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No-Bake Pumpkin Ombre Cheesecake

by Nick Makrides
No-Bake Ombre Pumpkin Cheesecake

I mean, we all know that pumpkin spice season results in yummy treats like this! My no-fuss pumpkin cheesecake takes it up a level with this gorgeous ombre cheesecake that’s packed full of flavour!

Nicks favourite thing…

I love the ombre! Ombres were all the rage back when I made this cheesecake. Surprisingly it actually looks and tastes great too!

What does it taste like?

The crust is made of delicious graham crackers, the cheesecake is creamy and set with gelatin and it’s topped with whipped cream and delicious fondant pumpkin candies.

Close up of No-Bake Ombre Pumpkin Cheesecake with slice taken out

What are the ingredients I need?

Cinnamon, ginger, nutmeg, all-spice and cloves – these make up the pumpkin spice mixture. You can leave some of these out if you wish. I would recommend not leaving out the cinnamon though.

Graham crackers – You can use any type of vanilla cookie you like.

Buter – make sure you let it cool slightly after melting it.

Pecans – optional but totally recommended

Pumpkin – you can use canned pumpkin or make your own puree.

Heavy cream – Make sure it’s the whipping kind.

Powdered sugar – also known as icing sugar.

Cream cheese – make sure your cream cheese is softened.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Gelatin – I used powdered gelatin.

Food gel – I used chefmaster food gel.

Fondant Pumpkin Candies – I bought mine from Williams Sonoma in Australia but you can buy these on eBay and Amazon.

My Top Tips!

  • Getting those layers is easy but time consuming, make sure you let each layer st before adding the next one.

Other No-Bake Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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No-Bake Ombre Pumpkin Cheesecake

No-Bake Pumpkin Ombre Cheesecake

Serves 12

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 3 hrs 50 mins
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Spice

  • 2 tsp cinnamon powder
  • 2 tsp ginger powder
  • 2 tsp nutmeg
  • 2 tsp allspice
  • 2 tsp cloves

Crust

  • 2 cups graham crackers
  • 1/2 cup unsalted butter, melted
  • 1/2 cup pecans
  • 1 tsp pumpkin spice

Pumpkin Puree

  • 1 cup pumpkin, peeled and cubed
  • 1/2 cup heavy cream

Pumpkin Cheesecake

  • 1 tsp pumpkin spice
  • 1/2 cup powdered sugar
  • 2 cups cream cheese
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 4 tbsp gelatin + 6 tbsp cold water
  • 6 drops orange food gel

Whipped Cream

Decorations

  • 12 fondant pumpkin candy decorations


Instructions

Pumpkin Spice

  • To make the pumpkin spice, simply mix all the ingredients together in a small mixing bowl.

Crust

  • Begin by lining the bottom of an 8” spring form pan with baking paper. Set aside.
  • To make the crust, add the graham crackers, pecans and pumpkin spice to a food processor. Pulse until they form crumbs.
  • Combine the crumbs with the melted butter and mix together until well combined.
  • Press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set in the refrigerator to firm.

Pumpkin Puree

  • Bring a steamer pot filled halfway with water to a gentle boil. Add the pumpkin and steam for 20 minutes. Allow to cool for 20 minutes before adding to a food processor with cream and process until smooth. Run through a sieve into a mixing bowl.

Cheesecake

  • Add water and gelatin to a small mixing bowl and mix using a fork until well combined. Set aside to bloom for 5 minutes before microwaving for 30 seconds.
  • Add the puree back to the food processor along with the pumpkin spice, powdered sugar, cream cheese, vanilla extract and thickened cream, process until smooth. Make sure you stop and scrape down the bowl at least once.
  • Add the melted gelatin and process until smooth and well combine. Split the mixture into 4 bowls.
  • Add 3 drops of orange food gel into one bowl and mix using a spoon until evenly coloured. Colour the next bowl with 2 drops orange food gel and repeat. Colour the third bowl with 1 drop orange food gel.
  • Pour the darkest shade of orange cheesecake into the pan with the crust. Chill for 20 minutes and allow to set. Add the second shade of orange cheesecake and repeat with the remaining cheesecake filling allowing each to set before adding the next layer.

Whipped Cream

  • Add all ingredients into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
  • Fit the end of a piping bag with a Wilton 6B piping tip.Frost swirls of the cream on top and then finish by adding pumpkin fondant candy on top.

Notes

Storage
Cheesecake can be stored in an airtight container for up to 3 days.

Nutrition

Calories : 542kcal
Carbonhydrates: 27g
Protein: 5g
Fat: 47g
Saturated Fat: 26g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 14g
Trans Fat : 1g
Cholesterol: 143mg
Sodium: 245mg
Potassium : 158mg
Fiber: 1g
Sugar : 15g
Vitamin A: 1626IU
Vitamin C: 1mg
Calcium: 103mg
Iron: 1mg
Nutrition Disclosure

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