Get ready to meet your new favorite treat: No Bake Pumpkin Pie Cheesecake! This dreamy dessert brings together all the cozy spice of classic pumpkin pie and the creamy richness of cheesecake—no oven required. With layers of lush pumpkin and cheesecake filling nestled in a buttery graham cracker crust, it’s wonderfully easy to make and absolutely impossible to resist. Whether you’re hosting Thanksgiving, celebrating fall, or just following a sudden pumpkin craving, this make-ahead dessert is about to become your go-to recipe for every special occasion.

No Bake Pumpkin Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The best part about this No Bake Pumpkin Pie Cheesecake is the simple set of ingredients you’ll need—each one is essential for building those luscious layers of flavor and texture. From velvety cream cheese to perfectly spiced pumpkin puree, nothing is complicated, but every element makes a big difference.

Cream cheese, softened: This is the creamy foundation of the cheesecake, so make sure it’s soft for a smooth, lump-free filling.
White granulated sugar: Adds just the right amount of sweetness to complement the tang of the cream cheese and the boldness of the pumpkin.
Cool Whip (divided in half): Lightens the filling and creates that signature fluffy topping everyone loves.
Pre-made 10-inch graham cracker crust: The classic crunchy base that saves time and delivers that must-have graham flavor.
Instant vanilla pudding mix: Thickens and flavors the pumpkin layer, making it luxuriously smooth.
Milk: Helps dissolve the pudding mix and adds silkiness to the filling.
Canned pumpkin puree: Brings the unmistakable taste of pumpkin—be sure it’s pure pumpkin, not pie filling!
Pumpkin pie spice: Delivers those unmistakable warm, fall flavors in every bite.
Nutmeg: Adds an earthy, aromatic depth that takes this dessert from good to great.
Cinnamon: Rounds out the spice blend for extra warmth and comfort.

How to Make No Bake Pumpkin Pie Cheesecake

Step 1: Make the Creamy Cheesecake Layer

Start things off by beating together the softened cream cheese, white sugar, and half of the Cool Whip in a large mixing bowl. A hand mixer will make this step a breeze, ensuring everything gets perfectly blended. You want the mixture to be super smooth—with no lumps—so the bottom layer of your No Bake Pumpkin Pie Cheesecake is velvety and rich.

Step 2: Fill the Crust

Spoon the cream cheese mixture evenly into your pre-made graham cracker crust. Use a spatula to smooth it out for an even surface. This foundation layer is what gives the dessert its cheesecake character, so take your time and make it look as luscious as you can!

Step 3: Mix Up the Pumpkin Pie Layer

In a separate bowl, whisk together the instant vanilla pudding mix and milk. As soon as you see it begin to thicken, fold in the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Stir everything until it’s beautifully blended and you can see those gorgeous flecks of spice swirling through. This layer is where the No Bake Pumpkin Pie Cheesecake truly earns its name!

Step 4: Assemble the Layers

Pour the pumpkin mixture directly over the cheesecake base, spreading it gently to create a distinct, colorful layer. The contrast between the spiced pumpkin and creamy cheesecake is visually stunning and absolutely delicious in every forkful.

Step 5: The Dreamy Cool Whip Topping

Finish with a generous crown of the remaining Cool Whip, spreading it from edge to edge. For the final flourish, sprinkle a little extra pumpkin pie spice, cinnamon, or nutmeg on top—your No Bake Pumpkin Pie Cheesecake is now picture-perfect!

Step 6: Chill and Serve

Here’s where your patience pays off: refrigerate the pie for at least an hour to allow all those luscious layers to firm up. The flavors mingle together as it chills, and the texture becomes absolutely irresistible. Once set, your dessert is ready to slice and serve!

How to Serve No Bake Pumpkin Pie Cheesecake

Garnishes

Give your No Bake Pumpkin Pie Cheesecake the star treatment by adding a sprinkle of extra pumpkin pie spice or cinnamon right before serving. Whipped cream rosettes or sugared pecans on top bring a fancy touch (with almost zero effort). For even more flair, try a drizzle of caramel sauce or a scatter of mini chocolate chips.

Side Dishes

To keep things simple, serve each slice with a fresh cup of coffee, hot cider, or chai tea—these drinks really highlight the cozy spices in the cheesecake. Fresh fruit like apple slices or clusters of grapes on the side brighten up the plate and add a pleasant, crisp contrast.

Creative Ways to Present

For a party twist, assemble the pie in individual cups or mason jars—guests will love their own personal portion of No Bake Pumpkin Pie Cheesecake! You can also try layering it in a trifle dish for a dramatic, showstopping centerpiece. However you choose to serve it, the creamy layers will always shine.

Make Ahead and Storage

Storing Leftovers

Store any leftover No Bake Pumpkin Pie Cheesecake covered in the fridge for up to 4 days. Make sure it’s tightly wrapped, or keep it in an airtight container, so it stays fresh and those creamy layers remain moist and delicious.

Freezing

You can absolutely freeze this dessert! For best results, wrap individual slices in plastic wrap, then place them in a freezer-safe container. They’ll keep beautifully for up to a month—just thaw slices in the refrigerator overnight before serving.

Reheating

Good news: No Bake Pumpkin Pie Cheesecake is best enjoyed cold, straight from the fridge. There’s no need for reheating at all—just slice and savor!

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade whipped cream works wonderfully. Just make sure to whip it to stiff peaks so it holds its shape and keeps the layers stable.

Is it possible to make this pie gluten free?

Yes! Simply use a gluten free graham cracker crust (store-bought or homemade), and double-check that your pudding mix and other ingredients are gluten free.

My pie isn’t setting—what went wrong?

The most common issue is not giving it enough chilling time or using too much milk in the pudding layer. Make sure to measure carefully and let it refrigerate for at least an hour (longer is even better).

Can I use pumpkin pie filling instead of puree?

It’s best to use pure pumpkin puree only, since pumpkin pie filling already contains sugar and spices, which can throw off the flavor balance of this cheesecake.

Can I make No Bake Pumpkin Pie Cheesecake in advance?

Definitely! This dessert is perfect for prepping the night before. In fact, making it ahead actually improves the flavor and texture as the layers have extra time to meld and set.

Final Thoughts

If you love easy desserts bursting with cozy fall flavor, No Bake Pumpkin Pie Cheesecake is one you simply can’t skip. It’s effortless, crowd-pleasing, and perfect for every pumpkin season get-together. Go ahead and treat yourself—you deserve a slice of something this wonderful!