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–+ servings
A slice of Greek yogurt pumpkin cheesecake shown garnished with pecans and whipped cream.
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5 from 2 votes

Greek Yogurt Pumpkin Cheesecake

An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. Swap your pie for this no-bake, gluten-free, low-sugar dessert that everyone will adore.
Prep Time30 minutes
Cook Time0 minutes
Chill Time12 hours
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 428kcal
Author: Michelle Miller

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.
    Showing how to process graham crackers to make a crumb crust.
  • 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.
    A springform pan shown with the crumbs pressed into a crust, and a pan with gelatin blooming in water.
  • 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.
    A food processor shown with softened cream cheese, and a saucepan shown with gelatin being 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.
    Pumpkin and spices in the food processor along with cream cheese, and the pumpkin filling poured into the springform pan.
  • 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.
    The pumpkin cheesecake removed from the springform pan, and shown cut in slices and garnished with pecans.

Notes

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.

Nutrition

Calories: 428kcal | Carbohydrates: 52g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 481mg | Potassium: 297mg | Fiber: 3g | Sugar: 27g | Vitamin A: 7750IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg