Desserts · Short · 0:47
No-Bake Pumpkin Cheesecake
Without cream cheese · eggless
Time25 min + 4 h chill
Makes9 squares · 8×8-inch pan
MethodNo-bake · agar-agar
LevelEasy
A creamy pumpkin cheesecake without turning on the oven — eggless, no cream cheese, with a spiced graham cracker crust and a silky pumpkin filling. Perfect for autumn.
Ingredients
- Crust: 1½ cups (150 g) graham cracker crumbs · 3 tbsp (45 g) melted unsalted butter · ½ tsp pumpkin pie spice
- 2 cups (450 g) thick plain Greek yogurt
- 1 cup (225 g) 100 % pure pumpkin purée
- ⅓ cup (65 g) light brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1½ tsp agar-agar powder + 3 tbsp boiling water
- Whipped cream and ground cinnamon, to top
190kcal
7 gprotein
24 gcarbs
7 gfat
Nutrition is an estimate per serving.
Method
- Line an 8×8-inch pan with parchment, leaving overhang. Mix crumbs, spice and melted butter until it looks like wet sand.
- Press firmly and evenly into the pan; freeze while you make the filling.
- Whisk Greek yogurt, pumpkin purée, brown sugar, pumpkin pie spice and vanilla for 1–2 minutes until smooth.
- Prepare the agar-agar with water and heat according to the packet until fully dissolved and activated.
- Whisking the pumpkin mixture continuously, slowly add the warm agar-agar and whisk quickly until incorporated.
- Pour over the crust and smooth the top.
- Cover and refrigerate at least 4 hours, preferably overnight.
- Lift out by the parchment, cut into squares, top with whipped cream and cinnamon.
From the video: Always follow your agar-agar packet for water and heating time — brands differ, and proper activation is what makes it set.
