Recipe for no-bake pumpkin cheesecake
No-bake pumpkin cheesecake with caramel sauce
No-bake pumpkin cheesecake is a unique dessert recipe that delights with its taste and appearance. It’s a no-bake cheesecake where pumpkin puree gives it a delicate flavor and a light yellow color. It’s an excellent suggestion for an autumn dessert using delicious pumpkin, which will delight everyone with its taste!
Table of contents
No-bake pumpkin cheesecake recipe step by step
If you are looking for a unique pumpkin cake recipe that will delight your family and guests, then you must try this recipe.
No-bake pumpkin cheesecake recipe with video
Wyposażenie
- Springform pan with a diameter of about 22-23 cm.
Składniki
ingredients for the cookie crust
- 300 g cookies (shortbread)
- 0.5 teaspoon cinnamon
- 110 g butter (melted)
ingredients for the pumpkin cheesecake
- 750 g mascarpone cheese (or full-fat quark for cheesecakes)
- 200 g powdered sugar (- 1 and 1/3 cups – or to taste)
- 1 teaspoon pumpkin spice (or gingerbread spice)
- 0.5 teaspoon cinnamon
- 250 g pumpkin puree (drained)
- 250 ml heavy cream (cold)
- approx 25 g gelatin (- 6 teaspoons + cold water)
- caramel sauce (optional – for decoration)
Instrukcja
How to make pumpkin cheesecake step by step
- Thoroughly crush the cookies, or blend them into a fine powder – add cinnamon and melted butter and mix.300 g cookies, 0.5 teaspoon cinnamon, 110 g butter
- Line the bottom of the springform pan with baking paper (leave the sides empty), pour the cookies into the mold.
- First, press the cookies onto the sides of the springform pan – I do this with a spoon, pressing the cookies to the sides.
- Use the remaining cookies to line the bottom of the springform pan – press them down firmly.
- Place the mold with the cookies in the freezer for about 15 minutes, and in the meantime, prepare the cheesecake.
- Transfer the cheese to a large bowl, add sugar, drained pumpkin puree, and spices.750 g mascarpone cheese, 200 g powdered sugar, 1 teaspoon pumpkin spice, 0.5 teaspoon cinnamon, 250 g pumpkin puree
- Blend everything together until smooth.
- Whip the heavy cream until stiff and add it to the cheese mixture.250 ml heavy cream
- Gently mix the whipped cream with the cheese.
- Mix the gelatin with cold water – just enough to cover it and let it sit for a few minutes to swell.approx 25 g gelatin
- Heat the gelatin for a moment until it becomes liquid – do not overheat it!
- Add 1-2 teaspoons of the cheesecake mixture to the gelatin and mix thoroughly.
- Pour the gelatin into the rest of the cheesecake mixture and mix vigorously.
- Transfer the cheesecake mixture to the mold with the chilled cookie crust.
- Smooth the surface and place the mold in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, carefully run a sharp knife between the side of the mold and the cookie crust.
- Remove the springform pan ring.
- Before serving, drizzle the pumpkin cheesecake with caramel sauce, or another topping.caramel sauce
Film
Uwagi
Wartości Odżywcze
What is no-bake pumpkin cheesecake?
This cheesecake is a combination of the no-bake cheesecake beloved by Poles with delicious pumpkin, specifically pumpkin puree. It’s a blend of tradition and modernity in one delicious cake.
The use of pumpkin in sweet baked goods during the autumn-winter season has only relatively recently become very popular. With the development of the internet and access to foreign – especially American – recipe websites, sweet pumpkin baked goods have conquered Polish cuisine.
In my youth, neither my mother nor my grandmother baked cakes or cheesecakes with pumpkin. Now it’s completely natural for us. And that’s great!
It’s nice to draw from other cultures and use them in your own home. I also encourage you to prepare such a no-bake pumpkin cheesecake – I am convinced that you will like it!
Ingredients needed to prepare no-bake pumpkin cheesecake
To prepare this cheesecake, you will, of course, need pumpkin puree. It should be thick and drained of excess water. If you don’t know how to make pumpkin puree, check out my post on preparing pumpkin puree – you’ll also find a short video there that will help clear up any doubts.
Besides the puree, I used the following ingredients to prepare the cheesecake:
- quark cheese – I used mascarpone cheese here, which has a nice thick and velvety consistency. Instead, you can use good quality full-fat quark cheese for cheesecakes. I know that in smaller towns, where Biedronka or a local convenience store is mainly available, it’s hard to find such quark cheese, but usually, you can easily get mascarpone cheese there.
- shortbread cookies – I used lotus cookies here – you can also get these cookies at Biedronka. They work great with this cheesecake because they have a delicious, slightly spicy taste, and they are sweet and perfectly complement the pumpkin cheesecake.
- pumpkin spice – this is a spice made from cinnamon, ginger, nutmeg, allspice, and cloves – you can find the exact recipe with the pumpkin cookie recipe (in the notes), instead, you can also use regular gingerbread spice – but preferably one without flour in its composition!
- whipping cream – as usual, I used liquid 30% whipping cream from a carton here.
- caramel sauce – to decorate the top of the pumpkin cheesecake, I used caramel sauce – I prepared it myself, although you can also use store-bought sauce (like for ice cream). Instead, you can also drizzle the cheesecake with chocolate glaze, or simply sprinkle with a little cinnamon and decorate with whipped cream.
How to choose the perfect pumpkin for cheesecake?
For preparing this cheesecake, I recommend Hokkaido pumpkin (it’s my favorite pumpkin for baking, by the way). And why? Because Hokkaido pumpkin has a very intense color, so the cheesecake looks nicer afterwards. Besides, this pumpkin is not very watery, and the puree made from it is thick and usually doesn’t even need draining.
This pumpkin doesn’t even need to be peeled after baking; the whole thing can be blended into a smooth puree – although I personally prefer to remove the skin.
If you can’t find Hokkaido pumpkin anywhere, butternut squash or any other edible pumpkin can also be used.
How to drain pumpkin for cheesecake?
If your pumpkin is watery and quite thin, you need to drain it before adding it to the quark cheese. To do this, line a fine-mesh sieve with paper towels (if it’s thin, use two sheets) and place the puree in it. Give it some time for the excess water to drain through the paper and sieve. Transfer the remaining pumpkin pulp to the quark cheese and blend with the rest of the ingredients.
Tips and tricks for preparing pumpkin cheesecake
Pumpkin cheesecake, because it’s made without baking, is neither difficult nor problematic to prepare.
I tried to describe my pumpkin cheesecake recipe very precisely and step by step. In addition, I prepared step-by-step photos and a short video of the preparation for the recipe. With these photos, video, and my tips, preparing the cheesecake should not cause you any difficulties.
Remember to use good ingredients – especially good quark cheese for no-bake cheesecake and drained puree, and after chilling, the cheesecake will have a perfect consistency and wonderful taste.
Preparing the cheesecake crust – the key to success
I prepared the cheesecake crust from Biscoff Lotus shortbread cookies. You need to crush these cookies, or other shortbread cookies, into fine crumbs. One way to crush them – and the fastest – is to blend them with a food processor or blender.
If you don’t have such a device, transfer the cookies to a thick bag (e.g., a zip-lock bag) and gently crush them into fine pieces with a rolling pin. Then, just transfer them to a bowl, add cinnamon and melted butter, and mix together. There will be a lot of cookies, because we use them to line not only the bottom of the springform pan, but also the sides to a height of about 4 cm.
I pour the cookies into a springform pan lined with baking paper on the bottom, gently tilt it to the side, and use a spoon to press the cookies against the sides, rotating it around until the entire circumference of the pan is covered.
I use the rest of the cookies to carefully line the bottom of the springform pan. I put the springform pan prepared this way with the crushed cookie crust into the refrigerator or freezer so that the butter added to the cookies firmly binds everything together.
How to make caramel sauce for pumpkin cheesecake?
This cheesecake tastes absolutely perfect with sweet caramel sauce. You can, of course, use store-bought sauce, but if you can’t buy it anywhere, you can make it yourself at home! It’s not a difficult or time-consuming task. You just need to be careful not to burn the melting sugar, and secondly, not to burn yourself with the caramel mass, because it is very hot.
On the blog, you will find a detailed recipe for homemade caramel sauce – and there you will also find information on how to make different flavor versions of such a sauce.
Also, watch a short video of the preparation of such homemade caramel sauce.
How to store no-bake pumpkin cheesecake?
No-bake pumpkin cheesecake should be stored in the refrigerator. It can stay there safely for 3-5 days. It’s best to cover it, e.g., with cling film, so it doesn’t absorb odors from the refrigerator. You can also freeze the cheesecake. It’s good to wrap it in cling film and put it in the freezer – it can be stored there for about 2-3 months.
It’s best to thaw it at room temperature, or in the refrigerator (then it will thaw a bit longer).
If the cheesecake is to be served on a dessert table, it can safely stay there for several hours. Nothing should happen to it, as the cookie crust and gelatin provide stability.
How many calories does pumpkin cheesecake have?
Well, I must warn you that this cheesecake is not low-calorie. Although 100g of pumpkin cheesecake (without topping) has about 360 kcal, when divided into 12 portions, one slice will have about 576 kcal (carbohydrates 41g, fat 44g, protein 6g). This is, of course, the calorie count I calculated based on the products I used.
Do you want to know how many calories pumpkin cheesecake with caramel topping has? Ahem, ahem… using about 200g of caramel sauce, one slice of cheesecake with caramel will have about 668 kcal – so, please be careful and definitely share the cheesecake with others ;)
No-bake pumpkin cheesecake – ideal dessert for Halloween
This pumpkin cheesecake is not just a wonderful dessert for the weekend.
If you’re planning a Halloween party, this will be perfect as a dessert for guests.
Pumpkin and pumpkin sweets are always a great choice for Halloween.
You can take care of appropriate cheesecake decorations to make its appearance better suit the party’s theme.
For example, you can write R.I.P on cookies with edible markers and stick them around the perimeter of the cheesecake, or into sliced pieces.
You can also make small pumpkins from sugar paste or marzipan and arrange them on the cheesecake. In stores like Dealz, you will also find various ready-made decorations on toothpicks that you can use to decorate the pumpkin cheesecake.
Need more inspiration? Be sure to check out my other Halloween recipes!
Recommended pumpkin cheesecake recipes
On the blog, you will also find other recipes for baked pumpkin cheesecakes. They are completely different from each other, so it’s worth baking each of them. Be sure to try them and share your experiences in the comments.
Popularne Przepisy
Polecane przepisy
No-Bake Pumpkin Cheesecake Recipe
I invite you to try this delicious autumn pumpkin cheesecake, made on a crushed cookie crust and topped with a luscious, sweet caramel sauce. Check out my detailed recipe to learn how to make the perfect shortbread cookie base for this pumpkin treat.
Discover which type of pumpkin works best for cheesecake and follow my step-by-step guide to bringing it all together. With preparation photos and a video included, making this pumpkin cheesecake for your family and guests will be a breeze!
Indulge in the flavors of fall and make sure to prepare this sensational pumpkin cheesecake while the season is in full swing!
