Monday, April 15, 2013

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.

Baking Partners: A  Baking  Group


  1. Lovely cheese cake, one cup parcel please...

  2. Very brilliant idea sis, love this single serving cheesecake.Very delightful.

  3. Love the idea of using Pumpkin in the cheesecake..looks almost like the mango version!!

  4. No bake tops my list for desserts, what more pumpkin is so good added in. Nice and lovely style of presentation.

  5. I liked the combinations and trying it in small serving sizes.

  6. Wow for a minute I though it was mango until I read the caption,
    looks fab and tempting.

  7. Colour looks more tempting than the mango glaze, lovely presentation....

  8. very different idea and looks awesome...

  9. delicious n love the pumpkin flavor here...

  10. Pumpkin cheesecake looks lovely and yummy...Nice idea of individual serving...

  11. Looks yummy with individual serving

  12. Color combo is really gud :) Loved the glass !!

  13. Yummy! Pumpkin cheesecake sounds really good!

  14. I love that they are individual, great job!

  15. Delicious cheesecake with pumpkin. sharanya can you provide link to your baking partners post, that way people want to look it can take a look at it.

  16. Yummy cheese cake.. Beautifully presented..

  17. wow what an intresting idea looks perfect and awesome

  18. delicious...
    Thanks for linking with my event “Foodabulous Fest –April Month Series”