Low Sugar No-Bake Pumpkin Cheesecake

One day when I was nibbling on a little piece of lightly sweetened and buttery Shortbread, it occurred to me: This would make a fantastic cheesecake crust.  Then one day when I was baking a pumpkin, it occurred to me:  I should use that pumpkin to make pumpkin cheesecake.  These were both very, very good ideas, if I do say so myself.

Why a shortbread crust?  I’m not sure why, but making a graham cracker crust for cheesecakes always seems like too much work to me.  Probably because that was always my job when I was growing up, so now I have deep-seated graham cracker crust baggage from my past.  That, and I never have graham crackers on hand and I don’t want to make a batch of homemade Graham Crackers only to crush them for a crust.  Seriously, who knew a graham cracker crust could be such cause for discussion that it would take up an entire paragraph when I could just be sharing this great recipe with you?

So Shortbread Crust.  I highly recommend it.  Stir the three ingredients together, press them onto the bottom of a dish, and bake.  You can’t go wrong, especially because this recipe includes lots of butter.  That, of course, makes it amazing.

No-Bake Pumpkin CheesecakeYum

Shortbread Crust:

3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter

Stir flour and sucanat together in a bowl. Add melted butter, combining well. Press mixture into a 9×13 inch baking pan. Bake in a 350° oven for 12-15 minutes or until golden brown.

Pumpkin Cheesecake Filling:

2 8-ounce packages softened cream cheese
1 1/2 cups heavy whipping cream
2 cups pureed pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Real maple syrup or liquid stevia to taste (I used 4 droppers full of stevia)

Blend all ingredients together until smooth. Pour over prepared shortbread crust. Spread until smooth. Chill in refrigerator for at least two hours before serving.

No-Bake Pumpkin Cheesecake

My system doesn’t handle much sugar any more (which seriously limits my cheesecake eating opportunities, woe is me).  Making this simple cheesecake with stevia (a natural sweetener, not a sugar or an artificial sweetener) is a fantastic option.  This treat is not super sweet, although you can make it as sweet as you like by simply adding more stevia, maple syrup, or even sugar if you like. Now that I know that stevia makes a cheesecake and shortbread makes a great crust, my cheesecake lovin’ self is happy and my graham cracker crust anxt is minimized.

What is your relationship with the graham cracker crust? You should join me in loving a shortbread crust. Easy, delicious, and full o’ buttah!

Comments

  1. Mark says

    “No-Bake Pumpkin Cheesecake”

    “Bake in a 350° oven for 12-15 minutes or until golden brown”

    [Reply]

    Laura Reply:

    Well sure enough. But the cheesecake isn’t baked, and that’s what counts. :) :)

    [Reply]

  2. Jen says

    Hi!
    I was just wondering if your cook book ever goes on sale?
    Thank you !

    [Reply]

    Laura Reply:

    Because of our printing and shipping costs, we are not able to offer a discount on the book. But occasionally, we do a “bonus with purchase” offer. We’re working on plans for a sale like that in the next few weeks. :)

    [Reply]

  3. Amanda says

    Thanks so much for this recipe, Laura. I just saw a recipe for pumpkin cheesecake and thought, “Ugh, that sounds too complicated.” Love this simple and much-healthier version and can’t wait to make it!

    [Reply]

  4. Gina says

    Can’t wait to make this! If I use pure maple syrup instead of liquid stevia, how much should I use?

    [Reply]

    Laura Reply:

    I would go with about 1/4 cup maybe? You can add more if you taste it and feel it isn’t sweet enough. :)

    [Reply]

    Gina Reply:

    Thank you Laura!

    [Reply]

  5. Tracy says

    Wow, that looks so good I want to eat it right off my computer screen! I’ll bet that topping would be really good on an almond meal crust too.

    [Reply]

  6. Brighid says

    Looks so yummy? It should travel a couple of hours, right? I’m thinking that I should add another dessert to the ones I’m already bringing for Thanksgiving.

    I do have a lower sugar question though: how much sugar can I cut from your chocolate chips recipe? And will I have to reduce the butter too? My family adores these cookies but I know how much sugar is in them so I don’t make them that often. But holidays are coming and they are, without fail, a giant hit with everyone I share them with.

    [Reply]

    Brighid Reply:

    “Yummy?” should be “Yummy!”

    [Reply]

    LindseyforLaura@HHM Reply:

    This should travel just fine! As far as the chocolate chips go, I would just play with it a bit to adjust it to your liking. If you decrease the sugar then decrease the butter a little bit too so that the consistency stays the same.

    [Reply]

  7. Sarah Nicholson says

    Well, looks like I just found my Thanksgiving Day dessert! I don’t usually do homemade pie crust because I don’t want to go to all the work just to mess it up. The shortbread crust sounds so yummy and simple!!!

    [Reply]

  8. Leigh says

    You should add “egg-free” to the description – I mean, I can look at the ingredient list and see there are no eggs, and the “no-bake” should tip me off, too, right? But truth be told, I’m lazy… ;) and as I search for things my poor egg-allergic son can eat (he typically gets no pumpkin pie or cheesecake), that would make it easier to spot. He is going to be so excited when I make this!!!

    [Reply]

  9. Gina says

    Is the shortbread supposed to be hard like a cookie when it comes out of the oven?

    [Reply]

    LindseyforLaura@HHM Reply:

    It may not be hard right away. Sometimes it has to cool a bit before it sets up.

    [Reply]

  10. Carrie says

    Hi! I love your blog :). Not sure what I did wrong, but this was fairly runny. Have you had that experience before? Thanks!

    [Reply]

    Laura Reply:

    No, mine has stayed thick. I wonder if your cream didn’t get whipped quite enough perhaps?

    [Reply]

  11. Luz says

    Hi Laura, I am wondering if I can use oat flour instead for the crust? I am sooooo interested in purchasing a grain mill and hard white wheat to make my own flour! Never have thought of that until now! Also I am making muffin batters and storing them in the freezer, you inspire me!! Thanks so much,

    Luz

    [Reply]

    Laura Reply:

    I sure would think that oat flour would work!

    [Reply]

    Luz Reply:

    Hi Laura, I am wondering if I can use half coconut oil and butter? Cannot wait to try this recipe!! I might and some unsweetened cocoa in the crust.

    [Reply]

    Laura Reply:

    Yes, that will work fine!

  12. Luz says

    Hi Laura, I hope you can get this before Thanksgiving. I was wondering if I don’t use either the maple syrup or stevia drops and I use the stevia sugarLeaf blend, would that still work? I don’t have the drops and can’t get them before then. Thanks,

    Luz

    [Reply]

    Laura Reply:

    I would sure think the blend should work fine!!

    [Reply]

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