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
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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Do you love Pumpkin Flavored Recipes? Try some of my other Pumpkin recipes, like:
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 firs day
Is Cheesecake Better Baked or No-Baked Cheesecake Better?
- Both baked and no-baked cheesecake is 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…
PrintNo Bake Layered Pumpkin Cheesecake | Kid Friendly Things To Do
A layered pumpkin cheesecake that’s perfect for fall dessert
- Prep Time: 20 minutes
- Cook Time: 4 hours refrgeratopm
- Total Time: 30 minute
- Yield: 10-12 servings 1x
Ingredients
- 3 cups of gingersnap cookies
- 1/3 cup of melted butter
Cream Cheese Layer
- 12 oz. of cream cheese – you can use original or 1/3 less fat
- 1 Tbsp. of milk – I used 2%
- 1/2 cup of powdered sugar
- 1 tsp. of vanilla extract
- 8 oz. of frozen whipped topping – thawed
Pumpkin Layer
- 2 (4 oz.) packages of vanilla pudding
- 1 tsp. of ground cinnamon
- 1 tsp. of pumpkin pie spice
- 1 cup of milk
- 1 (15 oz.) pumpkin canned
Top Layer
- 8 oz. of frozen whipped topping – thawed
- optional – pumpkin spice as garnish
Instructions
Crust
- In a blender – blend cookies until fine
- Mix blended cookies with melted butter
- Spread into a 9×13 inch serving dish
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
- In a large bowl, mix vanilla pudding, spices, 1 cup of milk and pumpkin
- Spread over cream cheese layer
Topping
- Spread whipped topping over the pumpkin layer
- Refrigerate for 4 hours and serve with optional pumpkin spice sprinkled on top
Notes
- 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
*You can substitute pumpkin pie filling for canned pumpkin – Just omit the spices
Storing:
- cover and refrigerate for up to 5 days
