We absolutely love love LOVE autumn (or fall to our American readers). What’s not to love really? Mustard and oxblood colour palettes, seasonal inspired coffees (hello roasted chestnut latte), nerdy knitwear, fireplaces and of course…. anything pumpkin flavoured! We’ve been non-stop all year so when the wedding season began winding down recently it was the perfect time for us to finally devote some effort to our own blog recipes and tutorials. With this in mind here’s something we whipped up recently which we’re happy to say our tummies definitely enjoyed! The best thing about these mini desserts is that they’re super quick and fuss free to make; perfect for enjoying the rest of autumn too.
No bake spiced pumpkin cheesecakes!
(makes approx. 4 to 5 individual cheesecakes depending on serving size)
Ingredients and tools needed…
- 3 tablespoons canned pumpkin puree
- 600g full fat cream cheese (stay clear of low fat as the higher water content will make it a nightmarish gloopy mess)
- 200g sifted icing sugar
- 2 heaped teaspoon cinnamon
- 1 heaped teaspoon allspice
- 1 heaped teaspoon nutmeg
- 6 plain digestive biscuits (or standard size graham crackers if you’re in the US)
- 1 tablespoon butter
- Pestle and mortar or a rolling pin and a strong bowl
- Large cupcake piping tip
- Disposable piping bag
- Ramekins or individual glasses (we used our favourite gold rimmed champagne coupes)
Look at all those lovely autumnal inspired ingredients! Perfect for a seasonal treat or two. If one individual no bake cheesecake isn’t enough to satiate your sweet tooth we won’t blame you for having an extra!
Take your biscuits or graham crackers and pound them to a fine crumbs along with your tablespoon of butter. Make sure to mix in the butter evenly with the tips of your fingers afterwards. You should aim to have your biscuit base the texture of wet sand.
Take your pumpkin, cream cheese, icing sugar and fragrant spices and combine them in a bowl. Make sure to taste test as you work so that you’re happy with the flavour! If you’d like to pack a punch in the spice stakes then add a little bit more (a little ground ginger is perfect for the more adventurous). Likewise if you only want a hint of pumpkin make sure to start adding it in gradually tasting all the way.
Take your lovely biscuit or graham cracker base and spoon it evenly into your pots or glasses. Once added use your fingers to press down on it gently.
Add your cheesecake mix to a disposable piping bag fitted with a cupcake tip (they’re lovely and big – perfect for impressive swirls) before piping the mix luxuriously into each individual pot or glass.
Voila! Now you can garnish them with edible gold leaf, autumnal sprinkles or seasonal fruits before leaving them in the fridge until they’re needed. Alternatively you could just devour it there and then…
If you’re feeling a little adventurous using coffee flavoured biscuits crushed up for the base or adding a few drops of good quality coffee extract into the cheesecake mix would make the perfect no bake spiced pumpkin latte cheesecakes! Adorn these with cute chocolate covered coffee beans gilded with edible gold leaf for a rather fancy look too.