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–+ servings

Pumpkin Lush

A creamy, no-bake dessert that layers cheesecake and pumpkin filling, perfect for cozy gatherings and fall celebrations.
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Prep Time 30 minutes
Total Time 4 hours
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 300 kcal

Ingredients
  

Crust Ingredients

  • 1.75 cups 1 3/4 cups graham cracker crumbs For the crust base
  • 1/3 cup 1/3 cup melted butter Helps bind the crust
  • 2 tablespoons 2 tablespoons granulated sugar For sweetness in the crust

Cheesecake Layer Ingredients

  • 16 ounces 16 ounces cream cheese, softened Use room temperature for smooth texture
  • 1 cup 1 cup powdered sugar Sweetens the cheesecake layer
  • 4 ounces 4 ounces cool whip For lightness in texture

Pumpkin Layer Ingredients

  • 1 can 1 (15 ounce) can pumpkin puree Main ingredient for the pumpkin layer
  • 2 cups 2 cups whole milk For the pudding mixture
  • 2 packets 2 (4 ounce) packets vanilla pudding mix For thickening the pumpkin layer
  • 1 teaspoon 1 teaspoon cinnamon Adds warmth and spice
  • 1/4 teaspoon 1/4 teaspoon ground ginger For extra spice
  • 1/4 teaspoon 1/4 teaspoon nutmeg Complements the pumpkin flavor
  • 4 ounces 4 ounces cool whip To fold into the pumpkin layer for lightness

Optional Garnish

  • 1 tub 1 (8 ounce) tub cool whip For topping
  • 1/2 cup 1/2 cup chopped pecans Optional for garnish
  • 1/2 cup 1/2 cup caramel sauce Optional for extra sweetness
  • 2 tablespoons 2 tablespoons graham cracker crumbs Optional for sprinkling on top

Instructions
 

Prepare the Crust

  • Mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
  • Press the crust mixture into the bottom of a 9"x13" dish. Cover and refrigerate.

Prepare the Cheesecake Filling

  • Beat together the cream cheese and powdered sugar until smooth, then gently fold in the cool whip.
  • Spread an even layer over the crust.

Prepare the Pumpkin Layer

  • Whisk together the milk, pumpkin puree, vanilla pudding mixes, cinnamon, ginger, and nutmeg until well combined.
  • Fold in the cool whip until smooth, then spread an even layer over the top of the cheesecake.

Assemble and Chill

  • Add the remaining tub of cool whip on top of the pumpkin layer.
  • Garnish with chopped pecans, caramel sauce, or graham cracker crumbs if desired.
  • Chill in the refrigerator for at least 4 hours before slicing and serving.

Notes

Chill for at least four hours for the best texture. Feel free to adjust toppings based on preference. It's best not to freeze, as the texture may change.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 25g
Keyword creamy cheesecake, Fall dessert, No-Bake Dessert, pumpkin dessert, Pumpkin Lush
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