If fall had a flavor, it would be this Pumpkin Cheesecake Dip. Creamy, dreamy, and packed with cozy spices, this quick no bake dessert is basically the sweater-weather version of a hug. It’s rich but light, sweet with just the right touch of tang, and perfect for dunking everything from apple slices to gingersnaps.

This is the kind of dip that disappears in minutes at a party. It’s also ridiculously easy to whip up—no oven, no crust, just pure pumpkin spice magic. Whether you need a last-minute fall recipe for a potluck or want a fun treat for movie night, this dip is your new go-to.

Why You’ll Love This Pumpkin Cheesecake Dip

No baking required
Loaded with pumpkin spice and creamy cheesecake flavor
Lightened with whipped cream and Greek yogurt
Perfect for fall gatherings or solo snacking
Make-ahead friendly (and even better after chilling!)

Ingredients

240 ml (8 oz) heavy whipping cream
226 g (8 oz) cream cheese, at room temperature
60 g (½ cup) powdered sugar
120 g (½ cup) pumpkin puree
140 g (5 oz) vanilla Greek yogurt
1 tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp maple extract
¼ tsp salt

How to Make It

In a stand mixer with a whisk attachment, whip the heavy cream until medium peaks form. Set aside.
In a separate bowl, whip the cream cheese until completely smooth.
Add powdered sugar, pumpkin puree, Greek yogurt, pumpkin pie spice, vanilla and maple extracts, and salt. Beat until smooth and well combined.
Gently fold in the whipped cream until just combined, being careful not to deflate it.
Cover and refrigerate for at least 30 minutes to firm up and allow the flavors to meld.
Serve chilled with your favorite dippers.

Dipping Ideas

Sliced apples or pears
Cinnamon graham crackers
Gingersnap cookies
Vanilla wafers
Pretzels for a salty twist

Tips for a Perfect No-Bake Dessert

Don’t skip the chill time—it makes the texture smoother and the flavor more developed.
Make sure the cream cheese is fully softened to avoid lumps.
Use pumpkin puree, not pie filling, for best results.
For extra flair, top with a sprinkle of cinnamon or crushed cookies before serving.

Why This Dip Is My Fall Go-To

This dip started as a happy accident during a Thanksgiving prep frenzy. I had extra pumpkin, some cream cheese, and zero time. So I whipped this together on a whim. It was an instant hit with everyone, and now it’s requested every year—even by people who “don’t like pumpkin.” One bite and they’re converted.

How to Store Leftovers

Store any leftover dip in an airtight container in the fridge for up to 4 days. Give it a gentle stir before serving again. It also makes a fun spread on toast or pancakes the next day (just saying).

FAQs

Can I make this ahead of time?

Yes! It actually tastes better after chilling for a few hours.

Can I use Cool Whip instead of whipped cream?

You can, though the flavor and texture will be slightly different. Homemade whipped cream is worth the effort!

Is this dip gluten-free?

The dip itself is gluten-free. Just be mindful of your dippers.

Can I freeze it?

Not recommended—the texture will change too much after thawing.

The No-Bake Dessert That Tastes Like Fall

This Pumpkin Cheesecake Dip is the sweet spot between ease and indulgence. With its velvety texture and warm spice, it’s destined to be the hit of every fall gathering. Keep it on hand for last-minute guests, weekday cravings, or whenever you need a taste of autumn.

Discover more delicious recipes by following me on Facebook and Pinterest.