How To make No Bake Pumpkin"Cheesecake"
2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb Agar powder
Lightly oil a 12" springform pan & seet aside. Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside. Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside. Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth. Pour this mixture into the waiting crust & smooth the top. Chill overnight. "Vegetarian Gourmet" Fall, 1995 From: Recipes
How To make No Bake Pumpkin"Cheesecake"'s Videos
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Hey family here is a super easy fast no bake pumpkin cheesecake. My family loves this recipe so much that I make at least 5 each holiday season. Prep time only takes less then 10 minutes. And 3hrs in the fridge to set.
Ingredients
1 15oz can of pumpkin
1 8oz package of cream cheese (softened)
2 1/2 cups of coolwhip( + 1 cup for the topping)
1/2 tsp of pumpkin pie spice
1/2 CUP of sugar
1 9in ready made Graham cracker crust
QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE | TASTE AMAZING
QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE that TASTE AMAZING!!!!! MUST TRY!
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Easy No Bake Pumpkin Cheesecake / A New Recipe Every Day!
Easy to make No bake cheesecake with rich aroma and super creamy texture. I love it :)
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 6 servings:
300 g pumpkin puree
400 g cream cheese
50 g butter at room temperature
180 g powdered sugar
1 tsp vanilla extract
½ tsp ginger powder
For the crust:
180 g rye crackers
100 g melted butter
50 g baked walnuts
1 tsp pumpkin spice
2 tbsp sugar
For serving:
Whipped cream
Pumpkin spice
How to Make No-Bake Pumpkin Cheesecake Cups
These indulgent self-serve desserts are a tasty addition to any Fall party!
Find full instructions here:
The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!
No-Bake Pumpkin Cheesecake Recipe
No-Bake Pumpkin Cheesecake - the perfect cheesecake for the fall, thanksgiving and holiday season. This cake is so creamy, light and delicious, a must try recipe.
Printable Version:
More Cheesecake Recipes:
Chocolate Cheesecake:
No Bake Mango Cheesecake:
No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Peanut Butter Cheesecake:
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Ingredients:
For the crust:
200g (7oz) biscuits
1/3 cup + 1 tsp (80g) butter, melted
For the filling:
2 cups (450g) Cream cheese, room temperature
3/4 can (320g) pumpkin puree – canned or homemade, unsweetened
3/4 can (10.5oz/300g) sweetened condensed milk
2/3 cup (160ml) Heavy cream
1 teaspoon vanilla extract
10g Gelatin powder + 50ml cold water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10-15 minutes.
3. In a large bowl beat cream cheese and sweetened condensed milk until soft and smooth. Add pumpkin puree, spices and beat until combined and smooth. Add vanilla extract, heavy cream and beat to soft peaks, 2-3 minutes.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
5. Pour into the springform pan, spread evenly and refrigerate overnight.
6. Decorate with whipped cream (optional).
Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
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