Pies Recipes

No Bake Pumpkin Pie Cheesecake Recipe

I’m sharing how to make a No Bake Pumpkin Pie Cheesecake Recipe. This No Bake Cheesecake Recipe is simple and easy to make!

SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt

If you would like to learn how to make No Bake Pumpkin Pie Cheesecake then just follow this No Bake Pumpkin Cheesecake Recipe.

Get the full recipe for this No Bake Pumpkin Pie Cheesecake http://recipesbycarina.com/pumpkin-cheesecake-recipe/

More Pumpkin Recipes https://www.youtube.com/watch?v=kqVu0KVFd-k&list=PL5CBaQ3nMr6GkLr6HmugMVnnztPykdGBa

If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


INSTAGRAM http://instagram.com/recipesbycarina
FACEBOOK https://www.facebook.com/recipesbycarina
PINTEREST http://pinterest.com/recipesbycarina
EMAIL recipesbycarina@gmail.com

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


Mixing Bowl https://amzn.to/2VCEROG
Whisk https://amzn.to/2nFFmen
Cake Pan https://amzn.to/2B8Cx8S
Offset Spatula https://amzn.to/2nCNwUO

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _



250g / 9oz Gingernuts or Ginger Snap Cookies
1 Stick / ½ Cup / 113g Butter, Melted
2 Cups / 500ml Whipping Cream
250g / 9oz Cream Cheese
1 Cup / 125g Powdered Sugar
½ Cup / 100g Brown Sugar
1 Cup Pumpkin Puree
¼ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
Whipped Cream to serve


Crush the cookies using a food processor or in a plastic bag using a heavy object like a rolling pin or frypan.
Place the cookies into a bowl and add in the melted butter. Mix to combine.
Pour the crumbs into a lined 8inch or 20cm springform cake pan and use a spoon or flat bottom of a glass to spread it into an even layer.
Whip the cream until softly whipped and set to the side.
In a large mixing bowl combine the cream cheese and sugar together until smooth.
Add the pumpkin puree and spices into the bowl with the cream cheese mixture and mix together until combined. Pour in the whipped cream and fold together until combined.
Pour the cheesecake filling into the cake pan and place into the fridge for at least for hours or overnight to set.
Serve topped with whipped cream.


You can use homemade pumpkin puree instead of canned.
Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture.
The cheesecake will set enough from the fridge but keep it cold or it will start to soften.

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


Chopping Board http://amzn.to/1UTwTfF
Chefs Knife http://amzn.to/1UTx0bl
Piping Bag http://amzn.to/1MRnrSv
Piping Tips http://amzn.to/1MRnyxh
Stand Mixer http://amzn.to/1SljeYV
Hand Mixer http://amzn.to/1UTxcas
Blender http://amzn.to/1WWfb9r

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


CAMERA http://amzn.to/1Us4zBh
LENS http://amzn.to/21SnzYN
LENS http://amzn.to/1Us4FJ2
TRIPOD http://amzn.to/1pZYrE3
EDITING SOFTWARE http://www.apple.com/final-cut-pro/

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Disclaimer – Some of these may be affiliated links.

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

This No Bake Pumpkin Pie Cheesecake is creamy
and delicious plus bonus it doesn’t require
an oven to make.
Filled with spices you’ll definitely be
wanting more than one slice Welcome to recipes
by Carina where I share with you how to make
classic and simply delicious recipes, make
sure to subscribe or follow my page for a
new recipe each week.
First we’ll need to make the base to this
cheesecake and we want to go with something
quite crunchy to give a bit of texture to
the creamy cheesecake filling.
I’m using gingernut biscuits or cookies
here which are pretty similar to gingersnap
or any type of hard crunchy ginger flavoured
Ginger works really perfectly with the pumpkin
flavour of the cheesecake but if you would
prefer you can use any other type of cookie
you would like.
You’ll need crumbs and these are quite hard
and crunchy so a food processor works best
but you could do it by hand using something
heavy like a frypan or rolling pin just be
prepared for it taking a bit of time.
If you would like the full recipe for this
no bake pumpkin pie cheesecake it will be
on my website as well as the full measurements
listed below.
Let me know in the comments what other flavours
of no bake cheesecakes you would like me to
I’ve made so many different flavours now,
chocolate, berry, peanut butter, salted caramel,
Although if I was picking favourites I think
I’d have to go with chocolate, simple, rich
but so delicious.
When your cookies have turned into pretty
fine crumbs, make sure there are no larger
pieces hiding and tip it out into a small
To make them hold together and get the right
texture we’ll need half a cup, one stick
or about 110g of butter.
You’ll notice I give the recipe amounts
in cups and grams so no matter where you are
in the world this recipe should be easy enough
to follow.
Add the butter to a small bowl and either
melt in the microwave for about 30 seconds
or so or in a small saucepan over low heat.
Pour the melted butter into the small bowl
with a cookie crumbs and using a wooden spoon
combine the ingredients together until you
have the texture and look of clumpy wet sand.
For no bake cheesecakes its easiest to use
a springform cake pan, I’ll usually put
paper on the bottom but with the removable
sides it just makes it so much easier to take
it out of the pan.
I’m using an 8inch or 20cm cake pan but
if you have a different size it will still
work your cheesecake will just be higher or
lower depending if it’s smaller or larger.
Pour the cheesecake base into the cake pan
and using the back of a spoon or the flat
bottom of a glass press it into an even layer
all the way around.
Place the cake pan into the fridge to set
the base while we work on the filling.
For the filling we’ll need 2 cups or 500ml
of cream.
Make sure your cream is about 35% fat, I get
quite a lot of questions about why cream won’t
whip and most likely it’s because it’s
the wrong type of cream.
There are so many different names depending
on where you live.
Where I live we just have cream and light
cream but you may have whipping cream, double
cream or heavy cream so checking the fat percentage
is your best bet.
Whip it to the softly whipped stage using
a hand mixer or a whisk.
I’ll usually do it by hand as I don’t
find it takes too long.
Just one tip here make sure it’s not cold
as you may have problems with your cheesecake
splitting when it’s mixed with the cream
cheese so make sure all your ingredients are
at room temperature before you start.
You want the cream to just be holding its
shape as it will get whipped more as it’s
mixed with the remaining ingredients.
If we whip it fully now by the time we mix
it with the rest of the cheesecake filling
we would have over whipped it.
Set it to the side while we prep the remaining
In a larger bowl add in 250g or 9oz of cream
cheese, making sure it’s at room temperature.
To the cream cheese we’re going to add a
couple different types of sugar to sweeten
everything up.
Because we are using pumpkin in this recipe
is does need a little more sugar than I would
usually use in a cheesecake.
Measure out 1 cup of 125g of icing sugar,
powdered sugar or confectioners sugar.
All the same ingredient just different names
depending on where you live in the world.
To the icing sugar we are also going to add
half a cup or 100g of brown sugar.
I like to use brown sugar too to give the
cheesecake a bit more of a caramel flavour
that goes so well with the spices and pumpkin.
Measure this out and add it to the bowl.
Using a whisk combine the sugars and cream
cheese together until slightly whipped and
You can use a hand or a stand mixer here as
it’s probably faster but it’s no drama
to do it with a whisk.
The cream cheese should be soft so whip it
together until light a smooth.
It’ll look really lumpy and bitsy at first
but continue until it comes together.
For this cheesecake we’re using a cup of
pumpkin puree, which is about half of a can.
You can make your own puree if you would like,
this is a great way of using up leftover pumpkin.
If you’re using canned or even making your
own its a great idea to place it over paper
towels or a kitchen towel first to absorb
up any extra liquid as it does have quite
a lot that can make the cheesecake weep a
bit after it’s been sitting out of the fridge.
Add the pumpkin puree to the bowl along with
your spices.
You can skip all these spices and use pumpkin
pie spice if you would prefer, a couple teaspoons
will be perfect.
If you’re using the different spices you’ll
need nutmeg which will give a nutty kind of
sweet flavour.
It’s really strong so only a 1/4 tsp. 1
tsp of cinnamon, which is nearly everyones
favourite spice so I don’t think I really
need to explain the flavour of that one, and
finally 1 teaspoon of ground ginger which
will also carry on the flavour from the cheesecake
Let me know in the comments below if you’ve
had pumpkin flavoured baked goods or food
in general.
Where I live its really common to use pumpkin
it savoury dishes like soup or risotto or
just roasted in the oven but if you haven’t
tried it sweet you definitely need to.
I’ve made pumpkin pie, pumpkin cupcakes
with cream cheese frosting and now pumpkin
cheesecake so there are a few different recipes
to try.
My favourite out of the three would have to
be the cupcakes though, filled with spice
and topped with cream cheese.
Give the filling a really good mix to combine
making sure you don’t have any lumps of
cream cheese.
Lastly to finished the cheesecake filling
off we’ll just need to add the whipped cream.
Add it to the bowl and using the whisk try
fold it together, making sure to scrape down
the sides of the bowl.
Since it wasn’t full whipped as the start
we don’t have to worry here about over whipping
it at all.
This cheesecake doesn’t need anything to
set it, just make sure to serve it straight
out of the fridge as it will start to become
soft as it warms up.
If you would prefer to set it if you want
to have it sitting at room temperature it’s
best to use 2 tsp of gelatine dissolved in
about a 1 tbsp of boiling water.
Pour the cheesecake filling into the cake
tin and smooth it out using an offset spatula.
It will need to set in the fridge for at least
4 hours or overnight is usually best.
I like to serve it topped with whipped cream,
you can either spoon this over each slice
or pipe it on the top like I’m doing here.
Let me know in the comments below if you are
going to try this cheesecake and what cheesecake
flavour you would like me to make next.
Thank you so much for watching don’t forget
to subscribe or like my page and I will see
you in my next video.

One Reply to “No Bake Pumpkin Pie Cheesecake Recipe

  1. Thank you, I have recently been looking for information about this subject for ages and yours is the best I’ve discovered till now. But, what about the bottom line? Are you sure about the source?

Leave a Reply

Your email address will not be published. Required fields are marked *