If autumn had a signature dessert, it would be No Bake Pumpkin Pie Cheesecake—a delightful mashup that delivers both the tangy creamy dreaminess of cheesecake and the nostalgic, spiced warmth of pumpkin pie. What makes it even more tempting is that there’s absolutely no baking required, and you still get those beautiful layers and bold fall flavors. With a cool, fluffy filling, a hint of aromatic spices, and the buttery crunch of a graham cracker crust, this dessert feels like a little celebration, whether you’re serving it for Thanksgiving, a friendsgiving, or just because you have a pumpkin craving!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of No Bake Pumpkin Pie Cheesecake lies in its simplicity—each ingredient is carefully chosen for maximum flavor and effortless texture. Let’s take a peek at how every component plays its part in creating this crowd-pleasing classic.

Cream Cheese (4 ounces, softened): This is the creamy base of your cheesecake layer, so make sure it’s at room temperature for the smoothest blend.
White Granulated Sugar (¼ cup): Adds just the right amount of sweetness to balance out the tang of the cream cheese and the pumpkin.
Cool Whip (8 ounces, divided): This light, airy whipped topping keeps the cheesecake filling fluffy and makes the perfect cloud-like layer on top.
Pre-made Graham Cracker Crust (1, 10-inch): Grab your favorite store-bought crust for that classic crunch and a hint of honeyed flavor as the perfect base.
Instant Vanilla Pudding Mix (¼ cup / half of a 3.4oz box): Acts as a magical thickener for the pumpkin layer, giving it structure while keeping things silky smooth.
Milk (½ cup): Blends with the pudding mix to create a stable and luscious pumpkin filling.
Canned Pumpkin Purée (1 cup): Be sure to choose pure pumpkin for authentic flavor and gorgeous color—no pumpkin pie filling substitutes here!
Pumpkin Pie Spice (1 teaspoon): This cozy spice blend infuses the whole pie with autumnal aroma and taste.
Nutmeg (½ teaspoon): A little extra nutmeg deepens that nostalgic fall flavor, bringing warmth to each bite.
Cinnamon (½ tablespoon): Adds a sweet spiced note and beautiful speckles throughout the pumpkin layer.

How to Make No Bake Pumpkin Pie Cheesecake

Step 1: Whip Up the Cream Cheese Filling

Start by adding the softened cream cheese, white sugar, and half of the Cool Whip to a large mixing bowl. Use a hand mixer to blend everything together until the mixture is creamy, smooth, and free of lumps. This dreamy base is what gives the No Bake Pumpkin Pie Cheesecake its luxurious, tangy bite and pillowy texture.

Step 2: Fill the Crust

Take your store-bought graham cracker crust (so easy!) and spread the cream cheese mixture evenly over the base. Smooth it out with a spatula to create the foundation for your layers. This simple step locks in that cookies-and-creaminess combo, and trust me, you’ll be glad you didn’t skimp here!

Step 3: Mix and Flavor the Pumpkin Layer

In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened. Add in the pumpkin purée, pumpkin pie spice, nutmeg, and cinnamon, then stir until everything melds into a vibrant, fragrant pumpkin mixture. This layer is all about contrasting that creamy base with sweet, spiced depth.

Step 4: Layer the Pumpkin Over the Cheesecake

Carefully pour the pumpkin mixture over the cream cheese layer in your crust. Use a spatula to smooth the top. Now your No Bake Pumpkin Pie Cheesecake is rocking those gorgeous layers—this is where the autumn magic happens!

Step 5: Top with Whipped Goodness and Chill

Spread the remaining half of the Cool Whip evenly over the pumpkin layer, creating a soft, fluffy finish. For extra seasonal flair, sprinkle a little cinnamon or pumpkin pie spice on top. Refrigerate the pie for at least 1 hour, letting the flavors mingle and the layers set perfectly before slicing in.

How to Serve No Bake Pumpkin Pie Cheesecake

Garnishes

A dusting of cinnamon, a scatter of pumpkin pie spice, or even a few delicate chocolate shavings can add instant visual appeal and a little sparkle to each slice. If you want extra elegance, try piping a ring of whipped cream around the edges or adding a drizzle of caramel sauce just before serving. Freshly grated nutmeg makes it feel even more special and aromatic when guests take that first bite.

Side Dishes

Keep the autumn theme going by pairing your No Bake Pumpkin Pie Cheesecake with a mug of hot spiced cider, a glass of mulled wine, or fresh brewed coffee. Light fruit salads with crisp apples and pears work beautifully on the side, cutting through the richness and keeping the meal balanced.

Creative Ways to Present

Don’t be afraid to get playful: try making mini cheesecakes in jars for individual servings (so adorable for parties!), or use a cookie cutter to shape slices for a dessert platter. For a festive touch, add sugared cranberries or edible fall leaves to the platter and watch everyone’s eyes light up!

Make Ahead and Storage

Storing Leftovers

No Bake Pumpkin Pie Cheesecake keeps well in the refrigerator for up to 4 days. Simply cover the pie tightly with plastic wrap or transfer individual slices to airtight containers to keep everything fresh and delicious.

Freezing

If you want to make it well in advance, you can freeze the entire pie (or individual slices) before adding the final whipped topping. Wrap tightly in foil and then plastic wrap to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator, then add the Cool Whip layer and any decorative toppings.

Reheating

Since this is a no-bake dessert, reheating isn’t needed. In fact, it’s best enjoyed cold, straight from the fridge! If it’s been frozen, just let it thaw gently in the fridge before serving for that perfect creamy texture.

FAQs

Can I make No Bake Pumpkin Pie Cheesecake dairy-free?

Absolutely! Swap in your favorite dairy-free cream cheese, a non-dairy whipped topping, and plant-based milk for the usual suspects. The flavor is just as festive and satisfying, perfect for guests with dietary needs.

Is it possible to use homemade pumpkin purée?

Yes, homemade pumpkin purée works well, so long as it’s thick and not too watery. If needed, strain your purée before using to ensure you don’t end up with a runny pie layer.

How do I prevent lumps in the cream cheese layer?

Make sure your cream cheese is fully softened before you begin mixing. Using a hand mixer is a lifesaver for blending that base until it’s utterly smooth and luscious.

Can I use a different crust for this recipe?

Of course! While a graham cracker crust is classic, gingersnap or chocolate cookie crusts add a fun flavor twist. Just be sure your crust is sturdy enough to hold up to the creamy layers.

How far in advance can I make No Bake Pumpkin Pie Cheesecake?

You can easily make this cheesecake up to 2 days in advance. It actually tastes even better after a good chill, as the flavors have more time to meld—just hold off on the final whipped topping and any delicate garnishes until serving day.

Final Thoughts

If you’re ready to impress with minimal effort and maximum flavor, don’t wait another minute to make No Bake Pumpkin Pie Cheesecake. It’s the kind of recipe you’ll want to share with your favorite people, bite after creamy bite. Go ahead—treat yourself and create new traditions around this effortless fall favorite!