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
No Bake Pumpkin Cheesecake Recipe
RECIPE:
This No Bake Pumpkin Cheesecake is so easy, smooth and silky -- the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video
How to Make No-Bake Pumpkin Cheesecake Cups
These indulgent self-serve desserts are a tasty addition to any Fall party!
Find full instructions here:
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!
No-Bake Pumpkin Cheesecake | Sally's Baking Recipes
Learn how to make smooth and creamy, extra spiced, no-bake pumpkin cheesecake. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. No oven required– the dessert sets up in the refrigerator!
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No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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No-Bake Pumpkin Cheesecake
Pumpkin pie and pumpkin cheesecake are just about as iconic as you can get in terms of delicious autumnal desserts, but this sweet treat takes the cake, as it doesn’t require baking, meaning it won’t take up precious oven space as it cooks. We don’t know about you, but when it comes to game days or holidays when we have lots of people over, it doesn’t get any better than having an amazing dessert on hand that’s easy to make (seriously, anyone can do this!) and also allows us to fill our oven up to the brim with other yummy dishes.
The dish in question? No-bake pumpkin cheesecake. That’s right, with all the same flavors as the baked version, this one uses frozen whipped topping to add a light airiness to the pie, making it almost mousse-like, and making it so that we can shovel in three slices and not feel too stuffed...we’ll chalk that up as a major win! This cheesecake is perfectly sweet, with just the right amount of tang from the cream cheese, so next time you’re thinking about making the classic pie or cheesecake make this one instead - you won’t be disappointed!
Written recipe here: