4.59 from 12 votes
Review Recipe


Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Holly Nilsson
Course Dessert
Cuisine American
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!
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  • 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

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  1. 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.
  2. Whisk together 1 cup of milk, pumpkin, dry pudding mixes and spices until creamy. Spread over the cream cheese layer.

  3. Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.
Nutrition Information
Calories: 406, Fat: 26g, Saturated Fat: 13g, Cholesterol: 46mg, Sodium: 400mg, Potassium: 304mg, Carbohydrates: 36g, Fiber: 1g, Sugar: 21g, Protein: 6g, Vitamin A: 680%, Vitamin C: 6.6%, Calcium: 153%, Iron: 1.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword No Bake Pumpkin Cheesecake