The moment autumn rolls in, my craving for comforting desserts kicks into high gear. This No-Bake Pumpkin Cheesecake is my go-to recipe when I want to treat friends and family without spending hours in the kitchen. With its creamy layers of rich cheesecake and spiced pumpkin, all nestled in a buttery graham cracker crust, this easy fall dessert is perfect for the busy holiday season. Plus, it requires zero baking, making it ideal for anyone looking to save time while impressing guests at Thanksgiving gatherings. Whether served as a showstopper or transformed into bars for a casual get-together, your taste buds are in for a delicious surprise. Ready to dive into this delightful fall treat? Let’s get started! Why is this No-Bake Pumpkin Cheesecake a Must-Try? Effortless Delight: With minimal prep and no baking needed, you can whip this dessert together in no time, allowing you to spend more quality moments with loved ones. Seasonal Flavor: The enchanting combination of pumpkin puree and warm spices captures the essence of fall, bringing comfort with every bite. Versatile Texture: Enjoy the creamy layers of cheesecake balanced by a crunchy graham cracker crust, creating a delightful contrast. Crowd-Pleasing Appeal: Perfect for Thanksgiving or casual gatherings, this cheesecake will leave your guests raving about its deliciousness. If you’re a fan of cheesecakes, consider trying my Chocolate Swirl Cheesecake or the delightful Oreo Cheesecake Cookie Cups for even more festive options! No-Bake Pumpkin Cheesecake Ingredients Get ready to create the perfect fall dessert! For the Cheesecake Layer Cream Cheese – adds a rich creaminess to the cheesecake; make sure it’s softened for easy mixing. Granulated Sugar – provides sweetness to balance the flavors; feel free to substitute with a monk fruit sweetener for a lower-calorie option. Vanilla Extract – enhances the overall taste; opt for pure vanilla for the best flavor. Whipped Topping – gives a light, airy texture; you can use Cool Whip or homemade whipped cream. For the Pumpkin Layer Pumpkin Puree – the star of No-Bake Pumpkin Cheesecake, delivering that classic flavor; homemade puree works well as long as moisture is managed. Instant Vanilla Pudding Mix – essential for creating a creamy, set layer; use two 3.4 oz boxes for best results. Cinnamon – adds warmth and spice; adjust according to your taste preferences. Pumpkin Pie Spice – enhances the pumpkin flavor profile; consider making your own blend with nutmeg, cloves, and ginger for extra richness. For the Crust Graham Cracker Crust – provides a crunchy base; you can use a pre-made crust or make it from scratch with graham cracker crumbs, sugar, and melted butter. Milk – hydrating the cream cheese and pudding for optimal creaminess; divide into two portions as needed. Now that you have your No-Bake Pumpkin Cheesecake ingredients ready, you’re all set to impress your guests with this delightful fall treat! Step‑by‑Step Instructions for No-Bake Pumpkin Cheesecake Step 1: Prepare the Cheesecake Base In a large mixing bowl, combine softened cream cheese, 1 tablespoon of milk, granulated sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it’s completely smooth and creamy, which should take about 2-3 minutes. This luscious cheesecake base will set the stage for your No-Bake Pumpkin Cheesecake. Step 2: Add the Whipped Topping Gently fold in half of the whipped topping into the cream cheese mixture using a spatula. Be careful not to deflate the whipped topping; this adds the necessary lightness to your cheesecake layer. Once fully combined and fluffy, spread this creamy filling evenly into your prepared graham cracker crust, smoothing the surface with a spatula. Step 3: Mix the Pumpkin Layer In a separate mixing bowl, whisk together 1 cup of milk, pumpkin puree, and both boxes of instant vanilla pudding mix. Add the cinnamon and pumpkin pie spice, and whisk until the mixture becomes thick and well combined, about 1-2 minutes. This rich pumpkin filling will create a delightful contrast to the creamy cheesecake layer in your No-Bake Pumpkin Cheesecake. Step 4: Assemble the Layers Carefully spread the pumpkin mixture over the cheesecake layer in your prepared crust. Use the spatula to gently level the top, creating a smooth, even layer. This step is crucial; make sure the pumpkin layer is evenly distributed for a beautiful No-Bake Pumpkin Cheesecake that looks as good as it tastes. Step 5: Top with Whipped Topping Add the remaining whipped topping to the top of the pumpkin layer. Spread it out gently to cover the pumpkin completely, creating a beautiful finish. This light and airy topping adds a delightful contrast and completes the look of your No-Bake Pumpkin Cheesecake. Step 6: Chill Until Set Cover the assembled No-Bake Pumpkin Cheesecake with plastic wrap or aluminum foil, then refrigerate for at least 4 hours, or overnight for the best results. This chilling time allows the layers to set properly, making it easier to slice and enhancing the flavors for that perfect autumn dessert experience. Step 7: Serve and Enjoy Once chilled, carefully slice the cheesecake and serve it chilled. For a lovely finishing touch, garnish your No-Bake Pumpkin Cheesecake with a sprinkle of cinnamon or nutmeg on each slice. This step not only adds visual appeal but also enhances the comforting autumn flavors in every bite! Make Ahead Options For busy home cooks, this No Bake Pumpkin Cheesecake is a fantastic option to prepare ahead of time, saving you precious moments on the day of your gathering. You can make the cheesecake layers up to 24 hours in advance; just assemble it as directed and refrigerate it overnight to ensure it sets properly. To maintain quality, cover the cheesecake tightly with plastic wrap to prevent any absorption of odors in the fridge. When it’s time to serve, simply add the final layer of whipped topping and any desired garnishes for a fresh presentation. With these make-ahead tips, you’ll enjoy a delicious dessert with minimal effort on the day of your event! Expert Tips for No-Bake Pumpkin Cheesecake Soften Cream Cheese: Allow cream cheese to sit at room temperature for about 30 minutes before mixing to prevent lumps and ensure a smooth texture. Thicker Pumpkin Layer: For a firmer texture in your No-Bake Pumpkin Cheesecake, ensure the pumpkin mixture is thick before spreading; whisk until fully combined. Moisture Management: If using homemade pumpkin puree, be mindful of moisture. Strain it if needed to avoid a soggy cheesecake. Chilling Time: Don’t rush the chilling process; letting the cheesecake set overnight yields a more solid structure and richer flavor. Garnish Wisely: When serving, sprinkle cinnamon or nutmeg on top to enhance the fall aroma and create an inviting presentation. How to Store and Freeze No-Bake Pumpkin Cheesecake Fridge: Keep your No-Bake Pumpkin Cheesecake in an airtight container or tightly covered with plastic wrap for freshness. It will stay delicious for up to 3 days. Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months; thaw overnight in the fridge before serving. Reheating: Since this dessert is served chilled, there’s no need for reheating. Simply slice and enjoy, enhancing each piece with a sprinkle of cinnamon for that festive touch! Note: If you’ve added any toppings, those may not freeze well. Consider topping each slice just before serving for the best texture. What to Serve with No Bake Pumpkin Cheesecake Indulging in a slice of this creamy dessert is just the beginning; let’s create a delightful fall feast. Spiced Apple Cider: Warm or chilled, this drink adds a comforting spice that echoes the flavors of the cheesecake. Creamy Mashed Potatoes: Their velvety texture perfectly contrasts the rich cheesecake, making for a well-rounded meal. Roasted Brussels Sprouts: Their nutty flavor and crisp texture balance out the sweetness of the cheesecake, creating a harmonious plate. Maple-Glazed Carrots: These add a touch of sweetness and earthy warmth that complements the pumpkin flavor wonderfully. Butternut Squash Soup: A cozy starter, this soup’s creaminess enhances the overall autumn experience, leading beautifully into the cheesecake. Ginger Snap Cookies: Crunchy and spiced, they make for a lovely palate cleanser and add a festive crunch to your dessert table. Whipped Cream Topping: Elevate each slice of cheesecake with a dollop; it reinforces the lightness and adds a sumptuous finish. Pumpkin Spice Latte: This classic coffee beverage pairs beautifully, enhancing the pumpkin flavors and providing a caffeine boost for your gathering. Pecan Pie Bars: A sweet, nutty dessert that satisfies contrasting textures and flavors, perfect for ending a Thanksgiving feast on a high note. No-Bake Pumpkin Cheesecake Variations Feel free to explore these delightful variations and make this recipe your own! Nutty Topping: Sprinkle chopped pecans or walnuts on top before serving for a delightful crunch and rustic charm. The added texture elevates this cheesecake, making it irresistible to any nut lover. Flavor Upgrade: Swap the vanilla instant pudding for French vanilla for a richer, creamier taste. It’ll take your cheesecake to a whole new level, wrapping your taste buds in layers of smooth sweetness. Pumpkin Bars: Transform this cheesecake into bars by using a 9×13 pan and doubling the recipe. By doing so, you’re creating a thicker, shareable dessert that’s perfect for potluck gatherings! Ginger Kick: Add fresh grated ginger or ground ginger to the pumpkin layer for a zesty twist. This invigorating touch brightens the fall flavors beautifully, making each bite pop with warmth. Creamy Delight: Replace the whipped topping with homemade whipped cream for a fresher taste. A dollop of freshly whipped cream adds that homemade touch that everyone loves! Spice it Up: Want a hint of heat? Add a pinch of cayenne pepper or chili powder to the pumpkin layer for a surprising kick. It’s an amazing way to delight adventurous eaters! Chocolate Surprise: Drizzle melted chocolate over the top before serving. This luxurious touch can turn your No-Bake Pumpkin Cheesecake into a decadent dessert that will wow your guests. Seasonal Citrus: Brighten the flavors with a splash of orange zest in the pumpkin puree. This citrus twist can enhance the overall flavor profile, making your cheesecake taste even more festive. These variations add extra excitement to the classic No-Bake Pumpkin Cheesecake. Feel free to explore and enjoy everything this fall dessert has to offer! And if you’re still in the mood for cheesecake, why not check out my Banana Split Cheesecake or the creamy Elis Cheesecake? No Bake Pumpkin Cheesecake Recipe FAQs What type of pumpkin puree should I use? Absolutely! For the best flavor, I recommend using 100% pure canned pumpkin puree, which is convenient and consistent. If you prefer to use homemade puree, ensure it is drained well to reduce moisture. Thick puree will keep your cheesecake layers more stable and prevent sogginess. How long can I store No Bake Pumpkin Cheesecake in the fridge? Very! You can store your No Bake Pumpkin Cheesecake in an airtight container or tightly covered in plastic wrap for up to 3 days. It’s best enjoyed fresh, but a little chilling time can deepen the flavors, so don’t worry if you make it ahead! Can I freeze No Bake Pumpkin Cheesecake? Of course! To freeze, wrap individual slices tightly in plastic wrap, then in aluminum foil, making sure they’re sealed well to prevent freezer burn. You can freeze them for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the refrigerator, and they’re good to go! Why is my cheesecake layer not setting properly? If your cheesecake layer isn’t setting, it’s likely due to the cream cheese not being softened enough or the pudding mix not being whisked thoroughly. Ensure your cream cheese is at room temperature for about 30 minutes before mixing, and beat the pudding mixture until it’s thick and creamy. You can also add a bit more instant pudding mix to help firm it up if needed. Can pets eat ingredients from No Bake Pumpkin Cheesecake? I wouldn’t recommend it. Ingredients like cream cheese and sugar are not harmful in small quantities, but they can upset your pet’s stomach. Be cautious and avoid sharing your dessert with pets. Always consult your veterinarian for dietary concerns regarding your furry friends! Can I make this into bars instead of a cheesecake? The more the merrier! Yes, you can easily transform this recipe into bars. Simply double the ingredients and use a 9×13-inch pan for a thicker dessert. Follow the same layering process, but allow extra chilling time to ensure it firms up nicely for cutting into bars! Easy No-Bake Pumpkin Cheesecake for Fall Gatherings This No-Bake Pumpkin Cheesecake features creamy layers of cheesecake and spiced pumpkin, perfect for impressing guests this fall. Print Recipe Pin Recipe Prep Time 20 minutes minsChilling Time 4 hours hrsTotal Time 4 hours hrs 20 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Layer8 oz Cream Cheese softened1 cup Granulated Sugar feel free to substitute with monk fruit sweetener1 tsp Vanilla Extract opt for pure vanilla8 oz Whipped Topping you can use Cool Whip or homemadeFor the Pumpkin Layer15 oz Pumpkin Puree homemade works well if moisture is managed2 3.4 oz boxes Instant Vanilla Pudding Mix1 tsp Cinnamon adjust according to your taste1 tsp Pumpkin Pie Spice for extra richness, consider making your own blendFor the Crust1 9-inch Graham Cracker Crust pre-made or homemade1 cup Milk divide into two portions as needed Equipment large mixing bowlElectric mixerSpatulaRefrigerator Method Step-by-Step Instructions for No-Bake Pumpkin CheesecakeIn a large mixing bowl, combine softened cream cheese, 1 tablespoon of milk, granulated sugar, and vanilla extract. Beat until smooth and creamy.Gently fold in half of the whipped topping into the cream cheese mixture using a spatula. Spread evenly into the prepared graham cracker crust.In a separate bowl, whisk together 1 cup of milk, pumpkin puree, and both boxes of instant vanilla pudding mix. Add cinnamon and pumpkin pie spice, whisk until thick.Spread the pumpkin mixture over the cheesecake layer in your crust. Level the top with a spatula.Add the remaining whipped topping on top of the pumpkin layer, smoothing it out.Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.Once chilled, slice and serve. Garnish with a sprinkle of cinnamon or nutmeg if desired. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 2500IUVitamin C: 1mgCalcium: 120mgIron: 1mg NotesAllow cream cheese to sit at room temperature for about 30 minutes before mixing. For firmer texture, ensure the pumpkin mixture is thick before spreading. 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