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No Bake Salted Caramel Pumpkin Cheesecake

No-bake salted caramel pumpkin cheesecake is the ultimate holiday dessert that couldn’t be easier to make! It’s a showstopper that displays layers of cheesecake, pumpkin pie, and a whipped topping. Followed by a salted caramel drizzle that brings it over the top!

no-bake pumpkin cheesecake pie with salted caramel over the top

This no-bake pumpkin cheesecake pie combines two classic desserts that are especially welcome around the holidays. A creamy cheesecake meets a delicious pumpkin pie layered on top of a delicious graham crust drizzled with a salted caramel topping. One bite of this and your guests may never leave!

Todays Simple recipe post for a no-bake cheese cake is a part of Fall Flavors Week! More than 30 foodies are sharing all the yummy recipes that make you think of fall! We are lucky to have so many great sponsors provide fun prizes for the giveaway! All opinions are my own!

Be sure to enter the giveaway in the rafflecopter just above the recipe card! You can also see all of the other delicious recipes from #fallflavors week there too!

This decadent layered no-bake dessert has three distinct layers of signature fall and winter flavors, that when cut display its beautiful clean lines. The first layer is a delicious, delicately sweet, cheesecake. The second is a smooth, silky pumpkin pie layer filled with classic pumpkin spice. And, the top layer is a light and fluffy whipped cream topping.

I made it like a pie, but you can make it in a baking dish using your homemade graham crackers as a crust, then slice them into squares. The delicious buttery graham crust acts as a wonderful crunchy texture balance to the creamy layers on top. Plus, it’s sturdy enough to hold it all without getting mushy!

Pumpkin cheesecake is super simple to make with just a few ingredients and 20 minutes of prep time. You can save even more time by using a premade crust. This is especially helpful around the holidays when things get extra busy.

Truthfully, the hardest part is leaving it alone to set in the fridge and resisting just having a taste! Without the need for an oven, it frees up space for the rest of the meal that does need it, which makes it one of the BEST dessert choices to add to this year’s menu.

pie plate of entire pumpkin no bake cheesecake


This recipe makes enough for two 9″ homemade or store-bought pie crusts.

For the Cheesecake Layer

  • Sugar – Sweetens up the otherwise tart cream cheese.
  • Cream cheese – Softened for an easier time mixing until smooth. It’s the base of this layer and its thickness is what will help create a structure to this layer.
  • Whipping cream – Lightens up the thick cream cheese to a smoother, velvety consistency.

For the Pumpkin Pie Layer

  • Pumpkin puree – Canned pumpkin is best for this recipe. Fresh pureed pumpkin is much lighter and won’t set as nicely as the canned stuff. Not to be confused with pumpkin pie filling.
  • Cinnamon & ginger – Lovely warming spices already found present in pumpkin pie spice, so this will add an even deeper flavor.
  • Pumpkin pie spice – A delicious blend of cinnamon, nutmeg, ginger, allspice, and cloves. It’s what gives pumpkin pie its classic flavors that we all adore.
  • Instant Vanilla pudding – On its own, pumpkin puree isn’t sturdy and since it’s not baked, this instant vanilla pudding will help give it a bit more weight and structure to hold it together.
  • Whole milk – Milk is the liquid that is used to activate the pudding and turn it into a creamy consistency.

For the Whipped Cream Layer

  • Heavy cream – Heaving cream or heavy whipping cream is what you’re looking for. Whipping cream has a lower fat content and, despite its name, won’t whip up as nicely to stiff peaks.
  • Sugar – Although heavy cream has a natural slight sweet note to it, it’s not enough for this dessert and a bit of added sugar is the perfect touch.
slice of pumpkin cheese cake with a bite taken from the end

How to garnish pumpkin cheesecake

  • Salted Caramel Sauce (what I used here)
  • Grate fresh cinnamon or nutmeg (or sprinkle the ground ones too!)
  • Dollops of whipped cream on the edges then place a pumpkin candy like this one here on top! 


  • Gently layer the pumpkin layer on top of the cheesecake layer. A great way to avoid mixing the two is to drop dollops of the pumpkin mixture on top first, and then gently spread out an even layer.
  • Chill assembled pie for a minimum of 1 hour, however, if 3 hours is what you’re aiming for. It will give each layer enough time to set, which makes this a great make-ahead dessert.
  • Add the garnishes and salted caramel just before serving.
  • While the pie is setting in the fridge, loosely tent it with foil so that the aromas from other items in the fridge do not affect the taste of the pie.
  • The longer the pie sits and settles, the cleaner your slices will be. This cake can be stored in the fridge for up to 3 days.


What is pumpkin pie spice?

As mentioned above, it’s a blend of spices typically consisting of ground cinnamon, nutmeg, ginger, allspice, and cloves. If you can’t find any in your local stores, by all means, make your own blend and keep the rest stored for later use. The measurements are 1 tsp of both cinnamon and nutmeg and 1/4 tsp of each of the remaining spices.

Can I use a pumpkin pie filling instead?

No, I wouldn’t. Pumpkin pie filling already has its sugar and spices, which will throw off the measurements in this recipe. Completely replacing it won’t taste as good, in my opinion, and will have a bit more of an artificial taste.

pie missing one piece of pumpkin cheesecake

Other make ahead sweets you might enjoy

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slice of no bake pumpkin cheesecake
Yield: 20 slices-- 2 pies

No Bake Salted Caramel Pumpkin Cheesecake

cheesecake layers of pumpkin and whitpped cream

Easy no bake pumpkin cheese cake is a make ahead dessert for the holidays or any dinner! Also works great for luncheons. No oven requried, but all the pumpkin cheesecake flavors you love ! Topped off with salted caramel for extra deliciousness!

Prep Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes


  • 1/2 cup + 2 Tablespoons Cup Sugar
  • 8 ounces Cream Cheese, block form, softened
  • 16 ounces Heavy Whipping Cream
  • 2 Cups Pumpkin Puree 
  • 1 Tablespoon Cinnamon
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Ground Ginger
  • 3.4 ounce package of Instant Vanilla Pudding
  • 1 cup Whole Milk (2% ok)
  • 2 9" graham Cracker Pie Crusts
  • 6 ounces Salted Caramel (storebought)


Cheesecake Layer

  1. Whip on high 8 ounces of the whipped cream until stiff peaks form.
  2. Place the softened cream cheese and 1/2 cup of sugar and mix until well blended. Then add the whipped cream until fully combined.
  3. Using a spatula, spoon half the mixture into the bottom of one of the graham cracker crusts. Repeat with the second half in the second pie crust.

Pumpkin Layer

  1. In the bottom of a mixing bowl place the 2 cups of pumpkin, instant vanilla pudding, nutmeg, ground ginger, cinnamon, and pumpkin pie spice and mix on medium speed until well combined.
  2. Slow the mixer to low, and slowly pour the milk in and mix until fully incorporated.
  3. Using a spatula you will use half of the mixture for the first pie.
  4. Spoon small amounts over the top of each pie shell filled with the cheesecake layer being mindful to not mix into the cheesecake layer. Once the top is covered with small dollops you can gently spread it out evenly. Repeat for the second pie.

Whipped Cream Layer

  1. Add the last 8 ounces of heavy whipping cream and 2 tablespoons sugar to a clean mixing bowl. Whip using the whisk attachment until doubled in size and the shape is holding firm when whipping.
  2. Using a spatula dollop half of the mixture of small amounts on top of the pumpkin layer then once all covered smooth evenly across the top. Repeat for the second pie.

Final Preparations:

  1. Place each pie into the friige for at least an hour, better if at least 3 to have each set and chill. Once ready to serve spoon salted caramel over the top then cut into slices and serve. Loosely tent with foil to prevent other aromas from permeating the pie.
  2. The pie will keep in the fridge for up to 3 days before the texture of the pie will start to change.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 635Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 40mgSodium: 446mgCarbohydrates: 79gFiber: 3gSugar: 39gProtein: 6g

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

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Tuesday 21st of September 2021

Great cheesecake!

Kathleen Pope

Saturday 18th of September 2021

You had me at no-bake, then I discover this makes TWO pies, perfect for holiday entertaining! Love this combo!

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