You know, the first bite of fall always hits me when pumpkins start popping up at every farmer’s market around town.
There’s something so comforting about their natural sweetness and versatility. But pumpkin pie, as much as I adore it, can sometimes feel like a commitment.
That’s where this no-bake pumpkin praline cheesecake comes in—a little slice of heaven that combines creamy cheesecake with crunchy praline.
It’s gluten-free, ridiculously easy, and perfect for gatherings or just a cozy night in. Let’s make this masterpiece together.
Variations & Tips
- Nut-Free Option: Swap the pecans for sunflower seeds or skip the praline topping altogether.
- Dairy-Free: Use vegan cream cheese and coconut whipped cream.
- Spice It Up: Add a dash of allspice or cardamom for extra warmth.
- Presentation Tip: Serve slices with a dollop of whipped cream and a sprinkle of extra graham crumbs.
Serving Suggestions
Pair this cheesecake with a warm cup of spiced cider or a rich latte. It’s a dessert that loves cozy company, so dim the lights, light a candle, and let those fall vibes shine.
Gluten-Free No-Bake Pumpkin Praline Cheesecake
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A luscious, creamy no-bake cheesecake with pumpkin spice goodness and a crunchy praline topping. Perfect for fall gatherings or an indulgent treat.
Ingredients
Crust:
- 1 ½ cups gluten-free graham cracker crumbs (check your local store for brands like Pamela’s or Kinnikinnick)
- 4 tbsp unsalted butter, melted
- 2 tbsp brown sugar
Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream, chilled
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
Praline Topping:
- ½ cup pecans, roughly chopped
- 2 tbsp brown sugar
- 1 tbsp unsalted butter
- Pinch of sea salt
Instructions
1. Prepare the Crust:
- Mix the gluten-free graham cracker crumbs, melted butter, and brown sugar in a bowl until it resembles damp sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Pop it into the fridge while you prep the filling.
2. Make the Filling:
- In a mixing bowl, whip the cream cheese and powdered sugar until smooth and fluffy.
- Blend in the pumpkin puree, vanilla extract, and spices. Mix until fully combined.
- In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold this whipped cream into the pumpkin mixture until smooth and airy.
- Pour the filling over the crust and smooth the top with a spatula. Chill in the fridge for at least 4 hours or overnight for best results.
3. Prepare the Praline Topping:
- Heat a small pan over medium heat. Add butter and let it melt, then toss in the pecans, brown sugar, and salt.
- Stir constantly until the sugar melts and coats the pecans (about 3–4 minutes). Remove from heat and let it cool completely.
4. Assemble:
- Once the cheesecake is firm, remove it from the springform pan and top it with the praline mixture.
- For extra pizzazz, drizzle with caramel sauce or sprinkle a dash of cinnamon on top.
Notes
Let the cheesecake chill overnight for best results. Praline topping can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (praline only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~310
- Sugar: ~18g
- Sodium: ~120mg
- Fat: ~22g
- Saturated Fat: ~12g
- Unsaturated Fat: ~8g
- Carbohydrates: ~27g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~60mg
