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

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

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5 from 1 vote

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

A simple no-bake cheesecake recipe that hits the spot with pumpkin spice flavors.

Prep Time25

Set Time2

Total Time2 25

Course: Dessert

Cuisine: American

Servings:

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