Gluten-Free No Bake Pumpkin Cheesecake

Crushed gluten-free sandwich cookies make the perfect crust for this centerpiece-worthy no-bake pumpkin cheesecake.

Serves: 12Prep: 8 hours 25 minutesTotal: 8 hours 25 minutesDifficulty: Easy

Serves: 12


  • 8 ounces Simple Truth™ Gluten-Free Vanilla or Chocolate Flavored Sandwich Cookies
  • 3 tablespoons butter, melted
  • 3⁄4 cup heavy cream
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 cup pure pumpkin
  • 1 1⁄4 cups powdered sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • Whipped cream for serving, if desired


  • In food processor, process cookies until fine crumbs form. Drizzle in butter; pulse to combine.
  • Press crumbs into bottom and about 1” up the sides of 9” springform pan. Refrigerate while preparing filling.
  • In chilled bowl, beat whipping cream until stiff peaks form. Set aside.
  • In another bowl, beat cream cheese until smooth. Add pumpkin, powdered sugar, pumpkin pie spice and vanilla. Beat until well combined.
  • Fold whipped cream into pumpkin mixture. Transfer to prepared crust.
  • Cover. Refrigerate at least 8 hours.
  • To serve, slice and top with additional whipped cream, if desired.
  • Refrigerate leftovers.