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A slice of Pumpkin Pie Cheesecake on a white plate
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5 from 5 votes

No Bake Pumpkin Cheesecake Recipe

No Bake Pumpkin Cheesecake is the perfect fall dessert! A layer of creamy cheesecake topped with sweet pumpkin pie filling and whipped topping, all tied up in a graham cracker crust! It's easy to make and so delicious!
Prep Time10 mins
refrigeration4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: 30 minutes or less, dessert, fall, pie
Servings: 12 servings
Calories: 163kcal


  • 2 prepared graham cracker crusts
  • 1 8oz block of cream cheese, softened
  • 1 cup + 1 tbsp. milk divided
  • 1 tbsp. sugar
  • 1 8oz container of Cool Whip / whipped topping
  • 1 15oz can of pumpkin
  • 2 3.4oz instant vanilla pudding mix
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • caramel topping optional


  • In a large mixing bowl, mix the cream cheese, sugar, and 1 tablespoon of milk with an electric mixture. Add 1/2 of the whipped topping and mix gently with a spoon. Split the mixture evenly between the two graham cracker crusts, spreading evenly to cover.
  • In a separate bowl, whisk together the pumpkin, pudding, spices, and remaining milk. Spread evenly over the cream cheese layer. (You will have extra pumpkin filling - discard, or use for another recipe!)
  • Spread the remaining whipped topping over the pumpkin.
  • Refrigerate for several hours or overnight. You can drizzle with caramel before serving if desired.


Serving: 1slice | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 144mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg