Whipping Up Desserts With Pumpkin Cheesecake Without Sugar or Baking: Simple Recipe


(Serves 8 Cups)


For Pecan & Cracker Topping

  • ⅓ cup pecan (halved pieces)
  • 2 crackers (1 sheet), broken into 1 inch pieces (Use regular biscuits if crackers are not available)
  • ¼ teaspoon pumpkin spice blend (To make 2 Tbsp of Pumpkin Spice Blend: Mix 1 tbsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1 tsp ground cloves/all spice and stir well.)

For Cheesecake Mousse

  • 170 gm cream cheese at room temperature, cut into 1 inch cubes
  • ½ cup plain yogurt (preferably whole-milk one)
  • ¼ cup maple syrup/honey
  • 1 tsp vanilla extract/essence

For Pumpkin Mousse

  • A little less than 2 cups of pumpkin purée
  • ½ cup plain yogurt (preferably whole-milk one)
  • 50 gm cream cheese at room temperature
  • ¼ cup maple syrup/honey
  • 1 tbsp pumpkin spice blend
  • ½ tsp vanilla extract/essence
  • Pinch of salt


  1. First, make the pecan and cracker topping: Toast the pecans in a small pan on medium heat until fragrant for about 5 minutes.
  2. Put them in a blender and add broken crackers along with pumpkin spice blend.
  3. Blend it for around 10 seconds until the pecans and crackers are broken into tiny bits (don’t blend too much and avoid  turning it into a nut butter). Transfer it into a bowl.
  4. Now, make the cheesecake mousse: Clean the blender. Mix cream cheese, yogurt, maple syrup and vanilla essence – Blend till you get a smooth consistency. Transfer it into a bowl.
  5. Now make the pumpkin mousse: In the blender, add pumpkin purée, yogurt, the remaining cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend till you get a smooth mix.
  6. Now, take some small cups/small glasses. Transfer ¼ cup of pumpkin mousse into each cup/glass. Top this with 2 tbsp of cheesecake mousse. Add 1 tbsp of the pecan and cracker topping to each of the cups/glasses. You should be able to make 8 cups/glasses.
  7. Serve immediately, or refrigerate and serve cold. Cover them while refrigerating.

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Arushi Sana is the Co-Founder of Santerra Living, a bio-pellet factory that makes a renewable form of eco-coal and Co-Founder of NYK Daily, a global news platform. She was awarded the Times Power Women of the Year 2022, Times Digital Entrepreneur of the Year 2023, Silicon India's Top 10 Women Owned Startups of Hyderabad 2023 and IHW Council Climate Health Influencer 2024. Arushi is also a speaker for Sustainability and Entrepreneurship at various forms like the World Bank, UN International Solar Alliance and Universities, and was also invited to the UN COP28 UAE Climate Conference. She is a Sustainability Consultant for organisations looking to reduce their carbon footprint and also works with brands on social media to help them carve a presence in that niche. She holds a Degree in Computer Science Engineering from VIT University and a Diploma in Marketing Analytics from IIM Nagpur. She has previously worked in Ernst & Young and Deloitte as a Forensic Data Analyst. Arushi is a writer, political researcher, a social worker, a farmer and a singer with an interest in languages. Travel and nature are the biggest spiritual getaways for her, and she aims to develop a global community of knowledge and journalism par excellence through this News Platform.

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