No Bake Pumpkin Cheesecake
Indulge in an easy no-bake Pumpkin Cheesecake– Creamy, spiced pumpkin and cheesecake layers on a chocolatey crust, topped with nuts. This will be your fall favorite dessert for all ocassions.
Servings: 12 slices
Calories: 736kcal
Ingredients
Pumpkin Cream
- 5 cups raw pumpkin or you can use 3 cans of pumpkin puree
- 2½ tbsp peanut butter
- 1 cup raw sugar
- 1½ tbsp cinnamon
Cheese Cream Filling
- 1½ cup cream cheese At room temperature
- 1 cup Mascarpone At room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
Cheesecake Crust
- 1¼ cups plain biscuits your favorite biscuits
- 1 cup unsalted butter room temperature
- ⅓ cup cacao powder
Topping
- ⅓ cup crushed pecans or nut of your choice
- ¼ cup dark chocolate grated
Instructions
Pumpkin Cream
- Peel the pumpkin and cut it into small pieces. Place it in a pot with water and a steam rack and cook until tender. If you choose to use canned pumpkin puree, skip this step.
- Add the cooked pumpkin, peanut butter, brown sugar, and cinnamon to a bowl or food processor.
- Blend the ingredients until you get a soft and fluffy cream. Set aside to completely cool.
Cream Cheese Filling
- In a bowl, mix together all ingredients for the cream cheese layer (cream cheese, sugar, vanilla, and mascarpone).
- Stir well until the ingredients are combined. Set aside.
No Bake Cheesecake Crust
- Add the biscuits to a food processor and blend until crushed.
- Add the cacao powder and butter, and blend for 1 minute or until well combined.
- Spread the biscuit mix into a spring-form tin and press firmly down with your hands.
Assemble the Pumpkin Layer Cheesecake
- First, layer the cheesecake cream on the biscuit base.
- Carefully spread the pumpkin cream on the next layer.
- Top with crushed nuts and rough grated chocolate, and sprinkle with cinnamon.
- Refrigerate for at least 2-3 hrs or overnight to allow the cheesecake set.
Notes
Substitutions and Variations
- Pumpkin Puree: You can use fresh pumpkin for this recipe or canned pumpkin puree. Do not use pumpkin pie filling.
- Biscuits: Any plain biscuit is fine for this recipe. You can use gluten-free biscuits or cookies to make a gluten-free crust.
- Peanut Butter: Replace peanut butter with almond butter, sunflower seed butter, or even tahini if you have allergies or prefer a different flavor.
- Sugar: For a lower-sugar version of the cheesecake, you can reduce the sugar or use a sugar substitute.
- Chocolate Crust: If you prefer a plain crust, leave out the cacao powder and replace it with a little extra crushed biscuit to ensure the crust is firm enough.
- Smaller Version: You can adjust the quantities to make a smaller cheesecake. Halve the ingredient measurements and use a smaller cake tin or make individual cheesecakes.
- Toppings: Experiment with toppings of your choice, from whipped cream to cream cheese or toffee glaze.
- Ensure the pumpkin mix is completely cooled before carefully adding it to the cheesecake layers. You can cool the first crust and cheesecake layer to help this process.
- Press the crust mixture firmly into the cake tin to create a solid and even base that will hold the layers well.
- Use a spring form tin to make removing the set cheesecake from the tin easier.
- Allow the cheesecake to refrigerate for at least 2-3 hours, or better yet, overnight.
Nutrition
Calories: 736kcal | Carbohydrates: 51g | Protein: 15g | Fat: 56g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 246mg | Potassium: 377mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1126IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 4mg