No bake pumpkin cheesecake

    3 hours 25 min

    A light cheesecake made with pumpkin puree, cream cheese and yoghurt. Gelatine helps it set into a mousse-like cheesecake.


    Cornwall, England, UK
    4 people made this

    Serves: 8 

    • 60g butter, melted
    • 225g speculoos, ginger or digestive biscuits, crushed
    • 60ml boiling water
    • 2 1/2 teaspoons powdered gelatine
    • 225g cream cheese
    • 400g pumpkin puree
    • 200g Greek yoghurt
    • 150g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 1 pinch ground nutmeg

    Prep:25min  ›  Extra time:3hr setting  ›  Ready in:3hr25min 

    1. Melt the butter in the microwave. Add the crushed biscuits and stir to combine. Press into the bottom of a 23cm round springform cake tin. Place in the fridge or freezer while you prepare the filling.
    2. Combine the boiling water from the kettle with the gelatine. Stir and let sit for 5 minutes till the gelatine has dissolved, stirring intermittently. Set aside.
    3. In a large bowl, beat the cream cheese till smooth. Add the pumpkin, yoghurt, sugar and spices. Beat till well combined, then whisk in the gelatine.
    4. Carefully pour the mixture over the biscuit base, then transfer to the fridge to set for at least 3 hours or overnight.

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