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Easy Gluten Free Pumpkin Cheesecake

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Need to get your pumpkin fix? Next time make these delicious gluten free pumpkin cheesecake mini pies. The perfect pumpkin portion for you and your guests!

Do you love to bake in the fall?

There’s something about the chill in the air that makes me want to fill the house with the smells of delicious treats. Instead, I let the diffuser handle that.

But I do love a good baked treat every now and then. Something like cheesecake, or maybe pumpkin pie. Maybe both!

If you like cheesecake and pumpkin pie, you’re going to love this recipe for pumpkin cheesecake mini pies.

This is like if your favorite cheesecake and the best pumpkin pie you’ve ever eaten had a beautiful gluten free pumpkin cheesecake baby.

It’s that good.

Whether you’re trying to control your portion sizes, want something fun for the kids, or having guests over for a dessert night in, these Pumpkin Cheesecake mini pies are sure to be a hit with everyone who takes a delicious bite.

Gluten Free Pumpkin Cheesecake Mini Pies

What Do I Need to Make Pumpkin Cheesecake?

Supplies

Amazon affiliate links have been used to help you gather your supplies before baking.

Mini Pie tins 

Cookie Sheet

Whisk

Mixing Bowls

Stand Mixer

Spatula

Ingredients

Filling

1.5 pack cream cheese

⅓ cup + 1 tbsp granulated sugar

½ tsp gluten free vanilla

1 egg

⅛ cup sourcream

½ cup pumpkin puree

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

¼ tsp cloves

¼ tsp allspice

Don’t have all the spices? No worries! Scroll down to read the variations!

Crust

½ pack Gluten free graham crackers or ginger snap cookies

1 tbsp granulated sugar

Melted unsalted butter

¼ tsp Pumpkin pie spice optional

chrysanthemums and pumpkins on old white windowsill

Directions

Preheat oven to 350

Beat cream cheese and sugar together until smooth in your stand mixer

Add spices and vanilla to the bowl and use the spatula to scrape down bowl 

Add egg to the mixing bowl and beat in stand mixer until batter is smooth

Place mini pie crust on baking sheet

Divide batter between pie crusts using a spoon or ice cream scoop

Bake for 20 min.

Watch for browning on top.

Allow to cool and refrigerate for 3 hours

Top with cool whip (or other whipped topping)

Enjoy! SO yummy!

Variations

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. YUM!

Premade mini pie shells can be purchased to cut down on time. SO easy!

While it’s perfect as is, adding a caramel drizzle or even a rum infused whipped topping is sure to make your guests feel like they are dining at a four star restaurant.

Toasted pecans are also a great pumpkin cheesecake topping!

How Do You Make Rum-Infused Whipped Cream?

Have you ever made your own whipped cream? It’s so easy. The trick is to put the mixing bowl in the freezer for about 10-15 minutes.

To make whipped cream simply add 1 cup cold heavy whipping cream to an extra cold mixing bowl.

Add in 1 Tbsp extra fine sugar and 1/2 tsp rum or vanilla extract.

Beat on high speed until light and fluffy.

It’s super important not to over-beat the whipping cream or it will turn to butter.

In less that five minutes you’ll have the most delicious homemade whipped cream you’ve ever tasted!

Yum!

Quick and Easy Mini Pumpkin Cheesecakes

Quick and Easy Mini Pumpkin Cheesecakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes

Need to get your pumpkin fix? Next time make these delicious gluten free cheesecake mini pies. They are a perfect sweet treat for your family or for guests. #pumpkinrecipes #pumpkindesserts #pumpkincheesecake #glutenfree

Ingredients

Filling

  • 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

Crust

  • ½ pack Gluten free graham crackers or ginger snap cookies
  • 1 tbsp granulated sugar
  • Melted unsalted butter

Instructions

  1. Preheat oven to 350
  2. Beat cream cheese and sugar together until smooth in your stand mixer
  3. Add spices and vanilla to the bowl and use the spatula to scrape down bowl
  4. Add egg to the mixing bowl and beat in stand mixer until batter is smooth
  5. Place mini pie crust on baking sheet
  6. Divide batter between pie crusts
  7. Bake for 20 min.
  8. Watch for browning on top.
  9. Allow to cool and refrigerate for 3 hours
  10. Top with cool whip (or other whipped topping)

Notes

If you have pumpkin pie spice on hand, omit all of the spices and replace them with 1 tsp of pumpkin pie spice.

Sweet potato puree can be used instead of pumpkin. YUM!

Premade mini pie shells can be purchased to cut down on time. SO easy!

While it’s perfect as is, adding a caramel drizzle or even a rum-infused whipped topping is sure to make your guests feel like they are dining at a four-star restaurant.

Toasted pecans are also a great pumpkin cheesecake topping!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 55mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on simplifyingfamily.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

10 More Gluten Free Pumpkin Recipes

Looking for more gluten free pumpkin recipes? Look no further! Here are some yummy options.

Gluten free Pumpkin Donuts from Gluten Free Palate

Gluten free Pumpkin Biscotti from Gluten Free on a Shoestring

Gluten Free Pumpkin Pie Streusel Bars from My Baking Addiction

Pumpkin Chocolate Chip Bars from The Pretty Bee

Pumpkin Creme Bars from My Whole Food Life

Crockpot Pumpkin Butter from Moms with Crockpots

Gluten Free Pumpkin Cinnamon Rolls from Petite Allergy Treats

Pumpkin Sauce from The Grant Life

Pumpkin Pudding with Candied Pecans from Grain Crazy

Flourless Pumpkin Pie Muffins from Running With Spoons

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