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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


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



  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.


  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.


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