Pumpkin spice is everywhere. I’m not obsessed with pumpkin spice, but I’m not a hater of it either. With our dietary restrictions, most commercial pumpkin spice products are no good for us. I was craving anything pumpkin so I looked at the ingredients I had and figured I probably had the ingredients to make no bake pumpkin cheesecake filling. I searched for a recipe that combined what I had on hand, but couldn’t find anything. Armed with coconut yogurt, a can of pumpkin, pumpkin spice, vanilla, and maple syrup, I set out to experiment.
The result is a creamy cheesecake filling that tastes better than any store bought pumpkin cheesecake I’ve tried. It makes four large servings and takes less than five minutes to make.
No Bake Pumpkin Cheesecake
Servings: 4 Total Time: 5 minutes
12 ounce container of coconut yogurt
1 c pumpkin purée
1 tsp vanilla extract
1 tsp pumpkin pie spice
3-5 T maple syrup or honey. I used 4 T maple syrup.
Mix the first four ingredients in a bowl. I mixed it by hand and just used a rubber spatula, but a hand mixer would give it an even smoother texture. Add in 1T of maple syrup at a time until it’s the sweetness you’d like. I found that 4 was the perfect amount to still give it a tangy cheesecake taste. The consistency ends up being a super thick pudding, and it would probably hold up well in a pre-baked crust. It’s perfectly delicious on its own, without any crust at all though.
It dawned on me after the fact to take a picture of the specific ingredients I used, so enjoy the empty and partially empty containers 😉