Go Back

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


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



  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).


  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.


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