If you love pumpkin pie but don’t feel like actually baking a pie, this No-Bake Pumpkin Pie Cheesecake is such an easy fall dessert. It has a buttery graham cracker crust, a creamy cheesecake layer, pumpkin spice pudding filling, and Cool Whip on top.
This is one of those desserts that looks like you put way more effort into it than you actually did! There’s no oven required, it’s made in a simple 9×13-inch baking dish, and you can make it ahead of time and keep it chilled until you’re ready to serve.
It would be perfect for Thanksgiving, fall parties, potlucks, or honestly just when you want something pumpkin without spending all afternoon in the kitchen.
What You’ll Need
Graham crackers: You’ll need 2 sleeves of graham crackers for the crust. Crushing them into fine crumbs helps the crust hold together better.
Butter: One stick of melted butter gets mixed with the graham cracker crumbs to create the buttery crust.
No-bake cheesecake filling: Using a container of prepared no-bake cheesecake filling makes this dessert incredibly easy and gives you that creamy cheesecake layer without having to make one from scratch.
Vanilla instant pudding: One packet of vanilla instant pudding helps create the creamy pumpkin filling.
Milk: You’ll use 1 1/2 cups of cold milk to prepare the pudding mixture. Using slightly less milk than you normally would for pudding keeps the pumpkin layer nice and thick.
Pumpkin puree: Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.
Pumpkin pie spice: This gives the dessert that classic warm pumpkin pie flavor.
Vanilla bean paste: I love the extra vanilla flavor this gives the pumpkin layer, but vanilla extract can also be used.
Cool Whip: A container of whipped topping makes the final layer light, fluffy, and ridiculously easy.
How to Make No-Bake Pumpkin Pie Cheesecake
Start by crushing 2 sleeves of graham crackers into fine crumbs. Add them to a bowl with 1 stick of melted butter and stir until all of the crumbs are evenly coated.
Press the graham cracker mixture firmly into the bottom of a 9×13-inch baking dish. Place the crust in the freezer for about 15 minutes while you prepare the pumpkin layer.
In another large bowl, add the vanilla instant pudding mix, cold milk, pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk until everything is smooth and well combined.
Remove the graham cracker crust from the freezer.
Spread the no-bake cheesecake filling evenly over the crust. Next, carefully spread the pumpkin pudding mixture over the cheesecake layer.
Finish with an even layer of Cool Whip.
Sprinkle a little additional pumpkin pie spice over the top.
Refrigerate until chilled and set, then slice and serve!
Tips for the Best Pumpkin Cheesecake
Make sure your milk is cold when mixing the pudding so it thickens properly.
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added sugar and spices and can change the texture and sweetness of the recipe.
For the cleanest layers, gently spoon the pumpkin mixture over the cheesecake layer before spreading it out rather than dumping everything into the center.
You can also make this dessert the night before serving it. In fact, giving it several hours in the refrigerator helps everything firm up and makes it easier to slice.
Can I Make This Ahead of Time?
Yes! This is actually a great make-ahead Thanksgiving dessert. Assemble the entire cheesecake, cover it tightly, and keep it refrigerated until you’re ready to serve.
I would make it up to about 24 hours ahead for the best texture.
Easy No-Bake Fall Dessert
There’s something about pumpkin desserts that makes it officially feel like fall, but I love that this one doesn’t require turning on the oven.
The crunchy graham cracker crust with the creamy cheesecake, pumpkin pudding, and Cool Whip gives you a little bit of everything in every bite.
And because it makes an entire 9×13-inch pan, it’s an easy one to bring along when you need a dessert that can feed a crowd.
Easy No-Bake Pumpkin Pie Cheesecake
Description
This easy no-bake pumpkin pie cheesecake has a graham cracker crust, creamy cheesecake, pumpkin spice filling, and Cool Whip. Perfect for fall!
Ingredients
Instructions
-
Crush graham crackers and mix with melted butter.
-
Press firmly into a 9x13-inch baking dish. Freeze for 15 minutes.
-
Whisk pudding mix, milk, pumpkin, pumpkin pie spice, and vanilla bean paste until smooth and thickened.
-
Spread cheesecake filling evenly over the chilled crust.
-
Spread pumpkin mixture over the cheesecake layer.
-
Top evenly with Cool Whip.
-
Sprinkle with additional pumpkin pie spice.
-
Refrigerate until chilled and set before slicing.
Note
Tips for the Best No-Bake Pumpkin Pie Cheesecake
Vanilla extract can be substituted for vanilla bean paste.
Be sure to use pumpkin puree rather than pumpkin pie filling.
For firmer, cleaner slices, refrigerate the finished dessert for several hours before serving.
