Decadent No-Bake Pumpkin Cheesecake
A creamy, no-bake pumpkin cheesecake with a spiced cinnamon topping, perfect for fall gatherings or a special treat.
Equipment Needed
- 9-inch Springform Pan
- Electric Mixer
- Large bowl
- Whisk
Ingredients
- 225.00 gramsBiscoff Cookie Crumbs(Finely crushed)
- 1.00 tablespoonLight Brown Sugar
- 1.00 pinchSalt(Fine sea salt)
- 85.00 gramsUnsalted Butter(Melted)
- 240.00 millilitersHeavy Cream(For whipping)
- 340.00 gramsCream Cheese(Room temperature)
- 230.00 gramsPumpkin Purée
- 83.00 gramsConfectioners' Sugar(Sift if lumpy)
- 1.00 tablespoonGround Cinnamon
- 2.00 teaspoonsGround Ginger
- 1.00 half teaspoonNutmeg(Finely grated)
- 1.00 quarter teaspoonGround Allspice
- 1.00 pinchSalt(Fine sea salt)
- 240.00 millilitersHeavy Cream(For topping)
- 1.00 tablespoonConfectioners' Sugar
- 2.00 teaspoonsGround Cinnamon
Instructions
Combine crushed cookies, brown sugar, and salt in a bowl. Add melted butter and mix well.
Estimated time: 5 minutes
Press the mixture firmly into a 9-inch springform pan. Chill.
Estimated time: 10 minutes
Whip heavy cream until stiff peaks form. Transfer to a separate bowl.
Estimated time: 10 minutes
In a large bowl, combine cream cheese, pumpkin purée, confectioners' sugar, cinnamon, ginger, nutmeg, allspice, and salt. Mix until smooth.
Estimated time: 5 minutes
Gently fold the whipped cream into the cream cheese mixture.
Estimated time: 5 minutes
Pour the filling into the chilled crust and smooth the top.
Estimated time: 5 minutes
Refrigerate for at least 4 hours, or overnight.
Estimated time: 240 minutes
Whip remaining heavy cream with confectioners' sugar and cinnamon until soft peaks form.
Estimated time: 5 minutes
Run a knife around the edge of the springform pan. Remove the ring.
Estimated time: 5 minutes
Spread the cinnamon whipped cream over the cheesecake. Slice and serve.
Estimated time: 5 minutes