Gluten free pumpkin cheesecake –
Fall is here, and with it comes the exciting flavors of pumpkin! There’s nothing quite like a rich, creamy dessert to celebrate the season. Today, we’re making a delightful No-Bake Pumpkin Cheesecake that is not only gluten-free but also incredibly easy to whip up. Perfect for gatherings, this cheesecake will have your friends and family asking for seconds!
No-Bake Pumpkin Cheesecake
This No-Bake Pumpkin Cheesecake is the perfect blend of spices and creamy goodness, topped with a delicious gluten-free crust. Whether you’re hosting a holiday dinner or simply want to indulge in a seasonal treat, this recipe is sure to impress.
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- Whipped cream for topping (optional)
Instructions
- In a mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.
- Press the crumb mixture into the bottom of a 9-inch pie pan to form the crust. Use the back of a measuring cup to ensure it’s tightly packed. Place in the refrigerator to set.
- In a large bowl, beat the softened cream cheese until it’s smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until well combined and smooth.
- Spread the pumpkin cheesecake filling into the prepared crust evenly.
- Cover the cheesecake and refrigerate for at least 4 hours or until set.
- Once set, top with whipped cream if desired and enjoy your delicious No-Bake Pumpkin Cheesecake!
This recipe is perfect for any occasion and bursting with the flavors of fall. Each bite offers a delightful experience that’s creamy and just the right amount of sweetness. Serve it at your next gathering and watch as it becomes an instant favorite! Enjoy!