Mix up your holiday menu with this dreamy Greek Yogurt Pumpkin Cheesecake. The no-bake method is fool proof, and it has the best gluten-free graham cracker crust. Consider your Thanksgiving dessert settled.
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A New Take on Thanksgiving Dessert – Pumpkin Cheesecake!
I adore pumpkin pie, but Pumpkin Cheesecake? YES PLEASE!
Get ready to fall in love with this Greek Yogurt Pumpkin Cheesecake — a high-protein, low-sugar, and gluten-free dessert that tastes just as rich and creamy as the classic.
Made with real pumpkin purée, thick Greek yogurt, and warm fall spices, this healthy pumpkin cheesecake is the perfect way to enjoy a cozy, indulgent treat while still meeting your nutrition goals.
Each slice is packed with protein, naturally sweetened, and baked on a simple gluten-free crust that keeps things wholesome without sacrificing flavor. Whether you’re looking for a healthy pumpkin dessert, a high-protein fall recipe, or a lighter cheesecake for the holidays, this Greek Yogurt Pumpkin Cheesecake checks every box.
What You’ll Need
Gluten-Free Graham Cracker Crust
- Gluten Free Graham Crackers (I LOVE Simple Mills Sweet Thins for this!)
- Maple Syrup or Honey
- Grass-Fed Butter
No-Bake Pumpkin Cheesecake Filling
- Cream Cheese
- Pumpkin Puree
- Greek Yogurt (full fat recommended)
- Maple Syrup or Honey (or even a zero calorie sweetener of choice)
- Cinnamon, Ginger, and Nutmeg (or your favorite Pumpkin Pie Spice)
- Sea Salt
- Gelatin
How to Make a Greek Yogurt Pumpkin Cheesecake
Step 1: Add the graham crackers to a food process bowl and process until a coarse crumb is formed.
Step 2: Drizzle the melted butter and maple syrup into the graham cracker crumbs, and pulse to mix well.
Step 3: Press the crumbs into a 9 inch springform pan in an even layer with a little coming up the sides. Place in the freezer while preparing the filling.
Step 4: Add gelatin and 1/4 cup of water into a small saucepan. Allow to sit to “bloom” gelatin while preparing the pumpkin cheesecake filling.
Step 5: Add cream cheese to a food processor bowl, and process until the cream cheese is a light consistency.
Step 6: Heat the saucepan with gelatin and water over medium heat and stir until the mixture is fully melted.
Step 7: Add the Greek yogurt, pumpkin puree, sweetener, and pumpkin spice into the food processor bowl, and process until smooth and creamy. With the food processor running, add the melted gelatin and continue to process to mix in well.
Step 8: Pour the pumpkin cheesecake mixture into the springform pan on top of the graham cracker crust. Cover and refrigerate overnight.
Step 9: Once the cheesecake is set, run a butterknife around the edges of the pan, and then remove the outer ring of the springform pan.
Step 10: Dip a sharp knife in hot water, then cut a slice through the cheesecake. Rinse the knife off in hot water and repeat until the cheesecake is cut into slices (the clean knife helps make beautiful cuts). If desired, garnish the cheesecake with pecan halves. This is easier to do after the cheesecake has been sliced.
How to Store Leftover Pumpkin Cheesecake
The Greek yogurt pumpkin cheesecake can be stored in the refrigerator in the springform pan, tightly wrapped in foil, for up to 5 days.
To freeze: Wrap the springform pan in multiple layers of plastic wrap to make an airtight seal around the cheesecake. Freeze the cheesecake for up to 3 months. To serve, allow the cheesecake to thaw in the refrigerator overnight.
Tips and Variations
Lower Calorie: Use fat free Greek yogurt and a low fat cream cheese to lower the calories in this dessert. It will still be delicious and set great!
Topping Ideas: I top this with a plain, homemade whipped cream. I put pure, pastured heavy whipping cream in my stand mixer and process until light and fluffy – no added sugar! It’s really not necessary. Also try topping with pomegranate for an extra-special holiday look.
Other Thanksgiving Dessert Recipes
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Greek Yogurt Pumpkin Cheesecake
Ingredients
Cheesecake Filling
- 1 1/2 tablespoons gelatin + 3 tablespoons water
- 8 ounces cream cheese (room temperature for a smooth cheesecake filling)
- 1 1/2 cups pumpkin puree
- 1 cup greek yogurt full fat recommended
- 1/2 cup maple syrup or honey
- 2 teaspoons vanilla
- 1 teaspoons cinnamon
- 1/2 teaspoons ground ginger
- 1/4 teaspoons sea salt
- freshly grated nutmeg to taste
Gluten-Free Graham Cracker Crust
- 300 grams graham crackers gluten free, if necessary
- 5 tablespoons butter melted
- 2 tablespoons maple syrup
Instructions
Graham Cracker Crust
- Add the graham crackers to a food process bowl and process until a coarse crumb is formed.
- Drizzle the melted butter and maple syrup into the graham cracker crumbs, and pulse to mix well.
- Press the crumbs into a 9 inch springform pan in an even layer with a little coming up the sides. Place in the freezer while preparing the filling.
Greek Yogurt Pumpkin Cheesecake
- Add gelatin and 1/4 cup of water into a small saucepan. Allow to sit to “bloom” gelatin while preparing the pumpkin cheesecake filling.
- Add cream cheese to a food processor bowl, and process until the cream cheese is a light consistency.
- Heat the saucepan with gelatin and water over medium heat and stir until the mixture is fully melted.
- Add the Greek yogurt, pumpkin puree, sweetener, and spices into the food processor bowl, and process until smooth and creamy. With the food processor running, add the melted gelatin and continue to process to mix in well.
- Pour the pumpkin cheesecake mixture into the springform pan on top of the graham cracker crust. Cover and refrigerate overnight.
- Once the cheesecake is set, run a butterknife around the edges of the pan, and then remove the outer ring of the springform pan.
- Dip a sharp knife in hot water, then cut a slice through the cheesecake. Rinse the knife off in hot water and repeat until the cheesecake is cut into slices (the clean knife helps make beautiful cuts). If desired, garnish the cheesecake with pecan halves. This is easier to do after the cheesecake has been sliced.
Thanks so much for including me! That cake looks amazing!
Your ice cream recipe looked incredible! I will definitely be making some when I’m at my parents house this Christmas– I don’t have an ice cream maker, but maybe that’s a problem that needs to be rectified soon 🙂
oooh i would help you with those leftover cheesecakes! pretty neat that you get to experience and learn about all the malaysian, chinese and muslim holidays! your photos look delish, michelle!
That tree story- Geebuz. I can only imagine how hectic it would be! I guess the good thing is experiencing and getting time off for all the other holidays….then relaxing during the turkey day 😉
This looks delicious and I love how healthy it is compared to traditional cheesecake!
Random question, but how far from KL airport are you?
The KL airport is about 45 minutes out of the city — it takes about an hour to drive, a bit quicker to take the train.
Yes– it is a pretty great experience to learn about holidays in other cultures. I am sure you know– but it’s just about always some holiday here in Malaysia 🙂
I love the idea of using gelatine in a cheesecake – bet it gives it a fantastic texture!
Yes– it worked perfectly. And no need to bake it (except the crust!), making it super quick and easy to put together.
Oh my, oh my – this is HEAVEN!
Thanks for sharing 🙂
xx
killer looking cheesecake! greek yogurt can i be honest, never thought about it in a cheesecake but i feel silly for saying that because it makes total sense. high in protein, creamy, dense 🙂
Greek yogurt makes the best desserts! I also have recipes for tiramisu made with greek yogurt. So creamy, and love the boost of protein.
This looks STUNNING!!! I have never had cheesecake before in my life, and if I could, I would face plant into this one!
I’ve never liked cheesecake before– too rich! But this one is pretty light, and has the tanginess from the yogurt, and is pretty darn awesome!
Oh my – this looks AH.MAZING!!!
I love all your recipes – the yum factor + nutritional balance + low sugar / gluten-free + beautiful!
Question: Any ideas for cream cheese substitutes, for those of us that don’t digest dairy well?
I don’t digest dairy well either, but find when it’s a small quantity mixed into yogurt, the bacteria in the yogurt helps. I can’t have soy- but there are vegan soy-based cream cheeses you could sub! Otherwise– you can make yogurt “cheese” by adding greek yogurt to a strainer lined with a paper towel, leaving the strainer over a bowl, and refrigerating overnight. It will be very thick, almost cream cheese consistency, by morning. I am going to try that for a future “cheesecake” recipe!
Wow, how do you figure out all these tricks? Awesome solution for cream “cheese” – can’t wait to try. Thanks so much!
Wow great recipe! Good to share with family during Christmas season. Thanks for sharing!
I’d really like to try this, but I’m not a big fan of tart / tangy pumpkin cheesecake. Is there anything I can do to eliminate tanginess? I’m not sure sweetener works bc it’s the flavor. If not another option,would it be possible to use some creamed cottage cheese forpt of the Greek yogurt (maybe put them in blender together before adding)??
Also, dos this make a full 9″ round pie? Or 8″? Thanks!
Thanks for letting me know I didn’t include the pan size! I will add that in. I use a 9″ springform pan for this recipe. An 8″ would work, but the cheesecake would be deeper.
I am sure creamed cottage cheese would work. I use yogurt because I am lactose intolerant. I would love to hear how it turns out with cottage cheese! If you try it with greek yogurt, I would suggest using full fat greek yogurt (less tangy than non-fat), and then adding extra sweetener. It actually isn’t super tangy because it has a lot of pumpkin puree and cream cheese, so you wouldn’t have to use a lot of extra.
This is so so delicious!! Love greek yogurt desserts especially since I dont like too much butter! This looks heavenly
I also love using Greek Yogurt — it’s a great way to keep it healthy and creamy at the same time.
Pumpkin cheesecake is so much better than pumpkin pie, in my opinion! This is perfect for Thanksgiving!
Yes! I am making it for Thanksgiving again– always requested!
That looks really lovely and has a fantastic texture… I’ve never cooked a sweet dish with pumpkin and usually use it for savoury only.
I love pumpkin savory or sweet. I use it year round 🙂
Well if this tastes as good as it looks you’re on to a winner! You’ve got me drooling 😀
It’s really delicious 🙂
Oh my, I love cheesecake, but I’ve never ate pumpkin cheesecake, I’m sure it tastes amazing. 🙂
I like it better than pumpkin pie– and that’s saying a lot!
Wow this looks really incredible I love all the flavours here!!
İ am not really fan of non bake cheesecake.. but looking at yours intrigued me to try one 🙂
That’s great! Thanks for letting me know. We love this recipe.
The silky texture of this cheesecake is awesome.