This no-bake Pumpkin Cheesecake is rich, creamy, and full of flavor. Made with pudding mix and Cool Whip, it’s easy to prepare ahead of time. Perfect for any gatherings, just chill, serve, and enjoy!
pumpkin spicefor 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.