This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. It sits in a crunchy biscuit crust that provides the best textural contrast to the fluffy mousse-like filling. There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season.
Let me introduce you to no-bake pumpkin cheesecake. A recipe that skips the oven, says goodbye to pie crust, and waves toodaloo to any sort of cheesecake water bath. (See ya!) It tastes like cheesecake mousse with the deeply spiced flavor of pumpkin pie. If you don’t fall in love, I’ll happily take your leftovers.
Ingredients
- For the Dessert Base;
- 175 grams petibor biscuits (6 oz)
- 80 grams of butter (2.8 oz)
- For the Middle of the Dessert;
- 400 grams labneh or mascarpone cheese (14 oz)
- 4.5 tablespoons of powdered sugar
- 1/3 teaspoon cinnamon
- 200 milliliters of liquid cream (7 oz)
- 1/3 teaspoon ginger
- 50 milliliters of water (1.75 oz) + 2 tablespoons powder gelatin
- For Dessert Sauce;
- 300 grams of pumpkin (10.5 oz)
- 75 grams of granulated sugar (2.5 oz)
- 60 milliliters of water (2 oz)
- 1 tablespoon of starch + 3 tablespoons of water
- 1/2 tablespoons powdered sugar
- 1/3 teaspoon ginger
- 1/3 teaspoon cinnamon
- For the Dessert;
- Whipped cream + milk
You can play the video for making the recipe. Don’t forget to set the subtitle options. 😀
Notes
There may be an error in the cheesecake measurements in the video. For best results, use the measurements on the page.
