Our no-bake pumpkin pie cheesecake is really easy to prepare and full of autumn spice. It’s ideal for Halloween get togethers or in fact any seasonal celebration!

Ready in: 50 mins, plus chilling
Serves: 12

Ingredients

• 300-400g pumpkin flesh, chopped into chunks
• Oil, for drizzling
• 150g butter, melted, plus extra for greasing
• 300g digestive biscuits/ginger biscuits
• 500g full fat cream cheese
• 65g icing sugar, sieved
• 125g Greek Yogurt
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp ground ginger

Method

1. Preheat the oven to 180C/fan 160C. Spread the pumpkin pieces out on a roasting tray, drizzle with a very small amount of oil, and put into the oven for 20-30 mins until just tender but not too browned.
2. Meanwhile butter a 20cm loose-bottomed cake tin and line the base with baking paper. Whizz the biscuits in a food processor or bash in a sandwich bag with a rolling pin until you have crumbs. Stir in the melted butter until everything is well combined.
3. Press the biscuit mixture into the prepared tin, starting with the sides then filling in the base. Push the mixture into the tin really well until it is packed in and you have an even covering, smoothing it out with the back of a spoon if needed. Then put the base into the fridge to firm up.
4. Once the pumpkin is cool whizz in a processor or with a stick blender with a splash of water until you have a smooth puree.
5. In a large bowl beat the cream cheese, icing sugar Greek yogurt, vanilla and spices until smooth and getting thick and stiff.
6. Set aside 3 tsp of pumpkin puree in a bowl. Swirl the rest of the puree into the cream cheese mix, leaving it in streaks in the mixture.
7. Take the base out of the fridge and spoon the pumpkin and cream cheese mixture into the tin until even. Dot the remaining pumpkin puree over the top and drag a little knife or teaspoon gently through it to swirl across the top. Then return to the fridge and chill overnight, until set.