Why bake when you don’t have to? This easy no-bake Pumpkin Cheesecake is dreamily good! It’s rich, creamy, and not too sweet, and it’s got a great combination of flavors. The pumpkin spice in it is just right and best of all, you can make it ahead of time and have it ready to eat when you are!
What I love most about this recipe is how effortless it is to make ahead of time. You can whip it up the night before, let it chill in the fridge, and it’s ready to go when you are. It’s also great if you’re looking for a festive treat without all the hard work, and trust me, everyone will think you spent hours on it.
I also love to freeze it. In fact, if you partially freeze it before cutting, it’ll cut so easily. We even like eating it a bit frozen, but it’ll thaw in no time.
Perfect as your Thanksgiving dessert or just a fall treat, this is a can’t miss recipe that’s easy to make!
Ingredients
- Premade graham cracker pie crusts (9”)
- Cool Whip
- Cream cheese – Softened.
- Powdered sugar
- Pumpkin spice pudding mix
- Milk
- Pumpkin spice – For dusting the top of the finished cheesecake.
How to Make Easy No-Bake Pumpkin Cheesecake Delight
- Prepare two premade graham cracker pie crusts and set them aside.
- Whisk the pudding mix with the milk in a medium bowl until smooth. Refrigerate until the pudding thickens and sets.
- Beat the cream cheese, powdered sugar, and 1 ½ cups of Cool Whip together until the mixture is creamy and smooth.
- Spread the cream cheese mixture evenly into both pie crusts, covering the bottom of each.
- Add the chilled pudding on top of the cream cheese layer, distributing it equally between the two pies.
- Top both pies with the remaining Cool Whip, spreading it evenly over the pudding layer.
- Chill the pies in the fridge for at least 4 hours, but I suggest letting them set for 8 hours or more for best results. Sprinkle with a little pumpkin spice before serving for a final touch.
Step-By-Step Process
Chef Jenn’s Tips
- To make serving a bit easier and less messy, you can place the pies in the freezer for 30-60 minutes prior to serving.
- Remember to store any leftovers in the refrigerator. Place plastic wrap over the pies or you can transfer them to an airtight container. You can store them for up to 4 days.
- If you enjoy nuts in your desserts, sprinkle some toasted pecans on top before serving.
Recommended
Serving Suggestions
This no-bake Pumpkin Cheesecake is fantastic on its own, but if you want to make it part of a larger meal, it pairs beautifully with a warm cup of spiced cider or even a cozy hot chocolate. It’s the perfect sweet note to end a holiday dinner or fall potluck.
Storage
To keep this cheesecake fresh, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. It’ll stay good for up to 4 days.
Easy No-Bake Pumpkin Cheesecake Delight
Ingredients
- 2 premade graham cracker pie crusts (9”)
- 24 ounces cool whip
- 8 ounces cream cheese 1 package; softened
- 1 cup powdered sugar
- 3 ounces pumpkin spice pudding mix 2 package
- 3 cups milk
- pumpkin spice for dusting the top of the finished cheesecake
Instructions
- Prepare two premade graaham cracker pie crusts and set them aside.
- Whisk the pudding mix with the milk in a medium bowl until smooth. Refrigerate until the pudding thickens and sets.
- Beat the cream cheese, powdered sugar, and 1 ½ cups of Cool Whip together until the mixture is creamy and smooth.
- Spread the cream cheese mixture evenly into both pie crusts, covering the bottom of each.
- Add the chilled pudding on top of the cream cheese layer, distributing it equally between the two pies.
- Top both pies with the remaining Cool Whip, spreading it evenly over the pudding layer.
- Chill the pies in the fridge for at least 4 hours, but I suggest letting them set for 8 hours or more for best results. Sprinkle with a little pumpkin spice before serving for a final touch.
Notes
Chef Jenn’s Tips
- To make serving a bit easier and less messy, you can place the pies in the freezer for 30-60 minutes prior to serving.
- Remember to store any leftovers in the refrigerator. Place plastic wrap over the pies or you can transfer them to an airtight container. You can store them for up to 4 days.
- If you enjoy nuts in your desserts, sprinkle some toasted pecans on top before serving.