Easy Delicious 3-step Jello No Bake Pumpkin Cheesecake

By Lindy Van Schalkwyk, last updated on October 3, 2024

Are you looking for new ways to spice up your cheesecakes? Well, this jello no bake pumpkin cheesecake is incredibly easy to make and quick too!

What Is Jello No Bake Pumpkin Cheesecake?

Before diving into exactly what this recipe is, let’s first discuss what exactly a jello no-bake cheesecake is.

As you may already know, no-bake cheesecakes are those that don’t require any baking time. They are simply set inside the fridge with basic ingredients. These cheesecakes also don’t contain any eggs because of the dangers involved with consuming them.

Well, while these cheesecakes can set without an ingredient like gelatin or eggs, many people have started adding Jell-O instant pudding mixes. These mixes help thicken and set the cheesecake batter. This pudding mix simultaneously adds a ton of unique flavors, without having to alter the recipe.

Jell-O is a range of instant desserts that include pudding mixes, no-bake puddings, and gel-based jellies. For cheesecakes, the creamy pudding mixes work best.

Now, this recipe specifically uses the pumpkin pie instant pudding mix. It is a limited-edition flavor, so make sure to get your hands on some the next time you see it! They usually release it around autumn.

This pudding helps give the cheesecake a delicious warm flavor and uber thick and creamy texture. And, especially because this is a no-bake recipe, the instant pudding makes the batter a lot more stable outside of the fridge.

What You Will Need To Make A Jello No-Bake Pumpkin Cheesecake

Ingredients for the crust

• 2 cups graham crackers, crushed
• 3 tablespoons salted butter, melted and cooled
• 2 tablespoons fine caster sugar
• 1 teaspoon pumpkin pie spice mix

Ingredients for the jello no-bake pumpkin cheesecake

• 12 ounces cream cheese, softened at room temperature
• 3/4 cup caster sugar
• 2 cups milk, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 package Jell-O pumpkin spice instant pudding

Equipment

• 9-inch springform baking pan
• Non-stick baking paper
• Non-stick cooking or baking spray
• Measuring cups and spoons
• Food processor
• Mixing bowls
• Electric hand or stand mixer
• Rubber or silicone spatula
• Plastic or saran wrap

Jell-O Limited Edition Pumpkin Spice Flavor Instant Pudding

How To Make This Jello No-Bake Pumpkin Cheesecake Recipe

Step 1: Prepare your equipment and make the crust

Preheat your oven to 350ºF (180ºC). Then, line a 9-inch springform cake pan with non-stick baking paper. Then. spray the sides with some non-stick cooking or baking spray.

Then, add the graham crackers into a food processor along with the melted butter, sugar, and pumpkin pie spice mix. then, pulse the ingredients together until you have a uniform fine crumb.

Once finished, press the crumb into your lined baking pan. You can use the back of a measuring cup to flatten the crumb. Also, try to create a bit of a lip around the edge.

Then, place the crust inside of the fridge so that the butter sets.

Step 2: Make the jello no-bake pumpkin cheesecake batter

First, place the softened cream cheese and caster sugar into a large mixing bowl. Then, cream together these ingredients until you get a uniform mixture. The sugar should also be completely dissolved.

Then, add a quarter of the milk and make sure it is well incorporated. Add the remaining milk with the vanilla extract and mix the ingredients well.

Finally, add the pumpkin pie pudding mix while whisking continuously. Make sure to scrape the sides to ensure all of the ingredients are evenly distributed.

Step 3: Set your jello pumpkin cheesecake

Once you have a completely smooth and uniform batter, pour it into your springform cake pan and allow it to set inside the fridge for 1 hour.

Then, remove it from the fridge, wrap the entire pan with plastic or saran wrap, and place it back into the fridge. Allow the jello no-bake pumpkin cheesecake to set overnight.

Tips And Tricks For This Jello No-Bake Pumpkin Cheesecake

• To add a more pumpkin-like flavor, you can 1 cup of pumpkin puree and reduce the amount of milk to 1 cup only. Add the smooth thin pumpkin puree once the sugar and cream cheese has been beaten. Then, continue by adding the milk, and finally the instant pudding.
• You can also add some pumpkin extract to the recipe if you want a more pumpkin-like flavor. You only need to use half a teaspoon, or a teaspoon at the most.
• You can make a wide range of crusts for this recipe. We prefer a traditional spiced graham cracker crust. However, you can also experiment with oats, biscuits, and cookies.

How To Remove The Cheesecake From The Springform Pan

First, slightly heat a thin sharp knife. Then, run it along the sides of the springform pan. The heat of the knife will help cleanly slice (or melt) through the set cheesecake.

Then, gently unclasp the side of the springform pan. Slowly remove it, making sure that there isn’t any cheesecake sticking to it.

To remove the jello no bake pumpkin cheesecake from the base of the pan, there are a couple of methods you can use. But, the one we like to use (and which works best for us) is to simply slide it off of the base by pulling on the baking paper.

You can use some pallet knives or spatulas to help loosen the bottom and slide it off.

How Can You Make No-Bake Pumpkin Cheesecake Better?

Well, in our biased opinion, this no bake jello cheesecake recipe is already pretty wonderful. There isn’t much we would change about it! But, there are some excellent ways you can serve and garnish it to take it to the next level!

First, whipped cream always goes great with this autumn cheesecake. You can also dust it with some cinnamon sugar for color.

You can also add some freshly chopped nuts like walnuts or pecan nuts. And, you can even caramelize them for anyone with a sweet tooth!

Final Thoughts – Jello No-Bake Pumpkin Cheesecake

This is the ultimate cheesecake that will warm you up this winter! What could be better? And, it’s exceptionally easy to make while still being packed with flavor. Let us know what you think about it in the comments below, or if you simply have a new recipe request!

FAQs

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