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Gluten-Free No-Bake Pumpkin Praline Cheesecake


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5 from 1 review

  • Author: Judy Goudy
  • 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

Scale

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:

  1. Mix the gluten-free graham cracker crumbs, melted butter, and brown sugar in a bowl until it resembles damp sand.
  2. 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:

  1. In a mixing bowl, whip the cream cheese and powdered sugar until smooth and fluffy.
  2. Blend in the pumpkin puree, vanilla extract, and spices. Mix until fully combined.
  3. 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.
  4. 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:

  1. Heat a small pan over medium heat. Add butter and let it melt, then toss in the pecans, brown sugar, and salt.
  2. Stir constantly until the sugar melts and coats the pecans (about 3–4 minutes). Remove from heat and let it cool completely.

4. Assemble:

  1. Once the cheesecake is firm, remove it from the springform pan and top it with the praline mixture.
  2. 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