no-bake pumpkin cheesecakes
Simple enough for everyday but a great last minute dessert for a party this simple no-bake cheesecake only takes a few minutes to throw together!
  • For the crust:
  • 7 graham crackers or 1 cup of your favorite graham cookie or gingersnaps
  • ¼ cup roasted hazelnuts
  • 3 tablespoons butter
  • For the filling:
  • 1 ½ cups heavy cream divided
  • 2 tablespoons maple syrup
  • 8 ounces cream cheese, softened
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup brown sugar
  • ¼ cup plus 2 tablespoons maple syrup
  • ½ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • or
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • a pinch of ground cloves
  1. In a food processor or high-speed blender crush the cookies and hazelnuts into fine crumbs. In a small skillet melt the butter over medium heat and then cook stirring occasionally until the butter starts to brown and smells nutty 4-5 minutes. Remove from the heat and add the butter to the cookie mixture and stir to combine. Reserve 2 tablespoons of the mixture for garnish and divide the remaining mixture evenly into six small serving containers pressing gently to form an even layer.
  2. Whip one cup of heavy cream in the bowl of a stand mixer with a whisk attachment until stiff peaks form and set aside. In the same bowl that you whipped the cream in add the cream cheese, pumpkin puree, brown sugar, maple syrup, salt and spices and process until smooth. Gently fold the reserved cup of whipped cream in two separate additions.
  3. Clean the bowl of the stand mixer and whip the remaining ½ cup of the heavy cream and 2 tablespoons of maple syrup until stiff peaks form.
  4. Pipe the pumpkin mixture over the prepared cookie layer and then pipe or dollop the maple whipped cream over the top and sprinkle with the reserved crumbs.
Recipe by Scaling Back at