No Bake Pumpkin Cheesecake

Autumn is the beginning of pumpkin season! The ideal time to prepare a delicious pumpkin cheesecake for the autumn snack.

This easy pumpkin cheesecake doesn't require any baking at all! It impresses with its delightful fluffy texture, charming taste, and the fact that you can prepare it in a jiffy.

The crust is a mixture of graham crackers and grated pumpkin seeds. So yummy!

For the sake of simplicity, I made this pumpkin dessert using unsweetened canned pumpkin purée.

But don't worry, the instructions for making it with a fresh pumpkin are also provided. You'll find it below in the post, but also the recipe card.

This pumpkin cheesecake is also perfect as a dessert after a chestnut and porcini mushroom soup and grilled venison with Brussels sprouts with chestnuts and bacon!

🥘 Ingredients

For the white chocolate pumpkin seed glaze

• Gelatin granules
• Water
• Whipped cream
• White chocolate
• Grated pumpkin seeds
• Optional: Pumpkin pie spices for the final dusting. 

See the recipe card for quantities.

🔪 Instructions

Step 1: The cookie crust

For creating the graham cracker crust, put the crackers in a ziplock bag and crush them with a rolling pin. (Let a universal chopper do the task if you have one available at home.)

Then add the cracker crumbs and the grated pumpkin seeds to a mixing bowl and mix well with a wooden spoon.

Next, place the butter together with the milk in a microwave-safe dish and heat on medium until the butter is completely melted (in our microwave: 3 x 30 seconds at 540 watts).

Set aside two tablespoons of the melted butter-milk mixture (you'll need it for coating the springform pan) and mix the rest with the crushed cookies and pumpkin seeds.

Mixing works best with a food processor using a paddle attachment (like a flat beater). But of course, you can also mix by hand.

Mix until all the cookie crumbs are well combined with the butter. In the end, the crumb mixture should have a somewhat sticky consistency when pressed.

Now prepare the springform pan.

Line the bottom of the springform pan with parchment paper and brush with the melted butter. Sprinkle the cornstarch on the parchment paper and shake the cake pan until it is evenly coated with cornstarch.

Remove the excess by turning the mold and place the pan in the refrigerator for 2-3 minutes. This preparation will make it easier to remove the cut pieces when the cake is ready.

Once the springform pan is ready, pour the biscuit-butter mixture on top and press it down evenly to the edge of the cake pan. Using the bottom of a measuring cup or a tablespoon works best for creating a firm crust.

Place the finished crust in the freezer for at least 15 minutes or until the cream cheese filling is prepared.

Step 2 OPTIONAL: Prepare the fresh pumpkin.

Preparing with the fresh pumpkin is a little more involved but gives the finished pie a much more intense pumpkin flavor.

First, scoop out the fresh pumpkin and remove the pumpkin seeds. Cut the pumpkin into 2.5 cm cubes and cook in a pot until soft (at least 20 minutes).

After cooking, strain through a fine sieve and leave to cool for 20-30 minutes.

Step 3 - Prepare the pumpkin cream cheese filling

Place the cooled pumpkin in a tall mixing bowl and blend with a hand blender. While blending, gradually add the granulated sugar and set it aside.

If you opted for the canned puree, add it to a mixing bowl. You don't need a hand blender here, but it's a good idea to mix the sugar with the pumpkin puree using a hand mixer.

In the meantime, take the mixing bowl of your kitchen machine and add the mascarpone and cream cheese. Blend on medium-high speed with a whisk attachment until the mascarpone softens, gradually adding the powdered sugar as you go.

Once all the powdered sugar is added, you can mix the pumpkin purée with the mascarpone mixture and ground cinnamon.

Then, whip the heavy cream in a separate bowl until stiff peaks form on the whisks.

When the whipped cream is ready, mix it by hand with the mascarpone mixture. Add the whipped cream to the mascarpone with a spatula and mix in a circular motion until well combined.

Now get the crust out of the freezer. The finished pumpkin cream can now be spread with a spatula into the springform pan onto the previously prepared cookie crust, creating a flat surface.

Return the filled springform pan to the freezer while you make the glaze.

Step 4 - The White Chocolate Pumpkin Seed Glaze

For the glaze, add the gelatin granules to the water and hydrate for 5 minutes.

Meanwhile, heat the whipping cream in the microwave to over 60 degrees (or 2 minutes on maximum). It's best to take a thermometer to help you if you have one available.

Once the gelatin is ready, place the white chocolate, heated whipped cream, and gelatin in a small mixing bowl.

Mix the three ingredients together well by using a fork. Once forming a liquid cream and there are no white chocolate pieces left, pour the cream over the cheesecake.

Finally, sprinkle the grated pumpkin seeds on top and place the cheesecake in the freezer for at least 3 hours. (Overnight is best). Additionally, sprinkle pumpkin pie spice on top. 

You can remove the cake from the springform pan when it has hardened.

The seal of the springform pan may freeze solid. If this happens, heat the seal with a blowtorch, gas flame, or lighter and use it to loosen the seal by briefly directing the flame to the outside.

Now the cake can be released from the mold and served after thawing.

Enjoy!

Fall in Love with these Autumn Recipes

🥜 Substitutions

To make this no-bake pumpkin cheesecake gluten-free, substitute the graham cracker with gluten-free cookies, and you are good to go!

If you want gluten-free pumpkin cake, try this gluten free pumpkin cheesecake recipe!

🍽 Equipment

• Electric mixer
• Kitchen machine
• Universal Chopper - or ziplock bag and rolling pin
• Dough scraper
• Whisk
• Hand mixer
• Hand blender (optional)
• Microwave (optional)
• Parchment paper
• Mixing bowls
• Wooden spoon
• Brush
• Springform pan - 30 cm // 12 inch
• Saucepan
• Close-meshed sieve
• Thermometer (optional)

🌡 Storage

The finished pumpkin cheesecake will last three to five days in the icebox. You can also freeze the cake after assembling for three to six months.

If you are into pumpkin recipes, try our soft pumpkin cookies, or these delicious pumpkin cream cheese muffins recipe, or a gorgeous pumpkin cake roll! Those are cute and super delicious!

🙋🏻 FAQ

Fancy more delicious no-bake cheesecakes? Check out the following recipes:

• No-bake Ricotta Cheesecake
• No-bake Eggnog Cheesecake
• No-bake White Chocolate Raspberry Cheesecake {Halloween}
• No-bake Fig Cheesecake in a Jar
• No-bake Mint Chocolate Cheesecake
• No-bake 4th of July Cheesecake
• 5 ingredient mini Oreo Cheesecakes
• No-bake Strawberry Cheesecake

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.