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No Bake Coconut Pumpkin Cheesecake

This quick and simple No Bake Coconut Pumpkin Cheesecake comes together in about 20 minutes! A delicious dessert for holidays and Thanksgiving, this No Bake Coconut Pumpkin Cheesecake is loaded with pumpkin and spice, creamy cheesecake, and lots of coconut. It’s a delightful new take on pumpkin cheesecake!

Course Cheesecake
Keyword coconut pumpkin cheesecake, no bake cheesecake, no bake coconut pumpkin cheesecake, no bake pie, no bake recipes
Prep Time 20 minutes
Servings 8
Author Sarah

Ingredients

  • 1 9 oz. store-bought graham cracker or shortbread pie crust MUST be 9 oz. crust, not smaller 6 oz. crust
  • 8 oz. cream cheese softened
  • 3 tbsp. cream or milk
  • 2 tbsp. granulated sugar
  • 1 tsp. vanilla
  • 2 3.4 oz. boxes instant coconut cream pudding mix
  • 1 cup milk
  • 1/2 cup shredded sweetened coconut
  • 8 oz. container whipped topping or Cool Whip thawed
  • 15 oz. can pumpkin puree not pumpkin pie mix
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • 1/4 tsp. clove
  • 1/2 cup shredded sweetened coconut toasted, optional garnish
  • whipped cream optional garnish

Instructions

  1. In a large mixing bowl, beat cream cheese, 3 tbsp. milk, sugar, and vanilla until smooth and creamy.

  2. In a medium bowl, mix together pudding mixes and 1 cup milk.

  3. Remove about 1/2 cup (eyeball it) of the pudding mixture, and beat it into the cream cheese mixture in the mixing bowl.

  4. To the mixing bowl mixture, fold in the 1/2 cup coconut and the whipped topping.

  5. Spread this mixture evenly into the bottom of the pie crust.

  6. Add pumpkin puree and spices to the remaining pudding mixture, stirring until smooth.

  7. Spread evenly into the crust.

  8. Chill until set, or at least 2 hours.

  9. Garnish with toasted coconut and additional whip cream, if desired.