UNA’s No Bake Pumpkin Cheesecake

 

Recipe

PREP TIME: 10 mins

COOK TIME: 30 mins + in fridge before serving

SERVINGS: 5 jars

Ingredients

  • A few tablespoons of melted butter

  • 1cup or more graham crumbs

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon clove

  • 2 cups cream cheese

  • 1 tablespoon fresh lemon juice

  • 1/3 pod vanilla bean

  • 1/3 cup whipping cream

  • 1/3 cup sugar

  • 2 tablespoons pumpkin puree

  • caramel (if desired)


Directions

  1. The base: mix a scant amount of melted butter into some graham crumbs, just enough that when you squeeze some of the mixture it will lightly hold its shape. Pack about a 1/2 inch into the bottom of a mason jar, more if you love graham crumb.

  2. The spices: start with 1 teaspoon cinnamon and 1/2 teaspoon each for the nutmeg and clove, add more (or less) to suit your personal taste. You may want to make more if you really like pumpkin spice flavour!

  3. The filling: Let cream cheese come to room temperature. In a stand mixer starting at the lowest speed with a paddle and slowly turning it up, mix cream cheese with fresh lemon juice, vanilla, whipping cream, and sugar. Add pumpkin puree from a can until desired colour and taste is met. Once the colour looks right to you, add the spice mixture in small pinches until it tastes like heaven. Portion the mixture into the jars with the graham crumb, wrap them and place in the fridge to cool until service time. Top with caramel for extra deliciousness.