no-bake dark chocolate pumpkin cheesecake
Prep time
Total time
Recipe type: Pies & Tarts
Serves: 8
  • *for the crust*
  • 10-12 whole cinnamon graham crackers
  • 6 tbsp salted butter, melted
  • ¼ cup brown sugar
  • *NOTE: you can also use a store-bought graham cracker crust*
  • *for the chocolate layer*
  • 1 3.9oz box instant dark chocolate pudding + milk called for on package
  • 4oz cream cheese
  • ¼ cup dark cocoa powder
  • ½ 8oz container whipped topping, softened {I like TruWhip}
  • *for the pumpkin layer*
  • 1 cup pumpkin puree
  • 4oz cream cheese
  • ¼ cup brown sugar
  • ½ tsp pumpkin pie spice
  • ½ 8oz container whipped topping, softened
  • *for topping*
  • ¾ 8oz container whipped topping, softened
  • shaved chocolate or cocoa powder to sprinkle on top
  1. First, prepare the crust. Preheat oven to 375F.
  2. Crush the graham crackers in a food processor, or place in a large zip-top bag and beat with a rolling pin or other hard object until finely crushed.
  3. In a medium bowl, whisk together the crushed graham crackers, brown sugar, and melted butter.
  4. Press crust into a tart or pie pan, being sure to press firmly in the bottom and up the sides of the pan. Bake for 10 minutes, until golden brown and fragrant. Set aside to cool completely before using.
  5. To make the chocolate layer, first prepare the chocolate pudding according to package directions. You will use HALF of the prepared pudding for this recipe. Eat the rest or save for later.
  6. In a medium bowl with a hand mixer, beat 4oz of cream cheese until super smooth and creamy. Slowly add in the pudding, a little at a time, until a smooth cream forms. Add in the cocoa powder.
  7. Add in half a container of the softened whipped topping, and gently fold it into the chocolate pudding mixture. Gently smooth the chocolate filling into the prepared crust.
  8. Now, make the pumpkin layer. In a medium bowl, again beat 4oz of cream cheese until smooth and creamy. Add in the brown sugar, then the pumpkin puree a little at a time. Sprinkle in the pumpkin spice. Gently fold in the other half of the whipped topping, then pour the mixture on top of the chocolate layer.
  9. Finally, scoop about ½ of the additional container of whipped topping on top of the pie. Use more or less as desired. Finish off with some grated chocolate, or cocoa powder. Refrigerate for at least 2 hrs before serving. Enjoy cold!
Recipe by The Baking Fairy at