No-Bake Pumpkin Cheesecakes for Two No-Bake Pumpkin Cheesecakes for Two

Image: James Tse

Transform leftover pumpkin purée into a speedy five-ingredient dessert that's sure to become your full-fledged fall obsession.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: October 2015


Pumpkin Cheesecake:
Whipped Cream:


Pumpkin Cheesecake: In large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream and pumpkin pie spice. Scrape into two 6-oz (175 mL) ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.

Whipped Cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Tip From the Test Kitchen: Don't have pumpkin pie spice on hand? Whisk together 3/4 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp each nutmeg and ground cloves, and use 1/4 tsp from that mixture.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 155 mg
  • Sugars 23 g
  • Protein 4 g
  • Calories 383.0
  • Total fat 30 g
  • Potassium 181 mg
  • Cholesterol 104 mg
  • Saturated fat 18 g
  • Total carbohydrate 26 g


  • Iron 6.0
  • Folate 5.0
  • Calcium 8.0
  • Vitamin A 122.0
  • Vitamin C 3.0
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Baking & Desserts

No-Bake Pumpkin Cheesecakes for Two