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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.

No Bake Pumpkin Cheesecake Pie

What You’ll Need

  • Graham Cracker Crumbs
  • Granulated Sugar
  • Butter
  • Cream Cheese
  • Cinnamon
  • Cool Whip
  • Pumpkin Puree
  • Instant Vanilla Pudding Mix
  • 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.

Like this recipe? Check these out, too!

Turtle Pumpkin Cheesecake

Giant Pumpkin Cookies

Pumpkin Poke Cake

No Bake Pumpkin Cheesecake Pie

No Bake Pumpkin Cheesecake Pie

Pumpkin pie or cheesecake?! This dessert is both! A no bake dessert that is perfect for Thanksgiving.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, fall, no bake pie, pumpkin, thanksgiving
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12 -16 servings
Calories: 242kcal
Author: Taylor

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 6 tbsp melted butter

Cinnamon Cheesecake Layer

  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • 2 8 ounce containers Cool Whip divided use

Pumpkin Pie Layer

  • 1 package instant vanilla pudding
  • 1 cup milk
  • 2 tsp 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 1/2 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!

Nutrition

Sodium: 207mg | Calcium: 74mg | Vitamin C: 1mg | Vitamin A: 5612IU | Sugar: 16g | Fiber: 2g | Potassium: 156mg | Cholesterol: 37mg | Calories: 242kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 8g | Fat: 14g | Protein: 3g | Carbohydrates: 27g | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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Recipe Rating




  1. 5 stars
    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!!