This simple No Bake Pumpkin Cheesecake recipe takes your favorite fall flavors, like real pumpkin and warm spices, and cozies them into a delicious gingersnap crust. It is creamy, dreamy, and a perfect quick no bake Thanksgiving dessert or any time of the year.
Our secret ingredient for the creamiest no bake pumpkin filling is to use Jello instant pudding, along with plenty of cream cheese. If you're looking for more pumpkin recipes, our pumpkin pie is always a hit. Be sure to try our Pumpkin Roll, Pumpkin Bread and Mini Pumpkin Cheesecakes, too.
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Easy No Bake Pumpkin Cheesecake Recipe
This recipe is for all of the cheesecake and pumpkin pie lovers out there who want to make things easy on themselves. It combines the rich and creamy texture of cheesecake with all of the flavors of pumpkin pie and the ease of a no bake dessert.
If you’re wondering what the packet of powder is, it’s the Jello pudding cheesecake mix. I like to use a white chocolate pudding but a vanilla pudding mix works great too.
We like to make this with our super easy homemade Gingersnap Pie Crust, but if you aren’t feeling up for turning on the oven, we get it. You can easily substitute a Nilla Wafer Crust or a store-bought graham cracker crust for an easy no-bake alternative.
This pumpkin cheesecake tastes amazing garnished simply, with just some whipped cream (or Cool Whip) and ground cinnamon. But sometimes we also like to go all out and add chocolate shavings, caramel sauce, and toasted pecans.
Key Ingredients
- Whipping Cream - this should be whipped to soft peaks and kept nice and cold.
- Cream Cheese - you want your cream cheese to be at room temperature so it will be easier to beat into the rest of your ingredients. If you forget, you can transfer it to a microwave-safe container and heat it for about 10 seconds at a time until it is soft but not melted!
- Pumpkin Puree - any kind of unsweetened pumpkin puree will work.
- Pumpkin Pie Spice - you should be able to find pumpkin pie spice in the spice section at your grocery store. You can also make your own by mixing three tablespoons of cinnamon, two teaspoons of ground ginger, two teaspoons of nutmeg, and one teaspoon of ground cloves.
- Jello Instant Pudding - we like to use the cheesecake flavor for no-bake cheesecake.
- Pie Crust - This recipe calls for using our Gingersnap Crust recipe, but you can absolutely substitute a pre-made graham cracker pie crust or make a Graham Cracker Pie Crust too.
How To Make No Bake Pumpkin Cheesecake
- Whip the cream. In the bowl of a stand mixer, add the heavy cream whip, using the whisk attachment, until soft peaks form, or about 3 minutes. Transfer to a separate large bowl and set aside.
- Mix together the jello cheesecake pudding. In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree, and pumpkin spice and mix until smooth, then add the pudding mix into the cream cheese mixture and beat again to mix completely.
- Fold in the whipped cream. Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is all incorporated evenly.
- Chill. Transfer all of the pumpkin filling into the prepared pie crust, and place in the refrigerator for at least 30 minutes to set completely. Slice and serve as is, or with whipped cream and your favorite toppings. Enjoy!
Frequently Asked Questions
You can cover and refrigerate this Easy Pumpkin Cheesecake for up to 3 days. It’s a good idea to hold off on the whipped cream until just before you serve, if possible.
No mixer, no problem! Just add your heavy whipping cream to a large metal bowl (Pro-Tip: this goes faster if the bowl is chilled), and whisk away. It takes longer by hand but works just the same! Keep whipping until soft peaks have formed, then set aside until you are ready to use it.
Yup! Once the cheesecake has been completely set, before you add any garnishes (i.e., whipped cream or any other toppings), wrap it well in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.
To thaw, simply put it in the fridge overnight, or you can let it sit at room temperature for about 30 minutes. Just before serving, top with whipped cream and serve like new!
Recipe Variations
- Individual Jars - choose whatever sized jars or vessels you would like to use, and add graham cracker crumbs or crushed gingersnap cookies into the bottom. Using a piping bag, ice cream scoop, or spoon, fill each vessel with your pumpkin filling, then place in the fridge to set for at least 30 minutes. Garnish with fresh whipped cream and ground cinnamon, or however else you would like.
- Toppings - top your pie, or individual jars, with mini chocolate chips, chocolate shavings, caramel sauce, ground cinnamon, pecans or whatever other toppings you love!
- Bars - you can spread this out into a quarter sheet tray instead of a 9” pie if you would rather cut these into bars.
- Layered - add a layer of graham cracker or gingersnap crust to the bottom of your pie pan, springform pan, jar, or quarter sheet tray, and then fill with half No-Bake Pumpkin Cheesecake filling and half Chocolate No Bake Cheesecake filling. You can either cut each recipe in half or else make two pies!
Storing And Freezing Instructions
- Refrigerator: store lightly covered in the fridge for up to 3 days.
- Freezer: you can freeze Jello no bake cheesecake for up to 1 month. You can actually serve it frozen, or let it come to room temperature for about 30 minutes first.
No Bake Pumpkin Cheesecake Recipe
Ingredients
- 1 cup Heavy Cream whipped
- 8 oz Cream Cheese room temperature
- ⅓ cup Sugar
- 1 cup Pumpkin Puree
- ½ teaspoon Pumpkin Pie Spice
- 1 3.4 oz package Jello Instant Pudding cheesecake flavor
- 1 recipe Gingersnap Pie Crust can substitute pre-made graham cracker
Instructions
- In the bowl of a stand mixer, add the heavy cream whip, using the whisk attachment, until soft peaks form, or about 3 minutes. Transfer to a separate large bowl and set aside.
- In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree and pumpkin spice and mix until smooth, then add the pudding mix and beat again to mix completely.
- Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is all incorporated evenly.
- Transfer all of the pumpkin filing into your prepared 9" pie crust, and place in the refrigerator for at least 30 minutes to set completely. Slice and serve as is, or with whipped cream and your favorite toppings. Enjoy!
Nutrition
More No Bake Dessert Recipes You’ll Love
- No Bake Nutella Cookies
- No-Bake Chocolate Cheesecake
- Nutella Cheesecake No Bake
- Cherry Cheesecake Dip
- Chocolate Cherry Cheesecake Dip
- Buckeye Dip
- No-Bake Peanut Butter S’mores Bars
- Chocolate Chip Cheesecake Dip
- No-Bake Orange Creamsicle Cheesecake
- Chia Oatmeal Energy Balls
- Easy No-Bake Cheesecake
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This homemade No Bake Pumpkin Cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes. It's a fall and holiday dessert staple that your whole family will love!
Barb
What replacement can i use instead of the pudding? i need it to be gluten free and im assuming this is used as a thickening agent.
Thank you.
Coralie
Hello! Do you add the instant pudding contents right from the package to the mix or do you follow the package directions to make the pudding first and then add it to the mix? Thank you!
Brande
OMG SO DELISH!!!!! I love cream cheese and I love making whipped cream so I figured I’d give this a try!!! So yummy and easy!
The Carefree Kitchen
Hooray! So glad you loved it!