If you’re craving a dessert that’s refreshing, subtly sweet, and filled with the goodness of pumpkin, this Lemon Honey Pumpkin Cheesecake is a delightful treat! This no-bake cheesecake features layers of creamy cottage cheese and yogurt enhanced by a pumpkin and honey layer, making it a perfect autumn-inspired dessert. With a hint of lemon zest and the natural sweetness of honey, this cheesecake offers a balanced taste that’s both light and indulgent. Whether for a special gathering or a cozy night in, this unique dessert will surely be a hit!

Full Recipe:

Ingredients

For the Pumpkin Layer:

• 500g pumpkin, peeled and chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons honey

For the Cottage Cheese Cream Layer:

• 350g cottage cheese
• 140g natural yogurt
• 10g vanilla sugar
• 60g sugar or 2 tablespoons honey

For the Pumpkin Gelatin:

• 20g gelatin powder
• 100ml water

For the Cream Gelatin:

• 20g gelatin powder
• 100ml water

Instructions

Step 1: Prepare the Pumpkin Mixture

1. Start by peeling and chopping the pumpkin into small chunks. This will help the pumpkin cook faster and evenly.
2. Place the chopped pumpkin in a pot with enough water to cover it. Simmer over medium heat for about 15-20 minutes until the pumpkin is tender and easily mashable.
3. Drain the water, and then use a blender or food processor to puree the pumpkin until smooth.
4. Add the lemon zest, lemon juice, and honey to the pumpkin puree. Mix well to incorporate all the flavors. Set the mixture aside to cool.

Step 2: Make the Pumpkin Gelatin

1. In a small bowl, dissolve 20g of gelatin in 100ml of cold water. Let it sit for 5 minutes to bloom.
2. After 5 minutes, heat the gelatin mixture gently (you can use a microwave or a double boiler) until it becomes liquid and smooth. Be careful not to boil.
3. Combine the gelatin mixture with the pumpkin puree and stir thoroughly to make sure the gelatin is fully incorporated.
4. Pour the pumpkin mixture into the base of a round springform pan and spread evenly. Place it in the refrigerator to set for about 30-45 minutes.

Step 3: Prepare the Cottage Cheese Cream Layer

1. In a mixing bowl, combine the cottage cheese, natural yogurt, vanilla sugar, and regular sugar (or honey). Use a hand mixer or blender to mix the ingredients until smooth and creamy. This will be the cream layer.
2. In another small bowl, dissolve the second 20g of gelatin in 100ml of cold water, and let it sit for 5 minutes.
3. As with the pumpkin layer, gently heat the gelatin mixture until fully dissolved.
4. Pour the gelatin into the cottage cheese and yogurt mixture, mixing well to combine.

Step 4: Assemble the Cheesecake

1. Once the pumpkin layer is set in the refrigerator, pour the cottage cheese and yogurt mixture over the pumpkin layer. Use a spatula to spread the cream evenly and create a smooth top layer.
2. Return the cheesecake to the refrigerator to set for at least 4 hours or, preferably, overnight. This helps the layers firm up and the flavors to meld together.

Step 5: Serving

1. Once fully set, carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled. You can garnish with extra lemon zest or a drizzle of honey for an added touch.

Nutrition Facts (Approximate per slice, assuming 10 slices)

• Calories: 150
• Protein: 7g
• Carbohydrates: 20g
• Sugars: 13g
• Fat: 5g
• Fiber: 2g

Frequently Asked Questions (FAQs)

Can I use canned pumpkin puree?

Yes, you can substitute canned pumpkin puree for fresh pumpkin. Make sure it’s pure pumpkin with no added sugars or spices. You’ll need about 400g of canned pumpkin puree to match the 500g of fresh pumpkin.

What type of cottage cheese should I use?

Regular cottage cheese works best as it blends well with yogurt. If using low-fat or non-fat cottage cheese, it may slightly alter the creaminess but should still taste good.

Can I make this dessert vegan?

Yes, you can make this dessert vegan by using plant-based ingredients. Substitute cottage cheese with a vegan cream cheese or a blend of silken tofu and plant-based yogurt. Use agar-agar instead of gelatin to help the layers set.

How long does this dessert need to set?

The cheesecake requires a minimum of 4 hours to set, but for best results, let it chill overnight.

Tips for Making the Perfect Lemon Honey Pumpkin Cheesecake

1. Choose a Good Pumpkin: Use a sweet variety like sugar pumpkin or Hokkaido pumpkin. These pumpkins have a naturally sweet flavor and smooth texture.
2. Adjust Sweetness: Adjust the amount of sugar or honey based on your taste preference. Honey will add a rich depth, while sugar provides a cleaner sweetness.
3. Bloom the Gelatin Properly: Gelatin requires time to absorb water before melting. Make sure to let it sit in water for 5 minutes before heating.
4. Be Patient: Each layer needs time to set fully before adding the next layer. Rushing may result in uneven layers or a mixture that doesn’t set properly.
5. Blend Cottage Cheese Well: For a smoother texture, make sure the cottage cheese mixture is blended well with no lumps.

Storage Tips

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Ensure that it remains chilled, as gelatin-based desserts can soften if left at room temperature.
• Freezing: You can freeze this cheesecake, but it’s best consumed fresh. If you do freeze it, wrap it tightly with plastic wrap and store it in an airtight container. Allow it to thaw in the refrigerator before serving.

Conclusion

This Lemon Honey Pumpkin Cheesecake offers a lovely combination of flavors and textures that balance each other perfectly. The creamy, tangy cottage cheese layer pairs well with the sweet, earthy pumpkin, and the zesty lemon adds a refreshing twist. With its beautiful layered appearance, this cheesecake is as visually appealing as it is delicious. Follow these simple steps and tips, and you’ll have a delightful dessert that’s both nutritious and indulgent. Perfect for sharing with family and friends, this cheesecake is sure to become a favorite!