Fast & Easy No-Bake Pumpkin Cheesecake {GF Variation}
Get this quick and easy no-bake pumpkin cheesecake on the table in no time! This delicious fall dessert is made with simple ingredients and packs a flavorful punch.
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This no-bake pumpkin cheesecake is a fast and delicious fall dessert that is simple to make.
Make this dessert gluten-free by choosing gluten-free graham crackers over the regular ones.
Enjoy your cheesecake with a hot cup of cocoa or my favorite — hot spiced vanilla custard milk!
If you love this no-bake pumpkin cheesecake, try my fancier burnt Basque pumpkin cheesecake, which comes with a delicious caramel pecan topping recipe, my pumpkin spice bundt cake, or my popular old-fashioned fresh apple cake.
If you want more no-bake desserts, my decadent no-bake chocolate ganache tart is impressive for any occasion.
Equipment
- 9-inch pie pan
- Hand mixer or stand mixer
Ingredients
Cheesecake Crust Ingredients:
- Graham Crackers | these make up the base of the crust for your cheesecake. Choose gluten-free graham crackers or regular graham crackers.
- Butter, melted | can also make this browned butter if you choose.
- Ginger | powdered ginger, not fresh.
- Sugar
- Cinnamon
Cheesecake Filling Ingredients:
- Pumpkin Spice Instant Pudding | this can be the standard Jello variety, or the more natural version like this brand, along with a tablespoon of cornstarch. You can also substitute pumpkin spice pudding with vanilla pudding and 2 tsp cinnamon, 1 tsp ginger, ½ tsp clove
- Pumpkin Puree | you want pumpkin puree, and not pumpkin pie puree.
- Heavy Cream
- Cream Cheese, softened
- Powdered Sugar
See recipe card for quantities.
Instructions
In a medium bowl, mix graham crackers, sugar, cinnamon, ginger, and melted butter.
Press the graham cracker mixture firmly and evenly into a 9-inch pie pan.
In a large bowl and using a hand mixer OR in an electric stand mixer bowl, using the paddle attachment: mix heavy cream, *pudding mix, and powdered sugar until well incorporated.
*see note below and in the recipe card if not using pudding mix.
Add cream cheese and pumpkin puree, and whip until well incorporated.
Pour the mixture into the prepared pie pan.
Let the cheesecake set in the refrigerator for 2 hours.
Serve chilled with an optional dollop of fresh whipped cream.
Hint: If you do not wish to use an instant pudding-type product and prefer something more natural, you can use a product like Gourmanity Pumpkin Powder: mix 4 oz with 2 teaspoons cinnamon and 1/2 teaspoon ginger (or a pumpkin spice mix of your choice) and then add cornstarch. Full instructions for this are in the recipe card under the notes.
Substitutions & Variations
- Pumpkin Spice Instant Pudding can be substituted with vanilla pudding and 2 tsp cinnamon, 1 tsp ginger, ½ tsp clove.
- Instant pudding can be substituted with a more natural product and corn starch slurry. See the recipe card for this variation.
Storage & Freezing
- Store covered and sealed refrigerated for up to 4 days.
- You can freeze no-bake cheesecake with pretty good results in the freezer for up to 2 months. You should never thaw and then refreeze a cheesecake of any kind.
Related Recipes
Looking for other recipes like this pumpkin cheesecake? Try these:
Equipment
- 9-inch Pie Pan
- Hand Mixer or Stand Mixer
Ingredients
Crust Ingredients
- 2 cups graham crackers regular or gluten-free, crushed
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon powdered ginger
- 5 tablespoons butter melted
Cheesecake Filling Ingredients:
- 1 cup heavy cream
- 1 can pumpkin puree
- 1 package pumpkin spice instant pudding mix see notes for variations
- 2 8 oz cream cheese packages softened
- 1 cup powdered sugar
Instructions
- In a medium bowl, mix crushed graham crackers, sugar, cinnamon, ginger, and melted butter.
- Press the graham cracker mixture firmly and evenly into a 9-inch pie pan.
- In a large bowl and using a hand mixer OR in an electric stand mixer bowl, using the paddle attachment: mix heavy cream, *pudding mix, and powdered sugar until well incorporated. *see note below if not using pudding mix.
- Add softened cream cheese and pumpkin puree, and whip until well incorporated.
- Pour the mixture into the prepared pie pan.
- Let the cheesecake set in the refrigerator for a minimum of 2 hours and preferably closer to 6-8 hours.
- Serve chilled with an optional dollop of fresh whipped cream.
Notes
Store covered and sealed refrigerated for up to 4 days.
You can freeze no-bake cheesecake with pretty good results in the freezer for up to 2 months. You should never thaw and then refreeze a cheesecake of any kind.
