Dessert

No Bake Pumpkin Pie Cheesecake Recipe

ByLila Prescott March 25, 2026March 25, 2026

Introduction

This No Bake Pumpkin Pie Cheesecake is a creamy and festive dessert perfect for autumn gatherings. With layers of smooth cream cheese and spiced pumpkin filling set in a graham cracker crust, it’s an effortless treat that delights every time.

This image shows a slice of pie placed on a white plate. The pie has three layers: a dark brown crust at the bottom, a thick orange layer in the middle that looks smooth and creamy, and a fluffy white topping with swirls and light brown powder sprinkled all over it. The pie slice has a soft texture on top and a firm look in the crust. The background features a white marbled surface with soft light coming from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces cream cheese (softened)
¼ cup white granulated sugar

8 ounces Cool Whip (divided)
1 cup canned pumpkin puree

¼ cup instant vanilla pudding mix
½ cup milk

1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
½ tablespoon cinnamon

1 pre-made graham cracker crust

Instructions

Step 1: In a mixing bowl, beat the softened cream cheese and sugar until smooth. Fold in half of the Cool Whip gently until combined.
Step 2: In another bowl, whisk together the pumpkin puree, instant vanilla pudding mix, milk, pumpkin pie spice, nutmeg, and cinnamon until well blended. Carefully fold in the remaining Cool Whip.

Step 3: Spread half of the cream cheese mixture evenly into the pre-made graham cracker crust. Layer the pumpkin filling over it, then top with the remaining cream cheese mixture.
Step 4: Cover the cheesecake with plastic wrap and refrigerate for at least one hour before serving to allow it to set.

Tips & Variations

For extra crunch, sprinkle chopped pecans or walnuts on top before refrigerating.

Use homemade pumpkin pie spice for a fresher, more customized flavor.
If you prefer a sweeter dessert, add a little more sugar to the cream cheese mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, avoid freezing this dessert. When ready to serve, let it sit at room temperature for 10 minutes for easier slicing.

How to Serve

A slice of pie on a white plate is shown on a white marbled surface. The pie has three layers: the bottom layer is a dark brown crust with a crumbly texture, the middle layer is thick and smooth orange pumpkin filling, and the top layer is fluffy white whipped cream sprinkled with light brown cinnamon powder. The whipped cream seems light and soft, with some swirls visible on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin beforehand until smooth. Be sure to let it cool before using.

Is this cheesecake suitable for kids?

Absolutely! It’s a kid-friendly dessert with no nuts or alcohol, making it perfect for family gatherings.