Name: No Bake Pumpkin Pie Cheesecake Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 ounces cream cheese, softened; ¼ cup white granulated sugar; 4 ounces Cool Whip (divided); 1 10-inch pre-made graham cracker crust; ¼ cup instant vanilla pudding mix (½ of a 3.4oz box); ½ cup milk; 1 cup canned pumpkin puree; 1 teaspoon pumpkin pie spice; ½ teaspoon nutmeg; ½ tablespoon cinnamon; Remaining Cool Whip (from the divided portion); Pumpkin spice (for sprinkling)

Jump to Recipe·5.2 from 11 reviews

This No Bake Pumpkin Pie Cheesecake is pure creamy bliss in every slice! If you’ve ever wanted the cozy flavors of pumpkin pie and the decadent texture of cheesecake to magically combine—without ever turning on your oven—then get excited. The layers melt together into a cloud of autumnal flavor, making this treat a lifesaver for Thanksgiving, potlucks, or any pumpkin craving. Quick to make, deliriously delicious, and stunning on the dessert table, this recipe is a must-have in your collection.

No Bake Pumpkin Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simple, classic ingredients are the foundation of this No Bake Pumpkin Pie Cheesecake. Each one pulls its weight, bringing that signature creamy texture, warm autumn spice, and sweet, tangy finish. Here’s the magic behind every layer:

Cream cheese (4 ounces, softened): The creamy, tangy backbone that gives the cheesecake layer its signature texture—let it come to room temp for best results.
White granulated sugar (¼ cup): Just enough sweetness to balance the tang of the cream cheese and let the pumpkin flavors shine.
Cool Whip (8 ounces, divided): This whipped topping makes each layer luscious and light—half goes into the base, half for billowy clouds on top.
Pre-made graham cracker crust (1, 10-inch): A ready-to-go, crunchy base with toasty flavor that perfectly supports all those creamy layers.
Instant vanilla pudding mix (¼ cup, about ½ of a 3.4oz box): Binds the pumpkin layer so it’s silky and rich, adding a hint of sweetness and body.
Milk (½ cup): Essential for turning the pudding mix into a smooth, dreamy custard.
Canned pumpkin puree (1 cup): Brings that unmistakable pumpkin flavor—make sure it’s pure pumpkin, not pie filling!
Pumpkin pie spice (1 teaspoon): The warm, fragrant flavor bomb that ties the whole dessert together.
Nutmeg (½ teaspoon): Adds a gentle, slightly sweet warmth that deepens all the other spices.
Cinnamon (½ tablespoon): The ultimate autumn spice, lending bold flavor and irresistible aroma.

How to Make No Bake Pumpkin Pie Cheesecake

Step 1: Blend the Creamy Cheesecake Base

In a large bowl, combine the softened cream cheese, granulated sugar, and half of the Cool Whip. Use a hand mixer to blend everything until completely smooth, creamy, and free of lumps. This creates the velvety base layer that makes this No Bake Pumpkin Pie Cheesecake so special. Make sure your cream cheese is truly soft for the silkiest results.

Step 2: Fill the Crust

Carefully spread the cheesecake mixture into the pre-made graham cracker crust. Smooth it out evenly with a spatula so every bite gets the perfect amount of creamy goodness. This is the stage where your dessert foundation is set, so take your time getting those edges looking pretty if you want to impress guests!

Step 3: Whip Up the Pumpkin Layer

In a separate bowl, stir together the instant vanilla pudding mix and milk until thickened and luxurious. Blend in the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon until thoroughly mixed and golden orange. The aroma at this stage is pure fall! This luscious pumpkin-spiced custard will be your middle layer.

Step 4: Layer the Pumpkin Mixture

Pour the pumpkin pudding mixture gently over the cheesecake layer, using a spatula to spread it evenly from edge to edge. You should see distinct, beautiful layers, with that gorgeous golden hue sandwiched between creamy white. Don’t worry if they swirl a bit—every slice will still look stunning.

Step 5: Add the Cloud-Like Topping

The final flourish! Spread the remaining Cool Whip evenly over the pumpkin layer, creating a snowy white top. Sprinkle with a bit of pumpkin pie spice or cinnamon for that perfect bakery finish. The visual appeal alone makes this No Bake Pumpkin Pie Cheesecake totally party-ready—plus, that extra spice adds a toasty warmth.

Step 6: Chill and Set

Refrigerate the finished pie for at least one hour (longer is even better). This crucial step lets the layers meld and firm up, so they slice neatly and taste perfectly creamy. As tempting as it is to sneak a bite straight away, patience really pays off here—trust me! Once set, you’re rewarded with the ultimate creamy, sliceable dessert.

How to Serve No Bake Pumpkin Pie Cheesecake

Garnishes

Add a flourish to each slice of No Bake Pumpkin Pie Cheesecake with a sprinkle of pumpkin pie spice, a dusting of cinnamon, or even a few toasted pecans for crunch. If you’re feeling decadent, a little caramel sauce or white chocolate shavings will make your dessert look like it just came from a fancy bakery.

Side Dishes

This cheesecake pairs beautifully with a mug of hot coffee, chai tea, or homemade apple cider. For a Thanksgiving spread, serve alongside classic apple pie or cranberry bars to create a dessert table that rivals any bakery. The creamy, spiced flavors also complement a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Creative Ways to Present

If you want your No Bake Pumpkin Pie Cheesecake to stand out at gatherings, try making mini versions in jars or individual ramekins for easy, portable treats. Cut the pie into squares for a dessert platter, or top slices with a swirl of fresh whipped cream and a pumpkin candy. However you serve it, those dreamy layers always wow the crowd!

Make Ahead and Storage

Storing Leftovers

Cover any remaining No Bake Pumpkin Pie Cheesecake with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The layers stay lovely and creamy, but try to eat within this timeframe for the freshest taste and best texture.

Freezing

This cheesecake freezes surprisingly well! Wrap the whole pie (or individual slices) tightly in plastic wrap and then foil. Freeze for up to a month—when ready to enjoy, thaw overnight in the fridge. The texture remains delightfully creamy, and the flavor stays true to that just-made taste.

Reheating

No need to reheat this dessert! Simply bring the No Bake Pumpkin Pie Cheesecake out of the fridge a few minutes before serving to take the chill off, so the flavors really pop and the texture becomes perfectly luscious. Avoid microwaving as it can ruin the beautiful layers.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Freshly whipped cream works just as well—just whip it to stiff peaks and use the same amount as you would Cool Whip. It gives a slightly richer, more homemade flavor to your No Bake Pumpkin Pie Cheesecake.

Is it possible to use pumpkin pie filling instead of pure pumpkin puree?

I recommend sticking with pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which can throw off the delicate balance of flavors and sweetness in your cheesecake layers.

Can I make this gluten-free?

Yes! Simply use a gluten-free graham cracker crust and ensure all your other ingredients (like pudding mix) are gluten-free certified. Your No Bake Pumpkin Pie Cheesecake will be every bit as delicious and safe for everyone to enjoy.

How do I prevent lumps in the cheesecake layer?

The key is to make sure your cream cheese is perfectly softened before mixing. Take it out of the fridge an hour ahead of time, and use a hand mixer to blend it until super creamy before adding other ingredients.

How far ahead can I assemble this cheesecake?

You can assemble the entire pie a day in advance, making it the ultimate make-ahead dessert for busy holidays or parties. Just keep it chilled, and wait to add any delicate garnishes until just before serving for best presentation.

Final Thoughts

If you’re searching for a show-stopping, effort-free dessert that tastes like fall on a plate, this No Bake Pumpkin Pie Cheesecake is your new best friend. I hope you give it a try for your next gathering or quiet pumpkin craving—it’s certain to become a fast favorite, one irresistibly creamy slice at a time!