No bake Pumpkin Cheesecake – the fast cheesecake

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.

Zubereitungszeit 30 Minuten
Kochzeit 10 Minuten
Gesamtzeit 3 Stunden 40 Minuten
Portionen 8 Pieces

Zutaten

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
  • Cinnamon
  • Nutmeg

Zubereitung

Ground:

  1. Melt the chocolate over a warm water bath. In the meantime, finely puree the dates with the water.

  2. Mix the dates puree with the chocolate and spread as the ground in a baking dish (15 x 20 cm) lined with baking paper.

Chesecake:

  1. Soak the cashews, except for a few for decoration, in cold water for about 1 hour. Then drain well and finely puree them.

  2. Mix cashew puree, maple syrup and pumpkin puree. Season with cinnamon and nutmeg.

  3. Stir in the cream cheese and spread the cheese on the ground. Keep the cheesecake cold for at least 3 hours.

  4. Roughly chop the cashews. Remove the cheesecake from the fridge and cut into pieces. Sprinkle with the chopped cashews.

Rezepthinweise

If you want to go faster, you can also put the bakin dish in the freezer.

 

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Pumpkin Cheesecake without baking – the fast Cheesecake

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.

No Bake Kürbis Cheesecake

Pumpkin Cheesecake without baking - the fast Cheesecake

You like cheesecake, but do not want to bake? Then this recipe is just right.
Menüfolge Cake, Sweet
Länder & Regionen US-American
Zubereitungszeit 30 Minuten
Gesamtzeit 33 Minuten
Portionen 8 Pieces

Zutaten

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
  • Cinnamon
  • Nutmeg

Zubereitung

Base:

  1. Melt the chocolate over a hot water bath. Meanwhile, puree the dates with the water.
  2. Mix the date puree with the chocolate and spread as base in a lined baking dish (15 x 20 cm).

Cheesecake:

  1. Soak the cashew nuts, except a few for decoration, about 1 hour in cold water. Drain well and then puree.
  2. Mix cashew puree, maple syrup and pumpkin puree. season with cinnamon and nutmeg.
  3. Stir in the cream cheese and spread the cheese mixture on the base. Refrigerate the cheesecake minimum 3 hours.
  4. Chop cashews coarsely. Take Cheesecake out of the fridge and cut into pieces. Sprinkle with the chopped cashews.

Rezepthinweise

If you need it faster, you can put the baking dish in the freezer.

Kürbisamo, the food blog event around the pumpkin

My pumpkin flatbread recipe at Kürbisamo.

With my pumpkin flatbread I have participated in the food blog event “Kürbisamo” of Mary and Perry on risotto & more. Here a great online magazine has come out, which also contains general information about the various types of pumpkins in addition to lots of great recipes from other food bloggers. You can read the whole magazine right here on the page, but is only in german available.

 

 

Who still does not get enough of the great vegetable, here on Reisegabel I have more recipes then the Flatbread. Try the Jam, the Pie or Soup with coconut milk. From sweet to savory something for everyone.

Have fun and enjoy.

Pumpkin soup with coconut milk

The Fall Classic refined pumpkin soup with coconut milk.

The pumpkin soup is a classic in the fall. As every year in the fall the searching for the tastiest pumpkin recipes begins again. I enjoy spending a soup of butternut pumpkins and refine it with coconut milk. This gives the whole thing a little exotic touch and tastes delicious. If you want, you can make this with a chicken skewer and refine the whole soup with pumpkin seed oil. With the seed oil the flavor from the pumpkin comes through even better. But the soup taste also without the pumpkin seed oil and the chicken skewer. You can make it also good in advance and of course in big amounts. This soup is my must to every fall.

Kürbissuppe mit Kokosmilch

Kürbissuppe mit Kokosmilch

A delicious pumpkin soup is a must in the fall.
Menüfolge Appetizer, Main Course
Zubereitungszeit 30 Minuten
Kochzeit 45 Minuten
Gesamtzeit 1 Stunde 15 Minuten
Portionen 8 Portions

Zutaten

For the Soup:

  • 1 Pcs. Butternut Squash - about 1,3 kg
  • 300 g Potatoes
  • 300 g Carrots
  • 1 Pcs. Onion
  • 3 Tbsp. Oil
  • 1 Liter Vegetable Stock
  • 400 ml Coconut Milk
  • Salt
  • Pepper
  • 1 Tbsp. Lime Juice

For the Skewer:

  • 3 Tbsp. Oil
  • 2 Tsp. Paprika
  • 2 Pcs. Chicken breast - each about 300 g

For Finishing:

  • 8 Tsp. Pumpkin Seed Oil

Zubereitung

Soup:

  1. Halve the pumpkin, take out the seeds and peel. Peel the potatoes, carrots and onion and cut the vegetables complete in about 1 cm cubes.
  2. Heat in a large saucepan 3 tbsp oil. Sauté the vegetables about 5 minutes. Deglaze with the broth and simmer for about 30 minutes over low heat.
  3. Add coconut milk to the vegetables and puree finely with a blender. Season the soup with salt, pepper and lime juice.

Skewer:

  1. Mix in a bowl 2 tbsp oil with the paprika and a little salt and pepper.
  2. Cut the chicken breast into 2 cm cubes and marinate with the paprika oil.
  3. Stick diced chicken on wooden skewers. Heat 1 tbsp sunflower oil in a pan and fry the chicken skewers while turning it sharply.

Finishing:

  1. Pour the soup into dish, add 1 teaspoon pumpkinseed oil to each serving of soup and a chicken skewer.