No Bake Pumpkin Pie Cheesecake Recipe

If you’re looking for a cozy crowd-pleaser that blends the comforting flavors of fall with the ease of a quick dessert, look no further than this No Bake Pumpkin Pie Cheesecake. With luscious layers of creamy cheesecake, spiced pumpkin filling, and fluffy Cool Whip, all nestled inside a buttery graham cracker crust, every bite tastes like autumn wrapped in a forkful. The best part? No oven required! Whether you’re celebrating Thanksgiving or just want a simple, make-ahead treat, this pie lets you savor pumpkin perfection without breaking a sweat.

Ingredients You’ll Need

The beauty of this dish is in its simplicity—each ingredient is thoughtfully chosen to build layers of flavor and texture. From the tangy cream cheese base to that dreamy pumpkin layer, these staples come together for the easiest pie you’ll ever whip up.

• Cream Cheese (4 ounces, softened): The creamy backbone of your first layer; make sure it’s room temperature for flawless blending.
• White Granulated Sugar (¼ cup): Just enough to add a gentle sweetness to the cheesecake base without overwhelming the pumpkin flavor.
• Cool Whip (8 ounces, divided in half): Light and airy, this brings a pillowy texture to both the cheesecake and the topping.
• Pre-made Graham Cracker Crust (1, 10-inch): A time-saving, no-fuss crust that’s perfectly crisp and always reliable.
• Instant Vanilla Pudding Mix (¼ cup, about half a 3.4 oz box): Adds body and subtle vanilla flavor to the pumpkin layer, making it irresistibly smooth.
• Milk (½ cup): Blends with the pudding mix to create a thick, luscious base for your pumpkin filling.
• Canned Pumpkin Puree (1 cup): Be sure you grab pure pumpkin, not pumpkin pie filling, for authentic flavor and gorgeous color.
• Pumpkin Pie Spice (1 teaspoon): The ultimate fall flavor booster with notes of cinnamon, nutmeg, and cloves.
• Nutmeg (½ teaspoon): Warm and aromatic, it amplifies the cozy vibes.
• Cinnamon (½ tablespoon): A key ingredient for classic pumpkin pie taste and an inviting aroma.

How to Make No Bake Pumpkin Pie Cheesecake

Step 1: Blend the Cheesecake Layer

Start by combining the softened cream cheese, granulated sugar, and half of your Cool Whip in a medium mixing bowl. Use a hand mixer to blend everything until it’s velvety smooth and no lumps remain—if your cream cheese is nicely softened, this step is a breeze. This forms the tangy, creamy foundation for your No Bake Pumpkin Pie Cheesecake, so take your time and get it super smooth!

Step 2: Fill the Crust

Next, evenly spread that fluffy cheesecake mixture into your pre-made graham cracker crust. Use a rubber spatula to smooth it out, pressing gently into the edges so you’ve got a consistent layer. The beauty here is you skip all the fuss of a homemade crust, but still get that perfect, buttery crunch with each bite.

Step 3: Make the Pumpkin Pudding Layer

Now, in a separate bowl, stir together the instant vanilla pudding mix and milk until it starts to thicken—it should only take a minute or so. Add the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon, giving everything a really thorough mix. This layer is where the signature flavor of your No Bake Pumpkin Pie Cheesecake comes to life!

Step 4: Layer on the Pumpkin Mixture

Pour the spiced pumpkin pudding right over your cheesecake base, spreading it evenly to cover. This step creates that swoon-worthy, dual-layered look when you slice the pie, and every forkful will get a swirl of both creamy and spiced goodness.

Step 5: Add the Whipped Topping and Chill

Take the remaining Cool Whip and gently spread it over the top for a cloud-like lid. Sprinkle a pinch of cinnamon or pumpkin pie spice for a pretty, aromatic finish. Patience is key here—refrigerate the whole pie for at least 1 hour so it can set up beautifully. It’s worth the wait!

How to Serve No Bake Pumpkin Pie Cheesecake

Garnishes

Give your pie bakery-worthy charm with a dusting of extra pumpkin pie spice or a few curls of white chocolate. A dollop of whipped cream (even more than what’s already there!) and a scattering of toasted pecans or candied ginger will add both elegance and flavor.

Side Dishes

This cheesecake pops alongside fresh fruit like sliced pears or apples, which add a juicy contrast. For special occasions, offer a coffee bar with cinnamon-infused lattes or spiced chai for a cozy pairing. It’s also just right with a little scoop of vanilla ice cream.

Creative Ways to Present

If you want to wow your guests, serve the No Bake Pumpkin Pie Cheesecake as minis in jars or small glasses—just layer each component for adorable, individually-portioned desserts. Or, cut slices in advance and drizzle with caramel sauce for an even sweeter touch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie covered with plastic wrap or in an airtight container in the refrigerator. The pie stays fresh and delightfully creamy for up to 3 days, making it perfect for sneaking extra slices after dinner.

Freezing

You can absolutely freeze No Bake Pumpkin Pie Cheesecake! Wrap individual slices or the whole pie tightly in plastic wrap, then foil. It’ll keep well in the freezer for up to two months. Thaw overnight in the fridge before serving for best texture.

Reheating

There’s no need to reheat this pie. Simply slice and serve straight from the fridge. If it’s been frozen, a gentle thawing in the refrigerator is all that’s needed—avoid microwaving to keep the texture light and fluffy.

FAQs

Can I make No Bake Pumpkin Pie Cheesecake a day in advance?

Absolutely! In fact, preparing it the day before allows the flavors to meld and the pie to firm up perfectly. It’s a lifesaver for holiday prep and guarantees stress-free entertaining.

Is there a substitute for Cool Whip?

If you’d like to use something different, you can swap in the same amount of homemade whipped cream. Just be sure it’s softly whipped (not too stiff) for the best texture.

Can I use a homemade crust?

Definitely! A classic graham cracker crust made with crushed crackers and melted butter works beautifully. Just press it into your pie pan and chill before adding the filling.

What’s the best way to slice the pie neatly?

Run a sharp knife under hot water, dry it, and cut your slices. Wipe and rewarm the knife between cuts for the cleanest edges and neat layers—it makes serving a breeze.

Does this recipe taste overly sweet?

Not at all! The blend of cream cheese and pumpkin keeps things balanced. It’s perfectly spiced and creamy, with just enough sweetness to keep everyone coming back for another slice.

Final Thoughts

If you’re in need of a no-fuss, big-flavor dessert that brings people together, No Bake Pumpkin Pie Cheesecake is the answer. It’s easy, impressive, and full of fall warmth, whether for a celebration or just a cozy night in. Give it a try—you might just find it becomes your new pumpkin favorite too!

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