Perfect Treat for Halloween and Autumn, A No-Bake Pumpkin Spice Cheesecake. DIY Pumpkin Spice, and an Easy Vanilla Cheesecake are Perfect Together!
I knew that this year I HAD to do something Pumpkin Spice related, just to be in keeping with my obsession of Starbucks. I’m not saying that Starbucks is like the reason for this recipe, but it definitely had an influence in me making it after a visit to my favourite local one and having a chat with the Baristas about my recipes! Aaaanyway, I used the Betty Crocker mix for the Pumpkin Spice as I wasn’t entirely sure where to start, and after a few trials of other mixes, this one definitely tasted the best.
I went for a basic idea, and merged a simple No-Bake Vanilla Cheesecake (from my No-Bake Mini Egg Cheesecake recipe) with the DIY Pumpkin Spice. I wasn’t entirely sure how much of the spice to add, so I went with a level tablespoon. This is something you can play by ear, and add 1tsp at a time till you’re happy! Honestly, I thought I had put it waaaay too much the first time I made it, but with the icing sugar, and vanilla in the cheesecake the flavouring is just about right. You need the sweetness to counteract the strength of the spices, but its all personal taste really. With the Pumpkin Spice, you can just make less if you wish, as this makes too much for just the cheesecake, but I make this amount and then bake other delicious Pumpkin Spice goodies with it!
I found these super cute Marshmallow Pumpkins in Asda this year, but there are some cute (spooky) little edible decorations all over the place. You can use anything you like to decorate it, or not decorate it at all. I chose orange coloured white chocolate to give it a Halloween edge, with the Marshmallow Pumpkins, and some Halloween Sprinkles to give the Cheesecake some oomph. I say oomph, I just tried to keep the theme of Halloween going on a cheesecake…
I will admit that I don’t really like Pumpkin related stuff… like the smell of the raw pumpkin after you’ve been carving it for Halloween does make me feel a little sick. HOWEVER, I used pumpkin in my Pumpkin Cupcakes (kinda like a carrot cake) and it worked! It was the same with my Pumpkin Pie, I thought I would hate it, but I loved it because using the Puree, and adding the other ingredients made it delicious. I will say that I was also nervous about the Pumpkin Spice kinda thang because I am not the biggest PSL fan (purely because I shouldn’t have caffeine) BUT making the mix out of Cinnamon, Ginger, Nutmeg, All Spice and Ground Cloves made it delicious. Obviously, it might be different to the actual Pumpkin Spice flavourings you can get now, but I do think this made it delicious. Who can not like a Halloween themed Cheesecake?! Enjoy!
This recipe serves 10-12!
Pumpkin Spice Mix
– 3tbsps Ground Cinnamon
– 2tsps Ground Ginger
– 2tsps Ground Nutmeg
– 1.5 tsps All Spice
– 1.5 tsps Ground Cloves
– 300g Digestive Biscuits
– 150g Butter/Stork
– 750g Full-Fat Cream Cheese
– 100g Icing Sugar
– 1tbsp Pumpkin Spice Mix
– 1tsp Vanilla Extract
– 300ml Double/Heavy Cream
– 100g White Chocolate
– Orange Food Colouring
– Double Cream
– Halloween Sprinkles
– Halloween Marshmallows
1) To make the Pumpkin Spice – Add the Cinnamon, Ginger, Nutmeg, All Spice and Cloves to a bowl and whisk till even and incorporated – leave to the side.
2) To Make the Biscuit Base – Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
3) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing Sugar, Vanilla and the 1tbsp of Pumpkin Spice mix together until smooth, it’ll only take a few seconds – whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken.
4) Once it’s starting to thicken, continue to whip till very thick. Be careful though, as soon as its starting to thicken, keep an eye on it and taste frequently! Dollop onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
5) Once set, remove the cheesecake from the tin. Melt the White Chocolate and mix in some Orange Food colouring, drizzle it over the cheesecake.
6) Whip up some double cream and pipe little pirouettes of cream around the edge of the cheesecake, and add on the marshmallow pumpkins. Sprinkle over some spooky sprinkles and you’re done! Enjoy!
Tips and Ideas
The DIY Pumpkin Spice recipe is from Betty Crocker!
As I say, you can easily use less DIY Pumpkin Spice if you wish, but I wouldn’t really say any more than one tablespoon (personally) as I just think it would be too strong a flavour!
I always set my cheesecakes in the fridge overnight as its a more guaranteed set in the fridge, but you must also use full-fat ingredients otherwise it won’t work!
You can use gelatine to help it set if you wish, but I personally don’t use it as I don’t believe it needs it.
This cheesecake will last for 3 days, covered, in the fridge.
Find my other Cheesecake & Halloween Recipes on my Recipes Page!
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