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No-bake Pumpkin Cheesecake with Effie's Pecan Nutcake Crust

This no-bake cheesecake is perfect for autumn, and it couldn't be more easy or quick: We mix our favorite pumpkin butter into the filling and spread a little on top.

No-bake Pumpkin Cheesecake with Effie's Pecan Nutcake Crust

  • 18 pcs. Effie's Nutcakes
  • 3 T. melted butter
  • 5 T. Stonewall Kitchen Maple Pumpkin Butter, divided 
  • 24 oz. mascarpone cheese
  • ¼ t. salt

Lightly butter an 8-inch springform pan and set aside.

Break the Nutcakes into the bowl of a food processor and process the biscuits until you have a fine crumb. Transfer to a small bowl and combine with the melted butter to form a moist meal yielding 1 ¼ c.

Press the crumbs into the bottom of the buttered springform 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 3 T. Maple Pumpkin Butter and the mascarpone cheese in a small bowl with a pinch of salt.

Fill the cooled Nutcake crust with the mascarpone mixture; smooth the top with the back of a knife. Spoon the remaining tablespoon 2 T. of Maple Pumpkin Butter over the top of the cheesecake and spread evenly. Cover loosely and refrigerate for at least 1 hour before serving.