No-Bake Pumpkin Cheesecake
My no-bake pumpkin cheesecake is smooth, creamy, and spiced to perfection with cute fondant pumpkin decorations that make it feel extra festive.
Ingredients
Oreo Crust
- 220 g Oreo cookies
- 100 g unsalted butter melted and cooled
Pumpkin Cheesecake
- 750 g cream cheese softened
- 300 g white chocolate melted
- 225 g pumpkin puree see notes
- 1/2 tsp pumpkin spice see notes
- 250 g heavy cream cold
- 150 g mascarpone see notes
- 1 tsp vanilla extract
Toppings
- Orange fondant
- Brown fondant
- Green fondant
- Cocoa powder
- Crushed Oreos
Instructions
Oreo Crust
- Prepare springform - Unclasp an 8-inch (20cm) springform pan and line the bottom with baking paper. Tightly clasp the sides back on.
- Crush cookies - Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
- Form the crust - Pour the mixture into the lined pan and use the back of a spoon to firmly press into the bottom of the pan. Chill in the fridge for 10 minutes.
Pumpkin Cheesecake
- Melt chocolate - Begin by melting the chocolate in a heatproof bowl in the microwave. Microwave for 30 seconds at a time, stirring each time until melted. You can also do this using the double boiling method. Set aside to cool slightly.
- Beat cream cheese - To a large mixing bowl, add the softened cream cheese and mix using an electric hand mixer until creamy. Add the slightly cooled chocolate and mix until well combined. Add the mascarpone cheese, pumpkin puree and vanilla extract and beat until well combined.
- Whip cream - To a separate medium sized bowl add the cream and whip until you reach stiff peaks.
- Fold ingredients together - Transfer the whipped cream to the cheesecake mixture. Use a spatula to fold through until well combined.
- Chill to set - Transfer the mixture to the chilled cake tin and spread around evenly using a spoon. Chill in the fridge for 2 hours to set.
Pumpkin Decorations
- To make the pumpkin decorations, roll out 10 different sized orange fondant balls in the palm of your hands. Use a knife or fondant tool to indent lines around the sides of the pumpkins. Use a chopstick (or something similar) to poke a hole at the top of each pumpkin. Roll out a little piece of brown fondant for the stalk and lightly wet the end of it using water and a food safe brush. Insert it into the top of each pumpkin. Use your hands to roll out long, thin vines of green fondant and curl at the top of each pumpkin. Use extra vines to decorate around the edges of the pumpkin patch. To give your pumpkins are more realistic look, lightly brush with a very small amount of cocoa powder using a food safe paint brush. To store pumpkins, wrap in plastic wrap and store for up to 2 weeks.
To Decorate
- Carefully take the pumpkin cheesecake out of the springform pan. Sprinkle crushed Oreos on top and place pumpkins on top right before serving otherwise they will start to melt. Slice to serve.
Video
Notes
Pumpkin Puree - You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
Pumpkin Pie Spice - you can use store bought pumpkin spice, but making your own pumpkin spice is so. easy! Simply mix together 3 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg (fresh is best), 1 tsp ground cloves, 1 tsp ground allspice, pinch of ground black pepper.
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Fondant Pumpkin Decorations - place on top right before serving as they can begin melting if left on too long.
Storage - Cheesecake can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice. This recipe serves 8-10.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:950kcal | Carbohydrates:51g | Protein:12g | Fat:79g | Saturated Fat:47g | Polyunsaturated Fat:4g | Monounsaturated Fat:20g | Trans Fat:0.4g | Cholesterol:184mg | Sodium:456mg | Potassium:388mg | Fiber:2g | Sugar:39g | Vitamin A:6683IU | Vitamin C:2mg | Calcium:229mg | Iron:4mg
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