Effie’s Homemade No Bake Pumpkin Cheesecake

The first thing you notice when you try an Effie’s “cake” is the homemade buttery flavor!  They are tasty by themselves, would be a great combination with ANY tart fruit, and also make a delicious crust – as you will find with the No Bake Pumpkin Cheesecake Recipe below…tis the season for fall flavors, cheers!


No-bake Pumpkin Cheesecake with Effie’s Corncake Crust

  • ½ t. butter
  • 3 – 4 pcs. Effie’s Corncakes
  • 1 T. melted butter
  • 8 oz. Mascarpone Cheese
  • Pinch salt
  • 2 ½ T. Stonewall Kitchen Maple Pumpkin Butter

Lightly butter a small 4-5 inch spring form pan and set aside.

Using the food processor grind the Corncakes to an even crumb. Transfer to a small bowl and combine with the melted butter to form a moist meal.

Press the Corncake crumbs into the bottom of the buttered spring form pan and distribute evenly.

Refrigerate for 1 hour before filling OR bake in a 350 degree oven for 7 – 8 minutes to help the crust set. Cool before filling.

Combine 1 ½ T. Maple Pumpkin Butter and the Mascarpone cheese in a small bowl with a pinch of salt.

Fill the cooled Corncake crust and smooth the top with the back of a knife. Spoon the remaining tablespoon of Maple Pumpkin Butter over the top of the cheesecake and spread evenly. Cover loosely and refrigerate for at least 1 hour before serving.

This no-bake cheesecake is divine.  It’s optional to put the crust in the oven for a short time.  We do think it makes cutting and serving easier.  Either way is fine.

Like what you see? Show them some sugar…

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