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    Home » Desserts

    No-Bake Pumpkin Cheesecake {Gluten-Free}

    Published: Oct 2, 2018 · by Audrey

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    gluten-free no-bake pumkin cheesecak Pinterest pin

    Gluten-Free No-Bake Pumpkin Cheesecake is a luscious but easy to make dessert. It has all the decadent flavor of a traditional pumpkin cheesecake, without all of the fuss.

    gluten-free pumpkin cheesecake on a cake stand with pumpkins, graham crackers and a teapot in the background.

    Disclosure: This post is sponsored by Schär. The opinions are my own.

    No-Bake Pumpkin Cheesecake

    It’s pumpkin pie spice season! This time of year everyone can’t get enough of pumpkin and pumpkin spice flavored… well everything!

    It’s still hot here in North Florida, so I wanted to make a pumpkin pie dessert without turning on my oven.

    This no-bake pumpkin cheesecake is a super easy gluten-free dessert that is a real crowd-pleaser.

    How To Make No-Bake Pumpkin Pie Cheesecake

    gluten-free no-bake cheesecake recipe steps 1-3

    The first step to making the no-bake graham crust is to place one package of Schär Honeygrams 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 spring-form 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)

    Pro Tip: I like to use the bottom of a measuring cup to help make sure I press the crumbs down firmly. Make sure to press up the sides of the pan also.

    gluten-free no-bake cheesecake recipe steps 4-5

    The next step is to make the pumpkin cheesecake filling.

    In a large mixing bowl, beat the cream cheese for a few minutes until it is nice and creamy and smooth. (photo 4)

    In a small bowl, combine two tablespoons of water and one tablespoon of gluten-free gelatin. Stir it to help dissolve the gelatin.

    Microwave the mixture for fifteen seconds, remove and stir the mixture. Then microwave it for another fifteen 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)

    The next step is to make the whipped cream. In a new bowl, combine the heavy cream and powdered sugar, then whisk for a 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!

    If you have any left-overs, please cover with cling wrap and keep refrigerated.

    gluten-free no-bake-pumpkin cheesecake with whipped cream
    Thank you to Schär for partnering with Mama Knows Gluten Free for this Gluten-Free No-Bake Pumpkin Cheesecake recipe.

    No-Bake Cheesecake Crust

    The no-bake crust came together so easily using Schär’s Honeygrams. Their Honeygrams are so delicious. They have a sweet honey taste and a satisfying crunch. They made a perfect crust for the no-bake pumpkin cheesecake!

    I absolutely love Schär gluten-free products, and I know why they are Europe’s number one gluten-free company! They have everything from certified gluten-free bread, to rolls, pizza crust, cookies, crackers, and snacks.

    I also love that I am able to find my favorite Schär products at my local Walmart. You can also use their store finder to see where you can find their products near you.

    gluten-free pumpkin cheesecake on a white plate with a fork and a pumpkin in the background

    I love cheesecake, but I don’t love how time-consuming it is to make. That’s why I love to make gluten-free no-bake cheesecakes.

    This no-bake pumpkin cheesecake is velvety and smooth. It would be perfect as a make-ahead dessert for Thanksgiving.

    Every bite is packed with so much incredible cheesecake, pumpkin and pumpkin spice flavor, everyone will be coming back for seconds. I promise no one will even know it’s gluten-free!

    More Delicious Gluten-Free Pumpkin Recipes For You To Try

    • Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
    • Easy Gluten-Free Pumpkin Pie
    • Gluten-Free Baked Pumpkin Donuts {Dairy-Free Option}

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!

    ★Did you make this recipe? Please give it a star rating below!★

    gluten-free pumpkin cheesecake on a cake stand with pumpkins, graham crackers and a teapot in the background.
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    5 from 2 votes

    No-Bake Pumpkin Cheesecake {Gluten-Free}

    Gluten-Free No-Bake Pumpkin Cheesecake is a luscious but easy to make dessert. It has all the decadent flavor of a traditional pumpkin cheesecake, without all of the fuss.
    Course Dessert
    Cuisine American
    Keyword gluten-free dessert, gluten-free pumpkin cheesecake, no-bake pumpkin cheesecake
    Prep Time 15 minutes
    Chilling 6 hours
    Total Time 15 minutes
    Servings 12 servings
    Calories 323kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    Crust

    • 1 ¼ cups gluten-free graham cracker crumbs I like Schär Honeygrams
    • ¼ cup granulated sugar
    • 6 tablespoons unsalted butter , melted

    Filling

    • 3 8oz bricks cream cheese ,softened
    • 1 15oz can pure pumpkin puree , not pumpkin pie filling
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 tablespoon pumpkin pie spice
    • 2 cups heavy cream whipping cream ,chilled
    • 2 cups powdered sugar
    • 2 tablespoons water
    • 1 tablespoon gluten-free unflavored gelatin
    US Customary - Metric

    Instructions

    Crust

    • The first step to making the no-bake graham crust is to place one package of Schär Honeygrams 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 spring-form 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 nice and creamy and smooth. (photo 4)
    • In a small bowl, combine two tablespoons of water and one 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!
    • If you have any left-overs, please cover with cling wrap and keep refrigerated.

    Notes

    Pro tip for the crust: I like to use the bottom of a measuring cup to help make sure I press the crumbs down firmly. Make sure to press up the sides of the pan also.
    Pro tip for the whipped cream: Chill your bowl and beaters for at least 10 minutes before making the whipped cream. 
    Pro tip for the crust: Make sure to line your 9-inch spring-form pan with parchment paper. You do this by tracing the bottom the pan on the parchment paper and then cutting it out.
    I like to serve the pumpkin cheesecake with more fresh whipped cream and caramel sauce.
    Mama says, "Check all of your labels!"

    Nutrition

    Serving: 1slice | Calories: 323kcal | Carbohydrates: 32g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 76mg | Potassium: 48mg | Sugar: 25g | Vitamin A: 770IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.5mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
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    Disclosure: This post may contain affiliate links. To learn more check my Disclosure page.

    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Jjc says

      November 27, 2018 at 7:05 pm

      This is the BEST pumpkin anything I’ve ever eaten. Amazing!

      Reply
      • Audrey says

        November 27, 2018 at 9:04 pm

        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.

        Reply
      • Melissa Cooper says

        November 18, 2021 at 7:25 pm

        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.

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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