You know how fall rolls around, and suddenly pumpkins are everywhere—pies, lattes, candles, you name it?
Well, one year, I got tired of the same old pumpkin desserts. That’s when I started experimenting and came up with this no-bake pumpkin cheesecake recipe.
It’s creamy, perfectly spiced, and somehow feels like a hug in dessert form.
Plus, it’s gluten-free, so you don’t have to worry about serving it to anyone with sensitivities. I promise, even those who aren’t gluten-free will be coming back for seconds!
Tips and Variations
- Dairy-Free Option: Swap the cream cheese and whipping cream with dairy-free versions. Coconut cream works great for whipping!
- Nut-Free Crust: If graham crackers aren’t your thing, use gluten-free oat flour and melted butter for a nut-free option.
- Extra Spice: Add a pinch of nutmeg for more warmth or cardamom for a unique twist.
Serving Suggestions
I like to serve this cheesecake with a drizzle of maple syrup or a sprinkle of crushed pecans on top for some crunch. It also pairs beautifully with a hot cup of spiced tea or coffee. For a festive touch, garnish with some sugared cranberries!
No-Bake Pumpkin Cheesecake {Gluten-Free}
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy, no-bake pumpkin cheesecake with a buttery gluten-free crust. Perfectly spiced and irresistibly easy to make, it’s a fall favorite for everyone—gluten-free or not!
Ingredients
For the crust
- 1 ½ cups gluten-free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
For the filling
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 cup heavy whipping cream
Instructions
- Make the Crust:
In a mixing bowl, stir together the gluten-free graham cracker crumbs, melted butter, brown sugar, and cinnamon until it resembles wet sand. Press this mixture evenly into the bottom of an 8-inch springform pan. Pop it in the fridge while you work on the filling. - Prepare the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the pumpkin puree, sugar, vanilla, pumpkin pie spice, and cinnamon, and mix until well combined. - Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until it’s all incorporated. You want it light and fluffy! - Assemble the Cheesecake:
Pour the filling over the chilled crust and spread it out evenly. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the patience (trust me, it’s worth it). - Serve:
Once set, carefully release the cheesecake from the springform pan. Slice it up and serve with a dollop of whipped cream on top. Sprinkle a little extra cinnamon if you’re feeling fancy.
Notes
For best results, chill overnight.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
