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No-Bake Pumpkin Cheesecake Recipe

Time: 15-30 Minutes Serves: 8

We have created the ULTIMATE, pumpkin dessert. This is our recipe for a super simple, No-Bake Pumpkin Cheesecake that only takes 15 minutes of prep work! Best yet? This dessert doesn’t need to go anywhere near the oven. Starting with a Fall-filling Pumpkin Scone base, which is then topped with a creamy pumpkin spice cheesecake. Once you’ve made the cake, pop it in the fridge for 6-8 hours and you’re all set. 

Feel free to decorate this delicious dessert any way you like! We have crumbled an extra un-iced Pumpkin Scone on top & drizzled it with caramel sauce. Whipped cream would also be great on top.

No-Bake Pumpkin Cheesecake Recipe FAQ

Should pumpkin cheesecake be refrigerated? 

Yes, you should keep pumpkin cheesecake refrigerated. Like most cheesecakes, our No-Bake Pumpkin cheesecake is made from perishable dairy products like milk and cream cheese. Storing your cheesecake in the fridge can help maintain its delicious taste and freshness. 

How many days in advance can you make cheesecake?

You can typically make cheesecake in advance and store it in the refrigerator for up to 3 to 5 days. It’s best to cover the cheesecake with plastic wrap or aluminum foil to prevent it from absorbing any odors in the fridge. If you need to store it for a longer period, you can freeze the cheesecake for up to 2 to 3 months. 

What makes cheesecake taste dry?

A cheesecake can taste dry due to overbaking, lack of moist ingredients, using low-fat versions, overmixing the batter, or improper storage. To avoid dryness, follow a balanced recipe, bake carefully, and use quality ingredients while storing properly.

Ingredients

Cheesecake base

  • 3 x COBS Bread Pumpkin Scones (un-iced)
  • 85g Butter, melted

Pumpkin Cheesecake

  • 1 lb Cream Cheese, room temperature
  • 150ml Condensed Milk
  • 2 tbsp Lemon Juice
  • 150 ml Pumpkin Puree
  • 1 tsp Pumpkin Spice

Directions

Cheesecake Base

  1. Roughly tear the Pumpkin Scones and add to a blender or food processor. Blitz until the scones are crumbled no larger than a pea.
  2. Thoroughly mix the blended Pumpkin Scone crumbs with the melted butter.
  3. If you do not have a spring-form cake pan, line your 8″ cake pan with parchment paper slings so you can lift it out once set.
  4. Using a spoon evenly spread the cake base on the cake mould, apply pressure to have a solid cake base.

Pumpkin Cheesecake

  1. Mix the cream cheese, condense milk, lemon juice, pumpkin puree & pumpkin spice thoroughly. Using an electric mixer is recommended.
  2. Pour the cream cheese mixture over the scone base.
  3. Place in the fridge for 6-8 hours until fully set.
  4. Once set, take the cheesecake out of the cake pan, transfer to cutting board and garnish to your liking. We like to crumble an additional pumpkin scone on top, drizzle with caramel or serve with whipped cream.