Easy Jello No Bake Pumpkin Cheesecake

Finding the perfect fall dessert that doesn’t require turning on your oven can feel impossible, especially when you’re craving something creamy and seasonal. Between busy schedules and warm weather that lingers into autumn, the last thing you want is to heat up your kitchen for hours just to satisfy that pumpkin spice craving.

That’s where this jello no bake pumpkin cheesecake comes to the rescue: it delivers all the rich, spiced flavors you love about fall desserts without any baking required, comes together in just minutes, and can be customized with your favorite toppings.

What Kind of Pumpkin Puree Should I Use?

For this no-bake cheesecake, you’ll want to use canned pure pumpkin puree, not pumpkin pie filling – there’s a big difference! Pure pumpkin puree is just cooked and mashed pumpkin with no added spices or sweeteners, while pumpkin pie filling already has sugar and spices mixed in. Look for brands like Libby’s or store brands that clearly say “100% pure pumpkin” on the label. If you can only find fresh pumpkin, you can roast and puree it yourself, but make sure to drain any excess moisture by letting it sit in a fine-mesh strainer for about 30 minutes before using.

Options for Substitutions

This no-bake cheesecake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Graham cracker crust: You can easily swap this for a gingersnap crust (which pairs beautifully with pumpkin) or even an Oreo crust if you want something different. You could also make your own crust using crushed vanilla wafers.
• Half and half cream: Whole milk works fine here, though your cheesecake might be slightly less rich. Heavy cream will make it richer, but use about ¾ cup instead of the full amount to avoid it being too thick.
• Cool Whip: You can make your own whipped cream using 2 cups heavy cream whipped with 3 tablespoons powdered sugar. Just make sure it’s nice and fluffy before folding it in.
• Vanilla pudding mix: Cheesecake or white chocolate pudding mix work great too. Avoid chocolate flavors as they’ll compete with the pumpkin taste.
• Individual spices: If you don’t have all the spices, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and cloves combination.
• Cream cheese: Make sure this stays at room temperature – it’s really important for getting a smooth, lump-free texture. Cold cream cheese just won’t mix properly.

Watch Out for These Mistakes While Making

The biggest mistake with no-bake pumpkin cheesecake is using cold cream cheese, which creates lumps that won’t smooth out no matter how much you mix – make sure your cream cheese sits at room temperature for at least an hour before starting.

Another common error is adding the pumpkin puree directly from the can without draining it first, as excess moisture can make your cheesecake too soft and prevent it from setting properly.

Don’t rush the chilling process either – this dessert needs at least 4 hours in the refrigerator to firm up completely, and overnight is even better for clean slices.

Finally, fold the Cool Whip gently into the mixture rather than stirring vigorously, which can deflate the airy texture and leave you with a dense, heavy cheesecake instead of the light, fluffy result you’re after.

What to Serve With Pumpkin Cheesecake?

This creamy pumpkin cheesecake is pretty rich on its own, so I like to keep the sides simple and let it be the star of the show. A hot cup of coffee or spiced chai tea pairs beautifully with all those warm fall spices, and the slight bitterness balances out the sweetness perfectly. If you want to add a little crunch, try serving it with some gingersnap cookies or graham crackers on the side for dipping. For special occasions, a small dollop of whipped cream and a sprinkle of cinnamon on top makes it feel extra fancy without being too much.

Storage Instructions

Refrigerate: This no-bake pumpkin cheesecake needs to stay chilled in the fridge at all times. Cover it with plastic wrap or store it in an airtight container and it’ll keep perfectly for up to 5 days. The flavors actually get even better after sitting overnight, so don’t worry about making it a day ahead!

Freeze: You can absolutely freeze this cheesecake for longer storage! Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole thing covered tightly for up to 2 months. It’s great to have portions ready when you need a quick dessert.

Thaw: When you want to enjoy frozen slices, just move them to the fridge and let them thaw for about 2-3 hours. The texture will be just as creamy as when it was fresh. If you’re in a hurry, you can let it sit at room temperature for about 30 minutes, but it tastes best when properly thawed in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 28-34 g
• Fat: 175-195 g
• Carbohydrates: 380-410 g

Ingredients

For the crust:

• 1 graham cracker pie shell

For the cream cheese layer:

• 8 oz cream cheese, softened
• 2 tbsp sugar
• 2 tbsp half and half cream
• 3 cups whipped topping (such as cool whip), thawed

For the pumpkin layer:

• 1 cup half and half cream
• 2 boxes vanilla instant pudding, 3.4 oz each (4-serving size)
• 1 can pumpkin puree (15 oz)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

For the topping:

• 2 cups whipped topping (such as cool whip), thawed

Step 1: Prepare the Cream Cheese Layer

• 8 oz cream cheese, softened
• 2 tbsp sugar
• 2 tbsp half and half cream

Ensure the cream cheese is softened to room temperature to prevent lumps.

In a medium bowl, use a hand mixer to combine the softened cream cheese, sugar, and 2 tablespoons of half and half cream until the mixture is smooth with no lumps.

Step 2: Fold in Whipped Topping to Cream Cheese Mix

• 3 cups whipped topping (such as Cool Whip), thawed

Gently fold 3 cups of thawed whipped topping into the cream cheese mixture from Step 1.

Use a large whisk or spatula, folding rather than beating to keep the mixture airy.

This makes the layer extra light and delicious.

I find a large whisk works great here, but be careful not to overmix.

Step 3: Spread Cream Cheese Mixture onto Graham Crust

• 1 graham cracker pie shell
• cream cheese and whipped topping mixture from Step 2

Place dollops of the cream cheese and whipped topping mixture from Step 2 onto the graham cracker crust.

Gently spread it evenly over the bottom to create a smooth first layer.

Step 4: Prepare Pumpkin Pudding Layer

• 1 cup half and half cream
• 2 boxes vanilla instant pudding, 3.4 oz each (4-serving size)
• 1 can pumpkin puree (15 oz)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

In a large mixing bowl, whisk together 1 cup half and half cream with both packages of dry instant vanilla pudding mix for 1 minute, using a wire whisk (not an electric mixer).

Let the mixture stand for 3 minutes to thicken.

Then, stir in the pumpkin puree, ground cinnamon, ground ginger, and ground cloves until well combined and smooth.

Step 5: Spread Pumpkin Pudding Layer Over Cream Cheese Layer

• pumpkin pudding mixture from Step 4
• pie with cream cheese layer from Step 3

Add dollops of the pumpkin pudding mixture from Step 4 over the cream cheese layer in the pie shell.

Carefully spread the pumpkin mixture to ensure even layers and prevent blending with the cream cheese base.

Step 6: Top with Whipped Topping and Chill

• 2 cups whipped topping (such as Cool Whip), thawed

Generously spread the remaining 2 cups of thawed whipped topping over the pumpkin layer.

Cover the pie gently with plastic wrap and chill in the refrigerator for at least 4 hours to let the layers set perfectly.

I like to chill my pie overnight for the best texture and flavor.

Easy Jello No Bake Pumpkin Cheesecake

Delicious Easy Jello No Bake Pumpkin Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 4

Calories: 3350

Ingredients Method

Ingredients

  

For the crust:

• 1 graham cracker pie shell

For the cream cheese layer:

• 8 oz cream cheese, softened
• 2 tbsp sugar
• 2 tbsp half and half cream
• 3 cups whipped topping (such as Cool Whip), thawed

For the pumpkin layer:

• 1 cup half and half cream
• 2 boxes vanilla instant pudding, 3.4 oz each (4-serving size)
• 1 can pumpkin puree (15 oz)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

For the topping:

• 2 cups whipped topping (such as Cool Whip), thawed

Method

 

1. Ensure the cream cheese is softened to room temperature to prevent lumps. In a medium bowl, use a hand mixer to combine the softened cream cheese, sugar, and 2 tablespoons of half and half cream until the mixture is smooth with no lumps.
2. Gently fold 3 cups of thawed whipped topping into the cream cheese mixture from Step 1. Use a large whisk or spatula, folding rather than beating to keep the mixture airy. This makes the layer extra light and delicious. I find a large whisk works great here, but be careful not to overmix.
3. Place dollops of the cream cheese and whipped topping mixture from Step 2 onto the graham cracker crust. Gently spread it evenly over the bottom to create a smooth first layer.
4. In a large mixing bowl, whisk together 1 cup half and half cream with both packages of dry instant vanilla pudding mix for 1 minute, using a wire whisk (not an electric mixer). Let the mixture stand for 3 minutes to thicken. Then, stir in the pumpkin puree, ground cinnamon, ground ginger, and ground cloves until well combined and smooth.
5. Add dollops of the pumpkin pudding mixture from Step 4 over the cream cheese layer in the pie shell. Carefully spread the pumpkin mixture to ensure even layers and prevent blending with the cream cheese base.
6. Generously spread the remaining 2 cups of thawed whipped topping over the pumpkin layer. Cover the pie gently with plastic wrap and chill in the refrigerator for at least 4 hours to let the layers set perfectly. I like to chill my pie overnight for the best texture and flavor.