Don’t miss to cook this No-Bake Pumpkin Cheesecake Recipe, with added pumpkin mousse, blueberries and ginger, bliss for the senses. At the end of November and the beginning of December, the air carries the scent of the approaching Christmas holidays and accompanying aromas, such as vanilla, cinnamon, ginger, star anise, cloves, etc. Dozens of recipes are spinning in our heads, and the question “What to surprise my loved ones with this year” keeps us from finding it.
No-Bake Pumpkin Cheesecake Recipe
We have chosen the perfect recipe for you, no-bake cheesecake with pumpkin mousse and blueberries, the preparation of which will fill your home with the aroma of warmth, coziness, smiles and Christmas bells. And your neighbors, whose scent you can’t help but notice, will be quick to ask you for the recipe for this intoxicating and we can boldly call it, Christmas tart.
Ingredients for No-Bake Pumpkin Cheesecake Recipe
For marshmallows without baking
- 290 gr. gingerbread cookies;
- 90 gr. oil;
- 1 tsp cinnamon;
- a pinch of cardamom.
For the cheesecake mousse
- 300 g pumpkin puree;
- 110 ml. milk;
- 230 ml. Pastry cream;
- 4 egg yolks;
- 1 1/2 gelatin;
- 140 g of sugar;
- 1 tbsp. cognac;
- a pinch of nutmeg;
- a pinch of cardamom.
For the decoration<
- 200 g of blueberries;
- 1/2 tsp. sugar;
- 1/2 tsp. water;
- icing sugar (crystal).
Here’s how to make a no-bake pumpkin cheesecake
To make the sponge cake, crush the gingerbread cookies, add the cinnamon and cardamom and finally the melted butter. Pour them into a round shape with removable walls, press the mixture well on the bottom and on the sides, and bake at 180 degrees for 8-10 minutes.
For the blueberry decoration, make a syrup from the sugar and water. Leave to cool. Pour the blueberries into the syrup and let them stand for 20-30 min. Remove and drain the blueberries, arrange them on a tray and roll them in the granulated sugar.
Prepare a large bowl of water and ice. Whip the cream until stiff peaks form. Heat the pumpkin puree with the sugar, spices, cognac and egg yolks over moderate heat until the mixture thickens. Add the milk and cook for another 1-2 minutes (without boiling).
Pour the mixture into a suitable bowl and place it in the bowl of water and ice to cool for 15 minutes, stirring occasionally. In the already cooled mixture, add the whipped cream, mix carefully until a smooth mixture. Leave the finished tart in the refrigerator for at least 8 hours. Serve, garnishing with the candied blueberries.
Good luck, ho, ho, ho!
If you liked this make of No-Bake Pumpkin Cheesecake Recipe, you might also like our Simple Cream of Pumpkin Soup.
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