Satisfy all your fall pumpkin spice cravings with this pumpkin cheesecake. Soft and flavorful with a chewy cookie crust, made healthier using organic gluten free ingredients, dairy free yogurt, and minimal sugar.
Pumpkin Cheesecake with a Little Spice!
Pumpkin spice is like *the* flavor of fall. So if you are about to go nuts on it, before you run out to Starbucks please try my healthy pumpkin spice latte recipe first. It will save your waistline and your wallet a lot of grief! And if you still haven’t gotten your fix satisfied try my pumpkin spice muffin tops and my pumpkin spice rice krispies. And then when you have had enough sweets and need something savory instead, go make my pumpkin hummus. I told you I had you covered!
This recipe came to me because I had a bag of my favorite Emmy’s Cookies that got squished in my suitcase coming back from a food expo, and I didn’t know what to do with them. And then it hit me to make a crust! And they were pumpkin spice cookies so I had to go with the theme. I love how these turned out and I know you will too. They are perfect for the earlier days of fall while it is still warm out, since these come straight from the freezer. But personally I enjoy them all year long 😛 if you want a more “summery” option though I based my mango cheesecakes off of this recipe too!
Let’s Make Some Pumpkin Spice Cheesecake!
In the recipe I suggest Lavva vanilla. This is one of my favorite yogurts. The consistency and flavor is just spot on and it is dairy and refined sugar free. Of course though, you can use any vanilla yogurt you want!
And the crust is simply just Emmy’s pumpkin spice cookies. This is one of my favorite brands as well and it makes this SO easy, but if you don’t have any Emmy’s Cookies on hand you can use the crust from my mini mango cheesecakes or my no bake fruit tart.
This recipe is gluten free as is, and to make it vegan and dairy free all you have to do is swap out the cream cheese for a vegan cream cheese. Luckily we have so many options for that nowadays! If you are looking for a recommendation I suggest Daiya, Miyokos, or Kite Hill. All great options. And as for refined sugar, the cheesecake itself does not have any. The glaze is made with powdered sugar so if you aren’t in to that you can just leave that off!
And I think that is it! No baking so this one is hard to mess up 🙂 leave a comment if you have a question though!
In addition to the listed ingredients below, you will need:
- an 8×8 inch baking dish
- an immersion blender with a whisk attachment OR electric mixer
- a freezer!
I hope these satisfy every pumpkin spice craving you have this fall!
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Pumpkin Spice No Bake Cheesecake with Homemade Glaze
- Total Time: 10 minutes
- Yield: 1 8×8 pan 1x
Description
Gluten Free, Vegan Option, Refined Sugar Free Option
Satisfy all your fall pumpkin spice cravings with this pumpkin cheesecake. Soft and flavorful with a chewy cookie crust, made healthier using organic gluten free ingredients, dairy free yogurt, and minimal sugar.
Ingredients
Crust:
- 2 (6oz) bags Emmys Organics Pumpkin Spice cookies
Filling:
- 2 (8oz) containers cream cheese
- 1 (5.3oz) package of Lavva vanilla
- 1/3 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp organic stevia
Glaze:
- 1 cup powdered sugar
- 3 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 2 tbsp cashew milk
Instructions
Crust:
- Make crust by balling the cookies together and then flattening out into an 8×8 baking dish lined with parchment paper.
Filling:
- Combine all filling ingredients in a bowl, whisk until combined (I used the whisk attachment of my immersion blender. I think you’d either want that or an electric hand mixer – doing it by hand probably won’t work as well since the cream cheese is thick).
- Pour filling into container to cover crust.
- Put in freezer overnight, take out 30 minutes before you want to serve.
Glaze (make this when serving):
- Combine all ingredients together in a small bowl and whisk until smooth! (this you can use a hand whisk for).
- Pour over cheesecake when serving.
Notes
Vegan Option – swap for a vegan cream cheese (I recommend Daiya, Miyokos, or Kite Hill).
Refined Sugar Free Option – just leave off glaze!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/9 of pan
If you make this pumpkin cheesecake recipe please leave a comment below letting me know your thoughts! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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