Double Layer No Bake Pumpkin Cheesecake | Renee's Kitchen Adventures

Wednesday, November 19, 2014

Double Layer No Bake Pumpkin Cheesecake

If you need a quick and easy dessert recipe for your holiday meal, Double Layer No Bake Pumpkin Cheesecake is a fantastic choice!  This lighter dessert is double the goodness with two layers. The top layer is thick pumpkin spice filling and the bottom layer is creamy cheesecake for an amazingly delicious treat!   

A wonderful no bake option for a light and tasty dessert with a cheesecake layer and a pumpkin pie layer!

This recipe is SO easy to throw together.  The hardest part is making sure you have enough time to refrigerate it.  I found the original recipe at the (a Nestle site).  I decided to swap out the full fat ingredients for lower fat and fat free versions and use sugar free pudding instead of regular and came up with a figure friendly pie everyone will love.

Double Layer No Bake Pumpkin Cheesecake | Renee's Kitchen Adventures

You don't even need to make a pie crust for this recipe.  I purchased a ready made graham cracker crust in the baking aisle.  It really kept things simple.  

Double Layer No Bake Pumpkin Cheesecake | Renee's Kitchen Adventures   Double delicious with cheesecake and pumpkin!

Don't forget a big dollop of Cool Whip Free and a sprinkling of cinnamon to finish it off!  Your guests will be impressed and you will have barely lifted a finger!  haha

Double Layer No Bake Pumpkin Cheesecake

Renee's Kitchen Adventures
Adapted from
Double Layer No Bake Pumpkin Cheesecake
A lighter version of a no bake double layer pumpkin cheesecake that is full of flavor


  • 1- 9 inch prepared graham cracker pie crust
  • 6 oz. reduced fat cream cheese, softened
  • 1 TBS fat free evaporated milk
  • 1 TBS granulated sugar
  • 1 1/2 cups Cool Whip® Free
  • 2 pkgs sugar free vanilla pudding mix
  • 1 cup fat free evaporated milk
  • 1- 15oz. can pure pumpkin puree
  • 2 TBS light brown sugar
  • 2 tsp. pumpkin pie spice
  • Additional Cool Whip® Free and ground cinnamon for garnish (optional)


  1. In large bowl, combine the softened reduced fat cream cheese, 1 TBS fat free evaporated milk, and granulated sugar with an electric mixer. Fold in the Cool Whip® Free. Spread in an even layer on the bottom of the prepared graham cracker crust. Spread the mixer into the bottom of the graham cracker crust
  2. In same bowl cream cheese layer was mixed, combine the pudding mixes with the 1 cup fat free evaporated milk. Whip on low with electric mixer until thick. Stir in pumpkin, pumpkin pie spice and brown sugar.
  3. Spread pumpkin layer over the cream cheese layer.
  4. Refrigerate for at least 4 hours before serving. Garnish slices with more Cool Whip and ground cinnamon, if desired.
Yield: 1- 9" pie
Prep Time: 00 hrs. 10 mins.
Cook time: 04 hrs. 00 mins.
Total time: 4 hrs. 10 mins.
Tags: pie, dessert, pumpkin, cheesecake, no bake dessert, diet friendly

Servings - 10   Serving Size - 1/10th of pie   Points Plus per Serving - 7 Points+
Calories - 243.5,   Total Fat - 9.1g,   Carbs - 38.2g,   Protein - 4.4g,   Fiber - 3.4g

Printable Recipe 

More no bake pie recipes you might enjoy! 
Apricot Cheesecake Pie 
Easy Strawberry and Cream Pie

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  1. This is such a time and oven saver for Thanksgiving! It looks so good....

  2. This pie looks heavenly! I love no bake recipes.

  3. You pretty much had me at no-bake! ;) This pie looks wonderful!

  4. it looks like a delicious pumpkin cheesecake!

  5. I love this no bake pumpkin cheesecake. What a great idea for Thanksgiving.

  6. So delicious! I love pumpkin cheesecakes for the holidays, and it's so great that you swapped lighter ingredients, too! Your version looks so phenomenal - I'll bet no one will ever, ever notice that's it's lighter than the original! Yum! Pinned! :D ~Shelley

  7. I made this recipe as directed the first time and it was wonderful.I love this no baked pumpkin cheese cake.nice idea.thanks..


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