Homemade Pumpkin Cheesecake Delight Recipe
This Homemade Pumpkin Cheesecake Delight is a luscious no-bake dessert combining a crunchy graham cracker crust with a creamy no-bake cheesecake base, layered with a light pumpkin-spiced pudding, and topped with whipped cream and a festive dusting of pumpkin pie spice. Perfect for fall gatherings or anytime you crave a rich, autumn-inspired treat without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter (unsalted is preferred, Kerrygold recommended)
For the pumpkin filling:
- 1 (3.5 oz) packet instant vanilla pudding
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree (canned, such as Libby’s)
- 1 (24.3 oz) container no-bake cheesecake filling (e.g., Philly brand)
- 1 1/2 cups milk
For the topping:
- 1 (8 oz) container thawed whipped topping
- Pumpkin pie spice, for dusting
Instructions
- Prepare and Chill the Graham Cracker Crust: Combine 2 cups of crushed graham crackers with 1/2 cup melted butter directly in the bottom of a 9×13-inch baking dish. Mix gently until the crumbs are evenly coated, resembling wet sand. Press this mixture firmly into the bottom of the dish to form an even crust layer. Refrigerate for 15 minutes to allow it to set and firm before adding the filling.
- Layer Cheesecake Filling Over the Crust: Remove the crust from the refrigerator and spread the entire 24.3 oz container of no-bake cheesecake filling evenly over the chilled crust. Smooth it out carefully to create a creamy base layer for the dessert.
- Prepare the Pumpkin Pudding Layer: In a medium mixing bowl, whisk the instant vanilla pudding mix with 1 1/2 cups milk until the pudding thickens. Gently fold in 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice until the mixture is fully combined and smooth, taking care to fold lightly to maintain airiness. Spread this pumpkin pudding layer evenly over the cheesecake filling layer in the baking dish.
- Top with Whipped Topping and Chill: Gently spread the thawed 8 oz container of whipped topping evenly over the pumpkin layer using a spatula. Lightly dust the top with pumpkin pie spice for a festive appearance. Refrigerate the assembled dessert until ready to serve. Serve chilled for the best texture and flavor.
Notes
- This dessert requires refrigeration time for each layer to set properly for the best texture.
- Folding the pumpkin puree into the pudding mixture keeps it light and airy; avoid stirring vigorously.
- Use unsalted butter for the crust to control salt levels.
- Make sure to thaw the whipped topping completely before spreading.
- For easy serving, let the dessert chill for at least 2 hours, though overnight is best.
- Can be stored covered in the refrigerator for up to 3 days.
Keywords: pumpkin cheesecake, no bake pumpkin dessert, pumpkin pudding, easy pumpkin dessert, fall dessert
