No Bake Pumpkin Cheesecake
I adore this no bake pumpkin cheesecake recipe because it is such an elegant looking dessert and even though I am not an artist, the special Bundt mold made it look so classy.
But don’t do what I did… when I woke up and it was still dark out, I went to test to see how it looked because I was so excited. I removed the mold from the freezer and started to push it out of the mold onto a beautiful white oval serving dish and I shattered it on the floor in a million pieces. So my tip… turn more lights on so you can see what you are doing!
No bake cheesecakes are even better than baked cheesecakes in my mind! They are creamier and more delicious!
Keto cheesecakes are always a hit at the holidays and this pumpkin cheesecake will impress even your non keto guests!
When I make my no bake pumpkin cheesecake, I always use Further Food Gelatin!
Further Foods gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious Pumpkin Cheesecake helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!
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Click HERE to find the mold I used to make my no bake pumpkin cheesecake!
Note; you can make mini cheesecakes by placing the cheesecake mixture into THIS mold about 2/3rds full and placing the crust on the bottom of the pumpkin cheesecake.
No Bake Pumpkin Cheesecake
Ingredients
CHEESECAKE:
- 1 cup unsweetened macadamia nut milk or hemp milk if nut free
- 1 tablespoon Further Food gelatin
- 3 8 ounce packages cream cheese softened
- 1 15 ounce can pumpkin puree
- 3/4 cup Swerve brown or to desired sweetness
- 2 teaspoons pumpkin pie spice
- 1 vanilla bean scraped clean (or 1 teaspoon vanilla extract)
CRUST:
- 1 cup butter
- 1 cup crushed walnuts or pecan
- 3/4 cup Swerve brown or equivalent powdered sweetener
- 1 teaspoon ground cinnamon
Instructions
- For the pumpkin cheesecake: Place the almond milk in a small saucepan (or small microwave safe bowl). Sift the gelatin into the almond milk. Heat gelatin mixture until the gelatin melts, over medium high heat for about 2 minutes. (or in the microwave for 10 seconds or until liquefied). Add in the cream cheese, pumpkin, natural sweetener and pumpkin pie spice and mix well with an electric mixer. Add extract and beat until smooth. Taste and adjust sweetness to your liking. Pour the batter into a silicone Bundt pan or a 9x5-inch loaf pan (note: if you use a loaf pan, make sure to line it with parchment paper that overhangs so you can release the cake since it will need to thaw a little before it will release. Gently put the mold in the freezer while you make the crust and coating.
- To make the crust, place the butter in a large saucepan and heat until butter starts to bubble and brown flecks appear, stirring often. To watch a video on browning butter, click HERE.
- Once the butter is dark brown, but not black, add the natural sweetener. Remove from heat and add the crushed nuts and cinnamon. Stir well to combine.
- Remove cheesecake from the freezer. Place 1 1/4 cup of the nut mixture onto the cheesecake layer (this will be your crust). Place back in freezer until frozen. Place the extra praline mixture in aside to cool to room temp.
- Once the cheesecake is totally frozen, remove it from the mold or loaf pan. Place on a serving platter with the crust side down and drizzle the top with reserved nut mixture (you may need to re-heat the topping if it hardened too much by placing it back on the stove or heating in the microwave until you are able to drizzle it). The topping will harden since the cheesecake is frozen.
- Store in fridge for up to 3 days or freezer for up to a month. Allow to thaw before cutting into slices for serving.
Nutrition
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can it be done in a metal bundt pan?
That should work. 🙂
Do you have nutritional info on this?
I added it above. 🙂
The recipe says almond or hemp milk but the directions say coconut milk. Can canned coconut milk be used? This looks amazing!
I fixed it above. 🙂
This looks so delicious…I can’t wait to try it! However, in the cheesecake layer it says…”¾ Swerve brown (or to desired sweetness)” however, it doesn’t say if it’s 3/4 “cup or tsp”. I’m assuming it’s 3/4 Cup, but I don’t like to assume when I’m cooking. lol Thank you! 🙂
I fixed it above 🙂
Will an organic gelatin packet work for this recipe also? Want to make it tonight for a get-together tomorrow and no time to order FF gelatin.
Yes, any gelatin should work 🙂
Do you think this will set in fridge? I don’t want the crust and not wanting to invert. I’m assuming the freezing part is if you’re wanting to get out of the pan? I’m wanting to put into small portion cups in fridge.
I had my recipe tester test the recipe again and it was set up perfect after a night in the fridge. 🙂
Can whole milk be used?
Yes but that would increase the fat and carbs. 🙂
I got email from you about l-lysine but when I click on it it says page not found
That post went out before it was supposed to. Sorry about that. 🙂
Love this recipe from the email you just sent to me, but also wanted to read about lysine & keeping and helping with muscle mass which was also in the email you sent to me, but when I press it, nothing happened, it said 404 paged not found, will you please send that article/info about lysine, thanks.
That recipes posted before it was supposed to. 🙂
How do you keep recipes with Swerve from crystallizing when refrigerated?
It can some. You can try allulose instead.
Maria…this is darn delicious! I made it already, and in the freezer for Thanksgiving. Not sure If anyone will eat it but…their loss if they don’t try it!
But I do need to pick your brain here…
Is it ok to leave it in the silicone until Thursday or remove it now?
Also, I had to much mixture so I made a few individual ramekins sized portion. Today I left one to thaw in a cheese drawer in the fridge (not as cold) when I tried to plate it the praline broke off the cheesecake portion. I had to leave the ramekin sit about 30 minutes more before it would release (🙏everything releases together for the molded one!) the praline remind pretty firm to break through?
My questions…am I doing something wrong here…is there a better way.
I would LOVE for mine to look as good as yours come Thanksgiving!
Wishing you and the family a joyful holiday in paradise 🌴
Thanks! You can leave it in the silicone if you like. 🙂
This looks delicious, thank you! Also, I have a package of Lolli’s Cookie Clusters Pumpkin Spice which I have never used… Would that make a nice crust if I put it in the food processor? Have you used their clusters as a crust before? Thanks!
That should work great! Thanks!
And yes, I made a crust with it here:
https://mariamindbodyhealth.com/no-bake-chocolate-pie/
I think you have just given me a recipe for Christmas. This sounds so good. I will need to grind the chestnuts up in the food processor so hubby doesn’t know they are there though. How deceitful am
Hello!
Just wanted to let you know that my wife and I tried this recipe the other night and we served it as our dessert. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.
Have a great day!
Awesome!! Thank you!