How To make No Bake Pumpkin"Cheesecake"
2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb Agar powder
Lightly oil a 12" springform pan & seet aside. Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside. Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside. Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth. Pour this mixture into the waiting crust & smooth the top. Chill overnight. "Vegetarian Gourmet" Fall, 1995 From: Recipes
How To make No Bake Pumpkin"Cheesecake"'s Videos
Pumpkin Cheesecake Bars ???? #recipe #pumpkin #fallbaking #vegan
The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!
Amazing Pumpkin Cheesecake Recipe
If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. It's an easy recipe that' you'll be making again and again. Try it for Thanksgiving or any fall day!
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NO-BAKE Mini Pumpkin Cheesecake Bites
NO BAKE Mini Pumpkin Cheesecake Bites Recipe
I'm back with another NO BAKE cheesecake recipe! You better get used to these because I have created several new delicious recipes utilizing my no bake cheesecake method! This time, fall is in the air, pumpkin spice is everywhere, including my kitchen. Yes, I'm basic and not afraid to admit it. These are sooo stinkin delicious, I wouldn't be surprised if your batter never makes it to the cupcake liners. Only about half of mine did! LOL
Thank you so much for watching!
xoxo, Court.
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NO BAKE Mini Pumpkin Cheesecake Bites Recipe
Courtney Budzyn
*Can be portioned to make 12-16 bites
| Ingredients |
Crust:
1 1/2 Packages Graham Crackers (About 15 Sheets)
7-8 Tablespoons Butter, Melted
Filling:
2 8-Ounce Cream Cheese, Softened at Room Temperature
½ Cup Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1 Tablespoon Pumpkin Pie Spice
3-4 Tablespoons Granulated Sugar (Add more if you desire more sweetness)
1 Cup Pure Pumpkin Puree
¾ Cup Fresh Whipped Cream or Cool Whip
| Instructions |
Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside.
Crust:
In a food processor, blend graham crackers until they are a sand like consistency. Add melted butter and mix well. The consistency should be like wet sand and easily pack-able.
Add a spoonful of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Set aside.
Filling:
In a standing mixer fitted with the whisk attachment, whip cream cheese until fluffy and smooth. About 3 minutes. Add pumpkin puree, vanilla, and sweetened condensed milk. Add salt and pumpkin pie spice. Mix well.
Taste the mixture to see if it needs additional sweetening. If so, add the granulated sugar and mix. Make sure to scrape down the sides of the bowl to ensure no missed lumps. Add whipped cream and mix just to combine. Taste again for sweetness to ensure it's just right.
Pipe the filling into the mini crusts and smooth the tops with the back of a spoon if desired.
Cover and set in the freezer overnight. Take them out and remove the liners immediately. They can take anywhere from 5-15 minutes to thaw, but will not completely lose its shape.
Top with fresh whipped cream and a dusting of cinnamon or pumpkin spice.
Enjoy!
NO BAKE PUMPKIN CHEESECAKE PIE!! BUDGET FRIENDLY THANKSGIVING!!
Continuing on with our theme of a budget friendly Thanksgiving we move on to dessert! This no bake pumpkin cheesecake pie is going to knock your socks off! I played with this recipe and have gotten rave reviews from people who have tried it. It is super simple, with few ingredients and even your kids could make it! What better way to get the family together in the kitchen than to assign everyone a task? This is creamy, pumpkin and spice with just a hint of tangy goodness from the cream cheese. This is the perfect answer for someone who has never baked a pumpkin pie but this year is tasked with making the whole meal! Give this a try, I promise you won't be sorry!
Say what you want about no bake pie. But honestly this one rivals any regular baked pumpkin pie I have eaten. It hits all the right notes and everyone in our family loved it! It all starts out with a graham cracker pie crust. I have purchased my favorite brand (Keebler) and got the larger version that says 2 extra slices on the label. This accommodates the amount of filling just right. You can, of course make your own graham cracker pie crust and use a standard deep dish pie plate. If you need to know how to make that you can refer to my recipe video here:
Next up, let's work on the filling! It all starts with some softened cream cheese. You want to make sure it is super soft. Let it sit on the counter for a couple hours. Softening in the microwave can be inconsistent. Whip this using a hand or stand mixer. Once soft pour in the heavy whipping cream and allow this to mix until it thickens and gets smooth and fluffy. Let the whipping cream do it's job. Next up is just a little sugar. Beat that into the cream cheese and heavy cream. Then we add a box of instant vanilla pudding and some canned pumpkin puree along with some pumpkin pie spice and vanilla extract. Allow this to beat until thick and fluffy. Just a couple minutes will do.
If you cannot find pumpkin pie spice you can make your own! Here is my video:
Pour this mixture into your graham cracker pie shell and smooth evenly. I made some whipped cream to top my pie sweetened with just a bit of sugar and flavored with vanilla extract. If you are not up to that task, no worries! Get yourself a tub of non dairy whipped topping from the freezer section. Be sure to allow that to thaw in the fridge according to the package directions or it will be a watery mess.
Need help with how to make whipped cream? No worries! Here's my video:
Top your pie by either piping the whipped cream or topping through a pastry bag or just slather on with a spatula. I promise nobody cares how you do it. Just get it done! Then cover with the plastic liner that you removed from the pie shell or with some plastic wrap and refrigerate for at least two hours. Overnight is better. You can even make this pie a couple of days in advance and get that task off your list and not have to worry about dessert on the day of the big meal!
This recipe is easily converted to a sugar free version by using sugar free instant vanilla pudding and the sweetener of your choice in the pie and the whipped cream. You can even make a low carb crust using ground almonds, pecans or hazelnuts and butter. That would need to be baked and cooled prior to filling and refrigerating. But you can do that and make everyone at your table happy! Don't want to mess with a nutty crust? Just use this filling and the sweetened whipped cream and layer into some parfait dishes for a wonderful pumpkin cheesecake parfait that is easy to serve! Everyone will love it!
I hope you give this no bake pumpkin cheesecake pie a try sometime soon and I hope you love it!
Happy Eating!
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No Bake Pumpkin Cheesecake | Perfect Recipe
This one of my top 5 favorite recipes and it is absolutely PERFECT for the holidays. It’s very quick and easy to make and just takes a little bit of time to chill.
You can make this in advance as it freezes very well for up to two weeks. You can also keep in in the fridge for 4-5 days. Happy baking!
For the crust:
2 cups graham cracker crumbs or Biscoff cookie crumbs (I’m sorry I don’t know the exact weight)
3-4 Tablespoons brown sugar (45-55 g)
1/2-1 teaspoon cinnamon to taste (3-5 g)
1/2 cup unsalted butter (113 g)
*you can add a little more butter if it feels too crumbly.
For the filling:
8 oz cream cheese
1/4 cup powdered sugar (29 g)
1/4 cup brown sugar (53 g)
1 cup pumpkin purée (8 oz)
1 teaspoon cinnamon (5 g)
1/4 teaspoon each of ginger, nutmeg, and cloves (1-2 g each)
3/4 cup un-whipped heavy cream or double cream (6 oz)
1/4-1/3 cup granulated sugar (to taste)
Eat as is, or top with my whipped cream frosting or a swirl of whip cream or buttercream. Enjoy!!! Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!