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Gluten free pumpkin cheese cake can be made ahead and kept up to three days in the fridge, ready for the big day.

Gluten-Free Pumpkin Cheesecake to Make Ahead for the Holidays

  • Author: Joybilee Farm
  • Prep Time: 20 minutes
  • Cook Time: 50 min
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x


Make ahead gluten-free pumpkin cheesecake can be made ahead and kept chilled for up to 3 days. One less thing to worry about on the big day.



Gluten-free crust

  • 2 cups of almond flour
  • ¼ cup melted butter
  • ¼ cup organic sugar
  • 1 teaspoon pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ginger, pinch each of cardamom and nutmeg)


  • 2 cups of pumpkin or squash puree
  • 2 8 ounce packages of cream cheese, at room temperature
  • 3 eggs
  • 2 teaspoons pumpkin pie spice (1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, 1/4 teaspoon nutmeg).
  • 1 teaspoon vanilla
  • ¼ cup maple syrup

Dairy-free whipped topping:

  • 1 can of coconut cream, chilled
  • 1 teaspoon maple syrup
  • 1 teaspoon vanilla


Gluten-free crust:

  • Preheat oven to 375°F.
  •  Combine crust ingredients and press into the bottom and partway up the sides of a spring form pan.
  • Bake at 375°F for 15 minutes.  Remove from oven.


  • Combine pumpkin puree, cream cheese, eggs, spices, vanilla, and maple syrup in a bowl and mix until thoroughly blended.  Pour over baked crust.
  • Return the cheese cake to the oven and bake for 45 minutes until the custard is set.
  • Remove from the oven.  Cook on a rack.

Dairy-free whipped topping:

  • Chill a can of coconut cream or full fat coconut milk in the fridge for 3 hours.
  • Empty the contents the can of coconut cream into a bowl.  Add maple syrup and vanilla.
  • Using the whisk attachment of your stand mixer beat on high until soft peaks form.  Continue beating until the mixture resembles soft whipped cream.
  • Chill until ready to serve.



Use homemade pumpkin pie spice as commercial spice mixtures may contain gluten.

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