No Bake Pumpkin Pie Cheesecake Recipe

If you’re dreaming of an ultra-creamy dessert with all the cozy spices of fall—without turning on the oven—this No Bake Pumpkin Pie Cheesecake will absolutely thrill you! It’s packed with luscious layers of sweetened cream cheese, spiced pumpkin pudding, and fluffy whipped topping in a buttery graham cracker crust. Whether it’s Thanksgiving or just a Tuesday, this beauty comes together quickly and is sure to become a household favorite.

Ingredients You’ll Need

Just a handful of ingredients transform into pure dessert magic, and each one has a job to do—bringing creaminess, structure, and that irresistible pumpkin flavor. Here’s what you’ll need and why you don’t want to skip a thing:

• Cream Cheese (4 ounces, softened): Make sure it’s at room temperature for the smoothest, lump-free base.
• White Granulated Sugar (¼ cup): Sweetens the cheesecake layer perfectly—taste as you go if you like things extra sweet.
• Cool Whip (8 ounces, divided): Adds a light, airy texture to both the filling and the topping, no whipping required!
• Pre-made Graham Cracker Crust (1, 10-inch): The crunchy, buttery crust holds everything together—grab a good-quality one for best flavor.
• Instant Vanilla Pudding Mix (¼ cup, about half a box): Thickens the pumpkin layer and helps it set up to slice cleanly.
• Milk (½ cup): Activates the pudding mix and gives it the right texture—whole milk or 2% works best.
• Canned Pumpkin Puree (1 cup): Don’t confuse this with pumpkin pie filling—use pure, unsweetened pumpkin for the best results.
• Pumpkin Pie Spice (1 teaspoon): Warm, spicy, and classic—this blend brings all the fall flavor you crave.
• Nutmeg (½ teaspoon): Adds a touch of nutty warmth to highlight the pumpkin.
• Cinnamon (½ tablespoon): Adds depth and that unmistakable autumn aroma.

How to Make No Bake Pumpkin Pie Cheesecake

Step 1: Whip Up the Cheesecake Layer

In a mixing bowl, blend your softened cream cheese, granulated sugar, and half the Cool Whip using a hand mixer. You want to beat this mixture until it’s completely smooth—no lumps allowed! Once it’s airy and dreamy, scoop it into your pre-made graham cracker crust, making sure the layer is evenly spread from edge to edge. This creates a luxuriously creamy base for our No Bake Pumpkin Pie Cheesecake.

Step 2: Mix the Pumpkin Pudding Layer

Next, grab another bowl and stir together the instant vanilla pudding mix with the milk. Give it a minute to thicken up; when it holds soft peaks, you’ll know it’s ready. To this, add the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Stir until completely blended and no streaks remain. This layer packs those signature pumpkin pie flavors and sits perfectly on top of the cheesecake base.

Step 3: Assemble the Layers

Gently pour the pumpkin pudding mixture over the cheesecake layer in the crust, using a spatula to smooth it out evenly. Don’t rush—this is where those beautiful, distinct layers come in, making your No Bake Pumpkin Pie Cheesecake as stunning to look at as it is to eat.

Step 4: Add the Whipped Topping and Finishing Touches

Now take the remaining Cool Whip and spread it evenly over the pumpkin layer. Sprinkle a little extra pumpkin pie spice, cinnamon, or nutmeg on top for that professional bakery flair. This final layer not only makes the whole dessert silky and light but adds a snowy white contrast to the warm pumpkin hues.

Step 5: Chill and Set

The hardest part: Place your pie in the fridge and let it chill for at least an hour before serving. This resting time is crucial—it allows the layers to firm up and the flavors to meld beautifully. Trust me, the wait is worth it for a No Bake Pumpkin Pie Cheesecake slice that cuts perfectly every time!

How to Serve No Bake Pumpkin Pie Cheesecake

Garnishes

Dress up your creation with a simple dusting of cinnamon or pumpkin pie spice across the top, or add a swirl of extra whipped topping and a few crushed graham crackers around the edge for crunch. For a showstopper look, try a drizzle of caramel sauce and a sprinkle of toasted pecans.

Side Dishes

This dessert pairs beautifully with a hot cup of spiced chai, a mug of coffee, or even a glass of chilled apple cider. For a holiday table, serve it next to fresh berries or tangy cranberry-orange compote to balance the richness of the pie.

Creative Ways to Present

You can get playful by making individual servings in small mason jars or clear glasses—perfect for parties and get-togethers. Or, cut the cheesecake into small squares to create pumpkin “bars,” ideal for a dessert buffet. However you serve it, No Bake Pumpkin Pie Cheesecake always makes an impression!

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or an airtight lid. It stays fresh and delicious for up to three days and even gets a bit more luscious as it sits overnight.

Freezing

You can freeze the No Bake Pumpkin Pie Cheesecake, either whole or sliced. Simply wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator when you’re ready to serve. The texture remains creamy and the flavors stay vibrant!

Reheating

No reheating necessary! This pie tastes best chilled straight from the fridge. If it’s been frozen, let it thaw naturally in the refrigerator before slicing and serving.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely, as long as your whipped cream is stabilized so it doesn’t deflate. Whip heavy cream with a little powdered sugar until thick, and swap it in measure for measure.

Is there a way to make this cheesecake gluten-free?

Yes! Simply choose a gluten-free graham cracker crust or make your own at home with gluten-free graham crackers and melted butter.

What’s the best way to get clean, neat slices?

Use a sharp knife dipped in hot water and wiped dry between each cut. This helps you glide through the creamy layers for picture-perfect slices, every time.

Can I prepare No Bake Pumpkin Pie Cheesecake ahead of time?

Definitely—it’s an ideal make-ahead dessert! In fact, letting it chill overnight just intensifies the flavors and helps it slice even better the next day.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pure pumpkin, while pumpkin pie filling is pre-sweetened and spiced. For this cheesecake, stick with pure pumpkin puree for control over sweetness and spice.

Final Thoughts

This No Bake Pumpkin Pie Cheesecake is like a warm hug in dessert form, and nothing could be easier or more rewarding for your fall (or year-round!) table. Go ahead and whip one up for your next gathering—you’ll love seeing everyone come back for a second slice!

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