No-Bake Pumpkin-Spice Cheesecake
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. This recipe is simple, requires no baking and results in a deliciously creamy and spiced cheesecake.
Ingredients
- 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
Instructions
- 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.