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!
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.
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.
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
- Pumpkin Soup – Belly warming favorite!
- Pumpkin Pie Recipe – Classic!
- Easy Pumpkin Muffins
- Pumpkin Blondies – So much flavor.
- Pumpkin Chocolate Chip Cookies – Lunchbox favorite!
Ingredients
- 8 ounces cream cheese softened
- 1 cup milk + 1 tablespoon, divided
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- 1 graham cracker crust
- 15 ounces pumpkin puree 1 can
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- 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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I loved it! The filling is too much for one graham cracker pie crust. I will make it again but will split it between two crusts!
This cheesecake looks amazing, but it really IS NOT that good. I made 5 of these cheesecakes for the holiday as gifts for family. When I tasted it the next day, allowing it to set, the pumpkin portion was not very good. The vanilla pudding makes it taste artificial and very thick (like a gel). My mom and nephew were not fans and my cousin who was working as a firefighter said he would rate it 7/10. I’ll stick with baking cheesecake going forward.
How disappointing for you Becca. Yes, instant vanilla pudding does have a different flavor than homemade vanilla pudding. The mixture is intended to be thick so it holds together for slicing. Thank you for trying the recipe.
I do have an easy from scratch pumpkin cheesecake that might work for you in the future.
This recipe is truly wonderful. It is exceptionally delicious, particularly for those who appreciate pumpkin, as I certainly do. Also after serving and enjoying this magnificent desert, I decided to freeze the leftovers and that made me love this pie even more!!!! Thank you so much for sharing with us this delightful desert!
treated great, but way to much for 1 pie crust, figured this out way to late, definitely could of used 2 pie crusts. Used 1 family size pudding and not a full cup of milk
I accidentally bought cook and serve pudding. Should I just eliminate the milk with the pumpkin mixture?
I’m not sure if this will work Amanda because without cooking the cook and serve pudding you won’t get the same thickening of the pumpkin layer which is important for it to set up.
Hi, could you make homemade whipped cream instead of using cool whip? Or does the cool whip stabilize the bottom layer?
Yes, that should work fine (I generally add a stabilizer when subbing in fresh whipped cream).
Can you make ahead and freeze this? Thank you!
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!
How would I make this no bake pumpkin pie cheesecake with fresh pumpkin puree?
If using homemade pumpkin puree, you will want to squeeze or dab out some of the moisture. Enjoy Melanie!
I made this today for a party tomorrow….tasting as I went along. Oh my goodness delicious
As directions stated, I used two 3.4ounce boxes of instant vanilla pudding and one cup of milk
Was perfect not too thick I was a little concerned because I make Oreo lasagna with my grandson and we use one 5.9 ounce box of instant chocolate pudding and two cups of milk. I thought with one cup of milk it would be too thick. It’s not
So to put everyone’s mind at ease 6.8 ounces of instant pudding works fine
Thank you for sharing this delicious recipe…..just too bad my husband doesn’t like pumpkin 😂
Do you use a springform pan for this? What size diameter? I don’t want a short cheesecake.
Hi Gator, we prepare this in a 9-inch standard pie plate. I hope that helps!
amazing
can u use pure pumpkin puree- not the canned pumpkin to make this recipe?
Hi Lori, this recipe does use pure pumpkin puree which is canned (not pumpkin pie filling). If using homemade pumpkin puree, you will want to dab out some of the moisture.
gonna make this for Christmas…most delicious looking dessert ever
This is very tasty. I didn’t have cool whip, so I made up some of that powdered whipped topping (I think it’s called Dream Whip or something?) and it worked great. Also did mine in an 8″ square pan and served it like a cake instead of a pie. I like the caramelized flavour of a baked graham wafer crust, so I did bake mine but it probably would have been good without as well. Really nice flavour overall and not too sweet, so I would really recommend it. Thank you for this great recipe!
Hi – the instant pudding mixes are 1.5 oz each. So I should use more than 2 boxes?
You will want to use 6.8 ounces of instant pudding mix in the end. So however many boxes you need to achieve that amount.
So I used 6.8 ounces and the mixture was completely inedible and so thick I couldn’t even finish mixing it. I had to run back out to the store to remake the mixture and just used 2 boxes (1.5 ounces each) and it was perfect. So I think you mean 3.4oz total together.
6.8oz total is correct, that part of the mixture is very thick (and is not intended to be eaten just like that). This helps set the rest of the dessert when combined.
Most often I’ve seen the 1.5oz boxes as the sugar free version but they set the same amount of milk.
Can you use french vanilla instead of vanilla pudding also if using a 10″ crust should you double the recipe to fill the crust
Instant French vanilla can be used in place of vanilla. I haven’t made this in a 10-inch crust but I don’t think you will need to double it. With a single recipe in a 10-inch crust, it may be a thinner layer.
Yummy
This is the same recipe I have used before.
looks yummy n going to try it out.
Thank you for this Pumpkin Cheesecake recipe! I did make some tweaks to replace some sugar with monk fruit sweetener. It was amazing!
Folks, you need to try it. :)
Ms Edward’s, did you do a 1:1 ratio with the monk fruit?