Hey everyone! I just started a fun new pin board today and have invited several of my foodie friends to pin to it, so it should have some seriously delicious stuff on it for you to pin and make. You can click on the link HERE to follow. It’s the first group board I’ve created so I hope to make it a success! Thanks for your support!!
No Bake Pumpkin Cheesecakes Recipe
Now for this post, I just have to say it. I really don’t like these photos. But, these cheesecakes were so good that I just had to share anyway. I took pictures twice, yesterday then again today and I’m just not getting the photos to turn out how I’d like (for example, that caramel sauce in the second and third pic – yeah it looks artificial but it’s real). These dark rainy days are just that, dark out. Frustrating but on a better note, since I made these two days in a row that means I get to eat them two days in a row! I’ll never complain about eating cheesecake. Especially when I don’t have to bake cheesecake! I post cheesecake recipes and other various cheesecake-inspired desserts quite a bit. Cheesecake and ice cream and anything chocolate are all probably my favorite desserts, so I make them way too much I’m sure. Last week I posted Pumpkin Cheesecake Breakfast Smoothies (that are actually healthy yet so creamy and delicious), Pumpkin Cheesecake Cupcakes, and now these, just to finish off that pumpkin cheesecake list (although some form of pumpkin cheesecake cookie or blondie is sounding seriously tasty. I’ll resist though and wait until next year for that :). This would make a delicious pumpkin pie alternative for Thanksgiving, since it gives you that pumpkin pie filling taste with individual servings and a lighter finish. The combination of pumpkin spice with the cream cheese mixture to create a fluffy and creamy pumpkin cheesecake filling is incredible.
These cheesecakes are so easy. Their texture is more like a mousse than an actual cheesecake (to be more cheesecake-like you could probably add in some dissolved gelatin). They are amazingly fluffy and perfectly creamy. It’s also super easy to make this ahead, store in the fridge, then pull them out when you’re ready—you won’t even need to cut a slice! The caramel is optional if you aren’t feeling up to making it (did I really just list caramel as optional? In my mind a drizzle of caramel sauce is a must!) and you could replace that 2 Tbsp of caramel in the mixture with an equal amount of brown sugar. You really should make them with caramel though, just saying. Also, if you can’t find the Biscoff cookies then you could make a graham cracker crust instead (make one and a half of this recipe here). I’ve also seen people use gingersnap cookie crumbs to make a gingersnap crust—YUM. If you aren’t a salty caramel kind of person, of course just omit the sea salt. You can try a garnish of pecans, graham cracker crumbs, or a dusting of confectioners’ sugar, too. Enjoy!
