No-bake cheesecake is a great way to treat your family to a delicious homemade dessert, even if you don't have an oven. One such cheesecake — pumpkin — has made a lot of noise on TikTok because the pumpkin is not noticeable in it, and its taste is uniquely autumnal, like pumpkin latte. Here’s how to make it.
Such a dessert will be very appropriate for holidays and friendly gatherings when you need to quickly make something interesting and unconventional.
The key difference between a traditional cheesecake and an alternative — no-bake — usually lies in the presence (or absence) of eggs. Standard cheesecake recipes often require the use of eggs in the batter, while no-bake recipes allow the dessert to set in the refrigerator or freezer. It should be noted that depending on the method of preparation, the texture of cheesecakes can vary. However, the difference in taste and aroma is usually negligible. This means that cheesecake lovers will likely enjoy the no-bake version just as much as the baked one.
To prepare pumpkin puree for this recipe, peel the pumpkin, cut it into large pieces, and boil or bake until soft. Then, pass the pumpkin through a sieve or blend it with a blender.
No-Bake Pumpkin Cheesecake Recipe
For preparation, you will need:
For the crust:
crushed gingerbread cookies — 280 g
sugar — 2 tbsp
melted butter — 5 tbsp.
For the filling:
pumpkin puree — 420 g
heavy cream — 250 g
cream cheese — 230 g
powdered sugar — 120 g
vanilla extract — 1 tsp
cinnamon — 1 tsp
nutmeg — 1/2 tsp
salt — 1/4 tsp
For the topping:
whipped cream
melted chocolate
In a bowl, mix the crushed gingerbread cookies or biscuits, sugar, and melted butter until the mixture resembles wet sand. Press it into a 20 cm springform pan.
In another bowl, whip the heavy cream to stiff peaks. In a large bowl, beat the cream cheese until fluffy. Add the pumpkin puree and whip until there are no lumps left. Add the powdered sugar and whip again until the lumps disappear.
Add the vanilla, cinnamon, nutmeg, and salt and mix until smooth. Pour in the cream and mix until homogeneous. Pour the batter over the crust and smooth it out with a silicone spatula.
Place the batter in the refrigerator until fully set — at least 4 hours, or overnight. Decorate with whipped cream and melted chocolate.
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