I love cheesecake and pumpkin pie, so it's no secret as to why a No Bake Pumpkin Cheesecake would be one of my favorites. You can keep the oven off and still enjoy something sweet and yummy. It's made with real pumpkin as well, so that flavor comes through beautifully in each bite.
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This cheesecake isn't just for fall; you can make it all year! Canned pumpkin is located in the baking aisle alongside the other pie filling flavors, allowing you the freedom to make it at any time. It's also so easy to prepare, leaving you more time to enjoy a slice than being in a hot kitchen.
These pumpkin bread and pumpkin spice muffin recipes are must-trys if you love a good pumpkin dessert. If you're looking for something that's savory but still pumpkin, try this pumpkin carrot soup. It's a crowd favorite.
Why You'll Love This Recipe
- It's entirely no-bake: There's no baking or cooking required for this layered pumpkin cheesecake, making it even easier to prepare and ideal when you need the oven space.
- It's easy to make: It's a simple recipe as well! Just mix, prepare, and chill the layers, and you will have a delicious pumpkin dessert to enjoy.
- It's great anytime: Pumpkin is associated with fall, but you can make this pumpkin cheesecake any time you want. Canned pumpkin is available all year in the baking aisle.
Ingredients
I listed the essential ingredients for this no-bake pumpkin cream cheese pie below, along with some helpful tips so you can enjoy a successful and delicious dessert.
- Graham crackers: I use original honey graham crackers to make the crust, but you could try cinnamon if you want. Any brand would work great! I crush them in a food processor to get finer crumbs, but you can use a Ziploc bag and a rolling pin instead.
- Pumpkin pie spice: This blend of warm spices, including cinnamon, nutmeg, and allspice, complements and enhances the pumpkin flavor.
- Cream cheese: Ensure that your cream cheese is softened when you're ready to use it so you don't end up with any lumps in the cheesecake layer. I like full-fat cream cheese because it adds richness, but you can use a reduced-fat version instead.
- Vanilla pudding mix: Not only does this add sweetness and vanilla flavor, but it also helps to thicken the pumpkin layer. Cheesecake flavored pudding mix also works well here.
- Canned pumpkin: When you grab your pumpkin, ensure it is pure pumpkin puree and not pumpkin pie filling. The canned pie filling already has sweeteners and spices in it, and we want control over that in this recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Oreo crust: Try swapping the graham crackers for Oreos in the crust to add a chocolatey twist.
- Peanut butter: Fold peanut butter into the cheesecake layer for a slightly salty contrast to the pumpkin.
- Maple: Swap the sugar for maple syrup to add another warm flavor to complement the pumpkin layer.
How to Make No Bake Pumpkin Cheesecake
Here are the instructions on how to make this delicious pumpkin cheesecake recipe. Ensure you have gathered, measured, and prepared all of the ingredients before you get started.
Step 1: Make the crust mixture. Combine the melted butter with the crushed graham crackers, sugar, and pumpkin spice in a small bowl until they're fully incorporated.
Step 2: Add to the pan and chill it. Then, transfer it to the pie pan and evenly press it down and around the sides. Pop it into the fridge to set while you work on the filling.
Step 3: Beat the cream cheese. Add the cream cheese, milk, and sugar to a separate bowl and beat with an electric mixer until it's smooth.
Step 4: Add the Cool Whip and chill. Next, fold in the whipped topping. Spread the mixture over the crust and put it back into the refrigerator.
Step 5: Beat the pudding and milk. Combine the pudding mix and milk and beat with the mixer until smooth.
Step 6: Add the pumpkin. Then, mix in the pumpkin puree and pumpkin spice using a large spoon or silicone spatula.
Step 7: Spread onto the cheesecake. Pour the mixture onto the cheesecake layer and spread it evenly.
Step 8: Finish with more whipped topping. Scoop Cool Whip on top of the pumpkin cheesecake filling into any pattern you like. Place it back into the refrigerator to set until you're ready to eat it.
Recipe Tips
- Save time with a store-bought crust: You can use a shortcut and purchase a pre-made graham cracker crust instead of making it yourself. Sometimes I do this if I'm in a time crunch and I'm preparing this dessert for a specific occasion.
- Don't overmix the whipped topping: Mixing the Cool Whip too much can cause it to deflate and lose its airy consistency. Only gently fold it into the cheesecake layer until it's mixed.
- You may use fresh pumpkin: I prefer canned for convenience, but you may roast and blend fresh pumpkin if you prefer. Taste it so you can adjust the sweetness level.
Another delicious no-bake pumpkin treat that you should make is our pumpkin mousse pie, or our pumpkin dip with cream cheese with it's rich and creamy filling.
A totally delicious new pumpkin recipe that we just created is this pumpkin earthquake cake. If you love all things pumpkin, it will be right up your alley!
Storage Directions
- Storing: Store leftover pumpkin cheesecake tightly covered in the refrigerator for up to 3 days. Freeze it for up to 2 months.
- Make Ahead: Prepare this dessert a day or two in advance to give the pumpkin cheesecake filling extra time to fully set. If you want, you may transfer it to the freezer once it's set, and thaw it an hour before serving.
Serving Suggestions
- Enjoy a hot cup of coffee with a splash of pumpkin spice coffee creamer to keep with the pumpkin theme.
- Keep the theme with rich and delicious pumpkin chili for dinner. It's so easy to make!
- Make your slice of pumpkin cheesecake extra decadent and have a scoop of pumpkin ice cream on the side.
Recipe FAQs
I don't recommend it as it can make the individual layers icy. So, I suggest letting the layers set in the refrigerator only. After fully set though you can transfer it to the freezer and thaw it an hour before serving.
Sure! If you make the crust yourself, this is easy. It won't work if you opt for a store-bought pie crust. However, I like to use a springform pan for cleaner slices.
Sometimes the pumpkin puree holds excess moisture, so you may use a cheesecloth to squeeze out the water if needed. This will keep the pumpkin mixture from having a watery consistency.
Video
More Delicious No-Bake Cheesecake Recipes
Do you like no bake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
No Bake Pumpkin Cheesecake
Equipment
- saucepan or microwave safe bowl
- Hand mixer or Stand Mixer
Ingredients
Graham Cracker Crust
- ½ cup butter
- 1 ¾ cups graham cracker crumbs
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
Cheesecake Layer
- 4 ounce cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 ½ cups frozen whipped topping, thawed
Pumpkin Layer
- 2 boxes (3.4 oz) instant vanilla pudding powder 4 serving size
- 1 cup milk
- 1 tablespoon pumpkin pie spice
- 1 can (14 oz) pumpkin
Topping
- 2 cups frozen whipped topping, thawed
Instructions
Graham Cracker Crust
- In a microwave safe dish, or using a saucepan over medium heat, melt your butter.
- In a good-sized mixing bowl, add Graham cracker crumbs, pumpkin pie spice and sugar. Stir until blended.
- Pour melted butter all over your Graham cracker crumbs and sugar. Stir to combine.
- Press crumb mixture firmly into the bottom and sides of a 9-inch pie plate. Do your best to firmly press the crumb mixture down so it will form a solid crust to hold your slice of pie. Also, try and make the surface as smooth and flat as possible.
- Refrigerate for at least 1 hour, if not two.
Cheesecake Layer
- In a medium-sized bowl, beat cream cheese, sugar and milk until smooth. Gently fold in whipped topping.
- Spread on top of your crust. Again, try and make the surface as smooth and flat as possible.
- Refrigerate until you are ready to add the next layer.
Pumpkin Layer
- In a medium-sized bowl, beat milk and pudding powder together until smooth.
- Add canned pumpkin and spice. Using a large spoon, stir until blended together.
- Pour out and spread all over the first layer, as flat and as evenly as possible.
Topping
- Spread your thawed whipped topping over the top of your pie. Make whatever pattern you want with the whipped topping, if you want to make a pattern at all!
- Refrigerate or freeze until ready to serve.
- Enjoy every bite!
Video
Notes
- Store leftover pumpkin cheesecake with Cool Whip tightly covered for up to 3 days in the fridge.
- Try making this cheesecake recipe with a spring form pan instead of a pie pan to make it easier to remove and slice.
- Carefully squeeze out extra moisture or blot the pumpkin purée with paper towels if it seems watery.
- Save some time and purchase a premade Graham cracker crust instead of making it yourself.
Nutrition
This post was originally published, 6/10/23. It's been updated with new content and images.
Coco says
Sometimes, ya just gotta do what ya gotta do. All I had in my, generally filled- to-the-brim, pantry was one vanilla and one banana instant pudding mix, so I just went with it. Though the banana flavouring was a bit much, it was still a delicious new comer to our Canadian Thanksgiving dinner. I absolutely love your Kitchen Diva recipes because so many of the recipe ingredients are items you'll find in most bakers stock pile. Thanks so much.
Karin and Ken says
I would have done the exact same thing. Thank you for your kind words you just made my day. All the best. Karin
Thea says
I really like your recipe and have made it several times all year. It’s easy and always tastes great. Thank you for sharing. 💕
Karin and Ken says
I’m so glad you’re enjoying this recipe! We love it too. Thank you for taking the time to let me know. Hopefully you find some other recipes on this site that you enjoy just as much. Take care. Karin
Mertyle says
GREAT IDEA!! LOVED EVERY LAYER!!! WILL DEFINITELY MAKE AGAIN!!
Karin and Ken says
So funny! I can’t figure out which layer is my favorite! I think they all go beautifully together too! Glad you will make the recipe again! Hearing that truly makes my day! All the best. Karin
Sheilagh says
So easy to make and we loved it Thanks for sharing.
Karin and Ken says
I can’t believe how easy it is to make either! This recipe is a definite favorite around here! I can’t thank you enough for taking the time to let me know! I am truly grateful! Take care and all the best to you! Karin
Lana says
Absolutely perfect for holiday dinner. Everybody loved it. No leftovers. Grandkids wanted seconds. I should have made 2! I will next time. Thank you for the recipe.
Karin and Ken says
I wonder if the lady who doubled the recipe and put it in a 13x9 pan tried it and wouldn’t l mind letting us know how it went. I haven’t had a moment to try it yet! I will be trying it over the holidays and will let you know how it went. I would rather make one big pie instead of 2! Regardless I am so happy to hear everyone loved it! Take care and be well. Karin
Susan says
This pie is so easy and tasted so good. Everyone loved it. Thank you for sharing!
Karin and Ken says
You are most welcome! So glad to hear you enjoyed it! We love this pie recipe around here! Take care and be well. Karin
nancy says
Hi, this recipe looks scrumptious. I want to take to a luncheon and was wondering how this would fit into a 9/13 pan if I doubted the recipe? I hope it would work nicely, what do you think? Also the next question is. The canned pumpkin that you use, is it pumpkin pie flavored pumpkin or just plain canned pumpkin?? Thank you so much for your answers. This luncheon comes up soon like in ten days. Can't wait to try this! Thank you again for the recipe and for the answers to my two questions.
Karin and Ken says
I have to tell you this pie is delicious! What a great idea to double the recipe and use a 9x13 inch pan. I am going to remember that and do it myself next time I make it because I can never seem to make enough! I’m sure the first slice will be a mess but after that I’m sure the other slices will be just fine! That always happens to me with lasagna and most things no matter how hard I try! Also just use plain canned pumpkin. I will change the recipe to be more specific. I apologize for the confusion! I hope you enjoy this dessert at your luncheon. Please, if you have a moment, let me know how it goes. I would love to hear what you thought about this dessert. Take care and all the best to you. Karin