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
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
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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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!
The written recipe is correct (15oz), you will need the whole can.
How long will this last in the refrigerator? Can I make it early?
This will last up to 48 hours.
When making this do I half to bake the pumpkin filling ?
It does not need to be baked.
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!
Could I substitute whipped cream for whipped topping? Huge thanks!
Yes Gwilyn, that should work fine (I generally add a stabilizer when subbing in fresh whipped cream).
Great idea! Kindest thanks! Happy thanksgiving (in Canada this weekend!)
Happy Thanksgiving to you!
Wonderful easy love it
I look forward to these recipes
Awsome recipes
It’s a great family favorite
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 ⅙ 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!