Pumpkin Cheesecake Pudding

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.

This is a very light dessert. It's definitely not a heavy dessert like a traditional cheesecake. This recipe for Pumpkin Cheesecake Pudding is more like a mousse.

It's light and fluffy while still giving you all the flavors of a cheesecake and pumpkin pie in one convenient easy dessert.

This recipe is definitely going to be perfect to serve once season changes and "fall is in the air." But why can't we eat pumpkin dessert recipes all year long?

Table of Contents

• Difference between Pumpkin Pie Filling and Pumpkin Puree
• Looking for More Easy Desserts?
• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Directions
• Prepare the Graham Cracker Crust
• Prepare the Cups
• Serving Tips
• Before You Begin!
• Substitutions
• Variations
• Storage Tips
• Prep-Ahead Tips
• FREQUENTLY ASKED RECIPE QUESTIONS
• 📖 Recipe Card
• 💬 Comments

Difference between Pumpkin Pie Filling and Pumpkin Puree

Pumpkin puree is just as the can says, it’s cooked, pureed pumpkin. Nothing has been added to it. Most of the recipes I create for my site use pumpkin puree.

On the other hand pumpkin pie filling is flavored with spices such as cinnamon, clove, allspice and ginger. There’s also sugar added to pumpkin pie filling. It’s an easy way to make pumpkin recipes with all the spices and sugar added.

Looking for More Easy Desserts?

• Pumpkin Pie Treats
• Mini Pumpkin Bundt Cakes - video too! 
• Vanilla Pudding Cheesecake
• Berry Cheesecake Parfaits

Helpful Kitchen Tools

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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!

For the Crumbs

• Graham cracker crumbs
• Melted butter
• Sugar

For the Filling

• Cream cheese; softened
• Pumpkin puree
• Sweetened condensed milk
• Cheesecake flavored instant pudding mix
• Whipped topping; defrosted
• Pumpkin pie spice

Step-by-Step Directions

• Step 1: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
• Step 2: Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
• Step 3: Scrap down the sides of the bowl.

• Step 4: Add the sweetened condensed milk, followed by the cheesecake pudding mix. Mix again until everything is combined.
• Step 5: 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.

• Step 6: 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.

Prepare the Graham Cracker Crust

• Combine the crushed graham cracker crumbs in a bowl.
• Add the melted butter and 4 tablespoons sugar.
• Stir to combine.

Prepare the Cups

• 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.

Serving Tips

• 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.

Substitutions

• Fat Free Cool Whip - you could substitute a lower calorie or fat free version of the whipped topping.
• Ginger Snap Cookies- try using a different flavor of cookie crumbs to add to the bottom.

Variations

Here are a few idea on how you could change up this recipe:

• Dip - this pumpkin cheesecake pudding would also make a great dip. Place it in a bowl surrounded by cinnamon crackers for a fun appetizer.
• No Bake Pie - add the mixture to a store-bought graham cracker pie shell and you have another easy dessert.
• See this layered pumpkin cheesecake in a jar on my website!

Storage Tips

• Store the pudding cups in the refrigerator covered with plastic wrap for 2 to 3 days.
• It's best to store them without the whipped topping.
• These ingredients do not stand up well to freezing.

Prep-Ahead Tips

Here are a few prep-ahead tips to help you make this recipe for company:

• 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.

FREQUENTLY ASKED RECIPE QUESTIONS

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📖 Recipe Card