No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake is a fantastic alternative to classic pumpkin pie. The perfect Halloween dessert.
Servings 16 People
Calories 493kcal
Ingredients
For the Base:
- 400 g Digestive Biscuits
- 165 g Butter or Margarine Melted - Plus extra to grease tin
For the Cheesecake Mixture:
- 750 g Soft Cheese
- 160 g Caster Sugar
- 1 tbsp Pumpkin Spice Mix Store-bought or made from 2tsp cinnamon, 1/2tsp nutmeg, 1/2 tsp ginger, and a pinch of ground cloves
- 400 g Pumpkin Puree
- 200 ml Double Cream Whipped to peaks
To Decorate:
- 100 ml Double Cream Whipped to peaks optional
- Halloween Sprinkles Optional
Instructions
For the Base:
- Grease the cake tin with a little butter.
- Crush the biscuits with a food processor or by bashing with a rolling pin.
- Add the melted butter and stir until evenly coated.
- Tip into the cake tin and press out to the sides until flat and even.
- Place in the fridge until needed.
For the Cheesecake Mix:
- Mix the cream cheese and sugar.
- Fold in the pumpkin puree until even and smooth.
- Stir in the spice mix.
- Fold in the whipped double cream very carefully until even.
- Tip onto the biscuit base and spread evenly.
- Place in the fridge to set for at least 2 hours but preferably overnight.
To Decorate (Optional):
- Pipe on some double cream and add Halloween sprinkles.
Notes
- Decoration is completely optional, you could also add Halloween sweets and chocolates, or leave it plain.
- My tin is a 25cm (ish) loose-bottom flan tin. If yours is a little bigger or smaller, don't worry. Your cheesecake will just be a little thicker or thinner.