Description
A creamy, no-bake pumpkin pie cheesecake that is gluten-free friendly, dairy-free adaptable, and requires no oven. Perfect for holidays or warm weather, this dessert sets in the fridge and offers a rich, spiced flavor with a crisp crust.
Ingredients
Scale
- 2 cups (200g) gluten-free graham crackers (or almond flour)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 1/2 tsp pumpkin pie spice
- 24 oz (680g) full-fat cream cheese, softened
- 1.5 cups (360ml) heavy whipping cream, chilled
- 15 oz (425g) pure pumpkin puree
- 1 cup (120g) confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1 cup (240ml) whipped cream (optional, for topping)
- 2 tbsp (15g) toasted pepitas (optional, for topping)
Instructions
- Pulse gluten-free graham crackers in a food processor until fine. Add melted butter, sugar, and 1/2 tsp pumpkin pie spice; pulse until mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place in the freezer while preparing the filling.
- In a large bowl, beat softened cream cheese on medium-high speed for 2-3 minutes until completely smooth. Scrape down sides.
- Reduce mixer speed to medium-low. Add confectioners’ sugar, vanilla extract, and 2 tsp pumpkin pie spice. Mix until combined.
- Add pumpkin puree and mix just until uniform. Avoid overmixing to prevent incorporating too much air.
- In a separate chilled bowl, whip heavy cream on high speed until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula to maintain airiness.
- Pour filling over the chilled crust and smooth the top.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
Notes
Ensure cream cheese is fully softened to avoid lumps. If using homemade pumpkin puree, strain it to remove excess water. Chill bowls before whipping cream for better volume. For dairy-free, use vegan cream cheese and coconut cream. For keto, use almond flour crust and erythritol sweetener.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22
- Sodium: 280
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: no-bake cheesecake, pumpkin pie cheesecake, gluten-free dessert, dairy-free dessert, fall recipes, holiday desserts, easy pumpkin recipe