No-Bake Pumpkin Cheesecake – Creamy, Light & Done in 20 Minutes!🎃

This No-Bake Pumpkin Cheesecake is creamy, spiced, and full of cozy autumn flavor — a perfect fall dessert without ever turning on the oven! 🎃🍰

You’ll need just 20 minutes to make this dessert! Then let it chill in the refrigerator until perfectly set.

Crust:
• 105g crushed biscuits
• 65g butter

Cheesecake Filling:
• 300g cream cheese
• 225g heavy cream
• 225g pumpkin purée
• 75g powdered sugar
• 6 tbsp water
• 2 tbsp gelatin
• 1 tsp cinnamon
• ¼ tsp ginger powder
• ¼ tsp vanilla
• ¼ tsp nutmeg

Instructions:
1. Prepare the crust:
• Crush the biscuits into fine crumbs.
• Melt the butter and mix it with the crushed biscuits.
• Line the bottom of a 17 cm cake pan with parchment paper and lightly grease it.
• Press the biscuit mixture firmly into the base and smooth it out.
• Let the crust rest at room temperature to set slightly.
2. Prepare the filling:
• Beat the cream cheese until smooth and fluffy.
• Add the heavy cream, pumpkin purée, and powdered sugar; mix until fully combined.
• Add the cinnamon, ginger, nutmeg, and vanilla, then mix again.
• In a small bowl, combine gelatin and water. Let it bloom, then heat gently (double boiler method) until fully dissolved and clear.
• Add the melted gelatin mixture to the pumpkin filling and mix until smooth and uniform.
3. Assemble:
• Wrap the inside edge of the pan with acetate (plastic cake strip) for easy release.
• Pour the pumpkin mixture over the crust and smooth the top.
• Chill in the refrigerator for 4–5 hours (or overnight) until fully set.
4. Serve:
• Once firm, remove the acetate and pan.
• Place the cheesecake on a serving plate and dust lightly with cinnamon for decoration.

Rich, velvety, and beautifully spiced — this no-bake pumpkin cheesecake is the ultimate autumn indulgence! 🍂✨
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