No-Bake Pumpkin Cheesecake

A thick, velvety cheesecake on a crunchy biscuit base. This No-Bake Pumpkin Cheesecake is a delicious autumn treat.

I’ll start by saying, I don’t like Halloween. That’s probably a bit harsh, I’m just not really bothered by it at all, it totally passes me by. The kids aren’t really fussed either apart from liking fun Halloween-based sweets.

Nor, do I like to carve a pumpkin. WTF is that? I can’t stand the inside of them, it makes me feel a little bit sick just thinking about it.

I do, however, like eating pumpkin. It’s a nice flavour, and there’s a lot that you can do with it.

I’ve previously made pumpkin pie and pumpkin soup, both of which were lovely, but the effort of getting all the pumpkin out while not gagging was a bit too much.

So, when I decided to make a pumpkin cheesecake, I ordered some pumpkin puree in a tin from Amazon (affiliate link). This is totally cheating, but, it’s a time saver!

You can sometimes buy tinned pumpkin from Aldi and Sainsbury’s, but I couldn’t find any when I wanted some (obvs!) so I ordered it online. There are a few different brands, but I’m sure they all work well.

Homemade Pumpkin Spice

You can also buy pumpkin spice (affiliate link). It’s a great thing to have in to use in Pumpkin Cheesecake, pies, cakes, cookies, soup, and homemade Pumpkin Spice Lattes.

But, to be honest, if you’ve got a few spices in, it’s easy enough to make your own. I use 2tsp Cinnamon, 1/2tsp Nutmeg, 1/2 tsp Ginger, and a pinch of ground cloves.

This is plenty for this Easy Pumpkin Cheesecake recipe, but you can double it (or more) if you’ve got more Pumpkin Bakes on the go.

How Much Spice Mix in a Pumpkin Cheesecake?

I use about a tbsp of my pumpkin spice mix. But, you can add more or less depending on how strong you like it.

This is a really thick No-Bake Pumpkin Cheesecake so that tbsp gives you quite a subtle spice. I’d start with this, taste it and then add a little more. Keep adding to taste.

What Kind of Soft Cheese Do You Use in a No-Bake Cheesecake?

I use standard supermarket’s own soft cheese, the Philadelphia Kind. Obviously, you could use branded Philadelphia too. Ricotta and mascarpone also work well.

I would just say stick to full-fat. Low-fat soft cheese never seems to have the right texture, and it doesn’t hold shape as well when sliced.

My Pumpkin Cheesecake is nice and thick, with a velvety texture, and it colds shape really well.

How Long Does a No-Bake Cheesecake Take to Set?

I would always recommend leaving your Pumpkin Cheesecake in the fridge overnight before you take it out of the tin.

It’ll hold shape better, and stay firm. But, if you are in a rush, just give it as long as you possibly can, and at least two hours.

How to Decorate a No-Bake Pumpkin Spice Cheesecake

I keep this pumpkin spice cheesecake really simple with some piped whipped cream and some cute Halloween sprinkles.

You don’t need to decorate at all, I’m actually a big fan of keeping cheesecake simple, but a bit of cream does add a nice flavour.

Another option is drizzling a little toffee sauce over the top of the cream. Toffee and Pumpkin are great together. I’d just use a cheap store-bought toffee sauce, the kind you might use for ice creams, and that I use in my Toffee Apple Loaf Cake Recipe.

No-Bake Pumpkin Cheesecake

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5 from 5 reviews

• Author: Donna
• Total Time: 2 hours 30 minutes
• Yield: 16 People 1x

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Description

No-Bake Pumpkin Cheesecake is a fantastic alternative to classic pumpkin pie. The perfect Halloween dessert.

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Ingredients

Units MUS Scale 1x2x3x

For the Base:

• 400 g Digestive Biscuits
• 165 g Butter or Margarine (Melted – Plus extra to grease tin)

For the Cheesecake Mixture:

• 750 g Soft Cheese
• 160 g Caster Sugar
• 1 tbsp Pumpkin Spice Mix – Store-bought or made from 2tsp cinnamon, 1/2tsp nutmeg, 1/2 tsp ginger, and a pinch of ground cloves
• 400 g Pumpkin Puree
• 200 ml Double Cream (Whipped to peaks)

To Decorate:

• 100 ml Double Cream (Whipped to peaks optional)
• Halloween Sprinkles (Optional)

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Instructions

For the Base:

1. Grease the cake tin with a little butter.
2. Crush the biscuits with a food processor or by bashing with a rolling pin.
3. Add the melted butter and stir until evenly coated.
4. Tip into the cake tin and press out to the sides until flat and even.
5. Place in the fridge until needed.

For the Cheesecake Mix:

1. Mix the cream cheese and sugar.
2. Fold in the pumpkin puree until even and smooth.
3. Stir in the spice mix.
4. Fold in the whipped double cream very carefully until even.
5. Tip onto the biscuit base and spread evenly.
6. Place in the fridge to set for at least 2 hours but preferably overnight.

To Decorate (Optional):

1. Pipe on some double cream and add Halloween sprinkles.

Notes

• Decoration is completely optional, you could also add Halloween sweets and chocolates, or leave it plain.
• My tin is a 25cm (ish) loose-bottom flan tin. If yours is a little bigger or smaller, don’t worry. Your cheesecake will just be a little thicker or thinner.

• Prep Time: 30 minutes
• Setting time (minimum): 2 hours
• Cook Time: 0 hours
• Category: Desserts and Puddings
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 493kcal
• Sugar: 21g
• Fat: 37g
• Saturated Fat: 21g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 92mg

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