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Insanely Delish Gluten Free Pumpkin Cheesecake (Dairy Free)

This dairy and gluten free pumpkin cheesecake is a delicious way to welcome the flavors of fall. Whether serving it at a family gathering or simply indulging in an afternoon tea, this treat will surely satisfy your taste buds!

Filling the gluten free pumpkin cheesecake crust

What's In This Gluten Free Pumpkin Cheesecake?

Because we are making a gluten free dairy free pumpkin cheesecake, we need good quality alternative ingredients to produce the best result.

The ingredients of gluten free pumpkin cheesecake


Ingredients You'll Need:

For the Crust:

  • 240 g (8.5 oz) gluten and dairy-free cracker crumbs

  • 0.5 g (1 tsp) pumpkin spice mix

  • 80 g (½ stick + 1 tbsp) dairy-free unsalted butter, melted

For the Filling:

  • 450 g (2 cups) plant-based cream cheese, softened

  • 450 g (2 cups) pumpkin puree

  • 4 large eggs + 3 egg yolk

  • 120 g (⅔ cup) brown sugar

  • 1.5 g (1 tsp) pumpkin spice mix

  • 12 g (1 tbsp + 2 tsp) cornstarch

  • 1 g (1 tsp) salt


  1. Mix the gluten-free graham cracker crumbs, spice mix, and melted butter in a medium bowl. Firmly press the crumb mixture into the side and bottom of a 9x2 inches springform pan or 22 cm x 4.5 cm cake ring. Keep in the fridge to set and harden.

  2. Preheat the oven to 320°F (160°C). Blend the cream cheese, pumpkin puree, eggs, egg yolk, sugar, cornstarch, salt and spice mix in a blender.

  3. Pour the filling into your crust-lined springform pan. Bake for 55 minutes to one hour.

  4. The cheesecake should still jiggle a bit while holding its shape. Remove the cheesecake from the oven, then let it cool for about an hour. Then, let it chill in the refrigerator for at least 4 hours or overnight.

  5. Release the sides of the cake ring or springform pan and carefully move to a serving dish. Slice and serve.


 Freshly baked gluten free pumpkin cheesecake

Tips & Tricks:

  • Water Bath Option: Try baking the cheesecake in a water bath for an even creamier texture. It involves wrapping the springform pan in foil and placing it in a larger pan filled with an inch or so of water. It helps to prevent cracking and ensure even baking.

  • Serving Time: Letting it rest overnight is essential for the best flavor and texture!

A slice of the  gluten free pumpkin cheesecake

The creamy, spiced filling paired with the crunchy crust offers a perfect blend of flavors and textures. Enjoy this dessert with a cup of green tea or plain black coffee. Trust me, you'll need more than a slice!

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