No bake pumpkin cheesecake recipe

pumpkin cheesecake recipe
pumpkin cheesecake recipe

It will come as no surprise to you that we put all kinds of delicacies on the table with Sinterklaas and during Christmas. But in recent years we also take over more and more parties from America in our country. Such as Halloween, for example. This American horror party is really getting bigger in our frog country. This healthy pumpkin cheesecake recipe (which requires absolutely nothing to bake) is the ultimate solution to the leftover pulp of your hollowed out pumpkins for Halloween. And with this instant enjoyment you also immediately have something to give away when the kids come by for trick or treat!

Recipe no bake healthy pumpkin cheesecake: preparation method

Make this delicious and healthy pumpkin cheesecake during Halloween without actually having to bake. If you follow the steps as described below, you will quickly and easily have a delicious cake on the table. This is how you proceed:

You start by crushing the gingerbread cookies in a bag. So make sure you have something that you can hit with. Return the crumbs to a container and then melt the butter. Make sure the butter does not turn brown and is only runny. Now mix almost all of the cookie crumbs with the butter, but leave a little for finishing later.

Beat the whipped cream with the sugar until stiff in a bowl. In another bowl, whisk the cream cheese until smooth. Mix the cream cheese with the pumpkin, spices, vanilla pith and whipped cream. The nice thing about this recipe is that you use the jam jars for this cheesecake. You fill them with the biscuit crumb, the pumpkin cream cheese and top it off with the speculaas crumb that was kept separate at the beginning. The jam jars make this pumpkin cheesecake look super nice and I know from experience that it also tastes very good! Put the jars in the fridge for at least 4 hours (24 hours is even better!) And then you (or the children who pass the door) can enjoy this no bake cheesecake with pumpkin.

No bake pumpkin cheesecake recipe

 

Number of people: 4 Preparation time: 10 MINUTES preparation time: 4 HOURS waiting time: 4 HOURS total time: 8 HOURS 10 MINUTES

NECESSITIES

  • 4 jam jars with a capacity of 175 ml

INGREDIENTS

  • 250 grams of cream cheese
  • 250 grams pumpkin puree, roasted and mashed for 35 minutes at 175 degrees
  • 225 ml whipped cream
  • 125 grams of sugar
  • 1 vanilla pod
  • 1 pinch of nutmeg
  • 1 pinch of gingerbread spices
  • 1 pinch of ginger
  • 1 pinch of cinnamon
  • 100 grams of speculaas
  • 2 tablespoons of butter

INSTRUCTIONS

  1. You start by crushing the gingerbread cookies in a bag. So make sure you have something that you can hit with. Return the crumbs to a container and then melt the butter. Make sure the butter does not turn brown and is only runny. Now mix almost all of the cookie crumbs with the butter, but leave a little for finishing later.
  2. Beat the whipped cream with the sugar until stiff in a bowl. In another bowl, whisk the cream cheese until smooth. Mix the cream cheese with the pumpkin, spices, vanilla pith and whipped cream.
  3. The nice thing about this recipe is that you use the jam jars for this cheesecake.
  4. You fill them with the biscuit crumb, the pumpkin cream cheese and top it off with the speculaas crumb that was kept separate at the beginning.
  5. The jam jars make this pumpkin cheesecake look super nice and I know from experience that it also tastes very good! Put the jars in the fridge for at least 4 hours (24 hours is even better!) And then you (or the children who pass the door) can enjoy this no bake cheesecake with pumpkin.

DISCLAIMER

The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *