No-bake pumpkin cheesecake

    2 hours 25 min

    A quick and easy recipe that's a delicious way of using up any leftover pumpkin. Because it doesn't need baking, it's virtually foolproof and will be ready quickly. It contains no raw eggs, so is suitable for all the family to enjoy.

    Hampshire, England, UK
    5 people made this

    Makes: 1 cheesecake

    • 200g digestive biscuits
    • 75g butter
    • 100ml pumpkin puree (see note)
    • 1 tablespoon clear honey
    • 2 tablespoons golden syrup
    • 2 teaspoons ground cinnamon
    • 12g (1 tablespoon) powdered gelatine
    • 3 tablespoons water
    • 180g cream cheese
    • 150ml double cream

    Prep:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Crush the digestive biscuits to fine crumbs. Melt the butter and mix it in. Press the mixture into the base of a 23cm tin and chill while you make the filling.
    2. Mix together the pumpkin puree, honey, golden syrup and cinnamon.
    3. Put the water in a small bowl, and sprinkle the gelatine over the top. Leave for a couple of minutes until spongy, then set it over a pan of boiling water, stirring occasionally, until the gelatine has dissolved.
    4. Beat the cream cheese to soften, then beat in the pumpkin mixture and the dissolved gelatine.
    5. Whip the cream until stiff, then beat it into the pumpkin and cream cheese mixture.
    6. Pour the topping over the base and chill until set (about 2 hours).


    To make pumpkin puree, simply dice the flesh of a pumpkin (removing the skin, seeds and stringy fibres), steam for around 45 minutes until soft, and puree in a food processor. It can then be divided into portions and frozen until needed.

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