No-Bake Pumpkin Spice Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Perfect Treat for Halloween and Autumn, A No-Bake Pumpkin Spice Cheesecake. DIY Pumpkin Spice, and an Easy Vanilla Cheesecake are Perfect Together!

Course: Dessert
Cuisine: Cheesecake
Keyword: Pumpkin Spice
Servings: 14 Slices
Calories: 504 kcal
Author: Jane's Patisserie
Ingredients
Pumpkin Spice Mix
  • 3 tbsps Ground Cinnamon
  • 2 tsps Ground Ginger
  • 2 tsps Ground Nutmeg
  • 1.5 tsps All Spice
  • 1.5 tsps Ground Cloves
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter/Stork
Cheesecake Filling
  • 750 g Full Fat Cream Cheese
  • 100 g Icing Sugar
  • 1 tbsp Pumpkin Spice Mix
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream
Decorations (optional)
  • 100 g White Chocolate
  • Orange Good Colouring
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Halloween Sprinkles
  • Halloween Marshmallows
Instructions
For the Pumpkin Spice Mix
  1. Add the Cinnamon, Ginger, Nutmeg, All Spice and Cloves to a bowl and whisk till even and incorporated – leave to the side.

For the Biscuit Base
  1. 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.

  2. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Cheesecake Filling
  1. 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

  2. Whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken.

  3. 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! 

  4. Dollop onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

For the Decoration
  1. Once set, remove the cheesecake from the tin. Melt the White Chocolate and mix in some Orange Food colouring, drizzle it over the cheesecake.

  2. Whip up some double cream with the Icing Sugar and pipe little pirouettes of cream around the edge of the cheesecake, and add on the marshmallow pumpkins. 

  3. Sprinkle over some spooky sprinkles and you’re done! Enjoy!

Recipe Notes
Nutrition Facts
No-Bake Pumpkin Spice Cheesecake!
Amount Per Serving
Calories 504 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g150%
Cholesterol 127mg42%
Sodium 294mg13%
Potassium 152mg4%
Carbohydrates 32g11%
Sugar 20g22%
Protein 5g10%
Vitamin A 1460IU29%
Vitamin C 0.2mg0%
Calcium 98mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.