No Bake Pumpkin Cheesecake Pie
No Bake Pumpkin Cheesecake Pie is a layered cheesecake recipe that is PERFECT for Thanksgiving dessert! This No Bake Cheesecake is SO easy and delicious - it's a total crowd pleaser!
This no bake pumpkin pie is one of my absolute favorite pumpkin desserts that I've made! That's saying a LOT since I have desserts like Turtle Pumpkin Cheesecake and Pumpkin Bars with Salted Caramel Cream Cheese Frosting on my blog! This no bake dessert starts with a simple graham cracker crust which is topped with a cinnamon spiced cheesecake layer, a pumpkin pudding layer, and then some Cool Whip. This is a super easy dessert that is perfect for a Halloween party, fall party, or Thanksgiving.
Ingredients in No Bake Pumpkin Cheesecake Pie
- Graham Cracker Crumbs - this no bake pumpkin cheesecake starts with a graham cracker crust.
- Granulated Sugar
- Butter
- Cream Cheese
- Cinnamon
- Cool Whip
- Pumpkin Puree
- Instant Vanilla Pudding Mix - instant pudding mix is combined with pumpkin puree for a pumpkin pie filling-like layer.
- Milk
- Pumpkin Pie Spice (or a combination of cinnamon, nutmeg, cloves, allspice, and ginger)
How To Make No Bake Pumpkin Cheesecake Pie
This recipe doesn't require an oven, which is great, and there are three main components to making it: the crust, the pumpkin pie mixture, and the cinnamon cheesecake mixture. To start, make the crust. Simply combine graham cracker crumbs, granulated sugar, and butter, and mix together until well combined. Press the mixture into the bottom of a greased 9-inch springform pan, along the bottom and up the sides. Set aside while you make the rest of the cheesecake pie.
The next step is the cinnamon cheesecake mixture. Start by beating together room temperature cream cheese, sugar, and cinnamon with a stand electric mixer or hand mixer in a medium or large bowl. You definitely want the cream cheese at room temperature, as it will make mixing it much easier and reduce the lumps. Once it is mixed well, fold in the Cool Whip. You will use 1.5 containers of Cool Whip for this step. Save the rest of the second container of Cool Whip for the topping!
Spread this mixture over the bottom of the graham cracker crust. Now, in a separate bowl, mix together the pudding mix and milk, and then stir in the pumpkin pie spice (this is what gives it great pumpkin flavor!) and pumpkin puree (not pumpkin pie filling!) until well combined. Spread this over the cream cheese mixture, and then spread the rest of the Cool Whip whipped cream with an offset spatula. I like to give the top a little sprinkle of cinnamon to make it look pretty, but that's totally not necessary!
Now it's time to cover it and let it chill. It should be chilled in the refrigerator for at least 2 hours, but ideally 4 to 8 hours.
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No Bake Pumpkin Cheesecake Pie
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tablespoon sugar
- 6 tablespoon melted butter
Cinnamon Cheesecake Layer
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 tablespoon cinnamon
- 2 8 ounce containers Cool Whip divided use
Pumpkin Pie Layer
- 1 package instant vanilla pudding
- 1 cup milk
- 2 teaspoon pumpkin pie spice
- 14 ounce can pumpkin puree
Instructions
Crust
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press into a 9" springform pan. Set aside.
Cheesecake Layer
- In a bowl with electric mixer, beat together the softened cream cheese, sugar, cinnamon until well combined. Stir in 1.5 containers of the Cool Whip. Note: the remaining ½ container of Cool Whip will be for the topping.
- Spread layer onto crust for the bottom layer.
Pumpkin Pie Layer
- In another bowl, mix together the vanilla pudding mix and milk. Then stir in the pumpkin pie spice and pumpkin and mix until well combined.
- Spread this on top of the cheesecake layer.
- Top with remaining Cool Whip and then sprinkle with some extra cinnamon.
- Refrigerate for at least 2 hours, ideally 4-8 hours.
- To serve, remove the springform outer edge, slice, and enjoy!
Could this be made a few days ahead possibly?
It can definitely be made 1 day in advance, possibly 2. Any longer and the crust might start to get a little soggy. Enjoy!
Made this the day prior to Thanksgiving and it was a huge hit with my whole family. So dang easy (you had me at “no bake”) and the flavors are perfect! Sometimes pumpkin can be a bit overwhelming but by mixing in the vanilla pudding with the pumpkin purée it tones it down a bit and that along with the cheesecake layer —YUM!! This will be a Turkey Day staple for my fam!!