Gluten-Free No-Bake Pumpkin Cheesecake
Updated
Pumpkin desserts are a must in my house once fall rolls around, and this gluten-free no-bake pumpkin cheesecake is one of my favorites. It’s rich, creamy, and full of warm pumpkin spice flavor without the hassle of baking. If you’ve been searching for an easy holiday dessert that looks impressive but comes together in minutes, this recipe is for you.
This is the BEST pumpkin anything I’ve ever eaten. Amazing!
– JJC
No-Bake Pumpkin Cheesecake
Cheesecake is one of my favorite desserts to make gluten-free because you truly can’t tell the difference, and this no-bake pumpkin version is just as creamy and delicious as a traditional one. It has a buttery gluten-free graham cracker crust, a silky pumpkin-spice filling, and the perfect balance of cozy fall flavors. If you’re looking for a baked option, I also have a classic Gluten-Free Cheesecake that’s always a hit, but when you want something quick, festive, and oven-free, this no-bake pumpkin cheesecake is the way to go.
Gluten-Free Baking Tips
- Chill the cheesecake. Make sure to chill the cheesecake for at least 6 hours, though overnight is best for a firm, sliceable texture. If you’re short on time, pop it into the freezer for 30 minutes before serving to help it set.
- Press crumbs down. Use the flat bottom of a measuring cup or glass to press the crumbs down firmly into the pan. Don’t forget to press them slightly up the sides. This helps hold the filling in place.
- Make your whipped cream fluffy. Chill your mixing bowl and beaters for at least 10 minutes before whipping. Cold tools make it easier to get those soft, billowy peaks.
- Extra crust security. After pressing the crumbs down, let the crust chill in the fridge for 10–15 minutes before adding the filling. This helps the butter set and prevents the crust from breaking apart when slicing.
Gluten-Free No-Bake Pumpkin Cheesecake
Ingredients
Crust
- 1¼ cups gluten-free graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter , melted
Filling
- 3 8 oz. bricks cream cheese, softened
- 1 15 oz. can pure pumpkin puree, (not pumpkin pie filling)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 2 cups heavy cream whipping cream, chilled
- 2 cups powdered sugar
- 2 tbsp water
- 1 tbsp gluten-free unflavored gelatin
Instructions
Crust
- The first step to making the no-bake graham crust is to place one package of gluten-free graham crackers into a food processor and pulse into fine crumbs. (photo 1)
- Once the graham crackers are crushed into crumbs pour them into a medium-sized bowl. Add the granulated sugar and melted butter to the graham cracker crumbs and stir until the mixture starts to get crumbly. (photo 2)
- Line a 9-inch springform pan with parchment paper. You do this by tracing the bottom the pan on the parchment paper and then cutting it out. Pour the graham cracker mixture into the bottom of the pan. Press the crumbs firmly into the bottom of the pan, creating an even crust. (photo 3)
Pumpkin Cheesecake Filling
- In a large mixing bowl, beat the cream cheese for a few minutes until it is creamy and smooth. (photo 4)
- In a small bowl, combine 2 tablespoons of water and 1 tablespoon of gelatin. Stir it to help dissolve the gelatin. Microwave the mixture for 15 seconds, remove and stir the mixture. Then microwave it for another 15 seconds until the gelatin is completely dissolved. Please watch your microwave because all ovens are different. Make sure you stir it well so the gelatin fully dissolves. You do not want bits of undissolved gelatin in your cheesecake. (photo 5)
- Pour the fully dissolved gelatin into the cream cheese and mix it in with the mixer until it’s fully combined.
- Add the pumpkin puree, pure vanilla extract, and spices to the cream cheese mixture and mix again for a few minutes until the mixture is smooth. Scrape down the sides of the bowl if needed. You do not want lumps of cream cheese. (photo 6)
Whipped Cream
- The next step is to make the whipped cream. In a new bowl combine the heavy cream and powdered sugar, then whisk for few minutes on med-high speed until stiff peaks form. (photo 7) Pro Tip: Chill your bowl and beaters for at least 10 minutes before making the whipped cream.
- Spoon the whipped cream into the pumpkin and cream cheese mixture, folding it in gently with a spatula. (photo 8) Once the two mixtures are well combined, pour the pumpkin cheesecake filling into the springform pan over the graham cracker crust. Use a spatula to spread the pumpkin cheesecake filling evenly. (photo 9)
- Cover the cheesecake with cling wrap and refrigerate it for a minimum of 6 hours. The pumpkin cheesecake is best when it has time to set up overnight.
- I like to serve the pumpkin cheesecake with more fresh whipped cream and caramel sauce. Enjoy!
Notes
- Swap in vegan cream cheese and coconut whipped cream for dairy-free. Both add a similar creamy texture and pair well with pumpkin spice flavors.
- Want more spice? Add an extra pinch of cinnamon or ginger to the filling. You can also sprinkle pumpkin pie spice right on top before serving for a festive finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free No-Bake Pumpkin Cheesecake
Make the crust: Place 1¼ cups gluten-free graham cracker crumbs into a food processor and pulse into fine crumbs. (photo 1)
Mix the crust: Transfer the crumbs to a medium-sized bowl and stir in ¼ cup granulated sugar and 6 tbsp melted unsalted butter until the mixture is evenly moistened and crumbly. (photo 2)
Press the crust: Line a 9-inch springform pan with parchment paper by tracing the bottom of the pan onto parchment, cutting it out, and placing it inside. Pour the graham cracker mixture into the prepared pan and press the crumbs firmly into an even layer on the bottom and slightly up the sides. Use the flat bottom of a measuring cup to help pack it tightly. (photo 3)
Make the filling: In a large mixing bowl, beat three 8-oz bricks of softened cream cheese until smooth and creamy, about 2–3 minutes. (photo 4)
Add gelatin to cream cheese: In a small microwave-safe bowl, combine 2 tbsp water with 1 tbsp gluten-free unflavored gelatin and stir to dissolve. Microwave for 15 seconds, stir well, then microwave for another 15 seconds until the gelatin is completely dissolved. Watch closely, as microwaves vary. Stir thoroughly to ensure no bits of undissolved gelatin remain. (photo 5)
Add the gelatin to the cream cheese: Pour the dissolved gelatin mixture into the cream cheese and mix until fully combined. (photo 6)
Make the whipped cream: In a separate mixing bowl, combine 2 cups chilled heavy whipping cream and 2 cups powdered sugar. Beat on medium-high speed for 3–4 minutes until stiff peaks form. (photo 7)
Pro Tip: Chill your bowl and beaters in the freezer for at least 10 minutes before whipping to help the cream whip up faster and fluffier.
Mix in pumpkin and spices: Add one 15-oz can pure pumpkin puree, 1 tsp pure vanilla extract, 1 tsp ground cinnamon, and 1 tbsp pumpkin pie spice to the cream cheese mixture. Beat for 2–3 minutes, scraping down the sides of the bowl as needed, until smooth and lump-free. Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula until fully incorporated. (photo 8)
Assemble the cheesecake: Pour the pumpkin cheesecake filling over the graham cracker crust in the springform pan, spreading it into an even layer with a spatula. (photo 9)
Chill and serve: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the cheesecake is fully set. Slice and serve chilled, topped with extra whipped cream and caramel sauce if desired. Enjoy!
Serving Suggestions
This gluten-free no-bake pumpkin cheesecake makes a beautiful centerpiece for your Thanksgiving table or any fall get-together. I love serving it with a dollop of fresh whipped cream and a drizzle of caramel sauce, but it also pairs well alongside other seasonal favorites like Gluten-Free Apple Crisp or Gluten-Free Pecan Pie.
Storage Instructions
Store the no-bake pumpkin cheesecake covered in the refrigerator for up to 4 days.
For longer storage, slice the cheesecake and wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. Frozen slices will keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
Would this turn out well with a dairy-free cream cheese and diary-free whipped cream?
Hi Melissa, in theory it should work, but we haven’t tested it so we cannot guarantee results!
This is the BEST pumpkin anything I’ve ever eaten. Amazing!
Thank you so much Jjc for the wonderful 5-star recipe review! It makes me so happy to hear that you enjoyed the pumpkin cheesecake. You just made my night! Thanks again.
I Love pumpkin and was looking for something different. Had pumpkins to use and this is amazing. My whole family loved it. I had to end up making 2 more for my son’s and their families. Must try this for sure you will love it. Perfect mix of pie and cheesecake. Very easy as well.