No Bake Pumpkin Cheesecake with Pudding Mix

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!

What can I make with Cheesecake Pudding?

Here are a few other easy dessert recipes that use a box of cheesecake pudding mix:

• Pumpkin Cheesecake in Jar - made with pumpkin puree and cream cheese.
• Strawberry Cheesecake Pudding Cups - easy to make and ready in 30 minutes!
• Oreo Pudding Pie Recipe - a layered dessert with Oreo cookies, chocolate pudding and a cream cheese layer.

Jump to:

• What can I make with Cheesecake Pudding?
• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Directions
• Recipe Substitutions
• Recipe Variations
• Storage
• Top Tip
• No Bake Pumpkin Cheesecake with Pudding Mix

Helpful Kitchen Tools

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• Pie Plates
• Stainless steel whisk

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Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• Cream Cheese - remove the cream cheese from the refrigerator about an hour before you start preparing the recipe so it's at room temperature and soft.
• Milk - you'll need to add most of the milk to the pudding layer, but you'll need about a tablespoon for the cream cheese layer as well.
• Powdered sugar
• Pure vanilla extract
• Whipped topping
• Pumpkin puree - not pumpkin pie mix. There is a difference!
• Jello Instant Cheesecake Pudding Mix - see the substitution section below if you are having difficulty finding this flavor.
• Pumpkin pie spice
• Prepared graham cracker crust

Step-by-Step Directions

Step 1 | Prepare the Cream Cheese Layer

• 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 the Whipped Topping

• 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 | Prepare the Pumpkin Cheesecake

• Add the pudding mix to a mixing bowl.
• Then add the can of pure pumpkin.
• Add the pumpkin pie spice.
• Finally add the milk.
• Mix together until everything is smooth.

Step 4 | Add the Pumpkin Pudding Layer

• Gently spread the pumpkin pudding layer on top of the cream cheese layer.
• There's no need to chill either layer yet.

Step 5 | Add the Whipped Topping

• 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.

Step 6 | Serving Tips

Refrigerate the pumpkin cheesecake for at least 2 to 4 hours before serving.

Tried this recipe? Let me know in the comments and don't forget to rate it!

Recipe Substitutions

• Vanilla Pudding Mix - 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.
• White Sugar - you can substitute plain, 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.
• Cinnamon/Sugar - if you don't have pumpkin pie spice, use cinnamon/sugar mixture.

Recipe Variations

• Homemade Graham Cracker Crust - if you 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.

Storage

• This no-bake cheesecake recipe will keep in the refrigerator for up to five days. It does not stand up well to freezing.
• These ingredients don't stand up well to freezing.

Top Tip

• Make sure the cream cheese is at room temperature or softened so it blends well.
• And make sure you use canned pumpkin, not pumpkin pie mix. They really are different.

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