Although these days it’s still very warm, the first leaves of the trees have turned golden and the first pumpkins are ripe at last… What better way to introduce a new no-bake pumpkin cheesecake??
We had already presented a pumpkin cheesecake too a lot of time ago, a classic baked cheesecake with eggs and Philadelphia cheese. The today’s recipe is an egg-free cheesecake, without baking, at least the part of the pie, pumpkin still need to be cooked before you use it :p .
If yesterday you were at the pumpkin festival in Verres you’ll definitely recognise this recipe! Because we have prepared it with you in the afternoon.
See you soon!
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No-bake pumpkin cheesecake
Ingredients
For the base
- 100 g of digestives cookies
- 30 g of butter
For the filling
- 250 g Philadelphia cheese
- 200 g of baked pumpkin pulp about 500 g of raw pumpkin
- 40 g of brown sugar
- 1 pinch of salt
- 1/2 vanilla pod
- ground cinnamon
Instructions
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Start by cleaning the pumpkin. You’ll need approximately 200 grams of baked flesh, so we recommend starting with 500 g of raw pumpkin. We used a butternut pumpkin because of its dense and compact pulp, but any variety will be ok, as long as not too watery.
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Cut the pumpkin in part, dispose them in a baking sheet covered by some baking paper; bake it at 200°C for 30 minutes.
For the base
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Crunch cookies with a meat mallet, add the melted butter and mix thoroughly.
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Press the cookies crumb into the bottom of 6 small serving cups.
For the filling
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Mash pumpkin and sugar with a fork.
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Add the vanilla seeds, a generous pinch of cinnamon, salt and finally Philadelphia cheese.
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Stir well until the mixture is smooth enough, you will see the pieces pumpkin in the filling, it's normal 🙂
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Divide the mixture into 6 cups and let stand in refrigerator at least two hours before serving.