Introduction

Enjoy the rich and creamy flavors of fall with this Homemade Pumpkin Cheesecake Delight. This no-bake dessert layers a buttery graham cracker crust, smooth cheesecake filling, pumpkin-spiced pudding, and fluffy whipped topping. It’s simple to assemble and perfect for festive gatherings or cozy nights in.

A square white ceramic dish holds a layered dessert topped with a thick, fluffy layer of white whipped cream spread unevenly with visible soft peaks and swirls, lightly sprinkled with a fine dusting of brown spice, likely cinnamon or nutmeg. The layers underneath the whipped cream are slightly visible at the edges, showing a light golden brown cake base. The dish is placed on a red and white striped cloth on a dark wooden table with a soft white marbled texture background, next to two wooden spoons and a partially visible glass of milk. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed graham crackers
1/2 cup melted butter
1 container (24.3 oz) Philly no-bake cheesecake filling
1 cup canned pumpkin puree
1 packet (3.5 oz) instant vanilla pudding
1 1/2 cups milk
1 tsp pumpkin pie spice
1 container (8 oz) thawed whipped topping
Pumpkin pie spice, for dusting

Instructions

Step 1: Combine the crushed graham crackers and melted butter in the bottom of a 9×13-inch baking dish. Mix gently until the crumbs are evenly coated and press firmly to form an even crust layer. Refrigerate for 15 minutes to set.
Step 2: Remove the chilled crust from the refrigerator and spread the no-bake cheesecake filling evenly over it, smoothing the surface to create a creamy base.
Step 3: In a medium bowl, whisk the instant vanilla pudding mix with milk until thickened. Fold in the pumpkin puree and pumpkin pie spice gently until smooth. Spread this pumpkin pudding layer over the cheesecake filling in the baking dish.
Step 4: Gently spread the thawed whipped topping over the pumpkin layer, smoothing evenly. Dust lightly with pumpkin pie spice for a festive finish. Chill the assembled dessert in the refrigerator until ready to serve.

Tips & Variations

For extra crunch, sprinkle chopped pecans or toasted walnuts on top before adding whipped topping.
Use canned pumpkin pie filling instead of puree and spices for a sweeter, spiced flavor.
Allow the dessert to chill for at least 4 hours or overnight to ensure firm layers and enhanced flavor.

Storage

Store the pumpkin cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the creamy texture. If needed, let it sit at room temperature for about 10 minutes before serving for easier slicing.

How to Serve

A close-up image of a three-layer dessert slice on a white plate sitting on a white marbled surface. The bottom layer is a crumbly golden brown crust, the middle layer is a smooth, pale yellow custard, and the top layer is a thick, fluffy white cream generously dusted with light brown powder. A gold spoon resting on the plate holds a bite-size piece capturing all three layers, showing the textures clearly. The lighting highlights the creamy and crumbly contrasts, creating a soft and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert benefits from chilling overnight, which helps the layers set and flavors meld perfectly.

Is it possible to use a different crust?

Absolutely. You can substitute the graham cracker crust with crushed gingersnaps or digestive biscuits for a different flavor profile.

Homemade Pumpkin Cheesecake Delight Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

This Homemade Pumpkin Cheesecake Delight is a no-bake, layered dessert perfect for fall gatherings. Combining a buttery graham cracker crust with creamy no-bake cheesecake filling, spiced pumpkin pudding, and fluffy whipped topping, it offers a light, airy texture with classic autumn flavors. Easy to prepare and chill, this pumpkin cheesecake is a crowd-pleasing treat that requires no oven and showcases the best of pumpkin spice season.

Author: Elias
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

2 cups crushed graham crackers
1/2 cup melted butter

Cheesecake Layer

1 container (24.3 oz) Philly no-bake cheesecake filling

Pumpkin Pudding Layer

1 packet (3.5 oz) instant vanilla pudding
1 1/2 cups milk
1 cup canned pumpkin puree
1 tsp pumpkin pie spice

Topping

1 container (8 oz) thawed whipped topping
Pumpkin pie spice, for dusting

Instructions

Prepare and Chill the Graham Cracker Crust: Combine 2 cups of crushed graham crackers and 1/2 cup melted butter directly in the bottom of a 9×13-inch baking dish. Mix gently until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the dish for an even crust layer. Refrigerate for 15 minutes to set.
Layer Cheesecake Filling Over the Crust: Remove the crust from the refrigerator. Spread the entire container of 24.3 oz Philly no-bake cheesecake filling evenly over the chilled crust, smoothing the surface to form a creamy base layer.
Prepare the Pumpkin Pudding Layer: In a medium bowl, whisk together 1 packet (3.5 oz) instant vanilla pudding mix and 1 1/2 cups milk until thickened. Gently fold in 1 cup canned pumpkin puree and 1 teaspoon pumpkin pie spice until smooth. Spread the pumpkin pudding mixture evenly over the cheesecake layer, creating a distinct second layer.
Top with Whipped Topping and Chill: Spread 8 oz of thawed whipped topping evenly over the pumpkin pudding layer. Lightly dust the top with pumpkin pie spice for decoration. Refrigerate the entire dessert until chilled and set, serving cold for best texture.

Notes

Make sure to chill the crust before adding the filling to ensure a firm base.
Fold pumpkin puree gently into the pudding to keep the mixture light and airy.
This dessert is best served chilled and can be made a day ahead to allow flavors to meld.
Use chilled ingredients where possible for optimal texture and ease of layering.
If unavailable, regular vanilla pudding mix can be substituted but instant pudding is preferred for quick thickening.

Keywords: pumpkin cheesecake, no bake dessert, pumpkin pie spice, layered dessert, fall dessert, easy pumpkin recipe, graham cracker crust