no-bake dark chocolate pumpkin cheesecake

Waited until the last minute to make your dessert for Thanksgiving? This No-Bake Dark Chocolate Pumpkin Cheesecake is ridiculously easy to make, and so delicious!

Hi hi hi, friends! It is T-minus 1 day to Thanksgiving and we are down to the wire!! If you just so happen to be the person who offered {or was coerced} to bring a dessert and you have no time/motivation/cooking skills... I am here to help. Today I am sharing this No-Bake Dark Chocolate Pumpkin Cheesecake which is A, basically the best thing ever, and B, so super stupid-easy to make, you could do it blindfolded. I swear! I made homemade crust, but guess what - if you buy graham cracker crust from the store, there's literally zero baking involved. If you can mix pudding and spoon creamy stuff into a crust, you can make this. I believe in you!

I have to tell y'all, for a two-and-a-half-day work week, this has felt like the longest week EVER! I'm just jealous of the rest of my family who gets to stay home and relax all week 😉 But someone's gotta be out there taking care of sick babies! And that someone just happens to be me. Honestly I'm super thankful I get Thanksgiving off because I'm pretty sure I would be totally heartbroken! Missing out on mashed potatoes and broccoli-cheese casserole and pie. Blasphemy!

So I have to ask, have y'all been enjoying this Thanksgiving theme I've had the past few weeks?! I've tried to give you a good mix of yummy side dishes and delicious desserts, and I have literally never made so much pie in my life. From Cranberry Pear Pie to Creamy Apple Pie to this No-Bake Dark Chocolate Pumpkin Cheesecake {Pie}, I think we got a little something for everyone joining your table. I think the fruit pies are pretty easy too, but this no-bake dark chocolate pumpkin pie is DEFINITELY the easiest of them all! It's light, fluffy, and rich all at once. The dark chocolate makes it indulgent, the pumpkin keeps it sweet, and the crown of cream just takes it over the top!

I hope everyone has a wonderful long Thanksgiving weekend! Eat all the good stuff and spend time with your families. I know I'm super duper thankful for all of Y'ALL! You have made this year the best yet for this lil blog of mine and I just love you guys so much!

Now for a dose of real life - what I'm actually bringing this Thanksgiving, per request. Spiced Cranberry Orange Sangria, and Tiramisu. My fiancè's side of the family totally takes advantage of the fact that I'm Italian, don't let them fool ya. 😉

Print Recipe

no-bake dark chocolate pumpkin cheesecake

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Pies &amp, Tarts

Servings: 8

Author: Valentina | The Baking Fairy

Ingredients

• *for the crust*
• 10-12 whole cinnamon graham crackers
• 6 tablespoon salted butter melted
• ¼ cup brown sugar
• *NOTE: you can also use a store-bought graham cracker crust*
• *for the chocolate layer*
• 1 3.9 oz box instant dark chocolate pudding + milk called for on package
• 4 oz cream cheese
• ¼ cup dark cocoa powder
• ½ 8 oz container whipped topping softened {I like TruWhip}
• *for the pumpkin layer*
• 1 cup pumpkin puree
• 4 oz cream cheese
• ¼ cup brown sugar
• ½ teaspoon pumpkin pie spice
• ½ 8 oz container whipped topping softened
• *for topping*
• ¾ 8 oz container whipped topping softened
• shaved chocolate or cocoa powder to sprinkle on top

Instructions

• First, prepare the crust. Preheat oven to 375F.
• 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.
• In a medium bowl, whisk together the crushed graham crackers, brown sugar, and melted butter.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!