I finally cracked. I guess I really have to concede winter squash induced defeat, given that we’re properly into October now. So this pumpkin cheesecake is my “I’m resisting Fall” penance!
It’s a bit of a sneaky one, because it’s totally dairy, egg and nut free. (Because apparently my bus is firmly parked in #allthefrees land.)
The nice thing about this take on pumpkin cheesecake is that it’s a no bake deal. You barely have to turn on the heat at all, and when you do, it’s just a quick bit of stove top action just to get the gelatin dissolved. But it’s otherwise completely oven free.
I based this pumpkin cheesecake filling on my always popular Pumpkin Pie Puddings and it’s the easiest thing ever. Not to mention, full of the flavors of fall.
There’s no reason to mess with something so classic: warm maple notes drifting through a pumpkin palooza, melded with layers of fragrant cinnamon & comforting spices.
I heaped mine with whipped coconut cream, drizzled it with a little extra maple, sprinkled it with cinnamon and showered it in some lightly crushed caramel sea salt coconut chips, just because. (These things are my FAVORITE.) But, honestly, this pumpkin cheesecake stands on its own.
To keep from an overwhelming coconut flavor, I made the crust with a mixture of dates and plantain chips. There’s something more graham-y about using plantain chips over the more chewier, typical shredded coconut you’ll often find in no bake, flour free crusts.
You can make this a few days in advance, if you like. Just keep it covered lightly with a bit of cling wrap once it’s set, to prevent it from drying out and cracking.
Bonus tip: don’t drop your pumpkin cheesecake!
That one’s a freebie.
PrintNo Bake Maple Spiced Pumpkin Cheesecake
Bring on the Fall desserts! This pumpkin cheesecake has a hint of maple & spice, but is totally dairy, grain & gluten free. Bonus: you don’t have to bake.
- Prep Time: 30 minutes
- Total Time: 30 minutes plus chilling time
- Yield: Serves 8
- Category: dessert
- Method: no bake
- Cuisine: American
Ingredients
For the pumpkin cheesecake crust:
- 1 1/2 cups / 110 g lightly crushed plantain chips
- 1 packed cup / 200 g pitted medjool dates
- 1 tsp / 2 g ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fine sea salt
For the pumpkin cheesecake filling:
- 1/2 cup / 120 ml cold water
- 2 tbsp / 17 g powdered gelatin
- 2 cups / 480 ml coconut milk
- 2 cups / 480 g pumpkin puree
- 1/3 cup / 80 ml maple syrup
- 2 tsp / 6 g ground cinnamon
- 1/4 tsp mace
- 1/4 tsp ground ginger
- 1/4 tsp fine sea salt
- pinch of ground cloves
- pinch of vanilla bean powder
- whipped coconut cream, (I like this one)
- caramel sea salt coconut chips, (I love these!)
- sprinkle of cinnamon
- drizzle of extra maple syrup
Instructions
LINE: Lightly grease the sides of a closed 8 inch / 20 cm springform pan (I used avocado oil) and line the base with parchment paper for an easy release.
FILL: Add the plantain chips to the bowl of a food processor and pulse until they resemble graham cracker crumbs. Next, add the pitted medjool dates, cinnamon, ginger and salt to the bowl. Process until you have a slightly sticky mixture that is flecked evenly through with the plantain crumbs. Pour the crust mixture into the bottom of the lined & oiled springform pan and use your fingers or the back of a measuring cup to press the mixture into an even layer on the base. Chill the crust while you make the filling.
BLOOM: Put the cold water into a bowl and sprinkle the powdered gelatin evenly across the liquid. Set aside for the gelatin to absorb the water while you get the other ingredients ready.
WARM: Pour the coconut milk into a saucepan on the stove top over low heat. You want to warm the coconut milk through very gently, without letting it boil or get hot enough to separate. When the coconut milk is warm, add the bloomed gelatin and whisk to combine. Once all the gelatin has dissolved, remove the milk mixture from the heat.
BLEND: Carefully pour the warmed milk mixture into the pitcher of your blender, then add all the remaining filling ingredients. Blend until the pumpkin cheesecake mixture is combined and smooth.
CHILL: Pour the pumpkin cheesecake mixture into the prepared springform pan. Smooth and swirl the top, then transfer it to the fridge. Chill until firm, at least 6 hours or overnight. If you like, top with whipped coconut cream and caramel sea salt coconut chips.
Notes
You can make this a few days in advance, if you like. Just keep it covered lightly with a bit of cling wrap once it’s set, to prevent it from drying out and cracking.
Argh!!! Canadian Thanksgiving was last week! Maybe I’ll have to make this for Christmas instead or Halloween? Is cheesecake a Halloween thing?
I think cheesecake is a whenever you want it thing! 😉
Your photography is stunning. Even that last shot of the dropped cheesecake looks intentionally artistic. Can’t wait to make this!
Thank you, Don! Hope you enjoy it 🙂
My gut cannot handle plantain, anything. Is there is substitute for the plantain chips?
You could try unsweetened shredded coconut, but substitute by cups measurement rather than weight.
Do you use salted or sweet plantain chips for this recipe?
I used salted… they balance nicely against the sweet dried fruit. But either would work!
Hello, do you use lite coconut milk or full fat? If using lite should the amount of water be reduced to accommodate?
I only ever use the usual full fat coconut milk, so I’m not really familiar with how different the “lite” milk is in terms of consistency. You really need that much water to bloom the gelatin, so if you were to try to reduce it, you could perhaps try blooming the gelatin in the coconut milk directly, then adding additional water only if the mixture seems overly thick. That said, you will likely not get as creamy a texture overall in this cheesecake if you use lite coconut milk, since it is lacking the fat that helps create that texture. You may run the risk of having more of a jello-y consistency with the lite milk, depending on the brand and consistency of what you use, too.
Thank you so much for the speedy and informative reply! I will do some experimenting with it and see what happens. I only ask as I’d like to use what I have on hand rather than running out to get full fat. I am new to your website and love your recipes. I can’t wait to try a few!
Let me know how it turns out!