No-Bake Cultured Pumpkin Cheesecake


In case you need one more dessert recipe for Thanksgiving… in case you need a dessert that makes you feel good… in case you just need more sweet pumpkin and cultured food in your life, I present to you the raw and cultured pumpkin cheesecake.

The crust is a typical graham cracker crust, which can be made with sprouted flour. The filling is a rich, decadent, slightly sweet, and cultured no-bake delight. It’s easy, rich, and lower in sugars than many desserts; making it one of our family’s favorites.

No-Bake Cultured Pumpkin Cheesecake


  • 1 cup graham cracker crumbs, preferably sprouted or sourdough
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 teaspoon ground ginger


  • 1 cup pumpkin purée (plain)
  • 4 tablespoons cultured butter, softened
  • 16 ounces cultured cream cheese (or well-drained kefir cheese)
  • 1 teaspoon pure vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)


  1. Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
  2. In a medium bowl, combine graham cracker crumbs, ground ginger, and melted butter. Press mixture into bottom of prepared pan and about 1/4 inch up the sides. Bake 7 to 8 minutes or until golden brown. Set aside to cool.
  3. In a medium bowl, beat pumpkin purée, softened butter, cream cheese, vanilla, spice, and salt until smooth. Mix sugar in, 1/4 cup at a time, then beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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