Pumpkin Spice Cheesecake No Bake
I love pumpkin spice! It’s pumpkin spice season and that means it’s time to enjoy this gorgeous no bake pumpkin spice cheesecake. It’s a smooth fridge bake cheesecake made with all the iconic flavours of the classic pumpkin pie.
This is a great dessert for Fall and Autumn, lovely for a Thanksgiving pudding, a tasty treat for a fire works night party and will be a family favourite once you try it too.
The summer is over and it’s now time for the best time of year. The weather is getting cooler and the leaves are starting to get golden and red before they fall. It’s time to get the blankets out, woolly socks and light the fire.
Okay it’s still a bit warm for the fire but as it’s getting darker earlier I am lighting the twinkly lights and starting to have more candles on. I love this time of year.
What this time of year needed was a special no bake pumpkin spice cheesecake. This no bake spice cheesecake recipe is the ultimate of pumpkin spice desserts. It’s creamy and the mix of spices are beautiful. Although a cold no bake dessert the spices make it seem warming and inviting.
I love this recipe and I hope you will too!
Easy No Bake Pumpkin Spice Cheesecake
This easy no bake pumpkin spice cheesecake is like autumn/ fall on a plate. The rich spices and creamy mix layer is like the cosy warmth of this time of year in a beautiful sweet treat.
What I love so much about this no bake cheesecake recipe is the beautiful way it makes me feel like a kid. I remember going out on a cold October night to watch the fire works and being allowed to have a bite of my Dad’s toffee apple or a sip of a cinnamon hot chocolate.
The mix of cinnamon, mixed spice, nutmeg and cloves are warming and cosy. They bring out beautiful images of leaves falling off the tree, early evening sunset walks, getting cosy with a blanket and hot chocolate and even sitting next to a real fire with a good book.
What is in Pumpkin Pie Spice?
Pumpkin pie spice is the delicious mix of dried and ground spices which were commonly used in American to flavour a pumpkin pie. The spices added a beautiful richness to the pumpkin and are now used every Autumn / Fall and winter and have become the go to flavours of the winter months.
The spices which are used for this absolutely delicious mix include ground nutmeg, ground cinnamon, ground cloves and mixed spice. The are all iconic rich flavours which when combined work so so well together.
Can I leave cinnamon out?
I know some who really can’t stand cinnamon. If this is you then please leave the cinnamon out. As much as the flavours all work together they do all work separately so can be left out, if there is one you really don’t like.
Why is pumpkin spice called Pumpkin Spice?
Pumpkin spice is called pumpkin spice because it was originally used to add flavour to the classic pumpkin pie. Pumpkin on it’s own can be a bit tasteless with some type of pumpkins. The use of spice added extra flavour and the mix of spices and fresh pumpkin just work so well together.
It’s now become a wonderful part of the time between summer and winter when the weather changes and we all want to be a little more cosy.
What do I need to make pumpkin spice at home?
To make pumpkin spice at home you only need a few tasty store cupboard spices. I use cinnamon, mixed spice, ground cloves and ground nutmeg. You mix them together to make your own mix but I keep them separate and then add them when I need them.
Pumpkin Spice Desserts
Pumpkin spice can be added to so many desserts. Just like this beautiful no bake pumpkin cheesecake. Other ideas for you to make using these delicious spices include –
- Adding the spice on top of a custard tart, like a Pastel De Nata
- Mixing the spices into a bundt cake.
- Add the spice into the vanilla biscuit recipe
As I decorated this delicious pumpkin spice dessert I tried staging the sprinkles to see what would happen and how it would look each time. I started by whipping up double cream until thick. Adding a star nozzle to a pipping bag and adding the double cream in to the bag. From there I piped little swirls on to the out side edge of the pumpkin spice cheesecake. Then came the sprinkle part!
On top of the pipped double cream I started with gold star sprinkles. They are simple and elegant. I think they would look beautiful for a bonfire night or Autumn event.
From the gold star sprinkles I wanted to add on smaller sprinkles to give it a look of a dusting. The mixture of the dainty sprinkles to the large stars I think looked wonderful.
As a final addition for this beautiful no bake cheesecake I added little fudge chunks. I decided to add them as they add that extra sweetness and texture – a little extra bite.
How to make a Cinnamon Spice Cheesecake?
I have heard pumpkin spice refereed to as cinnamon spice. So Cinnamon Spice Cheesecake is exactly this recipe (scroll down to the recipe) but with extra cinnamon. Cinnamon spice is definitely more for those who love that extra edge of cinnamon to their mix. For this recipe I’ve kept it pretty even for the flavours so it’s well balanced.
What ingredients do I need?
For this delicious no bake cheesecake recipe you only need a few ingredient which is why this recipe is so popular. For the base of the cheesecake you only need shortbread biscuits, which you will need to break up in a food processor or by hand with a rolling pin, and melted butter. Stir them together to coat the biscuit crumbs and then press into the cake tin.
Step by Step – How to make a pumpkin spice cheesecake
Crush the shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
Stir in the vanilla extract and the all the spices.
In a new bowl lightly whip the double cream until it thicken.
Stir in the double cream and cream cheese mixture together.
Remove the cake tin from the fridge and add the cream cheese to the base and level off. Put back into the fridge to set for at least an hour.
Decorate with pipped whip double cream and sprinkles.
How do you make pumpkin cheesecake from scratch?
Pumpkin cheesecake is so easy to make from scratch. It is divided up in to the base which is made of bashed up biscuits crumbs and butter. Which is then put in the fridge to set.
To make the cream cheese section of the pumpkin spice cheesecake you mix the cream cheese, sugar, vanilla and spices together. You whip up the double cream / heavy cream until it is thick. Then gently stir it in to the cream cheese. Pop it in the fridge on top of the base. After an hour it should be set and you can remove it from the tin. From there you can decorate it.
How do you spice up a cheesecake?
It is so easy to spice up a cheesecake! There are so many wonderful spices to use including the one in this recipe. You can make more in time for Christmas by adding ground ginger and cinnamon to the mix. If you want it softer a little flavour cinnamon on it’s own works really well too.
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Pumpkin Spice Cheesecake – No Bake Recipe
- 6 inch Cake Tin
- Sandwich Bag
- Rolling Pin
- Mixing bowl x 2
- Wooden spoon
- Piping bag
- Star nozzle
- 50 g Unsalted butter
- 200 g shortbread biscuits
- 300 g Soft cream cheese (I used Philadelphia)
- 60 g Caster sugar
- 150 ml double cream / heavy cream
- 1 teaspoon vanilla extract
- Half a teaspoon mixed spice
- Half a teaspoon ground cinnamon
- Quarter of a teaspoon ground nutmeg
- Quarter of a teaspoon ground cloves
- 150 ml double cream / heavy cream
- Fudge chunks (I found them in Waitrose)
- Lightly grease an 6 inch loose base cake tin with a little melted butter – use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Making the Base
- Melt the butter gently in the microwave in short bursts (in a microwavable bowl) or in a saucepan on a low heat and then take off the heat so it doesn't burn.
- Crush the shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
Cream Cheese Layer
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- Stir in the vanilla extract and the all the spices.
- In a new bowl lightly whip the double cream until it thicken.
- Stir in the double cream and cream cheese mixture together.
- Remove the cake tin from the fridge and add the cream cheese to the base and level off.
- Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
Pumpkin Spice Cheesecake Decoration
- Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls around the outside of the cheesecake.
- Add your favourite golden sprinkles. I went for tiny shiny ones and bigger golder stars to help stand out. Then as an extra seasonal goodness I added some little fudge pieces.
- Serve and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.