Indulge in the Delightful Creaminess of No-Bake Pumpkin Pie Cheesecake

As the leaves change colors and the air turns crisp, our taste buds tingle with anticipation. Yes, you guessed it – it’s pumpkin season! While the classic pumpkin pie has long been a Thanksgiving staple, we’re here to introduce you to a delightful twist on tradition: the no-bake pumpkin pie cheesecake. Brace yourself for rich, creamy layers of pumpkin goodness that will satisfy your pumpkin cravings any time of the year.

To Make No-Bake Pumpkin Pie Cheesecake You Will Need:

Tools:

• Stand or Hand Mixer
• Mixing Bowls
• Measuring Cups and Spoons
• Rubber Spatula

Ingredients:

• 8 ounces cream cheese, softened
• ½ cup sugar
• 16 ounces Cool Whip
• 2 pre-made graham cracker crusts
• 3.4 ounces instant vanilla pudding
• 1 cup milk
• 2 cups canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 tablespoon cinnamon

Instructions:

Bottom Layer

Combine the softened cream cheese, sugar, and one 8-ounce tub of Cool Whip in a mixing bowl. Blend the ingredients with a hand or stand mixer until smooth and creamy.

Evenly distribute this mixture into the two pre-made graham cracker crusts, creating the first delectable layer.

Middle Layer

Prepare the instant vanilla pudding in a separate bowl by mixing it with the milk until it thickens.

Add the 2 cups of canned pumpkin puree to the pudding mixture.

Stir in the pumpkin pie spice, nutmeg, and cinnamon until well blended.

Carefully pour this spiced pumpkin layer on top of the creamy cheesecake layer.

Top Layer

Complete your no-bake pumpkin pie cheesecake by topping it evenly with Cool Whip, adding an extra layer of creaminess.

To enhance the presentation and flavor, sprinkle a touch of pumpkin spice on top of the Cool Whip.

Chill and Enjoy

Refrigerate your masterpiece for at least an hour before indulging. This step is crucial to allow the pie to be set completely and achieve the perfect consistency.

When the time comes, serve yourself a generous slice and savor this no-bake pumpkin pie cheesecake’s rich, creamy layers.

Notes:

• When shopping for ingredients, be mindful to select pure pumpkin puree and not canned pumpkin pie filling. The latter contains additional ingredients like sugar and spices, which you want to control in this recipe.
• Ensure your cream cheese is at room temperature before using it. This ensures a smooth blend and prevents lumps in your mixture.
• Don’t hesitate to sprinkle a little extra pumpkin spice on top of the Cool Whip for an extra burst of flavor.
• As tempting as it may be to dive right in, resist the urge and allow your no-bake pumpkin pie to chill. This step is essential for the pie to set properly and deliver that perfect, sliceable texture.
• If you would like, you can make homemade Graham Cracker Crust when making this recipe.

This no-bake pumpkin pie cheesecake is a game-changer, perfect for Thanksgiving or any time those pumpkin cravings hit. Its luscious layers and mouthwatering flavors will make it a new fall favorite in your dessert repertoire. So, gather your ingredients, follow the simple steps, and treat yourself to a slice of creamy pumpkin heaven!

This is Renee’s Kitchen Reality

No-Bake Pumpkin Pie Cheesecake

Renee Dalton

This no-bake pumpkin pie cheesecake is a game-changer, perfect for Thanksgiving or any time those pumpkin cravings hit. Its luscious layers and mouthwatering flavors will make it a new fall favorite in your dessert repertoire. So, gather your ingredients, follow the simple steps, and treat yourself to a slice of creamy pumpkin heaven!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, Pie

Cuisine American

Servings 16

Calories 259 kcal

Ingredients

  

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 16 ounces Cool Whip
• 2 pre-made graham cracker crusts
• 3.4 ounces instant vanilla pudding
• 1 cup milk
• 2 cups canned pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp nutmeg
• 1 tbsp cinnamon 

Instructions

 

Bottom Layer

• Combine the softened cream cheese, sugar, and one 8-ounce tub of Cool Whip in a mixing bowl. Blend the ingredients with a hand or stand mixer until smooth and creamy.
• Evenly distribute this mixture into the two pre-made graham cracker crusts, creating the first delectable layer.

Middle Layer

• Prepare the instant vanilla pudding in a separate bowl by mixing it with the milk until it thickens.
• Add the 2 cups of canned pumpkin puree to the pudding mixture.
• Stir in the pumpkin pie spice, nutmeg, and cinnamon until well blended.
• Carefully pour this spiced pumpkin layer on top of the creamy cheesecake layer.

Top Layer

• Complete your no-bake pumpkin pie cheesecake by topping it evenly with Cool Whip, adding an extra layer of creaminess.
• To enhance the presentation and flavor, sprinkle a touch of pumpkin spice on top of the Cool Whip.

Chill and Enjoy

• Refrigerate your masterpiece for at least an hour before indulging. This step is crucial to allow the pie to be set completely and achieve the perfect consistency.
• When the time comes, serve yourself a generous slice and savor this no-bake pumpkin pie cheesecake's rich, creamy layers.

Notes

• When shopping for ingredients, be mindful to select pure pumpkin puree and not canned pumpkin pie filling. The latter contains additional ingredients like sugar and spices, which you want to control in this recipe.
• Ensure your cream cheese is at room temperature before using it. This ensures a smooth blend and prevents lumps in your mixture.
• Don't hesitate to sprinkle a little extra pumpkin spice on top of the Cool Whip for an extra burst of flavor.
• As tempting as it may be to dive right in, resist the urge and allow your no-bake pumpkin pie to chill. This step is essential for the pie to set properly and deliver that perfect, sliceable texture.