By: Jill Mills Posted: Oct 5, 2021 Updated: May 24, 2022

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It doesn’t get any better than this incredible No Bake Pumpkin Cheesecake. Easy and delicious, this is a must make Fall dessert. The perfect pumpkin flavor with a creamy topping, this easy pumpkin pie is always a huge hit with everyone.

No Bake Pumpkin Pie Cheesecake

It is Pumpkin time and we all will get our bake on this season! This is the best time to whip out your baking gear and make something tasty for you and anyone else you know. This Pumpkin Pie Cheesecake is the best recipe to start off with because it is super simple and full of flavor. With pumpkin being the go-to flavor in Fall, you may also want to try and make additional recipes like these Pumpkin Gingerbread Whoopie Pies or this Pumpkin Pecan Pie Recipe.

Ingredients

Graham Crackers- These will be crushed and used for the base.
Sugar- This sugar is always used in the best dessert recipes.
Cream Cheese- Use this softened or at room temperature.
Cool Whip- This will be added on top of the finished pie.
Pumpkin Puree- Be sure to grab the pumpkin puree and not pumpkin filling.
Pumpkin Pie Spice- This will add additional pumpkin flavoring.
Nutmeg- This will add an incredible aroma to the cheesecake.
Pudding- You will need vanilla pudding mix for this recipe.
Milk- You can choose between whole or 2%.

How to Make Pumpkin Cheesecake

Bottom Layer:

To start, add the cream cheese into a mixing bowl and beat for 2-3 minutes using a spatula or hand mixer until smooth.

First, add the sugar in slowly and combine for another 1-2 minutes.

Secondly, add in the 8oz whipped cream and use a spatula to mix until combined.

Next, separate the batter into two different pie crusts and use a spatula to evenly spread out.

Pumpkin Pie Layer:

To begin, in a medium bowl, add the pudding mix and milk and whisk until thick and combined.

First, using a whisk, mix in the pumpkin puree and spices until smooth.

Secondly, divide the pumpkin layer in half and place each portion on top of each of the cream cheese layers and use a spatula to spread out evenly.

Thirdly, use the rest of the cool whip and add on top using the spatula to evenly spread out.

Next, if desired, you can top the recipe with a bit of ground cinnamon.

Finally, place the recipe in the fridge for 3-4 hours to set or until you are ready to eat.

Serve and Enjoy!

Can you freeze pumpkin cheesecake?

Yes, you can freeze a no-bake cheesecake. Freezing a cheesecake will allow the recipe to last longer. If you decide to freeze your recipe, then you will need to wrap it in plastic wrap with another layer of foil.

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. Whereas Pumpkin Puree is just the skin of the pumpkin.