, nutmeg, cloves, and more. Meanwhile, pumpkin puree is just the meat of the pumpkin.
More No-Bake Cheesecake Recipes to Try
- Funfetti Cheesecake
- Buckeye Cheesecake
- Kahlua Cheesecake
- No Bake Lemon Cheesecake
- No Bake Oreo Cheesecake
No Bake Pumpkin Cheesecake
Ingredients
- 2 premade graham cracker pie crust
- ½ cup granulated sugar
- 8 ounce cream cheese- softened
- 2 8 oz. containers cool whip-thawed
- 2 cups pumpkin puree
- 1 Tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4 oz. vanilla pudding mix
- 1 cup milk
Instructions
Bottom Layer:
- Using a spatula or hand mixer, cream the cream cheese for 2-3 minutes until smooth.
- Slowly pour in sugar and mix for an additional 1-2 minutes.
- Using a spatula, fold in 8 oz. whipped cream until fully combined.
- Divide the mixture between the two pie crusts and smooth using an offset spatula.
Pumpkin Layer:
- Mix the pudding mix and milk in a medium bowl and whisk until thickened.
- Add the pumpkin puree and spices and whisk until combined and smooth.
- Spoon half the pumpkin mixture over top the cream cheese layer of each pie. Smooth with an offset spatula.
- Top each pie with half of the remaining cool whip and smooth.
- Sprinkle with ground cinnamon if desired.
- Refrigerate until ready to serve, or at least 4 hours to allow to set.
Last Step:
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17 comments on “No Bake Pumpkin Cheesecake”
Love this pie! So easy to make and delicious! Family favorite
Thanks Adelle!
Love this recipe!
Is the pudding mix the cook and serve or the instant?
Hi Missy. This recipe uses the instant pudding mix.
I’m the pumpkin cheesecake pie? There is no pudding?!? Can of pumpkin puree
Love this it’s so yummy and good
Can this recipe be cut in half to make just one pie, rather than two?
Hi Laura. Yes, you can halve the recipe.
Hi this sounds amazing. I was wondering since it made 2 pies if you could freeze one.
Thankyou
Hi Toni. You could definitely freeze one of them with good results.
Is this pumpkin pie cheesecake for 2 pies
Hi Lynn. Yes this recipe makes two pies.
Haven’t tried it yet but soon I will. Thanks for sharing your delicious recipes!
Love it! We omitted the crust & used a sugar substitute for a lower calorie & carb version. It was fantastic Thank you.
What type of sugar substitute did you use? I would like to try this, but have to substitute for sugar free.
Love it