Pumpkin No Bake Cheesecake

Three Amazing Variations of the same recipe for delicious No Bake Pumpkin Cheesecakes. We will prepare all three of them, together, step by step. A complete video recipe to help during all the preparation and garnishing of these 3 Vegan incredible treats.

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Pumpkin No Bake Cheesecake - 3 Recipe Variations

No need for Oven, No Vegan Cheese, No Nuts. Just an incredible texture and taste in a Vegan dessert that does not lack of anything. Extremely Easy to prepare.
You can use this versatile recipe and craft it in many other variations to really feel it yours.

  • 180 gr Biscuits (simple digestive type)

  • 60 gr Plant-Based Butter

  • 200 gr Firm Tofu

  • 500 gr Plant-Based Milk

  • 60 gr of All Purpose Flour

  • 100 gr Agave Syrup

  • 100 gr Plant-Based Butter

  • 1 Vanilla pod / 2 tsp Vanilla Extract

  • Zest of 1 Lemon

  • 4 tsp Lemon Juice

  • a Pinch of Salt

  • 1 tsp Agar Agar

  • ½ tsp Xanthan Gum

  • 1/2 of the Basic Cheesecake Filling

  • 200 gr Plant-Based Milk

  • 50 gr of 55% Dark Chocolate

  • 50 gr Cocoa Powder

  • 1/2 of the Basic Cheesecake Filling

  • 300 gr Pumpkin

  • Pinch of Ground Cinnamon (to taste)

  • 1/2 tsp + 1/4 tsp of Agar Agar

  • Plant-Based Whipping Cream

  • Cayenne Pepper (ground)

  • Chocolate Syrup

The ingredients are for an 8 Portions Cake

Baking Pan 21 cm / 8 inch

Pumpkin No Bake Cheesecake - 3 Recipe Variations

Vegan Pumpkin No Bake Cheesecake

Our Pumpkin No Bake Cheesecake is delicate and smooth and gives you a unique experience at each mouthful. 

The soft and creamy taste of pumpkin is highlighted by some vanilla and cinnamon.

In any of these three variations you will be able to appreciate each flavours thanks to the balance of every ingredients.

We developed these recipes thinking really about anyone, so you will surely find the one that best suit your taste. 

We test each recipe on different occasions and for this reason we feel confident to share with you the recipes.

 

If you are a chocolate lover, we have two cheesecakes that combine chocolate and pumpkin and bring them to a new level.

You want to experiment with some cake moulds or you are preparing a dessert for your kids, these recipe will be perfect for that as well simply removing the cayenne pepper from the ingredients.

No matter if you are a home dessert maker, a pastry chef or is the first time you have seen a vegan dessert in your life, our idea when sharing a recipe is don’t leave anything to chance and give you all the details to make at home exactly what you see here.

Even if you have never garnish anything before, you will see how simple is to create any of these three cheesecakes in the video.

If you haven’t already watched the video, choose your favourite cheesecake and let’s prepare it together.

Vegan Pumpkin No Bake Cheesecake - Common points

The concept of the recipe is the same in all three recipes.

We have a base of crumbled biscuits, a common no cheese cake filling translated into three slightly different fillings, and some garnishing elements.

You can easily turn this recipe gluten free by selecting gluten free biscuits and using corn starch instead of flour. 

Starting from the same Basic Cheesecake Filling we create three different desserts.

The first Vegan No Bake Cheesecake is made with half pumpkin filling and half chocolate filling. In this recipe the chocolate combines with the pumpkin and there is a contrast between the sweetness of pumpkin filling and the creamy mild dark taste of the chocolate filling. Some plant-based whipping cream dusted with cayenne pepper complete the experience.

If you want are not sure about the chocolate filling, you will rather try the spicy variation. In these Cheesecake the pumpkin filling is topped by a spicy mix of agave and cayenne pepper. You can select the biscuits you prefer as the base of this flavour combination, but the opted for some creamy chocolate biscuits.

The last dessert is half chocolate half pumpkin, but this time the chocolate power is lowered by some extra pumpkin in the chocolate filling. This is the reason for the milder colour of this cake compared to the first one.

Without further undo let’s dig into these three no bake cheesecakes, surprisingly easy to make.

Pumpkin No Bake Cheesecake - Biscuit Base

In this recipe select simple digestive biscuits for the base.

Start by breaking the biscuits in fine crumbs with a potato masher or in a food processor, pulsing just few times (otherwise you would ground them completely)

Add the plant-based butter in and cover it with the biscuits crumbs.

Using a spoon or a spatula work the butter and combine it in the biscuits. Try to work it as little as possible, in order to have a texture that holds together, but is not feeling wet to touch.

Prepare a springform baking pan, of 21 cm / 8 inch, lining with parchment paper. 

Spread the biscuit base in the pan covering in an even layer.

Press the biscuit base down with a spatula or a spoon, to have a firm, stable cheesecake base.

Then leave the baking pan in the freezer while you proceed with the preparation.

Basic No Cheese Cake Filling

Prepare now the basic cheesecake filling using a blender of a high speed food processor.

Take a big blender jar and add all the ingredients in:

  •  firm tofu
  • plant-based milk
  • all purpose flour
  • plant-based butter
  • agave syrup (or maple syrup, but it will be less sweet adding the same amount, and it will have the typical maple aroma)
  • vanilla (the seeds of one vanilla pod or 2 tsp of vanilla extract)
  • lemon juice
  • lemon zest
  • pinch of salt
  • xanthan gum
  • agar agar
Blend the ingredients at high speed, shaking the jar if necessary, to make sure you have a smooth mixture.
Separate the mixture in two equal portions. 
You will you one part for the chocolate filling and one for the pumpkin filling.

Chocolate Filling

Pour half of the “Basic No Cheese Cake Filling” in a heavy saucepan.

Add plant-based milk to the heavy saucepan, we used a lightly sweet soy milk (oat and cashews work as well).

Add cacao powder (unsweetened) and whisk well to combine.

Add 55% dark chocolate and place the pan on a medium heat.

Whisk frequently until the chocolate completely melt.

Then bring it to a boil while whisking, to prevent from burning.

The Chocolate cheesecake filling will thicken as you whisk.

A couple of minutes after it is boiling and has reached consistency, remove from the heat.

Take the biscuit base out of the freezer.

Pour the chocolate cheesecake filling on the frozen biscuit base.

Let it cool completely, then place in the fridge to set firm before adding the next layer on top.

Pumpkin Filling

Take the remaining half of “Basic No Cheese Cake Filling”, add it in a blender jar, or high speed food processor.

Add pumpkin puree (you can use a canned one or a fresh made) in the blender jar.

Add 1/2 tsp of agar agar plus another 1/4 tsp of agar agar.

Add a pinch of ground cinnamon (taste after blending to adjust it to your taste).

Blend all the ingredient, shaking the jar in necessary, to have a smooth and homogeneous consistency. 

Pour the pumpkin filling in a heavy saucepan, and place on a medium heat.

whisk well, while bringing the pumpkin filling to a boil.

Let it thicken for a few minutes, then remove the pumpkin filling from the heat.

Pour the pumpkin filling on the set chocolate filling.

Garnish on top with some chocolate syrup before the pumpkin filling start to set.

Use a skewer to finish the decoration in the way you like.

Let the pumpkin no bake cheesecake cool completely, then leave it in the fridge for 6/8 hours to set completely.

Garnish with some plant-based whipped cream using a 2D piping nozzle making some reverse swirl, to decorate in the same way we do in the video.

Dust the whipped cream with some ground cayenne pepper.

You can serve the pumpkin no bake vegan cheesecake immediately or keep it in the fridge for 2-3 days.

Do not freeze this dessert.

It is finally time to taste it! Enjoy this smooth and creamy vegan pumpkin cheesecake and don’t forget to tell us what you think about it.

 

Pumpkin No Bake Cheesecake - Garnishing

Spicy Pumpkin No Bake Cheesecake

Ingredients

Pumpkin Filling

  • 300 gr Pumpkin

  • 200 gr Firm Tofu

  • 500 gr Plant-Based Milk

  • 60 gr of All Purpose Flour

  • 100 gr Agave Syrup

  • 100 gr Plant-Based Butter

  • 1 Vanilla pod / 2 tsp Vanilla Extract

  • Zest of 1 Lemon

  • 4 tsp Lemon Juice

  • Pinch of Ground Cinnamon (to taste)

  • 2 tsp Agar Agar

  • ½ tsp Xanthan Gum

Biscuit Base

  • 180 gr Choco creamy Biscuits (Oreo or similar)

  • 4o gr Plant-Based Butter

Garnishing

  • Plant-Based Whipping Cream

  • Agave syrup – Cayenne Pepper (ground)

The ingredients are for an 8 Portions Cake

Baking Pan 18 cm / 7 inch
Play Video

Preparation

The preparation of this pumpkin no bake cheesecake variation follows the same basic steps of the previous one, we will focus here only on the differences. For any doubt use the previous recipe as reference.

Prepare the chocolate biscuit base breaking the chocolate biscuit with a potato masher, or a food processor by pulsing few times only.

Add the plant based butter in and work it with a spatula.

Add the biscuits to a parchment paper lined springform baking pan of 18 cm / 7 inch.

Press the biscuit down with a spatula or a spoon until you have an even firm bottom layer.

Place the baking pan in the freezer.

Using a Blender, add and blend all the ingredients listed above in the “Pumpkin Filling section”.

Using a heavy saucepan, thicken the pumpkin filling on a medium heat. Bring the pumpkin filling to a boil for few minutes.

Pour the pumpkin filling on the frozen chocolate biscuit base.

Let the no bake cheesecake cool completely and leave in the fridge for 6/8 hours to set.

Garnish with some plant-based whipped cream using a 2D piping nozzle making some classic shells (watch the video for reference) around the top cheesecake edges.

The pumpkin no bake cheesecake is set enough to give you room for mistakes, so if you are not happy with the shells you pipped on the cake, simply remove them with a spatula and try again.

Garnish the pumpkin no bake cheesecake preparing a mixture of agave syrup and cayenne pepper.

We don’t want to give you, a strict measure to follow, as it is really subjective. That being said, start tasting a mixture made of one tbps spoon of agave syrup and 1/2 tsp of cayenne (adjust as per taste).

Keep in mind that the pumpkin cheesecake filling will be slightly sweet and creamy, so if you go too heavy on the spicy in the mixture, you may not be able to appreciate it, as it will cover the taste.

Pour the agave-cayenne mixture in the centre of the no bake pumpkin cheesecake.

Serve the spicy pumpkin no bake cheesecake immediately or keep it in the fridge for 2-3 days.

Do not freeze this dessert.

If you are not cutting and eating most of the cheesecake, keep in mind to place the leftover of the cheesecake on a draining rack, so the biscuit base will not soak in the agave-cayenne dripping from the top.

Enjoy this spicy treat with family, friends or guests and let us know in the comments what you think about it! 

Pumpkin No Bake Cheesecake using mould

Ingredients

Pumpkin Filling

  • 300 gr Pumpkin

  • 200 gr Firm Tofu

  • 500 gr Plant-Based Milk

  • 60 gr of All Purpose Flour

  • 100 gr Agave Syrup

  • 100 gr Plant-Based Butter

  • 1 Vanilla pod / 2 tsp Vanilla Extract

  • Zest of 1 Lemon

  • 4 tsp Lemon Juice

  • Pinch of Ground Cinnamon (to taste)

  • 2 tsp Agar Agar

  • ½ tsp Xanthan Gum

Chocolate Filling

  • 1/2 of the “Pumpkin Filling”

  • 40 gr Plant-Based Milk

  • 20 gr of 55% Dark Chocolate

  • 30 gr Cocoa Powder

Biscuit Base

  • 180 gr Choco Chips Biscuits (Oreo or similar)

  • 5o gr Plant-Based Butter

Garnishing

  • Plant-Based Whipping Cream

  • Agave syrup – Cayenne Pepper (ground)

The ingredients are for an 8 Portions Cake

Choose mould accordingly
Play Video

We hope you will enjoy preparing these vegan pumpkin no bake cheesecakes with us.

Share them with your family, friends, and guests. 

We are looking forward to hear your feedback preparing any of these recipes.

Let us know what you think about our Pumpkin No Bake Cheesecake and feel free to share it with anyone you think may like them. 

Drop a comment below for any query or if you have experimented any variation with our Pumpkin No Bake cheesecake recipes that you want to share.

Let’s change the world today one dessert at the time.

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