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No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake features silky layers of pumpkin spice and cheesecake filling inside a crumbly graham cracker crust, topped with a dreamy layer of whipped cream. It’s smooth, spiced, and perfectly chilled — the ideal no-fuss dessert for fall gatherings or anytime you crave a pumpkin fix.
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Prep Time 20 minutes
Chill Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups canned pumpkin
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 2 containers 8 ounces each whipped topping (such as Cool Whip)
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1 box 3.4 ounces instant vanilla pudding mix
  • 1 cup milk
  • 2 pre-made graham cracker crusts

Method
 

  1. Create the Cheesecake Base: In a mixing bowl, beat cream cheese with half of the whipped topping until smooth and creamy. Spread this mixture evenly into both pie crusts.
  2. Mix the Pumpkin Layer: In another bowl, whisk together the canned pumpkin, sugar, cinnamon, pumpkin pie spice, nutmeg, pudding mix, and milk until smooth.
  3. Layer It Up: Spoon the pumpkin mixture over the cream cheese layer, spreading evenly.
  4. Add the Fluffy Topping: Top with remaining whipped cream and smooth it out with a spatula.
  5. Chill Before Serving: Refrigerate for at least 2–4 hours, or overnight for best results.
  6. Serve and Enjoy: Dust lightly with cinnamon or nutmeg before serving for that bakery-finish look.

Notes

  • Active time: 20 minutes
  • Passive time: 20–40 minutes (chilling)
  • No baking required — just mix, layer, chill, and enjoy!