No Bake Pumpkin Cheesecake is a dreamy dessert with layers of cheesecake, spiced pumpkin and whipped topping all nestled in a graham crust. It is so creamy and delicious, it will become your new fall dessert go to!

Pumpkin Cheesecake is one of my fall favorites, it’s rich and creamy and loaded with so much flavor! When the oven is full with turkey and stuffing, I love to make this easy no bake cheesecake!

Slice of Pumpkin Cheesecake on a plate

Cheesecake + Pumpkin Pie

Two of my absolute favorite things are cheesecake and pumpkin pie, so why not combine them? I can honestly tell you that these two flavours together in one bite is heavenly!

While I’ve been making a crazy good Easy Pumpkin Cheesecake for years, this layered pumpkin cheesecake recipe is even easier!  It requires no baking and just minutes of prep making it as quick as it is pretty! Everyone will think you spent hours preparing it (only you will know how simple it was to make)!

I like to start with a pre-made graham crust but you can certainly make your own if you prefer (I love this crust recipe)! The cream cheese and pumpkin layers easy and quick to prepare needing little more than a bowl and a mixer.

Slice of No Bake Pumpkin Cheesecake on a white plate with a bite taken out of it

Easy No Bake Recipe

The one key ingredient to my pumpkin pie layer is pumpkin pie spice which you can buy or even make at home. It has just the right balance of the spices you would expect in pumpkin pie; nutmeg, cloves, ginger, cinnamon and allspice. I have added additional cinnamon because I simply love the flavor!

This recipe is just in time for fall dinner parties or even for your special Thanksgiving dinner!  If you’re going to be serving a crowd, I would recommend doubling the recipe to and putting it in a 9×13 pan and making it into no bake pumpkin cheesecake bars. Since this no bake cheesecake is placed in a graham crust, you’ll need to make your own if using a 9×13 pan.

No worries though, it’s super simple and easy! To make a quick and easy 9×13 Graham Crust combine 3 cups graham wafer crumbs, 3/4 cup white sugar and 1/2 cup melted butter in the bottom of a 9×13 pan.  Press flat and bake for 15 minutes.Cool completely before filling.

Whole No Bake Pumpkin Cheesecake in a clear pie dish with a slice removed from it

A Yummy Fall Dessert

If you’re looking for the perfect dessert to make this fall, or anytime of the year, you’ll definitely love this one! The creaminess of cheesecake combined with wholesome pumpkin pie filling all covered with a layer of whipped topping will make your family and friends smile every time!

More Pumpkin Recipes You’ll Love

Piece of Pumpkin Cheesecake on a white plate
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No Bake Pumpkin Cheesecake

A simple no bake pie with layers of cheesecake, pumpkin and whipped topping. This No Bake Pumpkin Cheesecake is definitely going to be your new favorite fall dessert!
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 servings
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  • 8 ounces cream cheese softened
  • 1 cup milk + 1 tablespoon, divided
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 8 ounces whipped topping
  • 1 prepared graham cracker crust
  • 15 ounces pumpkin canned
  • 2 packages instant vanilla pudding 4 servings size each
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice


  • Beat together the cream cheese, 1 tablespoon of milk, sugar, and vanilla in a large bowl. Fold in ½ of the whipped topping and spread in the graham crust.
  • Whisk together 1 cup of milk, pumpkin, dry pudding mixes and spices until creamy. Spread over the cream cheese layer.
  • Top with the remaining ½ tub whipped topping and refrigerate for at least 4 hours.


4.96 from 165 votes

Nutrition Information

Serving: 1slice | Calories: 406 | Carbohydrates: 36g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 400mg | Potassium: 304mg | Fiber: 1g | Sugar: 21g | Vitamin A: 680IU | Vitamin C: 6.6mg | Calcium: 153mg | Iron: 1.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 165 votes (140 ratings without comment)

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Recipe Rating


  1. Hi Holly,

    I only have pumpkin pie filling, can I substitute the puree with it? If so, should I make adjustments with any of the other ingredients?

    Thank, Renee

    1. Hi Renee, you can use pumpkin pie filling instead and omit the cinnamon and pumpkin pie spice. Let us know how it turns out for you!

    1. This has been a family favorite since my boss brought it in to work for someone’s bday, 3 years ago! I make it every Thanksgiving, and Xmas! Two pies, that is…. It’s easy to make, they all LOVE it, and I never have any leftover. What’s there not to love about the easy “NO BAKE,” cheesecake with a bonus of pumpkin!5 stars

    1. To make this in a 9×13 pan I would double the ingredients listed in the recipe (except for the crust). For the crust you can follow this quick and simple recipe: Combine 3 cups graham cracker crumbs, 3/4 cup white sugar, and 1/2 cup melted butter in the bottom of a 9×13 pan. Press flat and bake for 15 minutes. Cool completely before filling. I hope this helps!

    1. Hi Jazelle, I’m sorry yours came out runny! Did you use homemade pumpkin puree or canned pumpkin? If using homemade pumpkin puree it really has to be squeezed out as it has much more water than canned pumpkin.

  2. Tried this last year and LOVED it! This Thanksgiving, will mix the pumpkin and cheesecake together, then place in crust and top with whipped topping. I think the flavours will blend better that way! Happy holidays to all!5 stars

    1. I haven’t tried freezing this recipe but you can make it ahead of time and keep it in the refrigerator for a few days until ready to serve. If you do try freezing it, let us know how it goes!

    1. Hi Kimberly, I haven’t tried freezing this recipe but you can make it ahead of time and keep it in the refrigerator for a few days until ready to serve.

  3. I absolutely love this recipe and have made it over a dozen times. I’m feeling adventurous and would love to make it as a carrot cake cheese cake. Anyone have suggestions on what to mix with the pudding layer to make it taste like carrot cake?5 stars

    1. Perhaps some cinnamon, ginger, and raisins Erica? Maybe some other readers have some ideas!

  4. This pie is soo good and easy to make. I’m so obsessed I made another when I ran out. Second time I used a tub of whipped instead of the bar. Thank you soo much for this recipe!5 stars

  5. Meh, this recipe was just ok. Think I’ll try it again but rather than layering, I’ll combine the cheesecake and pumpkin layers and then top with the last 1/2 tub of whipped topping.3 stars

  6. The video shows adding vanilla extract into the cream cheese, but it’s not listed in the recipe ingredients. How much is required?

  7. This was so delicious! Some friends brought it to a church get together and we all asked for the recipe. I am not usually much of a pumpkin dessert fan, but this was really good, and sounds simple to make. 5 stars

  8. Best Ever. Die hard pumpkin pie lover turned this-recipe-is-way-Better-person. I mean I am kidding/ exaggerating here – but I did have mini pumpkin pies from a local bakery at my wedding. To say these are better is not a light thing to do. Lol – but they are. ;) haha5 stars