No-bake Pumpkin cheesecake

5 from 7 votes

Crunchy Oreo crust filled with creamy pumpkin cheese cream and decorated with adorable meringue ghosts

Cook Time1

Waiting Time5

Total Time6

Course: Dessert

Cuisine: American

Servings:

Calories: 477kcal

Start with melting butter in microwave then let it cool down slightly while preparing the Oreo crumbs
Oreo crumbs can be made in food processor or by using a zip bag and rolling pin. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together
Line a spring form or Mousse cake ring (adjustable in size) with the mixture and press it flat evenly. I am using a 14 cm / 5.5 inch ring,. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling

Soak gelatin into cold water
Heat pumpkin puree with sugar and cook for 10-15 minutes on low medium heat until some water evaporates and you get a thick, less watery pumpkin pure. The exact cooking time depends on how watery your pumpkin puree to start with
Squeeze excess water from gelatin and stir into the mixture then mix in the lemon juice. It won’t taste lemon but the lemon balances the flavours
In another bowl whip cream cheese with an Electric hand mixer until light and fluffy then fold in lukewarm (not hot) gelatin mixture with the help of a Rubber spatula. Mix in pumpkin spice
Whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust
Pour cream cheese mousse into the frozen crust and smooth the top with an Offset spatula. Place it into the freezer again while preparing the topping

Soak gelatine into cold water
Bring pumpkin, sugar and lemon juice to boil and cook it again for 5-10 minutes until mixture slightly thickens and become less watery
Squeeze excess water from gelatine and stir into the mixture. While still warm but not very hot pour it over the cheesecake. Place it into the fridge to set at least 4 hours, better if overnight
Once cheesecake set, very carefully remove the ring / spring form

Decorate the cheesecake with meringue ghosts straight before serving. Please note that he meringue won't last forever on the cake. As soon as the meringue gets in contact with the cake it will start to lose its structure in a few hours (humidity) so make sure you decorate the cake only right before serving