Double Layer Pumpkin Cheesecake – 2 Ways! Part 2 – The No Bake Version.

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So, a couple of days ago, I gave you the world’s best pumpkin cheesecake. The one food that keeps my domestic relationship running as smoothly as it does. Without it, who knows where S.O. and I would be? Okay, I kid. We do just fine either way, but good food doesn’t hurt.

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Now, the previous pumpkin cheesecake I shared is NOT hard, and it’s not a ton of work, but it does require some time. Cheesecake has to bake for so long, and cool for even longer, so if you’re in a pinch, it’s probably not the way to go.

This recipe ultimately yields a similar result, a double layer pumpkin cheesecake, but in basically 10 minutes flat. Admittedly, it’s not as ‘fancy’ or elegant as a traditional cheesecake, but it’s still super delicious. At the end of the day, what will people focus on? This is the recipe I relied on for years when I wanted a quick seasonal dessert on hand, and it’s also the recipe that inspired the more traditional version I made and shared.

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This is not my own creation – pretty sure this recipe has been floating around for decades – but it is one I keep around for good reason. It doesn’t get faster or easier than this, and it still gives you all the awesomeness that comes with combining pumpkin, spices, and cheesecake. It’s also very light, not heavy like traditional cheesecake, so it’s a good post I-stuffed-myself-silly-at-dinner option.

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You can make this in literally 10 minutes. Maybe even 7-8 if you reeeeally focus. That’s the beauty of no bake desserts!! I’d be lost without a few of those in my repertoire!

3.7 from 3 reviews
No-Bake Double Layer Pumpkin Pie
 
Prep time
Total time
 
A super quick and easy no-bake layered pumpkin pie! This pie has a cheesecake layer, and a pumpkin pie layer, with lots of spice and creaminess.
Recipe type: Dessert
Serves: 8-10 slices
Ingredients
  • 2 - 3 oz. packages cream cheese, softened (I used reduced fat)
  • 2 tbsp. milk
  • 2 tbsp. sugar
  • 2 c. Cool Whip
  • 1 prepared shortbread or graham cracker crust (I waaaay prefer shortbread!)
  • 2 small boxes instant vanilla pudding (I used sugar-free)
  • 1 c. milk
  • 1 - 15 oz. can pumpkin puree
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. clove
Directions
  1. In a small mixing bowl, combine cream cheese, 2 tbsp. milk, and sugar. Mix until smooth.
  2. Fold in Cool Whip.
  3. Spread this mixture evenly (and carefully) into the bottom of the crust.
  4. In a large bowl, combine the vanilla pudding mix, 1 c. milk, pumpkin, and spices.
  5. Whisk until smooth.
  6. Carefully spread the pumpkin mixture over the cream cheese layer.
  7. Refrigerate for 2-3 hours. Serve!
  8. Dollop with Cool Whip for garnish, if desired!

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Now go whip this up in a jif!

Comments

  1. says

    I love this no-bake version, Sarah! Such a great idea if you’re in a time crunch. I’ve made cheesecakes both ways over the years, and each one tastes delicious on its own! I love that this one is a double layer too, which means more cheesecake-y goodness!

    • says

      Thanks, Gayle! Yes, it’s insanely fast to throw this together, and it’s nice and light! You can use sugar-free pudding, light Cool Whip, reduced-fat cream cheese, etc. It health-ifies pretty easily! :) Hope you’re having a fabulous weekend!!

    • says

      Haha! Since I happened to have 2 recipes for layered pumpkin cheesecakes, and they’re totally different, I just thought it would be fun to do a ‘mini-series’! This one is the easiest and quickest dessert ever. It’s nice when you want something less heavy and rich too. :) I typically use sugar-free pudding, lite Cool Whip, reduced fat cream cheese, etc. This lightens up easily too! I’ll have to check to see if I remembered to include that info…. Hope you’re having a fabulous weekend!

    • says

      Thanks, Thalia! I wish I could send you some through the computer screen!!! It’s so easy though, you could whip it up in minutes! :) Thanks for your kind comment!

    • says

      Hi Matt! I have never tried to freeze it. The bottom layer is mostly cream cheese and Cool Whip, which should freeze just fine, since it’s typically frozen anyway. The top layer is mostly pudding and pumpkin – I’ve never frozen a pudding before so I can’t say for sure. I *think* it’d probably be fine too, but not certain. At the very least, you can mix up each layer in bowls a few days ahead of time, and have them all ready to go in the fridge. I hope that helps!

  2. maddieandricky2014 says

    this may be a silly question- but do you make the pudding before you put it in with the pumpkin or do you just combine the instant pudding dry with the pumpkin?

    • says

      Not a silly question! I could see that being confusing. I’ll go back in and edit. You don’t make the pudding. You add the dry pudding mix to the pumpkin, milk, and spices! Make sense? Thanks so much!

  3. Jenna says

    You only use 6 oz of cream cheese (two 3 ox packages)? Or is it supposed to be 16 oz pf cream cheese (two 8 oz packages)?

    Just want to make sure I make this correctly – looks delicious!

    • says

      Correct! This cheesecake only takes 6 oz. of cream cheese total. It gets a lot of volume when you add in the Cool Whip, and still has lots of cheesecake flavor! Thanks so much!

  4. Elizabeth says

    Love the simplicity of this recipe, but I do have one problem. It seems like the cream cheese layer took up the entire pie shell. After making the pumpkin layer, the pie would have been overflowing if I used it all.

    I used the recommended shortbread pie shell – 9″. Maybe my pudding size was too big? I used 2 – 3.4 oz. puddings.

    Serving tomorrow, hopefully the ratio of the two layers isn’t too out of whack.

    • says

      Hi Elizabeth! That should be the right amount of pudding if you were using regular instant, not sugar-free. Hmmm… my pie does become quite a large mountain and pile up of filling, but I definitely like it that way. It’s not a level pie in the end, if that’s what you were expecting. You should be good and the proportions should be fine, but let me know how it turns out! Thanks for your comment! Good luck!

Trackbacks

  1. […] Incidentally, I have 2 recipes for double layer pumpkin cheesecakes. I’ve used them both a ton, and while they sound similar, they’re totally different. They each have a separate time and place, so I thought it would be fun to do a 2-part post! Check back for Part 2 – the no bake version! […]

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