Pumpkin Cheese cake - Eggless No Baking

 For this months Baking Partner challenge - 9 , we has to make Cheese cake. There are options to choose between Baked and no baking , with or without egg.

 I want to make a eggless and no baking cheese cake , so made it in the glass. It is easy to serve for individuals and the setting time is also less.

 I didn’t add gelatin in this cheese cake. First , I thought of making mango cheese cake , didn’t get well ripe mangoes , so has to use some other.

 I got an idea of using pumpkin, well it was vibrant colored and delicious. I made using homemade pumpkin puree.

Requirements :

For pumpkin puree :

Pumpkin – 250 g

Sugar – 4 tbs

Cinnamon – 1 small stick

Clove – 1

For Crust :

Marie biscuit / Graham crackers – 20

Instant coffee powder – 1 tsp

Melted butter – 2 tbs

For cheese layer :

Home made panner / Indian cottage cheese – 100 g

Condensed milk – 4 tbs

Method :

I used homemade panner , as it can be easily crumbled.

I used Marie biscuit for the first layer, any other digestive biscuit can be used.

Pumpkin Puree :

 Remove the skin of the pumpkin and chop into fine pieces.

Add this into a pan along with the half cup of water , cinnamon and clove.

Cook in medium flame for 10 – 15 minutes. Stir in between.

When the pumpkin pieces are cooked , remove the cinnamon and cloves. Mash well with the wooden masher / any other masher.

Add in the sugar and cook for another 10 minutes.

Let it cool.

Pumpkin puree is ready.

Place the biscuits in a zip lock pack and crush by using the rolling pin into fine crumbles.

Refrigerate the serving glass / bowls in the refrigerator for  half an hour.

 In the mean time , in a bowl , mix the biscuit crumbs and instant coffee powder together.

I added coffee powder for the flavor.

Add in the cool melted butter and mix well.

Fill in the chilled glass / bowl till ¼ th with this this biscuit mixer , this forms the first layer - crust.

Refrigerate again for 15 minutes.

For the cheese filling :

In a bowl , add the crumbled panner , condensed milk and 4 tbs of the above made pumpkin puree. Mix well.

Add about this filling till the ¾ th of the glass.

Refrigerate again for 15 minutes.

If the puree was thick , add little water and sugar to make it to dropping consistency.

Pour this glaze on the glass / bowl till top .

Refrigerate for an hour and serve.

It can be refrigerated overnight.

Garnish with a sprig of mint leaves.

Pumpkin cheese cake is ready to serve.