No-Bake Pumpkin Cake

This easy No Bake Pumpkin Cheesecake recipe is the perfect dessert for the holidays! Wonderfully light and creamy and loaded with pumpkin flavor! It’s the perfect addition to this year’s dessert table and can be made in advance.

Can’t get enough pumpkin desserts? Make sure to check out my Pumpkin Chocolate Chip Cookies, Pumpkin Bars and this amazing Pumpkin Delight!

I’m always on the hunt for easy holiday dessert recipes that are great to make ahead. This no bake cheesecake is exactly what I need for holidays that require the oven so often. No bake, perfectly delicious and a total showstopper.

This decadent No Bake Pumpkin Cheesecake recipe has the perfect blend of fall flavors with the pumpkin and spices and is just so creamy and delicious! The best part is that this no bake cheesecake takes about 10 minutes of hands on time to make.

Our No-Bake Pumpkin Pie is quick and easy and only takes 10-minutes to prep! Canned pumpkin, cream cheese, cinnamon, and other great fall flavors layered in a graham cracker crust!

Jump to Recipe

This no-bake pumpkin pie is the perfect way to get into the spirit of fall without spending hours in the kitchen. So grab your favorite store-bought crust, canned pumpkin, and some spices, and get ready to craft up a pumpkin pie that’s as deliciously perfect for Thanksgiving dessert.

Skip the wait time of preheating the oven and mix up a no-bake pumpkin pie for a quick, delicious treat that your family and friends are sure to love. With its creamy filling and crunchy graham cracker crust, no-bake pumpkin pie will be a hit at your next gathering.

Are you looking for a quick and easy way to make the best pumpkin pie ever? Look no further! No-bake pumpkin pie is the answer.

This delicious dessert takes less than 10 minutes of preparation and can be served in any season. Plus, with just a few simple ingredients, you can have a delicious no-bake pumpkin pie ready to go in no time.

No-bake pumpkin pie is an easy and delicious dessert that can be enjoyed in any season. With just a few simple ingredients, minimal preparation time, and a few helpful tips and tricks along the way, you can have a delicious no-bake pumpkin pie ready to be served in no time.

Why We Love Pumpkin Pie Graham Cracker Crust

Nothing screams fall like a piece of pumpkin pie. We make our pumpkin pie with cream cheese and pudding, which gives it an extra creamy texture!
Layers of pumpkin cheesecake, cool whip, and vanilla pudding are all layered on a graham cracker crust. Then, we top it with whipped cream topping and a sprinkle of cinnamon and pumpkin pie spice!
This is an easy make-ahead dessert. Thanksgiving dinner can be super busy – this pie can set in the refrigerator overnight so you don’t have to fuss with it in the morning.
Make on for now and one for later – this recipe makes 2 pies!! Use one now and pop the over in the freezer to use for another time!

No Bake Pumpkin Pie Ingredients

2 cups canned pumpkin (or pumpkin puree)
1/2 cup sugar
8 ounces cream cheese softened
2 8-ounce containers of Cool Whip or other whipped cream
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1 3.4-ounce box instant vanilla pudding
1 cup milk
2 pre-made crusts (9-inch crust)

Canned Pumpkin vs Pureed Pumpkin vs Pumpkin Pie Mix

CANNED PUMPKIN: This is a canned puree of pumpkin that has already been cooked and mashed before being processed. It’s usually sold in 15-ounce cans and contains no added sugar or spices. Canned pumpkin is great for baking as it has a thick, smooth texture and gives recipes a nice pumpkin flavor. It’s also an easy way to get that pumpkin flavor without having to buy a whole pumpkin or go through the hassle of preparing it yourself.

PUREED PUMPKIN: This is just what it sounds like; pureed fresh pumpkin that you can make yourself. It’s the same as canned pumpkin, except you make it from fresh pumpkins and can control the flavor and texture of your puree.

PUMPKIN PIE MIX: This is a pre-made blend of pumpkin, spices, and sweeteners that you can use for baking. It’s very similar to canned pumpkin but has added ingredients like cinnamon, nutmeg, ginger, and sugar. Pumpkin pie mix gives your recipes an intense pumpkin flavor and a more complex flavor profile than canned pumpkin. It’s great for making pies, muffins, and other baked goods that require a deeper level of sweetness and spice.

For this recipe, you will want to use canned pumpkin or pureed pumpkin, not pumpkin pie mix. If you use pumpkin pie mix you are essentially doubling the spices because the pumpkin pie mix already has the spices included.

How to Make No Bake Pumpkin Pie

To make our pumpkin pie recipe, you will be working in layers. You will want to make this at least a few hours before serving so it can chill in the refrigerator for a bit.

Please note, this recipe makes TWO pies! Don’t need two, give one to the neighbor or freeze it to enjoy later!

CRUST: Let’s begin with the pie crust. BUY IT! Don’t bother making the pie crust, just grab two store-bought pie crusts. We like to use a graham cracker crust with our pumpkin pie, but feel free to use whatever type you like.
BOTTOM LAYER: Grab a mixing bowl and mix together the cream cheese, sugar and one 8-ounce tub of whipped topping. Blend well with a hand mixer or a stand mixer. Fill your pre-made crusts with the bottom layer mix.
Middle LAYER: Mix together the pudding and milk and stir until thick. Add 2 cups of the canned pumpkin and mix. Add the pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Spread the pumpkin mixture on top of the cream cheese layer.
TOP LAYER: Last, for the very top layer, spread the second 8-ounce container of whipped cream to top the pies off! (or use our own Homemade Whipped Cream recipe!)
TOP IT OFF: We like to sprinkle the pie with some cinnamon or pumpkin pie spice just to top it off!
CHILL: Refrigerate for at least an hour before eating so the pie has time to set completely.PRO-TIP – can be kept in the fridge for up to 2 days. (Be sure to cover)

More Amazing Recipes

How to Store Pumpkin Pie

Store in the refrigerator for up to 2 days. Be sure to cover.
This pie can be frozen for a few months, but I recommend waiting to top it off with the whipped cream topping until ready to serve.

Cool Whip or other whipped cream
pumpkin pie spice
3.4 ounce box box instant vanilla pudding
pre-made pie crusts (we like graham cracker crusts)

Bottom Layer

Add cream cheese, sugar and one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
Fill your pre-made crusts with the bottom layer mix and then add the top layer.

Top Layer

Mix pudding and milk and stir until thick.
Add 2 cups of canned pumpkin.
Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
Put this on top of the cream cheese layer.

Topmost layer

Use the second 8-ounce container of whipped cream to top the pies.
Refrigerate for at least an hour before eating so pie has time to set completely.

This recipe makes two pies. You can freeze this pie but we would recommend leaving off the whipped topping until you are ready to serve.

TIP: Be sure to use canned pumpkin and NOT pumpkin pie mix

Store in the fridge for up to 2 days. Be sure to keep it covered

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Do you love pumpkin? Try this Pumpkin Snickerdoodle Snack Cake!

Why you should try this No Bake Pumpkin recipe!

So Easy! Not only does this recipe only require a few ingredients but it also comes together easily.
Totally No Bake! You won’t need to turn on your oven at all.
Make Ahead! This recipe is perfect to make ahead. In fact, making these No Bake Pumpkin Bars the day before is perfect.

Ingredients Needed

Graham Cracker Crumbs-Do yourself a favor and purchase them already in crumbs. You can find them in the baking section.
Butter-Melted it helps to bind the crust ingredients together and gives it a wonderful flavor.
Brown Sugar-Granulated sugar can also be used but brown sugar gives it an extra specialness.

Pumpkin Cheesecake Filling

Cream Cheese-All amazing cheesecake starts with cream cheese.
Pumpkin Puree-Not to be confused with pumpkin pie filling.
Powdered Sugar-Added to give the filling sweetness and firm up the cheesecake filling.
Whipped Topping-The perfect ingredient for adding more sweet flavor and a light airy texture.
Pumpkin Pie Spice-This homemade spice mixture is wonderful but you can purchase it at the grocery store.

How to make No Bake Pumpkin Cheesecake Bars

Pour the pumpkin filling onto the graham cracker crust and spread out into an even layer.
To serve, use the parchment paper hanging over the sides of the pan and lift the pumpkin cheesecake bars from the pan and onto a cutting board. Cut into 16 even squares. Top with a dollop of whipped cream and a sprinkle of cinnamon and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

Tips for the perfect No Bake Cheesecake

Refrigerate the crust while you are making the filling. This will help to set the crust since it is not baked.
Be sure that the cream cheese is at room temperature. If you try using cream cheese that is still cold it will get small lumps when you mix it and they are impossible to remove.
Fold the whipped topping into the cheesecake mixture so that it doesn’t deflate. The whipped topping is going to be adding the lightness to the filling, so if you over mix it will lose that.
Refrigerate the bars for at least 2 hours and preferably overnight before cutting and serving. If you try to cut and serve these bars too soon then they won’t set up nicely.

Frequently Asked Questions

The best way to serve pumpkin cheesecake is with a little dollop of whipped topping and a sprinkle of cinnamon. But you could also add a meringue or a scoop of ice cream for an extra special touch.

How do I store No Bake Pumpkin Cheesecake Bars?

The best way to store No Bake Pumpkin Cheesecake Bars is in the refrigerator. Since cream cheese and whipped topping are both ingredients in the filling, it is important to keep them refrigerated.

Once the cheesecake bars are cut, place them into an airtight container for best storage.

Can I use homemade whipped cream?

If you have a good homemade whipped cream recipe that you would like to use then go for it! Just be sure that the texture of the whipped cream has stiff peaks so that it will hold up when folded into the cheesecake.

The recipe I use is 1 cup of heavy cream, 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Mix using a stand mixer with a whisk attachment until you have stiff peaks.

Can I make this recipe in a springform pan?

Pumpkin puree is the kind of pumpkin you want to use in this recipe. Sometimes it can be confusing because there is canned pumpkin pie filling but they can not be substituted for each other.

Pumpkin can filling already has sugar and spices in the mix and so this recipe has been developed with pumpkin puree.

Can these bars be frozen?

I don’t recommend that you freeze these no bake bars. Freezing no-bake pumpkin desserts can leave you with a soggy end product once they defrost.

If you intend to eat them frozen then you could definitely try that and have frozen no bake pumpkin cheesecake bars.

Toppings

There’s nothing better than a cake that doesn’t need to be baked. This pumpkin icebox cake combines together layers of luscious pumpkin whipped cream with gingersnap cookies. After assembling, it sits in the refrigerator and is ready to eat! That sounds like a great, easy dessert for fall!

This no-bake cake filled with pumpkin flavor is delicious!

After creating this recipe and sharing the finished cake with friends, I realized not everyone knows about icebox cakes. What a sad life! Everyone needs to know about icebox cakes!

An icebox cake is a cake that’s really just a simple combination of crisp cookies and whipped cream. Flavors can be mixed in, but the important part is that the cookies and cream are layered and set in the refrigerator. The cream hydrates the cookies during the chilling time, and a cake is born.

The icebox cake slices like a cake but has a pudding-like texture. This recipe’s key is adding pumpkin purée, spices, and gingersnap cookies. This becomes an autumnal dessert with no baking needed and hardly any work.

Everything you’ll need to make this recipe.

This no-bake pumpkin recipe has only ten ingredients for a simple cake. Here are some of the important ingredients:

Pumpkin purée adds real pumpkin flavor but poses a serious risk of adding in too much moisture. To counter this, cook the purée on the stove, reducing the moisture.
Brown sugar, which has notes of molasses and caramel, sweetens the pumpkin and whipped cream mixture. It also creates a greater depth of flavor as compared to white sugar.
Ginger, cinnamon, and nutmeg are the trifecta of the iconic pumpkin spice flavor. Each works together in unison to create a warm, spice-filled cake.
Gingersnap cookies are used because of their crunchy texture, which is super important in this recipe. The idea of the cake is to soak up the moisture from the pumpkin whipped cream, softening the gingersnaps and creating a sliceable filling. Make sure to purchase or bake a variety of dry and crisp gingersnaps.
Cream cheese both stabilizes the whipped topping mixture and adds additional richness.

Here’s how to make this recipe.

A no-bake recipe should not only be sans baking but also easy. And that’s exactly what this recipe is all about! Five simple steps make for a simple yet flavorful cake that’s perfect for fall. Here are the steps to make this recipe:

These pro tips will make this recipe a success.

To fold the whipped cream and pumpkin mixture together, use a spatula to “slice” the mixture in half from top to bottom. When the spatula is at the bottom, turn it and draw a half circle around the edge of the bowl while also turning the bowl slightly. Repeat this motion until the mixture is evenly combined and has a nice, light brown color.
When preparing each layer of cookies, some cookies may need to be broken to fill in any large gaps or irregular spaces. This is completely fine. Once the cake is assembled, the pumpkin whipped cream will fill and cover any unseemly shards of cookies.

Frequently asked questions about this recipe.

Would another type of cookie work in this recipe?

Yes, any crisp-style cookie will work in this cake. The spices with the pumpkin mixture complement the ginger cookies. If using another type of cookie, swap out the spices and pumpkin to match the flavor of the chosen cookie.

How long does this last in the refrigerator once prepared?

The cake is best when served 6 to 8 hours after assembling. The cake will last in the refrigerator for up to one week, but the cookies will continue to gain moisture and become increasingly soft.

Can a springform pan be used to assemble this cake?

Yes! An 8-inch springform pan can be used and is useful as a guide for building the cake.

Can this cake be served without waiting for the allotted time?

No, this cake needs time to sit in the refrigerator for a specific amount of time before serving. If cut too soon, the cookies will be hard and not slice easily.

Watch how to make this recipe.

light brown sugar
heavy whipping cream
gingersnap cookies (total oz needed will vary by brand of cookie)

In a small saucepan, combine the pumpkin purée, light brown sugar, salt, ginger, cinnamon, and nutmeg. Stir and set the mixture over medium-low heat. Bring to a simmer and continue to stir until the mixture darkens and becomes dry on the bottom of the saucepan, 3-5 minutes. Remove the mixture from the heat and allow it to cool to room temperature.15 oz pumpkin purée, ⅓ cup light brown sugar, ½ tsp salt, ½ tsp ground ginger, 1 tsp cinnamon, ¼ tsp ground nutmeg
In a large bowl, combine the cream cheese, heavy whipping cream, and vanilla extract. Whip the mixture until the mixture holds a stiff peak, 5-7 minutes.2 oz cream cheese, 2 cups heavy whipping cream, 1 tsp vanilla extract
Once whipped, fold in ⅓ of the cooled pumpkin mixture. Beat until combined. Add the remaining pumpkin mixture and gently fold until combined with no streaks.
On a serving plate, spread 2 tbsp of the cream mixture in an 8-inch circle. Lay cookies in an even layer over the cream base. Add ½ cup on top of the layer of cookies. Spread evenly, leaving the edge of the cookies exposed. Continue with the cookie and cream layers, ending with the final cream layer on top. Once finished, cover and store in the refrigerator for 6-8 hours or until a knife easily pierces through the cookies. Once the cookies are soft, slice and serve.16 oz gingersnap cookies (total oz needed will vary by brand of cookie)

No Bake Pumpkin Cheesecake Balls Ingredients

2 cups good quality white chocolate chips (I used Ghirardelli)
1 (8-ounce) package of cream cheese, softened
⅓ cup powdered sugar
⅔ cup of pumpkin puree
1 teaspoon pumpkin pie spice
1½ cups graham cracker crumbs
1½ cups gingersnap crumbs
12 ounces white almond bark (coating)
1 cup orange candy melts (optional drizzle)

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE: You can substitute chocolate almond bark or chocolate candy melts for the white almond bark in these no-bake cheesecake balls.

GRAHAM CRACKERS: If you can’t find graham cracker crumbs, you can crush whole graham crackers in a food processor or a Ziploc with a rolling pin until they are fine crumbs for these pumpkin spice cheesecake balls.

How to Make This No Bake Pumpkin Cheesecake Balls Recipe

STEP ONE: Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.

STEP TWO: Using either a stand mixer or a large bowl and handheld electric mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature to avoid any lumps in the cream cheese mixture.

STEP THREE: Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.

STEP FOUR: Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.

STEP FIVE: Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.

STEP SIX: Line 2 baking sheets with parchment paper. Set them aside.

STEP SEVEN: Use a 1 tablespoon cookie scoop to scoop the pumpkin cheesecake mixture. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.

If the cheesecake mixture is too loose to roll, you can add an additional 2 tablespoons of gingersnap crumbs to the mixture and chill for an additional 15 minutes.

STEP EIGHT: Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat the steps. Allow the coating to harden completely.

If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.

STEP NINE: Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use either a small spoon, a squeeze bottle, a fork, or a disposable decorator’s bag with the very end of the tip snipped. Drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to harden completely before serving.

How To Serve

These pumpkin balls would be a great addition to any fall gathering, such as Thanksgiving. They would also be the perfect thing to add to homemade gifts to give to friends or family. Add our strawberry truffles and chocolate orange truffles for a trifecta of treats.

Storage

IN THE FRIDGE: Store any leftover pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days.

IN THE FREEZER: You can freeze the uncoated mini cheesecake bites for up to 2 months. Add a layer of wax paper between the bites so they don’t stick together. Allow the frozen bites to thaw overnight in the refrigerator before coating.

FREQUENTLY ASKED QUESTIONS

Should these no-bake pumpkin cheesecake bites be served cold or at room temperature?

These no-bake pumpkin cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.

What are good options for coating mini cheesecake bites?

If you want to change up the coating on these no-bake pumpkin cheesecake bites, instead of the white chocolate coating, powdered sugar, crushed graham crackers, sprinkles, nuts, and melted milk chocolate are all great options for coating your no-bake cheesecake bites.

Can I freeze these no-bake pumpkin cheesecake truffles?

You can freeze the uncoated mini cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.

More Recipes You’ll Love

good quality white chocolate chips i used Ghirardelli
pumpkin pie spice
graham cracker crumbs
white almond bark,
orange candy melts,

Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.
Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.
Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
Line 2 baking sheets with parchment paper. Set them aside.
Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.
Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat the steps. Allow the coating to harden completely.
Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use either a small spoon, a squeeze bottle, a fork, or a disposable decorator’s bag with the very end of the tip snipped. Drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to completely harden before serving.

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
Make sure the cream cheese is at room temperature to avoid any lumps in the cream cheese mixture.
If the cheesecake mixture is too loose to roll, you can add an additional 2 tablespoons of gingersnap crumbs to the mixture and chill for an additional 15 minutes.
If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.

Even More Easy Recipes

These No Bake Pumpkin Dream Bars will be your new go-to Fall and Thanksgiving dessert. Pumpkin desserts are extremely popular, but this easy homemade pumpkin bar is sure to go to the top of the list! With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite.

Similar to my extremely popular Chocolate Peanut Butter Dream Bars that started it all, this baby is an easy seasonal dessert recipe everyone will love.

AND, if you’re on team Cool Whip Haters, this Stabilized Whipped Cream is a great substitute. Made with cream cheese instead of gelatin, this homemade whipped cream is like a really rich whipped topping and can be used in any of my dream bar recipes.

After all these years and over a dozen Dream Bar desserts later, can you believe it’s taken me this long to come up with one specifically for Fall and Thanksgiving? I certainly can’t. Seems like I’ve made a dream bar recipe for nearly every occasion. Hence the reason I had to make these. After all, if pumpkin spice lattes are super popular this time of year, why can’t a pumpkin pie dream bar be up there as well?

SAVE THIS NO BAKE PUMPKIN BAR RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Cookie and Cream lovers go nuts for these Oreo Pudding Dream Bars. They’re definitely one of my favorites, too. Besides the Dream Bars I’ve mentioned, I’ve also made Banana Pudding Dream Bars, Peanut Butter Cookie Dough Dream Bars, and Black Forest Dream Bars.

If you’re a pumpkin lover, I think you’re really going to love these easy pumpkin bars. With each bite, you’ll taste layers of deliciousness and might even want to lick your plate clean. You can even make your own Homemade Pumpkin Spice to add to it, too!

What do I need to make this easy pumpkin lasagna?

Gingersnap Cookies
or you can use graham crackers or Nilla Wafers
Butter
Instant Pumpkin Spice Pudding MixCan be found at your local Walmart, possibly your local grocery store or here on Amazon. If you can’t find it, you can also use instant butterscotch or vanilla puddings.
MilkOnly use the amount directed in my recipe, NOT on the pudding package.
Cream Cheese, room temperature
Confectioners’ Sugar
Pure Pumpkin, NOT Pumpkin pie mix
Pure Vanilla Extract
Pumpkin Spice
Cool Whip of my Stabilized Whipped Cream recipe.
Chopped Pecans, toffee bits, and additional crushed Gingersnap cookies for garnish

How do I make this easy pumpkin dessert?

Line a square baking pan with a piece of parchment paper and crush the gingersnap cookies into fine crumbs using a food processor or blender. In a small bowl, mix together the melted butter and cookie crumbs. Pour into the baking dish and press crumb mixture into the bottom of the pan make an even layer. Place into the freezer to harden for at least 30 minutes.
In a medium bowl, mix the pudding and milk together. Place into the refrigerator to set.
In a large bowl, using a stand mixer or hand mixer, beat the cream cheese until smooth. Add the pumpkin purée, confectioners’ sugar, vanilla, and pumpkin pie spice. Mix well, and fold in one cup of the Cool Whip.
To assemble the filling ingredients, place dollops of the cream cheese pumpkin mixture on top of the cookie crust, and spread.
Gently spread the pudding on top.
Cover with the remaining Cool Whip or Stabilized Whipped Cream.
Refrigerate for a minimum of 4 hours. Sprinkle with chopped pecans and crushed gingersnap cookies before serving.

Tips to make this Pumpkin Dream Bar Recipe –

This recipe can easily be doubled! Just use a 9 X 13-inch baking dish and double all of the ingredients.
To easily remove the bars from the pan and easy slicing, line the pan with parchment paper. Leave the parchment a little longer up the sides so you can lift the whole dessert from the pan.
For a complete Fall flavored crust, use gingersnap cookies. If you don’t like gingersnaps, you can use graham cracker crumbs or Golden Oreo cookie crumbs. Personally, I really liked the extra flavor the gingersnaps added.
The crust will harden after just 30 minutes in the freezer.
When making the pudding, be sure to use the 1 ½ cups of milk called for in the recipe and not as directed in the instructions on the box. We want the pudding to be a bit thicker, so that it will slice easily.
When combining the pumpkin cheesecake ingredients, be sure to scrape the sides of the bowl and bottom to make sure all ingredients are well blended. Then fold in the Cool Whip with a rubber spatula.
Refrigerate the bars for a minimum of four hours to harden, but overnight is best.
It’s a perfect make-ahead dessert during your busy holiday season.
Also, if you’re short on time, you can place the finished dessert into the freezer for an hour and a half and then serve.

How do I store this layer bar?

To store leftovers (if there are any!), cover tightly with plastic wrap or transfer to an airtight container. They will last in the refrigerator for up to 5 days.

More Pumpkin Recipes

I’ve also got pumpkin for breakfast with these delicious moist Dairy-Free Pumpkin Muffins. This Pumpkin Spice Baked French Toast is always a favorite around here come Fall!This Cream Cheese Pumpkin Bread is delicious with your morning cup of coffee or afternoon tea.

More Ideas to Use Up the Leftover Pumpkin

Since I only used a ¼ cup of pure pumpkin in this pumpkin dream bar recipe, you’re sure to have some left after opening a new can. We have a dog named, Logan, and when he has tummy issues pumpkin is great for getting him back on track.

I have this collection of Homemade Dog Treats and some of them use pumpkin. I also stick any extra pumpkin in ice cube trays and place into the freezer for future use if I don’t need it right away.

Dream Bar Recipes – My Favorite Desserts

If you like this pumpkin lasagna, this Peppermint Dream Dessert that is perfect for Christmas. Looking for a dream bar with an alternative to sugar than you need to put these Cranberry Orange Dream Bars on your menu!

Red Velvet Cherry Dream Bars are a must for your sweetheart on Valentine’s Day. The Irish and anyone celebrating St. Patrick’s Day will love these Chocolate Mint Dream Bars.

Colorful and fun Circus Animal Cookie Dream Bars would be great for Easter or any child’s (or adult’s!) birthday celebration. Summer calls for this 365 fan favorite, Strawberry Cheesecake Dream Bars. You can’t go wrong when fresh strawberries are in season.

And these Orange Creamsicle Dream Bars will surely transport you back to your childhood and running up to the ice cream truck.

This cheesecake-like pumpkin dessert will be a huge hit this time of year. It’s a delicious Pumpkin Dream Bar recipe that couldn’t be more perfect for pumpkin season.

These No Bake Pumpkin Dream Bars will be your new go-to Thanksgiving dessert. It’s an easy layered dessert recipe with a Gingersnap cookie crust. With layers of pumpkin cheesecake, pumpkin spice pudding. and Cool Whip it’s a creamy treat everyone will love.

Pudding Layer

pure pumpkin puree
pure vanilla extract
Cool Whip from container below
Chopped pecans and additional crushed Gingersnap cookies for topping, if desired

Line an 8X8-inch baking pan with parchment paper. It will allow for easy removal and slicing of the bars.
In a small mixing bowl, melt the butter and add the Gingersnap cookie crumbs. Mix until well combined.
Pour crumb mixture into the bottom and pat down so that crumbs are spread evenly throughout the pan.
Place into freezer for a minimum of 30 minutes to harden.

In a mixing bowl, beat the cream cheese until smooth.
Add the confectioners’ sugar, pumpkin puree, vanilla, pumpkin spice and mix until well combined. With a rubber spatula, fold in one cup of the Cool Whip until completely combined.

Assembly

Place dollops of the pumpkin cream cheese on top of the frozen cookie crust and spread evenly to all sides of the pan.
Place the pudding on top of the cream cheese and spread.
Cover completely with remaining Cool Whip.
Place into refrigerator for a minimum of four hours (or overnight is best) or into the freezer for an hour and a half.
Sprinkle with chopped pecan pieces and additional crushed Gingersnap cookies, if desired.

I’ve been able to find Pumpkin Spice Pudding at our local Walmart or you can find it here on Amazon.

Did you make this recipe?

More Cheesecake Favorites

Can’t get enough cheesecake? Try these other delicious desserts made with cheesecake!

Easy Pumpkin Cheesecake FAQs

Can I freeze this cheesecake?

Yes. Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.

Can I make this easy pumpkin cheesecake in advance?

The cheesecake should be made one day in advance for optimal chilling time but can be made up to 2 days in advance if necessary. Do not add the toppings until ready to serve.

Is whipped cream a good substitute for the whipped topping?

Yes, but it will need to be folded into the mixture so it doesn’t deflate. See my notes in the recipe card below.

Special Tools Needed

offset spatula – great for smoothing the cheesecake layer.
hand mixer or stand mixer – I used a hand mixer but use a stand mixer if you have one, it’ll be easier.

Trish’s Tips and Tricks

No bake cheesecakes are typically easier to make than baked cheesecakes but here are a few tips to consider:

Plan ahead when making this no bake cheesecake. It does require a good six hours of chilling time to properly set up. I prefer to let this chill overnight for optimal texture.
Make sure the cream cheese is at room temperature so it mixes in easily and smoothly.
Make mini cheesecakes by piping the filling into a lined muffin tin. Use a golden OREO for the crust to make it extra easy.
Fold in the whipped topping or whipped for a light and fluffy cheesecake. Avoid overmixing or it will deflate the whipped cream.
Top with candied pecans or caramel sauce for a holiday worth dessert!

No Bake Cheesecake Shortcuts

This easy cheesecake recipe offers two optional shortcuts to make this cheesecake easier to prepare. I’ve included directions in the notes below in the recipe card on how to make this cheesecake completely homemade (eliminating the whipped topping). Let’s check out the shortcuts:

Storage Information

This No Bake Pumpkin Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days.

To Freeze: Wrap the cheesecake tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge. Consider freezing individual slices for easy serving.

No Bake Pumpkin Cheesecake Ingredients

This no bake pumpkin cheesecake recipe is made with just a handful of ingredients. The filling is creamy, rich and is so easy to make. You can find the full, printable recipe in the recipe card at the bottom of this post. Let’s take a look at what you’ll need:

Nilla Wafers – I’ve opted for a Nilla wafer crust for this cheesecake but feel free to use a graham cracker crust or even a store bought crust instead.
pumpkin pie spice – this gives the crust a little spice and flavor that is so lovely in this recipe. I used my homemade pumpkin pie spice but a store bought version will work just as well.
salted butter – the butter will need to be melted. If you don’t have salted butter, feel free to use unsalted and just add a pinch of salt to the crust.

cream cheese – you want the cream cheese softened at room temperature. Full fat is best for this easy cheesecake recipe.
dark brown sugar – to sweeten the cheesecake filling. You can use light brown sugar or even granulated sugar if you prefer although the granulated sugar will change the flavor a bit.
pumpkin puree – this is canned and will usually say pure pumpkin or 100% pumpkin on the label. Be sure not to buy pumpkin pie filling.
vanilla extract – adds warmth and flavor to the filling.
pumpkin pie spice – gives this cheesecake it’s pumpkin pie flavor with all the lovely, warm spices you find in pumpkin makes the no bake cheesecake very light and fluffy. Whipped cream is a great alternative and I provide instructions for using that in the notes section of the recipe card at the end of this post.

Optional Toppings

easy pumpkin cheesecake, no bake pumpkin cheesecake, no bake pumpkin cheesecake recipe

dark brown sugar
not pumpkin pie filling
pumpkin pie spice
divided (Cool Whip)

Place Nilla wafers and pumpkin pie spice in a food processor and process until only fine crumbs remain. Remove two tablespoons of the crust mixture and set aside for now.
Carefully pour the melted butter into the food processor and pulse a few times to combine the butter with the crumbs. You want the butter to be evenly distributed.
Press the crust mixture evenly into the bottom of a 9 inch springform pan.
Cover the crust well and place in the freezer to set up.

Gently fold in 3 cups of the whipped topping until fully incorporated.
Transfer the cheesecake filling to the springform and use an offset spatula to smooth the top.
Cover and chill the cheesecake overnight or for a minimum of 6 hours.

When you are ready to serve, spread or pipe the remaining whipped topping onto the top of the cheesecake and sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
To serve, remove the springform rim, cut and serve. Drizzle with caramel sauce if desired.

Make your own graham cracker crust:

6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar

Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
Refrigerate crust for at least 30 minutes.

This decadent Pumpkin Cheesecake is the perfect blend of fall flavors, warmth from the pumpkin and spice with lots of creaminess and just a bit of tartness from the cream cheese.

To substitute homemade whipped cream for the whipped topping:

You will need 6 cups total of whipped cream.

3 cups heavy cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla extract

Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
Use in place of the whipped topping in the recipe but make sure to carefully fold in so the whipped cream does not get deflated.

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This pumpkin cheesecake recipe is perfection on it’s own but a drizzle of caramel sauce and some pillows of fresh whipped cream would take it over the top!

How To Make No Bake Pumpkin Pie Cheesecake

Place Nilla wafers and pumpkin pie spice in a food processor and pulse until only fine crumbs remain.
Remove two tablespoons of the crust mixture and set aside for now.
Carefully pour the melted butter into the food processor and pulse a few times to combine the butter with the crumbs.
Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
Cover the crust well and place in the freezer to set up.

Next, we make the pumpkin cheesecake filling.

Beat softened cream cheese and sugar together until fully combined, light and fluffy.
Mix in the pumpkin puree, vanilla extract and pumpkin pie spice until smooth and thoroughly combined. Make sure to scrape the sides and bottom of the mixing bowl as needed.
Fold in 3 cups of the whipped topping until fully incorporated.
Remove the crust from the freezer.
Transfer the cheesecake filling to the springform and use an offset spatula to smooth the top.
Refrigerate 6 hours or overnight. Serve cheesecake chilled.
When ready to serve, spread or pipe the remaining whipped topping or fresh whipped cream onto the top of the cheesecake and sprinkle on the reserved crumb mixture and pumpkin pie spice if desired.
To serve, remove the springform rim, cut and serve with a drizzle of caramel sauce.