The Pumpkin Cheesecake without baking is so easy.
If you have appetite for a pumpkin cheesecake and it has to be fast, should try this recipe. In principle you need only a blender and must stir everything together. The ingredients are a bit special, but this give the whole the special taste.
The dates for the base give the sweetness, that chocolate holds everything together. The covering is bound by the cashews and also fit naturally super to the pumpkin. What pumpkin to take is your decision. I had a left over Hokkaido and just cooked and mashed it.
The whole cheesecake is obviously not very solid, because I don’t use any gelatin. So you should not do in midsummer and place in the blazing sun it. This is a perfect fall-winter cake.
Pumpkin Cheesecake without baking - the fast Cheesecake
For the Base:
- 50 g dark Chocolate
- 175 g Dates - dried
- 1 Tbsp. Water
For the Cheesecake:
- 125 g Cashews
- 30 ml Maple Syrup
- 75 g Pumpkin Puree
- 200 g Cream Cheese
Melt the chocolate over a hot water bath. Meanwhile, puree the dates with the water.
Mix the date puree with the chocolate and spread as base in a lined baking dish (15 x 20 cm).
Soak the cashew nuts, except a few for decoration, about 1 hour in cold water. Drain well and then puree.
Mix cashew puree, maple syrup and pumpkin puree. season with cinnamon and nutmeg.
Stir in the cream cheese and spread the cheese mixture on the base. Refrigerate the cheesecake minimum 3 hours.
Chop cashews coarsely. Take Cheesecake out of the fridge and cut into pieces. Sprinkle with the chopped cashews.
If you need it faster, you can put the baking dish in the freezer.