No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake recipe to enjoy an effortless and delicious pumpkin dessert without the hassle of baking.
Ingredients
For Gingersnap Cookie Crust
- 150 g Gingersnap Cookies
- 40 g Butter
- ¼ teaspoon Ginger
- ¼ teaspoon Cinnamon
For Cheesecake
- 300 ml Double Cream
- 100 g Powdered Sugar
- 400 g Cream Cheese
- 227 g Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon Powder
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Cloves
- ⅛ teaspoon White Pepper
- ⅛ teaspoon Salt
- 5 Gelatine Sheets
- 70 ml Water
For Garnish
- 30 ml Salted Caramel
For Vanilla Whipped Cream
- 120 ml Double Cream
- 2 teaspoon Icing Sugar
- ½ teaspoon Vanilla Paste
Instructions
How to Make the Crust:
- Prepare the Cookie Crumbs: Place the gingersnap cookies in a food processor and grind them into a fine crumb consistency.
- Add Spices and Butter: In a mixing bowl, combine the cookie crumbs with ginger and cinnamon powder, and add melted butter, Stir until the mixture resembles wet sand.
- Press into Mold: Transfer the mixture into an adjustable cake mold ring. Press the crumb mixture firmly and evenly onto the bottom with a flat glass. You can watch me do this in the video above. Chill in the refrigerator for 30 minutes while you prepare the filling.
How to Make the Cheesecake:
- Beat the double cream: In a mixing bowl, whip the cold heavy cream for 1 minute using an electric hand mixer on medium-high speed.
- Add the Sugar: Add the powdered sugar to the double cream and beat until well combined.
- Beat the cream cheese, pumpkin puree, and spices: Add the cream cheese, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, white pepper, and salt to the heavy cream and whip everything with an electric hand mixer until combined, creamy, smooth and stiff peaks.
- Soak the gelatine sheets: Place the gelatine sheets in a bowl of cold water and leave for 5 minutes. Submerge the gelatine completely and soak them for 5 minutes, or until they become soft and pliable.
- Squeeze Out Excess Water: Once softened, carefully remove the sheets from the water and lightly press to remove any excess liquid.
- Dissolve the Gelatine: Place the gelatine sheets in a saucepan, add the water, heat, and dissolve the squeezed gelatine sheets in it, stirring until completely dissolved.
- Incorporate into the Pumpkin Mixture: Gradually pour the dissolved gelatine into the pumpkin mixture, and gently fold with a spatula until the gelatine is well incorporated.
- Spread Filling into the Crust: Remove the crust from the refrigerator, pour the filling over the prepared crust, and smooth the top with an offset spatula.
- Let Set: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
- Remove the Mold: Remove the cheesecake from the refrigerator, carefully loose the adjustable mold, and remove.
- Decorate the cheesecake: Garnish with whipped cream.
- Serve cheesecake: Slice and serve chilled. Drizzle some salted caramel sauce, if desired.
Notes
Press the Crust Evenly: Use a flat-bottomed glass to press the crumb mixture firmly into the pan. This helps the crust stay in place when you slice the cheesecake.
Quick Chill Option: If you're short on time, pop the crust in the freezer for 15 minutes instead of refrigerating for 30. This will make sure it firms up fast.
Don’t Overbeat the Cream: Keep an eye on the cream as you whip it. Once it forms stiff peaks, stop immediately, so it doesn’t turn into butter.
Smooth Cream Cheese: Make sure the cream cheese is at room temperature before you beat it. If it’s too cold, it’ll be lumpy and harder to mix.
Adjust the Spices: Feel free to tweak the spice levels to your taste. If you want more of that pumpkin spice kick, add extra cinnamon, ginger, or nutmeg. Taste before adding the gelatin to make sure it’s just right.
Dissolve Gelatin Completely: Ensure the gelatin is fully dissolved and slightly cooled before mixing it into the filling to avoid lumps or curdling.
Fold Gently: When adding the gelatin, fold it in carefully to keep the whipped cream light and airy.
Let it Set: For the best texture, let the cheesecake set in the fridge overnight, so it firms up properly.
Whipped Cream Topping: Add fresh whipped cream just before serving. Use a star nozzle if you want to make it decorative!
Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. You can also freeze slices and thaw them in the fridge before eating.
Nutrition
Calories: 547kcal | Carbohydrates: 37g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 360mg | Potassium: 247mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5993IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg