This no-bake pumpkin cheesecake with pudding mix is the perfect fall dessert – easy to prepare, creamy, and full of pumpkin spice flavor. With the help of instant pudding mix, this cheesecake comes together quickly and requires no oven time, making it a stress-free treat for any gathering.
Why You’ll Love This No-Bake Pumpkin Cheesecake
- Quick and easy: No baking needed! It’s a great make-ahead dessert for holidays, parties, or whenever you’re craving something sweet.
- Rich and creamy: The combination of cream cheese, pumpkin puree, and pudding mix makes for a velvety texture.
- Bursting with fall flavor: Warm spices like cinnamon, nutmeg, and ginger give this cheesecake a festive taste.
No-Bake Pumpkin Cheesecake with Pudding Mix Recipe
Ingredients:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust
- Whipped topping (optional for garnish)
- Additional toppings: crushed nuts, cinnamon, or caramel drizzle
Instructions:
- Prepare the pudding mixture: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Add in the pumpkin puree, cinnamon, nutmeg, and ginger. Set aside.
- Make the cream cheese mixture: In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually fold the pudding mixture into the cream cheese mixture until well combined.
- Fill the crust: Pour the pumpkin cheesecake filling into the graham cracker crust, spreading evenly.
- Chill the cheesecake: Refrigerate for at least 2-4 hours, or until set. The cheesecake will firm up as it chills.
- Garnish and serve: Before serving, top with whipped topping and your favorite garnishes like crushed nuts, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Tips for the Best No-Bake Pumpkin Cheesecake
- Use softened cream cheese: Make sure the cream cheese is softened to ensure a smooth, lump-free filling.
- Adjust sweetness: If you prefer a sweeter cheesecake, add a bit more powdered sugar to the cream cheese mixture.
- Make it dairy-free: Use dairy-free cream cheese, plant-based milk, and a dairy-free pudding mix to make the cheesecake vegan-friendly.
For another delicious pumpkin dessert, check out our Pumpkin Chia Pudding, which offers a healthy and flavorful twist on traditional pudding.
Frequently Asked Questions (FAQ)
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. Store it covered in the refrigerator for up to 3 days.
2. How do I make the cheesecake firmer?
To achieve a firmer texture, allow the cheesecake to chill overnight. You can also use less milk for a thicker consistency.
3. Can I use a different type of crust?
Absolutely! While a graham cracker crust is classic, you can also use a chocolate crust, gingersnap crust, or crushed Oreo crust for a different flavor.
Conclusion: A Quick, Creamy Pumpkin Delight
No-bake pumpkin cheesecake with pudding mix is a creamy, spiced, and easy-to-make dessert that brings out the best of fall flavors. With minimal effort and maximum flavor, this cheesecake is sure to become a seasonal favorite in your household.
Final Verdict: If you’re looking for a quick and delicious fall dessert that doesn’t require an oven, this pumpkin cheesecake is a must-try!