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Is anyone getting tired of pumpkin yet? For as much of a pumpkin fan as I am (not nearly as much as most people), I’ve been posting an awful lot of pumpkin recipes. I think I need to stop and move on to some other fall flavors.
As I said a long time ago when I posted this Pumpkin Delight recipe, pumpkin and cream cheese aren’t my fave combo. Something about the tanginess of both the cream cheese and the pumpkin just don’t jive. But I know that I’m in the minority when I say that – or at least that’s what Pinterest likes to tell me, and I think that’s a pretty valid source, don’t you? ((all the sarcasm)) So all you pumpkin + cream cheese lovers are going to have to make this No-Bake Pumpkin Cheesecake and let me know what you think. Feel free to add more sweetener. Most people do. (I told you my taste buds are in the minority….)
There are two exclusive no-bake cheesecake recipes in my new cookbook: a basic vanilla one as well as a refreshing lime version. I don’t usually use almond flour in my recipes because so many of my readers have nut allergies, but it really does make a great no-bake crust that I used in both of the no-bake cheesecake recipes in my cookbook. I knew I wanted to develop a no-bake nut-free crust as well, so that’s what you see in this no-bake pumpkin cheesecake recipe. When you get my cookbook, you can use the no-bake almond flour crust with this recipe if you prefer, or you can use this nut-free version in the two no-bake cheesecake recipes in the book.
So what fall flavors should I scope out next? I have some intriguing ideas on my ever-growing list, but I’m always open to suggestions! I have to admit, finishing my cookbook and marketing it have left me with little time to cook, and I’m feeling a little bit out of the groove. As my faithful readers know, I’ve been running a hectic schedule the past year, and now that the bulk of the deadlined cookbook work is done, I feel a little lost as to what to do next. I knew this would happen; it always does after I pursue something passionately for a long time. I fully intend to get back into cooking, though. After all, there’s the next cookbook to think about. 😉
Have you seen the “What’s on My Plate?” post I put up on Wednesday? Click here if you want to see (in pictures) what I ate last week. WOMP is a weekly series, so subscribe via email to get the newest edition in your inbox every week! (You can subscribe via email in the sidebar to your right if you’re on desktop, or down near the bottom of the page if you’re on mobile.)
As always, check out the Suggested Products section below the recipe for links to products that I use and recommend. Check out the Notes section of the recipe for answers to FAQs.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my pumpkin recipes
- Quick Pumpkin Cheesecakes
- ALL THE CHEESECAKE RECIPES
My cookbook preorder opened on Tuesday! If you haven’t reserved your copy yet, you can do so now (and get details) by clicking here. The books will be out before Christmas, so take advantage of the preorder price to get some Christmas shopping done! Update – special preorder pricing ended October 31st, but you can still grab a copy for a great value!
- 1 c. Briana's Baking Mix*
- ¼ c. salted butter, melted
- ¼ c. water
- 1½ tsp. THM Super Sweet Blend
- ¼ tsp. xanthan gum
- 12 oz. cream cheese, softened
- 1 c. plain pumpkin puree
- ½ c. Greek yogurt
- 1 T. THM Super Sweet Blend (or more, to taste)
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ¼ tsp. each ginger, ground cloves
- ⅛ tsp. THM Pure Stevia Extract Powder
- 2 tsp. Knox gelatin**
- 2 T. hot tap water
- ½ c. heavy whipping cream
- Mix the crust ingredients together with a hand mixer until crumbs form. Press into a greased 8"x8" pan.
- Beat the first set of cheesecake ingredients together until smooth.
- Whisk the gelatin into the hot water, then immediately add it to the cheesecake mixer and beat with a hand mixer until smooth.
- Add the cream and beat until thick. Pour the cheesecake mixture over the crust and smooth it out. Refrigerate for several hours until firm (or overnight).
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ½ tsp.
- THM Super Sweet Blend
- Xanthan Gum
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin
- THM Just Gelatin
- Great Lakes Beef Gelatin