Gluten-Free Pumpkin Cheesecake Recipe

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pumpkin cheesecake
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This is one of my favorite dessert recipes. Ever.

Good ol’ pumpkin pie is always a classic around this time of year (and I love it!) but after many years of the same desserts at Thanksgiving, I was ready for something new. I had heard of pumpkin cheesecake and it seemed like the perfect time to try!

The results did not disappoint! Pumpkin pie cheesecake is now a regular on our holiday table.

Why Pumpkin Pie Cheesecake?

I have a feeling this point doesn’t take much convincing, but if you’ve never tried this combination of pumpkin pie and cheesecake, it’s just how you imagine it… creamy and full of flavor with that hint of warming spices.

It’s also a treat you don’t have to feel guilty about since this is a healthier and lower sugar version of cheesecake.

My kids are pretty good bakers now (thanks to this e-course they did a few years ago), so this is one recipe they tackle a day or two ahead of time while I work on batch cooking the rest of our Thanksgiving meal.

How to Make Grain and Gluten-Free Cheesecake

The first time I made it, I used a fresh Cinderella pumpkin or “old fashioned pumpkin” for this recipe. (It weighed about 25 pounds and barely fit in my oven… #kitchenadventures!)

I roasted the pumpkin in the oven at 325°F for a few hours until it was soft and then peeled the skin off. The flesh was enough to make more than 10 pies/cheesecakes (and some pumpkin lattes to go with it).

Do you need to be crazy like me and use fresh pumpkin to make this recipe? No, certainly not! I keep canned pumpkin on my Thrive Market app order list so the pantry is always stocked. The important thing is to make sure you aren’t using pumpkin with a lot of extra additives, if you can help it.

If you want to skip the can, you can also freeze fresh roasted pumpkin in batches for future baking. Here’s how I freeze food without plastic (as much as possible).

Healthier Grain-Free Pumpkin Cheesecake Recipe

I originally saw this recipe on a website that is no longer around and adapted it to our tastes. Play around with the stevia and pumpkin spice until it suits your taste! (and check out his blog for some other great recipes!)

I’ve recently found this cheesecake company that offers several different flavors and the cheesecake bites are grain-free, gluten-free and have zero added sugar.

pumpkin cheesecake

Gluten-Free Pumpkin Cheesecake Recipe

A creamy pumpkin cheesecake made with healthy real food ingredients and minimal sweetener!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Calories 359kcal
Author Katie Wells







  • Preheat oven to 375°F.
  • For crust, finely powder the nuts in a food processor or blender.
  • Mix powdered nuts with coconut oil, egg, cinnamon, and honey or stevia, and use hands to press into bottom of pie pan.
  • Put in oven for 10-15 minutes or until crust is slightly toasted.
  • For filling, use a blender or immersion blender to mix together the pumpkin puree, coconut oil, cream cheese, eggs, spices, vanilla, and sweetener.
  • Pour filling into toasted crust.
  • Return to oven and cook for 35-45 minutes or until top doesn’t wiggle in center and starts to slightly crack on sides.
  • Remove and let cool.
  • Chill at least 2 hours or overnight before serving.
  • Add a dollop of coconut whipped cream and enjoy!


Nutrition Facts
Gluten-Free Pumpkin Cheesecake Recipe
Amount Per Serving (1 slice)
Calories 359 Calories from Fat 303
% Daily Value*
Fat 33.7g52%
Saturated Fat 17.2g108%
Cholesterol 159mg53%
Sodium 241mg10%
Carbohydrates 6.3g2%
Fiber 2.3g10%
Sugar 1.6g2%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.


The above recipe can be doubled and made in a 9×13 baking dish. Feel free to adjust the spices and sweetness to your family’s tastes!
The calorie count will be slightly higher if you choose to use honey rather than stevia for the sweetener.

Other Real Food Desserts:

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite dessert? Tell me about it below!

A healthy pumpkin cheesecake with no sugar and minimal sweetener- it highlights the natural flavor of pumpkin with the aroma of fall spices.
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


45 responses to “Gluten-Free Pumpkin Cheesecake Recipe”

  1. Colleen Avatar

    Wondering if a dairy-free version of this amazing recipe is in the works??

  2. victoria Avatar

    My crust was very very wet with the egg added…..it was more like a batter than a pressed crust….is the egg supposed to be in the crust?

  3. yazmin Avatar

    I want to use honey but am wondering how much to use? Since its another liquid would i need to reduce/increase another wet ingredient, like the eggs or pumpkin puree?

  4. Lisa Avatar

    will this also work in a CHEESECAKE SPRING FORM pan? In other words, is it firm enough to hold together like a traditional cheesecake?
    Need to know soon as I hope to make it for Wednesday to eat at our Thanksgiving Dinner.

  5. Laura Avatar

    My family loves this! I’ve just cooked one up now using hazelnuts for the crust and it’s delicious! Plus it’s so quick and easy to make. Thank you 🙂

  6. kats Avatar

    I was wondering if you had any nutrtion info on this recipie? It looks great, can’t wait to try it out.

  7. Patricia Morales Avatar
    Patricia Morales

    Just made this…. Can’t wait to taste this…. Thank you Wellness Mama~

  8. Marlene Henry Smit Dykstra Avatar
    Marlene Henry Smit Dykstra

    Loved the filling! I made the crust with pecans, but it turned out soggy and a little burnt.

  9. Irene Tiger Avatar
    Irene Tiger

    Normally my favorite desserts have chocloate, but around the fall I like making pumpkin desserts with recycled jack o’lanterns

  10. Jessica Kindron Avatar
    Jessica Kindron

    Hmmm what about replacing ricotta for cream cheese…low carb?

  11. Nacia K. Walsh Avatar
    Nacia K. Walsh

    You seriously just made my day. I would have never thought to use crushed almonds as the pie crust. Do you think if I leave the cream cheese out for my dairy allergic son it will still taste good. Ohh and my favorite dessert is apple pie 🙂

    1. Wellness Mama Avatar
      Wellness Mama

      You could try. I haven’t tried it, but a mixture of ground chia seeds and coconut cream can work well to replace it.

    2. Faith Avatar

      I’m going to make this recipe dairy free by using Kitehill Brand Almond Milk Plain Cream Cheese. I just found it in our local grocery store for the first time last week. It looks, tastes, and acts like real cream cheese.
      It comes in an 8oz container.

  12. Saultite Avatar

    I just took this to easter dinner with family, and it got rave reviews! Everyone loved it, and my father in law thought I bought it from a bakery! It was just beautiful, too! I’ll post a pic if there’s a piece left… Thanks so much for this!

  13. Carmen Avatar

    Unfortunately, I have a tree nut allergy.  What would you think about using coconut flour or sunflower seeds to make the crust instead??

    1. Wellness Mama Avatar
      Wellness Mama

      absolutely would work. Sunflower seeds would work fine, or you could find a recipe for a coconut flour crust (just pre-bake). You can actually leave the crust out all together in this recipe.. I’ve done it when I’m out of almonds and it tastes just as good 🙂

  14. Leigh Miller Avatar
    Leigh Miller

    I’m putting this on our Christmas menu since I missed it for Thanksgiving!

  15. Desiree Lees Avatar
    Desiree Lees

    Made a similar recipe sans crust and used sugar, but we cut back on the amount by about half. It certainly wasn’t the sweetest cheesecake, but I think the lack of sweet let the pumpkin and cheese flavors come through. It was gone in a day, anyhow!

  16. Sherry England Avatar
    Sherry England

    Katie, Re: Pumpkin Cheesecake Recipe
    I am using Honeyville almond flour for the crust. Would I use same amount as 1 cup of almonds? Also, your stevia from garden is it green? I recently bought the green powdered stevia.It has a very earthy taste and smell.Would it be okay to use this.I also have Sweetleaf liquid vanilla creme stevia.Which do you feel would be better? Thanks so much!

    1. Wellness Mama Avatar
      Wellness Mama

      Sorry… been meaning to reply to your email and am swamped this week. Yep, the almond flour should work in equal amounts. The stevia in the garden is green and you can use the powdered version (just know it will slightly affect the color). though the vanilla creme would probably be better in the cheesecake!

      1. Sherry England Avatar
        Sherry England

        We did not like it with the stevia.Gave an odd taste but I did use the vanilla creme.I will try again real soon with honey or sucanat. Any tips to get the cream cheese to completely mix in.I let it sit out for quite awhile and it seemed to be real close to room temp. but it did not mix well when using a hand mixer.

        1. Wellness Mama Avatar
          Wellness Mama

          Try using an immersion blender or a blender if you have one. I use an immersion blender for pretty much everything and it seemed to work great.

  17. Cici Avatar

    At this time we are not doing “treats” because we have been wheat free for two months and still adjusting and losing weight. Some day we will be regulated and ready for occasional goodies. Although we are not missing any of the bread, cookies, crackers, cake etc. We are so pleased with how well we are feeling. But I will save this recipe and will indeed make it some day. Sounds great. 

  18. Kristi Avatar

    FYI…You left cream cheese out of the instructions!  This sounds delish!  I’m going to make one soon. 🙂

  19. Britte Avatar

    This looks so delicious!  Thank you!  I recently made your pumpkin latte recipe and took it to the office with me and after adding a little sweetner to the individual cups per each person’s taste, everyone loved it. 

4 from 31 votes (27 ratings without comment)

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