Gluten-Free No-Bake Pumpkin Cheesecake
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.
Servings: 12 servings
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
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