Easy Pumpkin Cheesecake Pie (No Bake)

This delightfully rich Pumpkin Cheesecake serves up slice after slice of decadent pumpkin bliss! Just one slice and you’ll forever be in love!

Then… be sure to also indulge with this tantalizing Hershey Chocolate Pie and this lovely Chocolate Peanut Butter Dream Pie!

Easy Pumpkin Cheesecake Pie

You’ve just stumbled across the life-changing pumpkin recipe you’ve been looking for!

This easy Pumpkin Cheesecake Pie with Graham Cracker Crust is so simple to make, and is sure to give you instant kitchen notoriety.

And when I say easy, I’m talking REALLY easy. As in No Bake easy!

Elena writes: “Wow!!! This is really amazing!!!!”

It’s the perfect blend of sweet pumpkin pie and rich cheesecake, all layered into one perfect pie!

Your guests will be raving over it at your Fall parties, and it’s a must-have Thanksgiving dessert!

The best part is, it’s so easy to make ahead!

So are you ready for another Easy Pie Recipe?  This layered pumpkin cheesecake is so easy to make, you might just have to make it every week this Fall!

I’m giving you permission to treat your pumpkin cravings to a serious temptation… the best pumpkin cheesecake ever!  You’ll be so glad you did!

These are the ingredients you’re missing…

Related: 21 Easy Pumpkin Recipes to Make This Fall!

Pumpkin Cheesecake Pie Ingredients

You’ll just need a few simple ingredients to make the BEST Cheesecake Pumpkin Pie!

First, check your fridge and pantry. Then add the rest of these to your next grocery shopping list…

• Graham Cracker Pie Crust – store bought or homemade.
• Cream Cheese
• Sweetened Condensed Milk
• Lemon Juice – bottled or fresh squeezed will both work.
• Vanilla Extract
• Sugar – just your traditional granulated sugar (white sugar).
• Pure Pumpkin Puree – not pumpkin pie filling.
• Cool Whip
• Vanilla Jell-O Pudding Mix
• Pumpkin Pie Spice – see How to Make Pumpkin Pie Spice!

How To Make Pumpkin Cheesecake

You can prepare this easy pumpkin cheesecake in just a few simple steps.

1. Start by thawing your Cool Whip in the refrigerator.

2. In a mixing bowl, beat the cream cheese.

3. Add in the sugar, lemon juice, milk and vanilla and mix well.

4. Scoop this mixture into your graham cracker crust, then chill as specified.

5. Once chilled, remove from fridge.

6. In a mixing bowl, combine the Cool Whip, Pumpkin, Pudding Mix and Pumpkin Pie Spice.

7. Carefully scoop the Cool Whip mixture onto the top of the Cheesecake layer, cover, then freeze.

8. Once frozen, top with Cool Whip and a sprinkle Pumpkin Pie Spice… or you could also top your pumpkin cheesecake slices with a scoop of vanilla ice cream.

Enjoy!

Scroll down for the printable recipe card with detailed, step-by-step instructions.

What To Serve With Pumpkin Cheesecake

A delicious cup of coffee or tea would be the perfect addition to your pumpkin cheesecake!

Here are some tasty cold and hot options to try, depending on your mood…

• Cafe Style Cold Brew Coffee
• Frozen Coffee Slushie
• Frozen Hot Chocolate
• Espresso
• Hot Cinnamon Spice Coffee
• Hot Hazelnut Coffee
• Hot Pumpkin Spice Coffee
• Hot Tea
• Mocha Frappe
• Mocha Punch
• Slow Cooker Hot Chocolate for a Crowd
• Stove Top Hot Chocolate
• Sweet Tea
• Sweet Tea Slushie
• White Hot Chocolate

Pumpkin Cheesecake Pie Reviews

Here’s what your frugal friends are saying about this easy Pumpkin Cream Cheese Pie…

One reader writes: “I love that this is both delicious and frees up oven space!”

Chris writes: “Wonderful”

Elena writes: “Wow!!! This is really amazing!!!!”

Rebecca writes: “So tasty!”

Pat writes: “This is pure comfort food!”

Tara writes: “DELICIOUS!!!!”

Kim writes: “Easy desserts are the best!  So yum!”

Tonya writes: “Yummy!”

One reader writes: “A slice of heaven!!”

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Pumpkin Cheesecake Pie with Graham Cracker Crust

This delightfully rich Pumpkin Cheesecake serves up slice after slice of decadent pumpkin bliss! Just one slice and you'll forever be in love!

Prep Time10 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 10 minutes mins

Servings: 6

Author: The Frugal Girls

Ingredients

• 1 Graham Cracker Pie Crust (9 inch)
• 4 oz. Cream Cheese softened
• 7 oz. Sweetened Condensed Milk
• 2 tbsp. Lemon Juice
• 1 tsp. Vanilla Extract
• 2 tsp. Sugar
• 1 cup Pure Pumpkin Puree (not pumpkin pie filling)
• 8 oz. Cool Whip (split into two 4 oz. portions)
• 1 box Jell-O Vanilla Instant Pudding Mix (3.4 oz.)
• 1 tsp. Pumpkin Pie Spice

Instructions

• In medium mixing bowl, beat Cream Cheese until fluffy.
• Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined.
• Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight.
• Also move Cool Whip to refrigerator and allow to thaw overnight.
• The next day, mix together 4 oz. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie Spice.
• Carefully scoop mixture on top of the pie's cheesecake layer, spread out evenly, cover with lid, and freeze for 3 hours prior to serving, so it can firm up.
• After 3 hours, remove from freezer, top with remaining 4 oz. Cool Whip, sprinkle with a dash of Pumpkin Pie Spice, and serve!

Course: Dessert

Cuisine: American

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