No-Bake Pumpkin Cheesecake

A slice of no-bake pumpkin cheese on a plate.

5 from 6 votes

No-Bake Pumpkin Cheesecake

This easy No-Bake Pumpkin Cheesecake is the perfect holiday treat. With distinct pumpkin and cheesecake layers with a graham crust, each bite is nice and balanced.

Prep Time15

Chill Time2

Total Time2 15

Servings:

Calories: 468kcal

Author: Karin and Ken

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

To prevent a runny pumpkin layer, drain watery pumpkin puree before using it, and be sure to use instant pudding mix, not cook-and-serve. Beat the filling until smooth to help it set properly.
Swap in a prepared graham cracker crust to save prep time while keeping that classic graham cracker flavor.
On the day you plan to serve the no-bake pumpkin cheesecake, keep it in the refrigerator until you’re ready to slice it.

Nutrition