Mrs. Lacy’s Easy No-Bake Pumpkin Cheesecake Recipe 🎃🍰❤️
Y’all, if you’re looking for an easy, delicious dessert for Thanksgiving, Christmas, or any fall gathering, Faye has the perfect recipe for you!
Today, Faye from Mrs. Lacy’s Magnolia House in Sanford, North Carolina, is showing you how to make her wonderful No-Bake Pumpkin Cheesecake!
This isn’t your ordinary pumpkin pie!
It starts with a sweet, creamy cheesecake layer, followed by a delicious pumpkin and vanilla pudding filling. Then we finish it with fluffy Cool Whip and crushed gingersnap cookies!
And here’s the best part — you don’t even have to turn on your oven! 😍
It’s creamy, sweet, full of fall flavors, and perfect for making ahead of your holiday celebrations.
🎥 Watch Faye Make Her No-Bake Pumpkin Cheesecake!
Want to see how Faye prepares this delicious dessert?
She’s showing you how to make the layers and put everything together in this easy cooking video!
❤️ Watch Faye Make Mrs. Lacy’s No-Bake Pumpkin Cheesecake on YouTube
🎃 Mrs. Lacy’s Layered No-Bake Pumpkin Cheesecake Recipe
Prep Time: Approximately 20 minutes
Chill Time: At least 4 hours, preferably overnight
Bake Time: None!
Yield: One generously filled pie, or more depending on crust size
Ingredients for the Cream Cheese Layer
- 8 oz. cream cheese, softened
- 1½ cups confectioners’ sugar (powdered sugar)
- Cool Whip, thawed (see note below)
Ingredients for the Pumpkin Pudding Layer
- 1 can (15 oz.) pure pumpkin purée
- 2 small boxes vanilla instant pudding mix, such as Jell-O
- 1 cup milk or half-and-half
- Ground cinnamon, to taste
- 1 teaspoon pumpkin pie spice, or to taste
Crust and Topping
- 1 prepared graham cracker pie crust, or your favorite ready-to-use pie crust
- Remaining Cool Whip
- Crushed gingersnap cookies, for garnish
A note about the Cool Whip: The supplied ingredient list says 8 ounces total, divided, while the original instructions describe using 8 ounces in the filling and reserving more for the topping. For a practical version, use one 8-ounce tub divided between the cheesecake base and topping, or have an additional tub available if you want a thicker topping.
👩🍳 Easy Step-by-Step Instructions
Step 1: Soften Your Cream Cheese
Allow your cream cheese to soften until it’s easy to mix.
This is important because softened cream cheese makes the filling smooth and creamy.
Step 2: Make the Sweet Cream Cheese Layer
In a large mixing bowl, combine:
- 8 oz. softened cream cheese
- 1½ cups powdered sugar
- Approximately half of an 8-ounce container of thawed Cool Whip
Using an electric mixer, beat until smooth and fluffy.
This creates the delicious cheesecake layer that goes on the bottom of your pie!
Step 3: Spread the Cheesecake Filling Into the Crust
Spoon the cream cheese mixture into your prepared graham cracker pie crust.
Spread it evenly across the bottom using a spatula.
Place it in the refrigerator while you prepare the pumpkin layer.
Step 4: Make the Pumpkin Pudding Layer
In a separate mixing bowl, combine:
- 15 oz. pumpkin purée
- 2 small boxes vanilla instant pudding mix
- 1 cup milk or half-and-half
- Cinnamon, to taste
- 1 teaspoon pumpkin pie spice
Using an electric mixer, beat everything together until smooth and thick.
Faye’s tip: Make sure you’re using instant pudding mix, not cook-and-serve pudding!
Step 5: Add the Pumpkin Layer
Carefully spoon the pumpkin pudding mixture over the cream cheese layer.
Spread it gently so you keep the two layers separate.
Y’all, those beautiful layers are what make this dessert so special!
Step 6: Add the Cool Whip Topping
Spread the remaining Cool Whip over the pumpkin layer.
You can cover the entire top or make decorative swirls with a spoon.
If you prefer a thicker whipped topping, use additional Cool Whip.
Step 7: Sprinkle With Crushed Gingersnap Cookies
Crush a few gingersnap cookies into small pieces.
Sprinkle them generously over the top of your cheesecake.
The gingersnaps add a wonderful little crunch and extra fall spice flavor!
Step 8: Refrigerate Until Set
Place your cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
This allows the layers to firm up and makes the dessert easier to slice.
Important: This is a generously filled recipe. Depending on the size of your crust, you may have extra filling. You can use it to make individual dessert cups!
Step 9: Slice, Serve, and Enjoy!
Once the cheesecake has chilled, remove it from the refrigerator.
Slice into portions and serve cold.
And there you have it — Mrs. Lacy’s Easy No-Bake Pumpkin Cheesecake! 🎃❤️
❤️ Faye’s Tips for Making the Best No-Bake Pumpkin Cheesecake
Use softened cream cheese! This helps keep your cheesecake filling smooth and creamy.
Use instant vanilla pudding! It’s what helps the pumpkin layer thicken without baking.
Don’t confuse pumpkin purée with pumpkin pie filling! Plain pumpkin purée is what you need for this recipe.
Make it the night before! Giving the cheesecake plenty of time to chill makes it easier to slice.
Use half-and-half for extra richness! Milk works wonderfully, but half-and-half creates a richer filling.
Don’t forget the gingersnaps! They add a delicious crunch and complement the pumpkin spices.
Make individual dessert jars! If you have extra filling, layer it into small jars or cups for a fun holiday treat.
🦃 The Perfect Make-Ahead Thanksgiving Dessert!
We all know how busy Thanksgiving can get!
You’ve got the turkey, dressing, sweet potato casserole, vegetables, rolls, and all those wonderful homemade desserts to prepare.
That’s why we love recipes like this one!
Mrs. Lacy’s No-Bake Pumpkin Cheesecake can be prepared ahead of time, and it doesn’t take up any oven space.
Just make it the night before, refrigerate it, and it’s ready when you need it!
And with those beautiful cream cheese and pumpkin layers, it looks wonderful on a holiday dessert table.
🍰 Make Individual Pumpkin Cheesecake Dessert Cups!
Here’s a fun idea if you’re serving a crowd!
Instead of making one large pie, use the same filling to create individual pumpkin cheesecake dessert cups.
Simply layer:
- Crushed graham crackers
- Sweet cream cheese filling
- Pumpkin vanilla pudding filling
- Cool Whip
- Crushed gingersnap cookies
Serve in small dessert jars or clear cups.
They’re perfect for Thanksgiving parties, Christmas gatherings, church events, and family celebrations!
❄️ How to Store No-Bake Pumpkin Cheesecake
Because this dessert contains cream cheese, milk, and whipped topping, it needs to be kept refrigerated.
Cover your cheesecake and store it in the refrigerator for approximately 3–4 days.
For the best texture, keep it chilled until you’re ready to serve.
If you’re making it for a holiday gathering, preparing it the night before is a wonderful option.
❤️ Why We Love Sharing Easy Southern Recipes
At Mrs. Lacy’s Magnolia House, we believe making delicious food doesn’t have to be complicated.
Sometimes the easiest recipes are the ones your family asks you to make again and again!
We love sharing our favorite desserts, family traditions, and simple cooking tips with all of you.
And this no-bake pumpkin cheesecake is a wonderful way to bring a little Southern hospitality to your holiday table.
We hope you’ll give it a try!
📚 Bring a Little Mrs. Lacy’s Home With You!
Love cooking with Faye? Then you’ll love Mrs. Lacy’s Magnolia House Cookbook!
Filled with 500 cherished family recipes, it’s a wonderful way to bring a little Southern hospitality into your own kitchen.
❤️ Shop Mrs. Lacy’s Cookbooks Online
Cookbooks are also available at Mrs. Lacy’s Magnolia House in Sanford, North Carolina.
They make wonderful gifts for Christmas, birthdays, weddings, and anyone who loves Southern cooking!
❤️ More Cooking With Faye!
At Mrs. Lacy’s Magnolia House, we love sharing family recipes, easy cooking tips, and a little Southern hospitality with all of you!
Be sure to follow our YouTube channel for more recipes, kitchen tips, and fun with Faye.
And if you’re ever in Sanford, North Carolina, we’d love for you to stop by Mrs. Lacy’s Magnolia House for lunch and something sweet!
Now we want to know! 🎃❤️ When it comes to Thanksgiving desserts, which one is your favorite — pumpkin cheesecake, pumpkin pie, sweet potato pie, or pecan pie?
And have you ever made a no-bake cheesecake?
Tell us in the comments! We love hearing about your family’s favorite holiday desserts!
