No Bake Pumpkin Delight with Cream Cheese: The Dessert You’ll Brag About

Skip the oven flex. This dessert delivers silky pumpkin, tangy cream cheese, and buttery crunch in under 20 minutes of work—no sweat, all glory. It looks bakery-level but eats like grandma’s best recipe after a glow-up.

Bring it to a party and pretend it took hours. Spoiler: the hardest part is waiting for it to chill. Ready to win dessert without turning on the stove?

Why Everyone Loves This Recipe

This no-bake pumpkin delight nails the trifecta: creamy, crunchy, and cozy.

The cream cheese layer keeps it from being too sweet, so you can eat a full slice and not feel like you just swallowed a candle. It’s easy to scale for crowds and ultra customizable—gingersnaps or graham crackers, pecans or not, Cool Whip or whipped cream. And yes, it slices clean and looks stunning on a plate (your camera roll will love it).

Servings, Prep Time, Cooking Time, Calories

• Servings: 12 squares
• Prep Time: 20 minutes
• Chill Time: 4 hours (or overnight for best set)
• Cook Time: 0 minutes
• Estimated Calories: ~320 per serving (varies by crust and topping)

The Essentials You’ll Need

• For the crust:
  • 2 cups crushed gingersnaps or graham crackers
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar (optional, for extra caramel vibes)
  • Pinch of kosher salt
• Cream cheese layer:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream or 8 oz whipped topping
• Pumpkin layer:
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk (whole or 2%)
  • 1/3 cup brown sugar
  • 1–1.5 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon (optional boost)
  • Pinch of salt
• Topping:
  • 1.5–2 cups whipped topping or lightly sweetened whipped cream
  • Chopped toasted pecans or walnuts (optional)
  • Finely crushed gingersnaps or graham cracker crumbs for garnish
  • Light drizzle of caramel sauce (optional, but why not?)

Making This Recipe

1. Prep the pan: Line a 9×9-inch pan with parchment, leaving overhang to lift out.

   Keeps corners neat and slicing clean.

2. Build the crust: Combine crumbs, melted butter, sugar, and salt. Press firmly into the pan using the bottom of a measuring cup. Chill 10 minutes to set.
3. Whip the cream: If using heavy cream, whip to medium peaks.

   Don’t overbeat; you want cloud, not butter.

4. Cream cheese layer: Beat cream cheese, powdered sugar, and vanilla until ultra smooth. Fold in whipped cream/topping. Spread evenly over the crust.
5. Mix pumpkin pudding: In a bowl, whisk cold milk and pudding mix for 1 minute until thickening.

   Stir in pumpkin puree, brown sugar, spices, and salt until silky.

6. Layer it on: Spoon the pumpkin layer over the cream cheese layer. Smooth gently to avoid mixing layers.
7. Top it off: Spread whipped topping across the pumpkin layer. Sprinkle nuts and crumbs.

   Add caramel if your inner child demands it (it does).

8. Chill to set: Refrigerate at least 4 hours, preferably overnight. The set determines the slice—patience pays.
9. Slice and serve: Use a hot knife wiped between cuts for clean squares. Flex responsibly.

Storage Tips

• Refrigerator: Cover tightly and store up to 4 days.

  The crust softens slightly by day 3 but stays delicious.

• Freezer: Freeze un-garnished squares for up to 2 months. Thaw overnight in the fridge and add toppings right before serving.
• Transport: Chill well, then pack in a snug-lidded container with cold packs. Garnish at destination for pro-level presentation.

Health Benefits

• Pumpkin power: Rich in beta-carotene and vitamin A for eye and skin health, plus fiber for satiety.
• Portion control: Built-in squares make moderation easier than free-pouring pie slices (we’ve all been there).
• Customizable sweeteners: Swap some sugar for maple syrup or use reduced-sugar pudding to lighten things without losing flavor.
• Balanced richness: The tangy cream cheese and spices mean you can dial back added sugar and still get big taste.

Nutrition Stats

Approximate per serving (1 of 12), using graham crust and whipped topping:

• Calories: ~320
• Fat: ~18g (10g saturated)
• Carbohydrates: ~36g
• Sugar: ~23g
• Protein: ~4g
• Fiber: ~2g
• Sodium: ~260mg

Adjustments: using gingersnaps increases sugar slightly; swapping real whipped cream for topping can raise saturated fat; using reduced-fat cream cheese trims calories a bit.

FYI, nuts add healthy fats and crunch—worth it, IMO.

Tips to Prevent Errors

• Cold ingredients for pudding: Warm milk = sad set. Keep milk and bowl cold for best texture.
• Fully softened cream cheese: Lumps happen when it’s too cold. Let it sit out 30–45 minutes.
• Don’t overmix layers: Spread gently to keep stripes distinct.

  Use an offset spatula for control.

• Chill long enough: If the center jiggles when you press lightly, it needs more time. Overnight is gold.
• Crust compression: Press firmly so it doesn’t crumble. If too dry, add 1 more tablespoon melted butter.
• Spice balance: Taste the pumpkin layer; spices vary by brand.

  Add a pinch more cinnamon if it tastes flat.

• Slicing technique: Hot knife + clean between cuts = bakery edges.

Other Versions to Try

• Gingersnap-pecan crust: Mix 1/2 cup finely chopped pecans into gingersnap crumbs for extra crunch.
• Maple cream cheese: Replace 2 tablespoons powdered sugar with pure maple syrup.
• Protein boost: Whisk 1 scoop unflavored or vanilla whey into the pudding mixture; add a splash more milk if too thick.
• Lightened-up: Use reduced-fat cream cheese, sugar-free pudding, and a lighter crust with almond flour and a touch of butter.
• Gluten-free: Use GF gingersnaps or GF graham crackers. Check pudding mix labels to be safe.
• Individual cups: Layer in 8–10 small jars for grab-and-go desserts. Perfect for parties or portion control.

FAQ

Can I make this a day ahead?

Yes, and it’s actually better.

Overnight chilling firms the layers and deepens the spice flavor. Garnish right before serving for max crunch.

What can I use instead of instant pudding?

Use a stovetop custard or pastry cream cooled completely, then whisk in pumpkin and spices. It’s not no-bake at that point, but it’s luxe.

Is canned pumpkin the same as pumpkin pie mix?

No.

Pumpkin pie mix has sugar and spices added. You want pure pumpkin puree for control over sweetness and spice.

Can I substitute Cool Whip with whipped cream?

Totally. Use 2 cups cold heavy cream whipped with 2–3 tablespoons powdered sugar.

It’s richer and less sweet—chef’s kiss.

How do I keep the crust from getting soggy?

Press it firmly, chill before layering, and avoid over-wet pumpkin filling. Adding a thin smear of the cream cheese layer first acts like a moisture barrier.

Can I make it dairy-free?

Yes. Use dairy-free cream cheese, coconut whipped topping, plant milk for the pudding, and verify your pudding brand sets with non-dairy milk (some need less liquid).

Why didn’t my layers set?

Likely warm milk in the pudding, under-whipped cream, or not enough chill time.

Reset with an extra 2 hours in the fridge—or freeze briefly to firm before slicing.

My Take

This No Bake Pumpkin Delight with Cream Cheese is the dessert version of a mic drop: fast, flashy, and ridiculously satisfying. The cream cheese cuts through the sweetness, the spices punch above their weight, and the no-oven promise keeps your kitchen chill. If you want max applause with minimal effort, this is your move.

Serve cold, slice clean, and act casual when everyone asks for the recipe.