Perfect Treat for Halloween and Autumn, A No-Bake Pumpkin Spice Cheesecake. DIY Pumpkin Spice, and an Easy Vanilla Cheesecake are Perfect Together!
Add the Cinnamon, Ginger, Nutmeg, All Spice and Cloves to a bowl and whisk till even and incorporated – leave to the side.
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!
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.
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.
Once set, remove the cheesecake from the tin. Melt the White Chocolate and mix in some Orange Food colouring, drizzle it over the cheesecake.
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.
Sprinkle over some spooky sprinkles and you’re done! Enjoy!