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
Ingredients
- 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
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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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Upside Down Cheesecake Apple Pie!
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!
Can this be made ahead of time and then put in the freezer?
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!
I will try freezing it, but not this week! To avoid any mis haps lol! Thanks!
Could I make this a few days ahead and freeze it?
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.
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?
Perhaps some cinnamon, ginger, and raisins Erica? Maybe some other readers have some ideas!
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!
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.
The video shows adding vanilla extract into the cream cheese, but it’s not listed in the recipe ingredients. How much is required?
Sorry for the confusion, I add 1 teaspoon vanilla.
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.
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. ;) haha
LOL! So glad enjoyed this recipe Elizabeth!! :)
I tried this and I loved it NO BAKE PUMPKIN CREAM CHEESE PIE.