Our autumn pumpkin cheesecake recipe is a flavourful fusion of creamy cheesecake and sweet, earthy pumpkin. This no-bake pumpkin-spice cheesecake encapsulates the essence of the season, making it the perfect dessert for any fall meal. For a visual guide to help you to create this delightful dessert, scroll down to see our full step-by-step guide.
No-Bake Pumpkin-Spice Cheesecake
- 200 g biscuits of your choice
- 80 g melted butter
- 10 g gelatine powder
- 50 ml cold water
- 450 g cream cheese (room temperature)
- 300 g sweetened condensed milk
- 320 g pumpkin purée
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 160 ml whipping cream
- Crush the biscuits into fine crumbs, mix with the melted butter and press into an 8-inch (20cm) springform cake tin.
- Mix the gelatine powder with the cold water and let it bloom for 10–15 minutes.
- Beat the cream cheese until soft, then mix with the sweetened condensed milk until smooth.
- Add the pumpkin purée and spices to the mixture, then beat until combined.
- Add the vanilla extract and whipping cream, then beat until soft peaks form.
- Melt the bloomed gelatine, temper it with a bit of the pumpkin mixture, then add it back to the cheesecake batter.
- Pour the batter into the springform tin and refrigerate overnight. Decorate before serving if desired.
This no-bake pumpkin-spice cheesecake recipe is a delightful autumn treat that combines the creamy goodness of cheesecake with the seasonal flavours of pumpkin and warming spices. The recipe involves creating a biscuit and butter crust, preparing a mixture of cream cheese, sweetened condensed milk and pumpkin purée and setting it in the refrigerator overnight. Spices like cinnamon, nutmeg, ginger and cloves are added for warm, comforting flavours, making this dish the perfect dessert to celebrate the fall season. This recipe is simple, requires no baking and results in a deliciously creamy and spiced cheesecake.
Crush the biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them using a rolling pin. This forms the base of your no-bake pumpkin-spice cheesecake.
Mix the biscuit crumbs with 80g of melted butter. Ensure the crumbs are well coated. This creates a delicious, buttery crust for the autumn pumpkin cheesecake.
Press this mixture into an 8-inch (20cm) springform cake tin to form the crust of the no-bake pumpkin-spice cheesecake. Set aside.
Mix 10g of gelatin powder with 50ml of cold water and let it bloom for 10–15 minutes. This step is essential for the perfect texture of the autumn pumpkin cheesecake.
While the gelatine is blooming, beat 450g of room-temperature cream cheese until it’s soft. This forms the creamy base layer for the no-bake pumpkin-spice cheesecake.
Mix the soft cream cheese with 300g of sweetened condensed milk until smooth. This creates a smooth and creamy filling for our autumn pumpkin cheesecake.
Add 320g of pumpkin purée and spices (cinnamon, nutmeg, ginger, cloves) to the mixture and beat until combined. The pumpkin and spices bring out the autumnal flavours in our no-bake pumpkin-spice cheesecake. Add 1 tsp of vanilla extract and 160ml of whipping cream to the mixture and beat until soft peaks form. These final additions enhance the flavour and texture of the autumn pumpkin cheesecake.
Finally, melt the bloomed gelatine, temper it with a bit of the pumpkin mixture, then add it back into the cheesecake batter. This ensures a smooth and even consistency in the no-bake pumpkin-spice cheesecake.
Pour the batter into the springform tin over the biscuit crust and smooth the top. This is the final step before chilling our autumn pumpkin cheesecake.
Place the springform tin in the refrigerator and leave it to set overnight. Once set, your no-bake pumpkin-spice cheesecake can be decorated before serving.
This indulgent autumn treat is now ready to be enjoyed!
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