Gluten free pumpkin cheesecake is easier than you might think! These delicious mini pumpkin cheesecakes are perfect for fall, especially your holiday table.
My version of this tried and true classic is gluten free, obviously, but it’s also made into mini cheesecakes.
Why are these gluten free pumpkin cheesecakes minis?
There are a couple of reasons why I like making this recipe into a mini version. First, it’s fun to have your very own dessert. It’s also a really nice way to be able to share these cheesecakes with loved ones and friends without having to make a ton of full sized cheesecakes.
Remember, as much as we might want to, none of us need to eat a full sized gluten free pumpkin cheesecake!
Another reason these pumpkin cheesecakes are so great as miniatures is because they set up better. Full sized cheesecakes can be a really bummer to make and sometimes they split and crack or don’t set up fully. With the mini sized cheesecakes you don’t see these issues as much!!
Can you tell this recipe is gluten free?
Absolutely not. You won’t miss the gluten in this recipe. I know some people who are just switching to a gluten free diet or those who don’t’ usually eat gluten free tend to turn up their noses when they see a recipe lacks gluten.
You won’t find that with this recipe. The flavors are all there, we know that pumpkin pie is a staple of the Thanksgiving and winter festivities but after you try out this gluten free pumpkin cheesecake you’ll have a whole new favorite in the house!
Can I make this into a full sized cheesecake?
You can certainly try. If you prefer one large cheesecake you can try pressing the crust into one larger pan and making the recipe that way.
I never have a ton of luck with cheesecake recipes in one large pan, they tend to crack, so if you do it this way and it works out, please let us know so others can try as well!
If you want to really mix things up you can also try pressing the crust into a 9×13 baking pan and turning this recipe into cheesecake bars or bites! Just wait util it’s fully cooled to try and cut them into small pieces for serving!
Here’s what you’ll need to make this gluten free pumpkin cheesecake:
This first list is for the filling, you’ll see there’s a second list that is for the crust! You can find the full amounts, nutritional info, and more in the recipe card at the bottom of the post!
- Cream cheese
- Granulated sugar
- Gluten free vanilla
- Sour cream
- Pumpkin puree
The next list is for the crust! This recipe is gluten free, this is what we used to make these individual mini cheesecake crusts! If you change the ingredients or swap them out for something else just keep an eye on the texture, I’m not sure how those changes will impact the final result!
- Gluten free graham crackers or ginger snap cookies
- Granulated sugar
- Melted unsalted butter
- Pumpkin pie spice
How to make mini pumpkin cheesecakes:
Preheat oven to 350
Beat cream cheese and sugar together until smooth
Add spices and vanilla, scrape down bowl
Add egg and beat until batter is smooth
Place mini pie crust on baking sheet
Divide batter between pie crusts
Bake for 40 min.
Allow to cool and refrigerate for 3 hours
Top with cool whip (or other whipped topping)
What if I don’t have all of those spices on hand?
If you have pumpkin pie spice on hand, omit all of the spices and replace with 1 tsp of pumpkin pie spice.
Another variation you might want to consider is sweet potatoes! Sweet potato puree can be used instead of pumpkin.
Pre-made mini pie shells can be purchased to cut down on time if you don’t want to be bothered with making your own crusts.
Looking for more gluten free recipes to try?
Here are some of the other favorite gluten free recipes I’ve shared over the years. There’s nothing like a delicious gluten free recipe to make meal planning easier!
- 7 Sweet Gluten Free Dessert Recipes
- Gluten Free Coconut Macaroons Recipe
- Gluten Free Apple Crisp Recipe
- Delicious Gluten Free Oatmeal Cookies
- Chicken Broccoli Rice Casserole (Naturally Gluten-Free)
- 1.5 pack cream cheese
- ⅓ cup + 1 tbsp granulated sugar
- ½ tsp gluten free vanilla
- 1 egg
- ⅛ cup sour cream
- ½ cup pumpkin puree
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ¼ tsp allspice
- ½ pack Gluten free graham crackers or ginger snap cookies
- 1 tbsp granulated sugar
- Melted unsalted butter (any kind)
- ¼ tsp Pumpkin pie spice optional
- Preheat oven to 350
- Beat cream cheese and sugar together until smooth
- Add spices and vanilla, scrape down bowl
- Add egg and beat until batter is smooth
- Place mini pie crust on baking sheet
- Divide batter between pie crusts
- Bake for 40 min.
- Allow to cool and refrigerate for 3 hours
- Top with cool whip (or other whipped topping)
- If you have pumpkin pie spice on hand, omit all of the spices and replace with 1 tsp of pumpkin pie spice.
- Sweet potato puree can be used instead of pumpkin.
- Premade mini pie shells can be purchased to cut down on time.
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Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 3g