This No Bake Pumpkin Pie Cheesecake is creamy and delicious plus bonus it doesn’t require
an oven to make.
Filled with spices you’ll definitely be wanting more than one slice Welcome to recipes
by Carina where I share with you how to make classic and simply delicious recipes, make
sure to subscribe or follow my page for a new recipe each week.
First we’ll need to make the base to this cheesecake and we want to go with something
quite crunchy to give a bit of texture to the creamy cheesecake filling.
I’m using gingernut biscuits or cookies here which are pretty similar to gingersnap
or any type of hard crunchy ginger flavoured cookie.
Ginger works really perfectly with the pumpkin flavour of the cheesecake but if you would
prefer you can use any other type of cookie you would like.
You’ll need crumbs and these are quite hard and crunchy so a food processor works best
but you could do it by hand using something heavy like a frypan or rolling pin just be
prepared for it taking a bit of time.
If you would like the full recipe for this no bake pumpkin pie cheesecake it will be
on my website as well as the full measurements listed below.
Let me know in the comments what other flavours of no bake cheesecakes you would like me to
make.
I’ve made so many different flavours now, chocolate, berry, peanut butter, salted caramel,
Oreo.
Although if I was picking favourites I think I’d have to go with chocolate, simple, rich
but so delicious.
When your cookies have turned into pretty fine crumbs, make sure there are no larger
pieces hiding and tip it out into a small bowl.
To make them hold together and get the right texture we’ll need half a cup, one stick
or about 110g of butter.
You’ll notice I give the recipe amounts in cups and grams so no matter where you are
in the world this recipe should be easy enough to follow.
Add the butter to a small bowl and either melt in the microwave for about 30 seconds
or so or in a small saucepan over low heat.
Pour the melted butter into the small bowl with a cookie crumbs and using a wooden spoon
combine the ingredients together until you have the texture and look of clumpy wet sand.
For no bake cheesecakes its easiest to use a springform cake pan, I’ll usually put
paper on the bottom but with the removable sides it just makes it so much easier to take
it out of the pan.
I’m using an 8inch or 20cm cake pan but if you have a different size it will still
work your cheesecake will just be higher or lower depending if it’s smaller or larger.
Pour the cheesecake base into the cake pan and using the back of a spoon or the flat
bottom of a glass press it into an even layer all the way around.
Place the cake pan into the fridge to set the base while we work on the filling.
For the filling we’ll need 2 cups or 500ml of cream.
Make sure your cream is about 35% fat, I get quite a lot of questions about why cream won’t
whip and most likely it’s because it’s the wrong type of cream.
There are so many different names depending on where you live.
Where I live we just have cream and light cream but you may have whipping cream, double
cream or heavy cream so checking the fat percentage is your best bet.
Whip it to the softly whipped stage using a hand mixer or a whisk.
I’ll usually do it by hand as I don’t find it takes too long.
Just one tip here make sure it’s not cold as you may have problems with your cheesecake
splitting when it’s mixed with the cream cheese so make sure all your ingredients are
at room temperature before you start.
You want the cream to just be holding its shape as it will get whipped more as it’s
mixed with the remaining ingredients.
If we whip it fully now by the time we mix it with the rest of the cheesecake filling
we would have over whipped it.
Set it to the side while we prep the remaining ingredients.
In a larger bowl add in 250g or 9oz of cream cheese, making sure it’s at room temperature.
To the cream cheese we’re going to add a couple different types of sugar to sweeten
everything up.
Because we are using pumpkin in this recipe is does need a little more sugar than I would
usually use in a cheesecake.
Measure out 1 cup of 125g of icing sugar, powdered sugar or confectioners sugar.
All the same ingredient just different names depending on where you live in the world.
To the icing sugar we are also going to add half a cup or 100g of brown sugar.
I like to use brown sugar too to give the cheesecake a bit more of a caramel flavour
that goes so well with the spices and pumpkin.
Measure this out and add it to the bowl.
Using a whisk combine the sugars and cream cheese together until slightly whipped and
smooth.
You can use a hand or a stand mixer here as it’s probably faster but it’s no drama
to do it with a whisk.
The cream cheese should be soft so whip it together until light a smooth.
It’ll look really lumpy and bitsy at first but continue until it comes together.
For this cheesecake we’re using a cup of pumpkin puree, which is about half of a can.
You can make your own puree if you would like, this is a great way of using up leftover pumpkin.
If you’re using canned or even making your own its a great idea to place it over paper
towels or a kitchen towel first to absorb up any extra liquid as it does have quite
a lot that can make the cheesecake weep a bit after it’s been sitting out of the fridge.
Add the pumpkin puree to the bowl along with your spices.
You can skip all these spices and use pumpkin pie spice if you would prefer, a couple teaspoons
will be perfect.
If you’re using the different spices you’ll need nutmeg which will give a nutty kind of
sweet flavour.
It’s really strong so only a 1/4 tsp. 1 tsp of cinnamon, which is nearly everyones
favourite spice so I don’t think I really need to explain the flavour of that one, and
finally 1 teaspoon of ground ginger which will also carry on the flavour from the cheesecake
base.
Let me know in the comments below if you’ve had pumpkin flavoured baked goods or food
in general.
Where I live its really common to use pumpkin it savoury dishes like soup or risotto or
just roasted in the oven but if you haven’t tried it sweet you definitely need to.
I’ve made pumpkin pie, pumpkin cupcakes with cream cheese frosting and now pumpkin
cheesecake so there are a few different recipes to try.
My favourite out of the three would have to be the cupcakes though, filled with spice
and topped with cream cheese.
Give the filling a really good mix to combine making sure you don’t have any lumps of
cream cheese.
Lastly to finished the cheesecake filling off we’ll just need to add the whipped cream.
Add it to the bowl and using the whisk try fold it together, making sure to scrape down
the sides of the bowl.
Since it wasn’t full whipped as the start we don’t have to worry here about over whipping
it at all.
This cheesecake doesn’t need anything to set it, just make sure to serve it straight
out of the fridge as it will start to become soft as it warms up.
If you would prefer to set it if you want to have it sitting at room temperature it’s
best to use 2 tsp of gelatine dissolved in about a 1 tbsp of boiling water.
Pour the cheesecake filling into the cake tin and smooth it out using an offset spatula.
It will need to set in the fridge for at least 4 hours or overnight is usually best.
I like to serve it topped with whipped cream, you can either spoon this over each slice
or pipe it on the top like I’m doing here.
Let me know in the comments below if you are going to try this cheesecake and what cheesecake
flavour you would like me to make next.
Thank you so much for watching don’t forget to subscribe or like my page and I will see
you in my next video.