by Holly
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!
NO BAKE PUMPKIN CHEESECAKE
Prep Time 20 minutes
Servings 6 servings
Course Dessert
Cuisine AmericanIngredients
- 8 oz. cream cheese softened
- 1 cup + 1 tablespoon milk divided
- 1 tablespoon sugar
- 8 oz. whipped topping
- 1 prepared graham cracker crust
- 15 oz pumpkin canned
- 2 packages instant vanilla pudding 4 servings size each
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin spice
Instructions
- Beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. Fold in 1/2 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 1/2 tub whipped topping and refrigerate for at least 4 hours.
Nutrition Information
More Recipes You’ll Love
Upside Down Cheesecake Apple Pie!
Can the no bake pumpkin cheesecake recipe be made with a pre-baked pie crust instead of graham cracker crust?
As long as the crust is pre-baked that should work fine Kate!
I made this and love it. I did put vanilla extract in the cream cheese mixture even though it didn’t call for it. However I just watched your video for making this and it does show vanilla extract being added. You should mention that in the printed recipe. Thanks!
I started making this and realized that I didn’t have instant vanilla pudding but I did have 2 boxes of instant cheesecake pudding so I used that instead. Thinking that was a tasty mistake! Next time I’ll use one vanilla and one cheesecake. Thanks for a great no bake cheesecake recipe! :)
Thanks for this recipe! I’ve been looking for a recipe like the one I used to make.
The absolute best ever recipe. The only one my daughter will even try.
So happy your family enjoyed it Joyce!
Good details. What sugar, white or powdered? Calories for what size of slice? If deep pie shell, 1 of 1/6 of pie? Too many questions?
Hi Marta, we use white sugar in this recipe and a standard size pie plate. And you are totally correct, a slice is 1/6 of the cheesecake.
Did not like and I love pumpkin cheesecake. The kids may like it and it tastes like a kid dessert but my kids are all grown up now so back to the drawing board on this one.
Thank you for this post. The Dessert was a great hit with my Wife and her Parents. For me I added a little more sugar and added some Vanilla. And then beat the Cream Cheese mixture.
They said it was the best Pumpkin Dessert they’ve had. So thank you.
Thanks so much James! I am so glad your family enjoyed the cheesecake!
This tasted fabulous….it is a new family favourite
I am so glad that your family has been enjoying this cheesecake Jeanette!
i made your cheeze cake recepe last year cant remember whitch one it was we all love it .
Thank you Cecile! I hope you find a few more recipes to try while you are here!
This is super easy to make and oooohhhh sssooo yummy! This is a must have! Will definatley be making it again!
So happy to hear that LaNae! I love this recipe too!
Haven’t made your recipe yet as I was wondering if I could make it in a 9×13 inch pan? What would I need to change to accomplish this?
Best, Irene
your pumpkin pie chesse cake recipe
Hi Irene, we have only made this pumpkin cheesecake in a pie plate. But if you were making it in a 9×13 you would probably need to double the recipe in order to have enough filling. Let us know how it turns out.
Will the pumpkin cheesecake worth with homemade pureed pumpkin, not canned?
This should work just fine with homemade puree as long as it has been very well drained. I place my puree in a strainer lined with paper towels and allow it to drain for a few hours or overnight. If the puree has too much liquid it can cause the cheesecake to not set up properly.
Excellent! Thank you, Holly. :)
Enjoy the recipe!
Would love to try this recipe but you have a typo. Whisk together 1 cup of milk, pumpkin, dry pudding mixes and spices until. So until what? You need to fix your instructions to properly explain the procedure. Until what?
Sorry for the typo. Whisk until creamy.
Its even easier if you use pumpkin pie filling
My filling came out soft ? Is it suppose to this soft it sort of dropped when I sliced it . Was a suppose to use the whole 15 oz pumkin ? Other wise was good . Id like to make it again and suggestions ???
Yes, the full 15oz pumpkin was to be used in this recipe. It should be a bit soft like the consistency of banana cream pie or coconut cream pie.
Do you pumpkin puree or pie filling or just real pumpkin?
This recipe uses pumpkin puree.
Yes you CAN use pumpkin pie filling, just leave out the spices.
This is such a delicious treat I make it all year long!!!
I love pumpkin any time of year as well Diana!
Este site tem publicações maravilhosas por isso estou sempre aqui,adoro as receitas e já fiz algumas, todas com muito sucesso ,continuem assim. excelente site.
Hiya
Does anyone know what the UK equivalent to a vanilla pudding mix is?
Can freshly whipped cream [YUM], replace the whipped topping, and if so, would the measurements be the same?
Yes that should work fine (I generally add a stabilizer when subbing in fresh whipped cream).
This is the most delicious pie I have every made, bar none! I made it for Thanksgiving. Rave reviews! I made for a dinner party. Everybody wanted a second piece. Two begged for the recipe! I am bringing it to a potluck Christmas party where I am sure it will be the hit of the dinner!
I’m so glad everyone loved it!! :)
I had this same recipe before and those are the right measurements because I had the same problem with too much so you can actually make more than one pie if you wanted to out of that or make your own crust and use a bigger dish 9-inch just not big enough but it is absolutely delicious my husband’s all-time favorite pie
Delicious!!! This recipe was so easy to make and taste great. Turned out to be a favorite at the desert table. I’m sure I’ll make it for years to come. I bought two pie crust after reading the comments and it made for 2 perfect pies only needing a little more cool whip for the tops. Thanks…
So good! Nobody would guess it was so easy to make. I had enough left over filling to make a small pie along with it. I’m not well known for my baking skills so Thanks so much for helping me look like a pro!!
YAY!! So glad you loved it!
I wonder if the premade pie crust companies are making their crusts smaller? I, too, had too much of the recipe to fill the crust. I used a standard Keebler Ready Crust 6oz. I left some of the mixture out of the pie, after reading the other comments, but it was still overflowing. I think next year (because the flavor tasted amazing and I will make it again!) I will make my own pie crust. Thanks for a great pie recipe! :)
I just made this no bake pumpkin pie . Licking the bowl was great , I can’t wait to actually taste it. I will let you know tomorrow after dinner.
Not sure if the measurements posted here are correct. I had to scoop out a lot of the cheesecake layer, as it nearly filled the pie crust by itself. Poured the pumpkin layer in and it filled the rest of the crust, aND the center bulged upwards. No way I could put even more cool whip on top.
The measurements are correct, I’ve made this several times. What size was your crust?
Having the same issue tonight! Using a standard pre-made crust. Now the pumpkin layer is on and there’s no way to cover it, let alone add the top layer.
Mine was like that too but I just finished it anyway. It’s still going to taste great. Just put some foil over it and you’ll be fine.
Is there anything I can sub for cool whip? I don’t like it. Maybe whipped cream?
One of my new favorite no bake recipes! I practically ate the whole pie myself. Everyone else loves it as well in my house. I always end up with filling leftover, so I just make a couple mini ones in a cupcake pan for my 2 year old.
It’s a great recipe for a person who don’t have an oven like me, thank you for sharing!! Gonna try it! Pumpkin in Fall is the best!
Love it especially since I can make it sugar free.
Enjoy Tonya!
how do you make it sugar free??
This dessert was very yummy! So easy to make
I’m so glad you loved it Davina!
I had one like this years ago, but I can’t fine it anymore. I love pumpkin pie and this one is so easy to make. Some people tell me they don’t like Pumpkin Pie but they love the one I made like this.
Happy that you came across this recipe Alice!