No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is a new fall favorite in my house. It combines elements of classic gluten free cheesecake and pumpkin pie into a no-bake dessert for every fall occasion. It’s even easier to make than my beloved pumpkin cheesecake bars! And, unlike a baked cheesecake that can have a denser texture, this one is lighter and fluffier, but still decadent. It’s rich, but doesn’t feel heavy.

My son took this gluten free no-bake pumpkin cheesecake to a cross country party, and he came home with an empty plate. One of the other test cheesecakes disappeared from the fridge slice by slice thanks to my family, even my husband who, when I met him, “didn’t like pumpkin”. And another one was devoured by some Boy Scouts. And I didn’t even have to tell most of those that ate it that it’s gluten free!

Why This No-Bake Pumpkin Cheesecake Is A Fall Favorite

• Just the right amount of pumpkin flavor. The combination of canned pumpkin puree, pumpkin pie spice, and a bit of cinnamon in the crust gives this cheesecake the best pumpkin pie flavor. The tangy cream cheese offsets some of the richness, so it’s not quite as pumpkin-y as, say, pumpkin pie, while keeping the flavor.
• Gluten free (or not). I can say from experience that no one notices this gluten free no-bake pumpkin cheesecake is gluten free. The only swap is the graham cracker crumbs, which doesn’t impact the flavor at all. And if you don’t need it gluten free, you can just use regular graham crackers!
• Even better made ahead. If you want a dessert that you can make a day or two ahead and still have it taste great, this cheesecake is it! The filling has to chill for at least 4 hours, but overnight is better. My family thinks it tastes even better after a day or two!

Ingredient Notes

For the crust:

• Graham cracker crumbs – I used Schar Gluten Free Honeygrams cookies and needed about 30 to make enough crumbs.
• Granulated sugar
• Cinnamon – Adds a warm flavor that complements the filling nicely.
• Salt – Prevents the crust from being too sweet.
• Melted butter – I used unsalted butter, but if you use salted, you can probably skip the extra salt.

For the filling & topping:

• Heavy cream – Be sure to keep it well chilled and in the fridge until you need it. Warm cream will not whip into stiff peaks, which is needed for the filling and the topping.
• Powdered sugar – Helps stabilize and add volume to the filling and the whipped cream topping.
• Cream cheese – Be sure to use full-fat, brick-style cream cheese. Lower fat options and the kind in the plastic tub result in a filling that’s too soft.
• Sugar – I use both granulated sugar and brown sugar to sweeten the filling. The brown sugar pairs nicely with the pumpkin.
• Pumpkin pie spice – I like to use my homemade pumpkin pie spice, but any pumpkin spice blend you like the flavor of works great. If you buy a blend, just check that it doesn’t have any sneaky gluten fillers.
• Salt
• Vanilla – I always recommend pure vanilla extract for the best flavor.
• Pumpkin puree – Canned pumpkin puree is the best option for consistency, flavor, and texture. Homemade pumpkin puree often has too much moisture. Be sure to grab plain pumpkin, with no added sweeteners or spices.

How To Make Gluten Free No-Bake Pumpkin Cheesecake

The hardest part of making this cheesecake is waiting for the filling to chill! The printable instructions can be found in the recipe card below.

Prep the Crust:

• Combine the ingredients. Mix the graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Pour the melted butter on top and toss until the crumbs are evenly moistened. If necessary, add more crumbs if it’s too moist or more butter if it’s too dry.

• Chill. Press the crumbs into an even layer on the bottom and partway up the sides of the springform pan. Chill in the freezer while you prepare the filling.

Make the Filling:

• Make the whipped cream. Add the heavy cream and powdered sugar to a bowl. Whip on medium-high until stiff peaks form. Place in the fridge.

• Make the cream cheese mixture. In another bowl, beat the cream cheese, sugars, pumpkin pie spice, salt, and vanilla on medium speed. Once the cream cheese is smooth and the sugar has completely dissolved, add the canned pumpkin. Increase the speed to medium-high and beat for 2 minutes, until smooth and creamy.

• Combine. Gently fold 1/3 of the whipped cream into the cream cheese mixture, leaving some streaks. Add the remaining whipped cream and fold it in completely.

• Chill. Pour the filling into the chilled crust. Cover with plastic and refrigerate for at least 4 hours.

Add the Topping:

• Make the heavy cream. Whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
• Decorate. Transfer the whipped cream to a piping bag with a star tip. Pipe onto the cheesecake.

Tips for the Best No-Bake Cheesecake

• No filling substitutions. In order to ensure a firm cheesecake, you’ll need to stick with heavy cream and full-fat cream cheese. Half and half won’t whip to firm peaks, and low-fat cream cheese, while it can be used, will result in a softer set. I do not recommend fat-free cream cheese.
• Keep the heavy cream cold. The heavy cream used in both the filling and the whipped cream topping should be kept in the fridge until you need it. For best results, use a chilled metal bowl as well. The colder the heavy whipping cream, the better it whips into stiff peaks.
• Fold gently. When combining the cream cheese mixture and the whipped cream, do so in 2 parts and using a gentle folding motion. Overmixing or stirring too hard can cause the whipped cream to deflate.
• Chill overnight. You can enjoy the cheesecake within several hours, but giving it overnight or even a couple of days allows the flavors to blend even more. My family loved it even more after a few days.

Easy Swaps & Variations

Here are a few ways to customize this no-bake pumpkin cheesecake recipe and make it your own.

• Not gluten free? Just use a regular graham cracker crust.
• Use Cool Whip. If you want a semi-homemade option, replace the whipped cream and powdered sugar with an 8 ounce container of Cool Whip.
• Love chocolate and pumpkin together? Try my Gluten Free Oreo Crust recipe for a chocolaty twist. Then drizzle on a little chocolate ganache, like the one from my No-Bake Nutella Cheesecake.