Let me help satisfy all your fall cravings with this easy recipe for Pumpkin Cheesecake Pudding.
Filled with everything you need to make a no-bake cheesecake only with the added deliciousness of pumpkin!
This cheesecake pudding recipe takes minutes to make and about an hour to chill before you can enjoy.
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This Pumpkin Cheesecake Pudding is a light and airy dessert—closer to a mousse than a dense, traditional cheesecake.
You'll love this dessert—it’s light, fluffy, and creamy, with all the classic flavors of cheesecake and pumpkin pie in one easy, crowd-pleasing treat.
It’s perfect to serve when the season changes and fall is in the air… but honestly, who says we can’t enjoy pumpkin desserts all year long?
Looking for more easy desserts with pumpkin flavor? Try my Pumpkin Pie Treats or my Mini Pumpkin Bundt Cakes.
Table of Contents
- No-Bake Pumpkin Cheesecake with Pudding Mix
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- How to Prepare the Graham Cracker Crust
- How to Serve the Pumpkin Pudding in Individual Cups
- LOVE this recipe? SAVE it for Later!
- Prep-Ahead Tips
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- 📖 Recipe Card
- 💬 Comments
No-Bake Pumpkin Cheesecake with Pudding Mix
- Soften your cream cheese and whipped topping to room temperature to ensure a smooth, lump-free filling.
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Refrigerate the pudding for at least 1 hour so it sets properly and isn’t too loose.
- Top with whipped cream, chopped pecans, and crushed graham crumbs just before serving for extra flavor and texture.
- Press graham cracker crumbs firmly into the cup bottoms before adding pudding to create a crust that stays crisp.
- Assemble the dessert ahead of time and refrigerate for a few hours or overnight to save time.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Pumpkin Dip: Serve the pudding in a bowl surrounded by cinnamon crackers for a fun appetizer.
No-Bake Pie: Spread the mixture into a store-bought graham cracker pie shell for another easy dessert option.
Whipped Topping Swap: Use a fat-free or lower-calorie version of whipped topping to lighten the dessert.
Cookie Crumb Variation: Try ginger snap cookies instead of graham crackers for a spiced crust.
More Ideas: See my layered pumpkin cheesecake in a jar recipe on the blog for another delicious variation.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy, then mix in the pumpkin puree and pumpkin pie spice, scraping the bowl as needed until fully combined.
Step 2: Mix in the sweetened condensed milk and pudding mix until combined, then switch to a whisk and gently fold in the Cool Whip until smooth (or fold by hand).
Step 3: Chill the mixture for about 30 minutes, or until it firms up. You can also transfer it to an airtight container and refrigerate overnight if making ahead.
How to Prepare the Graham Cracker Crust
Step 4: In a mixing bowl, combine the crushed graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and resemble wet sand.
How to Serve the Pumpkin Pudding in Individual Cups
Step 5: Spoon the graham cracker crumbs into the bottom of each serving cup and use a tart tamper to firmly press them down.
Step 6: Using a cookie scoop, layer the cheesecake pudding on top of the prepared crumb base. Add whipped cream and a sprinkle of chopped pecans and crushed graham cracker crumbs.
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Prep-Ahead Tips
- Prepare the pudding following the directions and store in a covered container in the refrigerator.
- Also, prepare the graham cracker crumbs and store in a covered container in the refrigerator
- The next day, add the graham cracker crumbs to the individual serving cups.
- Finally add the pumpkin cheesecake pudding.
- Cover each cup with plastic wrap and store in the refrigerator until ready to serve.
- Right before serving, add the whipped cream, chopped pecans and graham cracker crumbs.
Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO use softened cream cheese to ensure a smooth, creamy filling.
❌ DO NOT substitute pumpkin pie filling for pumpkin puree—it will alter the flavor and sweetness.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Leftover canned pumpkin only lasts for about a week when stored in the refrigerator. You can easily place the leftover canned pumpkin in ice cube trays and then pop out the cubes once frozen to store in freezer safe bags.
Allow pumpkin to thaw in the refrigerator overnight. When the pumpkin is defrosted it might be a little watery. Stir the pumpkin puree to incorporate the water and it should be fine to use in recipes.
📖 Recipe Card
Pumpkin Cheesecake Pudding
Video
Ingredients
- 2 cups graham cracker crumbs
- 4 tablespoons melted butter
- 4 tablespoons sugar
- 8 ounce Cream cheese softened
- 15 ounce Pumpkin puree
- 1 - 2 teaspoons pumpkin pie spice
- 3.4 ounce Cheesecake flavored instant pudding mix
- 14 ounce Sweetened condensed milk
- 12 ounce Frozen Cool Whip Topping
- Extra Cool Whip Topping or regular whipped cream
- Chopped pecans
- Extra graham cracker crumbs.
Method
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
- Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
- Scrap down the sides of the bowl.
- Add the sweetened condensed milk, followed by the cheesecake pudding mix.
- Mix again until everything is combined.
- Change the paddle attachment to the whisk attachment and slowly add in the Cool Whipped Topping until well combined. You can also do this step by hand if you prefer.
- Refrigerate the mixture until the pudding has firmed up. This should take about 30 minutes or so.
- At this point you could store the mixture in an air-tight container and refrigerate till the next day.
- Combine the crushed graham cracker crumbs in a bowl.
- Add the melted butter and 4 tablespoons sugar.
- Stir to combine.
- Add the crumbs to the bottom of the cups you want to serve the dessert in.
- Use the tart tamper to press the crumbs down into the bottom of the cup.
- Using a cookie scoop, add a few scoops of cheesecake pudding on top of the graham cracker crumbs.
- Top the pumpkin cheesecake pudding with homemade whipped cream or a dollop of whipped topping on top.
- Then sprinkle chopped pecans and a few graham cracker crumbs.
Nutrition
Notes
- Depending on the size cups you use for this dessert, you should be able to get 8 to 10 servings.
- Let cream cheese and whipped topping soften to avoid lumps.
- Use pumpkin puree (not pie filling) for balanced sweetness and spice.
- Refrigerate at least 1 hour to help the pudding set.
- Add whipped cream, pecans, and graham crumbs just before serving.
- Prepare a few hours or overnight in advance for easy serving.
Tina Morrison says
How much pumpkin spice do you use? I don't see that anywhere.
Lois says
Sorry about that! You can use 1 to 2 teaspoons of pumpkin pie spice. Thank you!
Julie Briones says
Oh, this looks delish! It almost looks like a mousse! Love all things pumpkin! Thanks for sharing at Tuesday Turn About, Lois... I'll be featuring you at tomorrow's party! Pinned!
Joanne says
These look delicious! Pinned.
Rebecca - Glutarama says
You had me at cheesecake and then threw in Pumpkin and I'm thrilled! Love this idea and will be saving this to try with my family.
Lois says
I love everything pumpkin and cheesecake too! Thank you for visiting.