Creamy, spiced, and layered to perfection, this No Bake Pumpkin Cheesecake is the ultimate fall dessert with zero oven time required. It’s rich, airy, and irresistibly festive.

Layered with smooth cream cheese, cozy pumpkin spice, and fluffy whipped topping, this dreamy dessert comes together in minutes for effortless holiday hosting or a weekday pumpkin fix.

Key Ingredients for No Bake Pumpkin Cheesecake

Cream cheese – The creamy foundation that adds richness and tang, creating the classic cheesecake feel without baking.
Pumpkin purée – Pure canned pumpkin brings deep autumn flavor and velvety texture to the filling.
Instant vanilla pudding mix – Thickens the pumpkin layer while adding a subtle sweetness that balances the tangy cream cheese.
Whipped topping – Lightens the texture and forms the cloud-like top layer, making the whole dessert airy and smooth.
Graham cracker crust – Buttery and crisp, this ready-to-use crust adds crunch and contrast to the creamy filling.
Cinnamon & pumpkin pie spice – Infuse every bite with warm, aromatic fall spice for that cozy pumpkin pie flavor.
Milk – Brings everything together, activating the pudding and helping blend the filling into a luscious consistency.

How to Make This No Bake Pumpkin Cheesecake

Start by blending softened cream cheese with a touch of milk, sugar, and vanilla until it’s completely smooth. Fold in half of the whipped topping and gently spread it into a graham cracker crust.

Next, whisk together pumpkin purée, pudding mix, the remaining milk, and warm spices until thick and creamy. Layer this golden pumpkin blend over the cheesecake base.

Finish with a generous layer of the remaining whipped topping and chill until set. It’s a simple stack of cozy flavors that come together in every bite.

Pumpkin Pie with a Twist: Tips for Perfect Layers

For clean, defined layers, be sure the cream cheese is fully softened before mixing and that each layer is gently smoothed into place without overmixing. Using instant pudding mix ensures the pumpkin layer firms up beautifully without baking, but be sure to use canned pumpkin purée, not pumpkin pie filling, to control the sweetness and texture.

Want a twist? Add crushed pecans to the graham crust for a nutty crunch or swap the vanilla pudding for cheesecake flavor to intensify the richness. A drizzle of caramel or a sprinkle of crushed gingersnaps on top makes it holiday-party ready.

Keeping It Cool: Storing Your No Bake Pumpkin Cheesecake

This dessert holds up beautifully in the fridge for up to four days—just cover it loosely with plastic wrap or foil. To freeze, wrap the whole pie tightly in plastic and place in an airtight container for up to two months. Thaw overnight in the fridge before serving. For the fluffiest texture, avoid freezing after adding the whipped topping layer; add it fresh just before serving.