No bake Pumpkin Cheesecake – the fast cheesecake
The pumpkin cheesecake without baking is so easy.
If you are in the mood for a pumpkin cheesecake and you need to go fast, you should try this recipe. Roughly, you just need a blender and everything has to be mixed together. The ingredients are a bit more special then a regular cheesecake, but they give the thing the special taste.
The dates for the ground give the sweetness, the [amazon link=”B0019ZHU2Q” title=”chocolate” /] holds everything together. The topping is thickened by the [amazon link=”B004M15U12″ title=”cashews” /] and of course they are great with the pumpkin. Which pumpkin you take, is up to you. I had a left over Hokkaido there and cooked and mashed it for this recipe.
The whole cheesecake is of course not very solid, because I have also waived the gelatin. So you should not make it in midsummer and put it in the blazing sun. This is a perfect fall-winter cake. Enjoy it.
No bake Pumpkin Cheesecake - the fast cheesecake
Like cheesecake, but do not like the baking? Then this recipe is just right.
For the ground:
- 50 g dark Chocolate
- 175 g Dates - dried
- 1 tbsp. Water
For the Cheesecake layer:
- 125 g Cashews
- 30 ml Maple Syrup
- 75 g Pumpkin puree
- 200 g Cream Cheese
Melt the chocolate over a warm water bath. In the meantime, finely puree the dates with the water.
Mix the dates puree with the chocolate and spread as the ground in a baking dish (15 x 20 cm) lined with baking paper.
Soak the cashews, except for a few for decoration, in cold water for about 1 hour. Then drain well and finely puree them.
Mix cashew puree, maple syrup and pumpkin puree. Season with cinnamon and nutmeg.
Stir in the cream cheese and spread the cheese on the ground. Keep the cheesecake cold for at least 3 hours.
Roughly chop the cashews. Remove the cheesecake from the fridge and cut into pieces. Sprinkle with the chopped cashews.
If you want to go faster, you can also put the bakin dish in the freezer.