What I love most about this No Bake Pumpkin Cheesecake with Pudding Mix is the perfect combination of cheesecake and pumpkin pie all in one delicious recipe.
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!
This No-Bake Pumpkin Cheesecake with Pudding Mix recipe has everything! A layer of cheesecake, pumpkin pudding, and whipped topping in one delicious graham cracker pie shell.
This recipe calls for Pumpkin Pie Spice. You can find it in the spice section of your local grocery store. It's a pretty popular spice during the Fall season.
And because it's so popular, it can be hard to find! But don't worry, I have a homemade version for Pumpkin Pie Spice here on my blog. Making it at home is easy and costs a lot less too!
Looking for more Easy Pumpkin Desserts? Try my Pumpkin Pie Treats, Pumpkin Spice Pull Apart Bread or my Mini Pumpkin Bundt Cakes.
Table of Contents
- Fall Favorite Dessert Recipes
- What can I make with Cheesecake Pudding?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Before You Begin!
- Recipe FAQ's
- Storage Instructions
- Top Tip
- More Recipes You'll Love!
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
Fall Favorite Dessert Recipes
Fall is the perfect time to enjoy all the best that pumpkin has to offer. From classic pies and cookies to more innovative dishes, there are plenty of delicious desserts that feature this versatile ingredient.
One great thing about pumpkin desserts is that they can be easily adapted to fit any dietary restrictions. For example, pumpkin pie can be made with a gluten-free or vegan crust, and many pumpkin based recipes can be made without any added sugar.
Whether you’re looking for a show stopping dessert for a holiday party or a simple treat to enjoy on a cool autumn day, these easy pumpkin desserts are sure to please.
What can I make with Cheesecake Pudding?
Cheesecake pudding is a versatile and delicious dessert ingredient. It can be used to make a wide variety of easy dessert recipes, from simple no-bake cheesecakes to creative parfaits and trifles.
Cheesecake pudding can also be used as a filling for cupcakes or pies, or even as a topping for ice cream. The possibilities are endless! So next time you're looking for a delicious and easy dessert recipe, remember that cheesecake pudding is a great place to start.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
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
- You can use vanilla pudding mix in place of the cheesecake pudding mix. My local grocery store never carries the cheesecake pudding mix, however, Walmart always has it.
- Substitute granulated white sugar for the powdered or confectioner's sugar. I like to use powdered sugar because I find that it blends easier into the cream cheese.
- If you don't have pumpkin pie spice, use cinnamon/sugar mixture.
- Want to make your own graham cracker crust? Follow my tips and recipe found in my Vanilla Cheesecake Pudding Recipe.
- You could also make a gingersnap cookie crust if you prefer that taste with pumpkin!
Step-by-Step Directions
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.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
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!
Storage Instructions
Refrigerate: This no-bake cheesecake recipe will keep in the refrigerator for up to five days. It does not stand up well to freezing.
Freeze: These ingredients don't stand up well to freezing.
Top Tip
Remove the cream cheese from the refrigerator about an hour before you start preparing the recipe so it's at room temperature and soft. This helps it blend well.
Make sure you use canned pure pumpkin, not pumpkin pie mix. They really are different.
More 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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No Bake Pumpkin Cheesecake with Pudding Mix
Equipment
Ingredients
- 8 ounces cream cheese; softened
- 1 cup milk
- 1 tablespoon milk
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping; defrosted
- Canned Pure Pumpkin; 15 ounce can
- 2 packages Cheesecake Pudding Mix; 4 servings each size
- 2 teaspoons pumpkin pie spice
- 1 graham cracker crust; prepared
Instructions
- 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.
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