This quick and simple No Bake Chocolate Pumpkin Cheesecake preps in under 20 minutes! With just a handful of easy-to-find ingredients, this Chocolate Pumpkin Cheesecake is a delicious dessert for transitioning into fall. Loaded with pumpkin and spice, and a thick layer of creamy chocolate cheesecake, it’s a real crowd-pleaser.
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Besides this Pumpkin Pie Ice Cream, which is also a great transition recipe for summer-to-fall, this No Bake Chocolate Pumpkin Cheesecake is PERFECT for making the seasonal switch.
Maybe it’s still kinda warm where you are, and you want to be outdoors savoring the last nice days. You don’t want to be stuck indoors in a hot kitchen, but you still want pumpkin spice and everything nice because the best season ever is arriving soon.
This Chocolate Pumpkin Cheesecake is the solution to your dilemma. It preps in about 20 minutes flat, you don’t need your oven, and it only requires a few simple ingredients.
I created this Chocolate Pumpkin Cheesecake from this No Bake Double Layer Pumpkin Cheesecake — the recipe I’ve relied on for YEARS when I need a quick seasonal dessert. I’ve made that No Bake Pumpkin Cheesecake countless times, and I love, love, love it.
It comes together in 10 minutes. That’s it! And it gives you all the awesomeness that comes with combining pumpkin, spices, and cheesecake, but it’s very light, not heavy like traditional cheesecake, so it’s a good post I-stuffed-myself-silly-at-dinner option. It always lands rave reviews when I serve it to friends and family.
This Chocolate Pumpkin Cheesecake version is a fun twist. A creamy, silky, rich chocolate cheesecake layer, and a nicely spiced, luscious pumpkin layer over a store-bought (but no less delish) chocolate cookie crust. YES.
For years, I was a serious skeptic about combining chocolate and pumpkin. They didn’t seem like a natural fit, and it felt like putting them together was gimmicky. Not so.
The first time I combined chocolate and pumpkin was with this Pumpkin Chocolate Chip Brownie Cheesecake. It made me a convert.
You’re gonna get asked for this Chocolate Pumpkin Cheesecake recipe, trust me. It’s a winner. And the original No Bake Pumpkin Cheesecake recipe too! It’s often requested.
FYI, my original also inspired this Nutella Pumpkin Cheesecake, this Biscoff Pumpkin Cheesecake, and this Coconut Pumpkin Cheesecake. Yes, the coconut version sounds odd, I know, but pumpkin and coconut are a surprising dream team. Try the two together, you’ll never look back. All of those are no bake recipes, btw. Easy!
If you’re looking for a more classic and traditional pumpkin cheesecake recipe, and it doesn’t necessarily need to be a no-bake, I have this traditional Pumpkin Cheesecake that is my S.O.’s single favorite dessert of all time, and it’s one of my top favorites too. Based on that one, I’ve also made these:
- Apple Crisp Pumpkin Cheesecake
- Eggnog Pumpkin Cheesecake
- Pecan Pie Pumpkin Cheesecake
- Turtle Pumpkin Cheesecake
- White Chocolate Pumpkin Cheesecake
- Streusel-Topped Pumpkin Cheesecake
- Cinnamon Roll Pumpkin Cheesecake
Double Layer No Bake Chocolate Pumpkin Cheesecake
- 8 oz. cream cheese softened (reduced-fat is fine)
- 2 tbsp. milk
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 4 oz. semi-sweet baking chocolate broken into pieces
- 8 oz. container Cool Whip or whipped topping thawed, divided
- 9 oz. prepared chocolate cookie crust 9 oz. is preferred, but you can cram this in a 6 oz. crust if that's the only size you can find!
- 2 small boxes instant vanilla pudding mix
- 1 cup milk
- 15 oz. can pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 1/4 tsp. clove
- In a large mixing bowl, beat cream cheese, milk, powdered sugar, and vanilla until smooth.
- In a small microwave-safe bowl, heat chocolate for 30 seconds, stir, and then continue heating at 15 second intervals until melted and smooth. Be careful not to overheat, or the chocolate will scorch.
- Allow chocolate to cool 3-4 minutes.
- Slowly, in dollops, add the chocolate to the mixing bowl, beating until combined and smooth.
- Fold in 1/2 tub of Cool Whip or whipped topping (eyeball it). Reserve remaining for garnish.
- Spread the chocolate mixture into the bottom of the pie crust, taking care not to "lift" any portions of the crust as you spread.
- In a large bowl, whisk together vanilla pudding mixes, milk, pumpkin, and spices until smooth.
- Carefully spread the pumpkin mixture over the chocolate layer.
- Using a star tip, pipe the remaining Cool Whip around the edges. Garnish with chocolate chips, chocolate curls, and/or chocolate sauce, if desired.
- Refrigerate for at least 2 hours, or until firm. Cut and serve.