This No Bake Layered Pumpkin Cheesecake is the perfect combination of cheesecake and pumpkin pie spice. A great dessert for fall and always a crowd-pleaser. It’s perfect for fall, Thanksgiving, and the holiday season.
No Bake Pumpkin Cheesecake
Do you love Pumpkin Flavored Recipes? Try some of my other Pumpkin recipes, like:
Table of contents
You’ll taste every layer with this delicious Pumpkin Cheesecake.
Each one is filled with fall goodness.
The bottom layer is gingersnap cookies, followed by cheesecake, pumpkin-flavored pudding, and then a creamy whipped topping.
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How Long Will My No-Bake Cheesecake Last?
- No-bake cheesecake is the perfect make-ahead dessert. It will last up to 5 days in the refrigerator and will be as delicious as it was the first day
Is Cheesecake Better Baked or No-Baked Cheesecake Better?
- Both baked and no-baked cheesecake are incredibly tasty. A baked cheesecake is dense and smooth. A no-baked cheesecake is light and airy.
How do you make a Layered No-Baked Pumpkin Cheesecake?
- Blend gingersnap cookies with melted butter and spread as a crust in a 9×13-inch dish
- Beat the cream cheese, powdered sugar, milk, and vanilla
- Fold in 8 oz. of the whipped topping and spread this layer over the crust
- Mix vanilla pudding, pumpkin, spices, and milk
- Once the pudding layer has thickened, spread it over the cream cheese layer
- Add 8 oz. of whipped topping to the top
- Refrigerate for 4 hours and serve
Finally, here is a printable recipe for you…
No Bake Layered Pumpkin Cheesecake | Kid Friendly Things To Do
A layered pumpkin cheesecake that’s perfect for fall dessert
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Servings: 10 -12 servings
Calories: 460cal
Cost: $10
Ingredients
- 3 cups gingersnap cookies
- â…“ cup butter melted
Cream Cheese Layer
- 12 oz. cream cheese – you can use original or 1/3 less fat
- 1 Tbsp. milk – I used 2%
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- 8 oz. frozen whipped topping – thawed
Pumpkin Layer
- 2 4 oz. packages of vanilla pudding
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup milk
- 1 15 oz. pumpkin canned
Top Layer
- 8 oz. frozen whipped topping – thawed
- optional – pumpkin spice as garnish
Instructions
- Crust
Crust
- In a blender – blend cookies until fine
- Mix blended cookies with melted butter
- Spread into a 9×13 inch serving dish
Cream Cheese Layer
- Cream Cheese
- Using a mixer, mix the powdered sugar, cream cheese, milk and vanilla
- Fold in 8 oz. of whipped cream
- Spread over crust layer
Pumpkin Layer
- In a large bowl, mix vanilla pudding, spices, 1 cup of milk and pumpkin
- Spread over cream cheese layer
Whipped Topping
- Spread whipped topping over the pumpkin layer
- Refrigerate for 4 hours and serve with optional pumpkin spice sprinkled on top
Notes
nutrition facts are only an estimateÂ
- If you are lucky enough to find pumpkin-flavored pudding, use 2 boxes of it in place of the vanilla pudding, but omit the spices
- cover and refrigerate for up to 5 days
Nutrition
Calories: 460cal | Carbohydrates: 47g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 388mg | Potassium: 255mg | Fiber: 1g | Sugar: 26g | Vitamin A: 740IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 2mg
