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.

A big slice of no-bake pumpkin cheesecake with a dollop of fresh whipped cream on top is served on a white plate.

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

All of the ingredients needed to make this no-bake pumpkin cheesecake, including the gluten-free variation.

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

The graham cracker crust no-bake cheesecake ingredients in a bowl.

The graham cracker crust no-bake cheesecake ingredients in a bowl after being properly combined.

The graham cracker crust no-bake cheesecake ingredients pressed firmly into the pie shell.

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.

The ingredients for the no-bake pumpkin cheesecake filling in a stainless steel mixing bowl.

The ingredients for the no-bake pumpkin cheesecake filling in a stainless steel mixing bowl after being mixed.

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.

White blocks of cream cheese and pumpkin puree is added to the filling.

The mixed and fluffed filling for the no-bake pumpkin cheesecake in a stainless steel bowl of a stand-mixer.

Add cream cheese and pumpkin puree, and whip until well incorporated. 

The no-bake pumpkin cheesecake filling poured onto the graham cracker crust and smoothed down.

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.

A big slice of no-bake pumpkin cheesecake with a dollop of fresh whipped cream on top is served on a white plate.

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.

Looking for other recipes like this pumpkin cheesecake? Try these:

A big slice of no-bake pumpkin cheesecake with a dollop of fresh whipped cream on top is served on a white plate.

Fast & Easy No-Bake Pumpkin Cheesecake {GF Variation}

A simple no-bake cheesecake recipe that hits the spot with pumpkin spice flavors.
Prep Time: 25 minutes
Set Time: 2 hours
Total Time: 2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 395kcal
Author: Jana Dziak

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

You can substitute pumpkin spice pudding with vanilla pudding and 2 tsp cinnamon, 1 tsp ginger, ½ tsp clove
To make your own version of “instant pudding” use a product like Gourmanity Pumpkin Powder and cornstarch.
Whisk 4 oz of the pumpkin powder with 1 oz of powdered sugar, 2 teaspoons cinnamon, and 1/2 teaspoon powdered ginger.
Whisk in 1 oz of cornstarch.
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.
 

Nutrition

Calories: 395kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 293mg | Potassium: 185mg | Fiber: 3g | Sugar: 35g | Vitamin A: 8928IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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Recipe Rating




One Comment

  1. 5 stars
    This is the most fall-flavoured cheesecake you can find. It was delicious. I could definitely have more than one slice.