If you’re looking for a dessert that’s quick to make and always a hit, this No Bake Pumpkin Cheesecake with Pudding Mix is a recipe you’ll want to make again and again.
It's another one of my cheesecake pudding recipes that is rich, creamy and tastes delicious which also happens to a quick, no-bake recipe!
Recipe at a Glance
- Prep: 15 min | Chill: 2 hrs | Difficulty: Easy
- What it is: A creamy no-bake pumpkin cheesecake made with pumpkin purée, instant pudding mix, cream cheese, and warm fall spices for a festive holiday dessert.
- Why you’ll love it: No oven required—perfect for holiday gatherings or when you need a last-minute treat.
- How to make it: Beat the cream cheese and pudding mix until smooth, blend in pumpkin purée and spices, spoon into a pre-made graham cracker crust, and chill until set.
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Table of Contents
- Recipe at a Glance
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Directions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- More Pumpkin Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 💬 Comments
You are going to LOVE this No-Bake Pumpkin Cheesecake with layers of cheesecake, pudding, and whipped topping in a buttery graham cracker crust for the ultimate fall dessert.
It’s made with Pumpkin Pie Spice—if you can’t find it at the store, my easy homemade version saves money and tastes even better!
Looking for more Easy Pumpkin Desserts? Try my Pumpkin Pie Treats or my Mini Pumpkin Bundt Cakes.
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Pudding Mix Swap: Use vanilla pudding mix in place of cheesecake pudding mix. (Tip: Walmart usually carries cheesecake flavor if your grocery store doesn’t.)
- Sugar Choice: Granulated sugar works, but powdered sugar blends more smoothly into the cream cheese filling.
- Spice Option: No pumpkin pie spice? A simple cinnamon and sugar mixture makes a cozy substitute.
- Homemade Crust: Prefer homemade? Try my graham cracker crust from the Vanilla Cheesecake Pudding Recipe for the perfect base.
- Flavor Twist: For extra warmth, swap the crust for gingersnap cookies—they pair beautifully with pumpkin!
Step-by-Step Directions
This section provides 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 large bowl, using an electric mixer, add the cream cheese, powdered sugar, vanilla extract and the one tablespoon of milk. Beat together until smooth.
Step 2: Add half of the container of Cool Whip Topping. Fold it gently into the cream cheese mixture. Add it to the bottom of the prepared graham cracker crust.
Step 3: Add the pudding mix to a mixing bowl. Then add the can of pure pumpkin, pumpkin pie spice, and finally the milk.
Step 4: Mix together until everything is smooth.
Step 5: Gently spread the pumpkin pudding over the cream cheese layer. Top with the remaining whipped topping, spreading it to cover the pumpkin. Sprinkle with chopped pecans or walnuts, if desired. Refrigerate for at least 2-4 hours before serving.
Insider Tips from My Kitchen to Yours
✔️ DO remove the cream cheese from the refrigerator about an hour before starting so it’s soft and blends smoothly.
❌ DO NOT use canned pumpkin pie mix—stick with canned pure pumpkin, since they’re very different.
Storage & Serving Tips
Make Ahead: This cheesecake is best when chilled for at least 2 hours, so it’s perfect to prepare the night before a holiday dinner or gathering.
Refrigerate: Keep the cheesecake covered in the refrigerator for up to 4–5 days. The flavors actually deepen as it chills, making each slice taste even better the next day.
Freezer: This recipe does not stand up well to freezing.
Serving Suggestion: Add a dollop of whipped cream and a sprinkle of cinnamon or crushed graham crackers on top just before serving for an extra festive touch.
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!
To make a firm no-bake cheesecake, use cold ingredients, whip the cream cheese and heavy cream to the right consistency, and chill it for at least 4-6 hours (or even better, overnight!).
For a faster-setting no-bake cheesecake, use a smaller pan, freeze the crust, and consider adding a bit of gelatin to the batter. Don't overmix, and remember that sufficient chilling time is still essential!
Yes! You can add about 1 cup of canned pumpkin purée (not pumpkin pie mix) and 1–2 teaspoons of pumpkin pie spice to Jell-O No Bake Cheesecake for a creamy fall flavor. For a firmer texture, mix in 1–2 tablespoons of instant vanilla pudding or chill a little longer before serving.
More Pumpkin Recipes You'll Love!
Check out my other recipe for No Bake Pumpkin Cheesecake that doesn't use pudding mix. Or you might enjoy this recipe for No Bake Mini Pumpkin Cheesecakes.
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This recipe was originally published in 2021 and has since been updated with new tips, helpful variations, and improved step-by-step details.
📖 Recipe Card
No Bake Pumpkin Cheesecake with Pudding Mix
Ingredients
Equipment
Video
Method
- In a large bowl, using an electric mixer, add the cream cheese, powdered sugar, vanilla extract and the one tablespoon of milk.
- Beat together until smooth.
- Add half of the container of whipped topping.
- Fold it gently into the cream cheese mixture.
- Add it to the bottom of the prepared graham cracker crust.
- Add the pudding mix to a mixing bowl.
- Then add the can of pure pumpkin.
- Add the pumpkin pie spice.
- Finally add the milk.
- Using an electric mixer, combine together until everything is smooth.
- Gently spread the pumpkin pudding layer on top of the cream cheese layer.
- There's no need to chill either layer yet.
- Now add the remaining half of the whipped topping to the top of the pumpkin pudding layer.
- Spread it around to make sure the pumpkin layer is pretty well covered.
- Add chopped pecans or walnuts if you want to the top of the cheesecake.
- Refrigerate the pumpkin cheesecake for at least 2 to 4 hours before serving.
Nutrition
Notes
- Let the cream cheese sit at room temperature for about an hour so it blends smoothly.
- Always use canned pure pumpkin, not pumpkin pie mix.
- Cover and refrigerate for up to 4–5 days.
- Best made the night before so it has time to set.
- Not recommended for freezing, as the ingredients don’t hold up well.
Tried this recipe?
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Miz Helen says
Hi Lois,
This is a great No-Bake Pumpkin-Cheesecake that I will be making soon. I have featured your awesome recipe on Full Plate Thursday, 761. Thanks so much for sharing with us and come back soon!
Miz Helen
Brenda Gorenc says
Sound great. Trying to think how I might use jello pumpkin pie pudding mix that I have. It only seems to be available around THANKSGIVING, but I don't want to leave any flavor out.
Lois says
Ooohhhh...I've never tried that flavor. I will look for it soon! Thanks!
Linda Kilsdonk says
Wow! This sounds and looks fantastic! I can't wait to give it a try! Smiles, Linda at Paper Seedlings