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.

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

Pumpkin Pie Spice

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.

No-Bake Pumpkin Pie Cheesecake In a Few Easy Steps

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.

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.

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.

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 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}

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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 323 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Crust

• 1 1/4 cups gluten-free graham cracker crumbs I like Schär Honeygrams
• 1/4 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

1. 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)
2. 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)

3. 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

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

2. 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)

3. Pour the fully dissolved gelatin into the cream cheese and mix it in with the mixer until it’s fully combined.

4. 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

1. 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.

2. 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)
3. 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.
4. I like to serve the pumpkin cheesecake with more fresh whipped cream and caramel sauce. Enjoy!
5. If you have any left-overs, please cover with cling wrap and keep refrigerated.

Recipe 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 Facts

No-Bake Pumpkin Cheesecake {Gluten-Free}

Amount Per Serving (1 slice)

Calories 323 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 12g 60%

Cholesterol 69mg 23%

Sodium 76mg 3%

Potassium 48mg 1%

Total Carbohydrates 32g 11%

Sugars 25g

Protein 2g 4%

Vitamin A 15.4%

Vitamin C 0.4%

Calcium 3.9%

Iron 2.6%

* Percent Daily Values are based on a 2000 calorie diet.