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
4.94 from 111 votes↑ Click stars to rate now!
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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

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

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

4.94 from 111 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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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Holly, It looks like you are only adding a cup of pumpkin in the video, but the recipe calls for a can. Should it be a full can? And should I add some vanilla? (I’m a newbie to all this cooking now that I’m home so much!!) Thanks!5 stars

  2. Perfect! I used a pecan pie crust from. Blue Diamond. Left the whip off the top and drizzled a bit of caramel sauce, then a dollop of whip and a candied pecan. This will be a year round treat!

  3. Can the no bake pumpkin cheesecake recipe be made with a pre-baked pie crust instead of graham cracker crust?

  4. 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!5 stars

  5. 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! :)5 stars

  6. 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?

    1. Hi Marta, we use white sugar in this recipe and a standard size pie plate. And you are totally correct, a slice is ⅙ of the cheesecake.

  7. 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.1 star

  8. 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.

  9. 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

    1. 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.

    1. 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.