Cardamom Pumpkin Cheesecake (No-Bake) four small jars of cheesecake all garnished differently: with candied pumpkin seeds, whipped cream and whole ginger cookies
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Cardamom Pumpkin Cheesecake (No-Bake)

Here is the perfect holiday dessert. Your easy, make-ahead, creamy, crunchy, spice-filled lifesaver! Double the recipe and spoon it into a pretty bowl if you are feeding a crowd.
Course Dessert
Cuisine Indian-ish
Keyword allspice, Cookie, Egg-free, Entertaining, Gluten-free, Low Carb, make ahead, no cook, Quick, stovetop, Sweet
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Author MyIndianStove.com

Ingredients

Pumpkin Cheesecake Filling

  • 8 ounces cream cheese
  • 2 tablespoons sour cream ~ Or thick yogurt; Optional
  • 1 cup pumpkin purée
  • 5 tablespoons light brown sugar ~ More to your taste
  • 1 teaspoon lemon juice  ~ Increase to 1 1/2 teaspoons if you are not using sour cream or yogurt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg ~ Ideally freshly grated
  • 1/4 teaspoon sea or table salt ~ Or 1/2 teaspoon kosher salt

Cookie Crumbs

  • 1 cup ginger cookies ~ Or cookies of your choice
  • 2 tablespoons butter ~ Melted
  • 1 large pinch coarse salt ~ Optional

Optional Garnished

  • whipped cream ~ Recipe below
  • candied pumpkin seeds ~ Recipe below
  • cookie crumbs ~ Recipe above
  • whole cookies

Whipped Cream

  • 1/2 cup heavy or whipping cream
  • 1/4 cup sour cream ~ Or thick yogurt; swap out for more whipping cream if you prefer
  • 1 1/2 teaspoons confectioners sugar ~ Make your own

Candied Pumpkin Seeds

  • 1/4 cup pumpkin seeds ~ Or seeds or nuts of your choice
  • 1/4 cup water
  • 1/4 cup granulated sugar ~ White sugar
  • 1/4 teaspoon coarse salt ~ Or 1/8 teaspoon sea or table salt
  • 1 teaspoon coarse sugar ~ Or 1 1/2 teaspoons of white sugar

Instructions

Cardamom Cheesecake Filling

  • Leave the cream cheese at room temperature for 2 or more hours.
  • Pumpkin Cheesecake Filling
  • Gather your filling ingredients.
    Cardamom Pumpkin Cheesecake (No-Bake) garnishes collected
  • Using a stand or handheld blender, whip the cream cheese to a smooth texture.
    Cardamom Pumpkin Cheesecake (No-Bake) whipped cream cheese
  • Add all the other filling ingredients and mix well.
    Cardamom Pumpkin Cheesecake (No-Bake) pumpkin batter with all the spicing in mixing bowl
  • Taste for sweetness and enough acid to balance the richness of the batter.

Cookie Crumbs

  • Crush the cookie crumbs in a resealable bag with a rolling pan, heavy pan, or as I did with a bacon or grill press. You are wanting a loose cookie rubble, not a fine, hard-packed bottom crust.
    Cardamom Pumpkin Cheesecake (No-Bake) crushing cookie crumbs in a resealable bag
  • Melt the butter, mix into the crumbs.
    Cardamom Pumpkin Cheesecake (No-Bake) cookie crumbs moistened with melted butter
  • Add a generous 2 tablespoons of crumbs in the bottom of each serving cup.
    Cardamom Pumpkin Cheesecake (No-Bake)with cookie crumbs in an individual serving cup
  • Carefully spoon the filling over the crumbs.
    Cardamom Pumpkin Cheesecake (No-Bake) four small jars of cheesecake all garnished differently: with candied pumpkin seeds, whipped cream and whole ginger cookies

Optional Garnishes

  • Garnish as you wish. Please see the following whipped cream and candied pumpkin seeds in this recipe.
    Cardamom Pumpkin Cheesecake (No-Bake) ingredients collected

Whipped Cream

  • In a stand mixer, or using a handheld blender, whip the heavy cream to a very soft peak stage. Add in the sugar and sour cream or thick yogurt and mix a minute longer, or until you have soft pillowy whipped cream. Be very careful not to overwhip. If need be, manually whip using a whisk to ensure you don't go too far.
    Cardamom Pumpkin Cheesecake (No-Bake) whipped cream for garnishing.

Candied Pumpkin Seeds

  • Turn your oven to 350°F (180°C) to preheat. In a small pan over medium-high heat add the nuts, sugar, salt, and water. Bring to a low boil and reduce your heat to medium-low. Allow to simmer for 5 minutes, then drain and place on a lined baking tray.
    Cardamom Pumpkin Cheesecake (No-Bake) pumpkin seeds sweetened and roasted on a lined tray
  • Bake for 7 minutes. Remove the tray and sprinkle on the salt and sugar. Return the oven and after 4 minutes check and look for some light browning. I often need another minute or so.

Notes

  • important: Cardamom Pumpkin Cheesecake (No-Bake) can be made ahead up to two days before you want to serve it.
  • Shortcut: Buy nuts that have been roasted and salted.
  • Double or triple the candied seed recipe if you want to use them on another dish or just want to snack on them.