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.
And make it in an 8 inch springform pan for the quickest, simplest cheesecake removal once its set!
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 roasted savory 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 the day before serving, if you like. Just keep it covered lightly with a bit of cling wrap once it’s fully set, to prevent it from drying out and cracking.
Bonus tip: don’t drop your pumpkin cheesecake!
That one’s a freebie.Print
No 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
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 unflavored gelatin powder
- 2 cups / 480 ml unsweetened coconut milk
- 2 cups / 480 g pumpkin puree
- 1/3 cup / 80 ml maple syrup
- 2 tsp / 6 g ground cinnamon
- 1/4 tsp ground mace
- 1/4 tsp ground ginger
- 1/4 tsp fine sea salt
- pinch of ground cloves
- pinch of vanilla bean powder
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 unflavored gelatin powder 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.
Can be made the day before serving, keeping it lightly covered with a bit of cling wrap once it’s set, to prevent it from drying out and cracking.