I made this recipe. I leave it overnight and it never set. I think the reason was that I used fresh pumpkin. It was more like pumpkin mousse, but still my husband and I love it. Thanks
Hi Rosa! I am pretty sure that you're right why your No Bake Pumpkin Cheesecake Mousse did not set. Home made pumpkin puree, in my experience, has a higher water content than canned, and that would dilute the recipe and prevent the setting. If you want to make your own pumpkin puree, put it in a cheesecloth and squeeze out the excess water before using. I hope that this suggestion helps, and I am glad that you and your husband enjoyed the taste. Thanks for letting me know your experience! Cheers!
You’re welcome 😉 congratulations on your number of subscribers, amazing 👍 you will achieve so many more because your recipes are so amazing 🤤 delicious! Thank God for people like you 🤩
I just found my very first keto dessert for my first keto Thanksgiving.. that looks so pretty and festive. I love that i do not have to bake it in the oven. Thanks you so much. BTW, do you have a stuffing recipe?
Hi Stacy. I really like no-bake desserts as well. I'm glad you are doing keto this Thanksgiving. What I think is really great about this recipe is that all of my non-keto family members could not tell the difference. I hope that you and your family enjoy it too! As for the stuffing, I have been trying out variations of a few of my former recipes to make them keto, but I have not yet found one with which I am satisfied, and I don't feel any are "RUclips worthy" yet. I will keep trying. Happy Thanksgiving!
How much water is needed to bloom the 2 packages of gelatin in the filling part? I see that 2 Tablespoons is for the whipped cream but just wanted to make sure I got the whole thing right. This looks like wonderful addition to a holiday dessert offering! As soon as the video ended, I hit the replay button and while rewatching, wondered how this would do as a “dip” for your cookie recipe. Mmmmm....
Hi Java Junkie. I really love hearing from you! Thank you for letting me know that I forgot to mention how much water was needed for the gelatin in the filling. It is 4 tablespoons (1/4 cup). I have updated the written recipe - thanks to you - to reflect this. Using it as a dip? What an interesting thought!
Hi Zori! Actually, I do make other cheesecake flavors... One of my other favorites is the Key Lime: ruclips.net/video/omVGtTmh40k/видео.html or the Matcha White Chocolate: ruclips.net/video/vPtoQ6VIAIY/видео.html or the No Bake Keto Cheesecake (white chocolate flavor): ruclips.net/video/UvlPWnEMlEk/видео.html or the Nutella one: ruclips.net/video/b2lDGjyIMo8/видео.html As a flavoring I also use my Cooked Raspberry Jelly and Cake Glaze: ruclips.net/video/19DxMl9bpAc/видео.html and substitute it one for one, in place of the pumpkin. Also for the Raspberry one, refer to the Amazing Watermelon Cheesecake, which uses the Raspberry Jelly: ruclips.net/video/u9veugh2FaE/видео.html Each of the above has a written recipe to which you can refer to get exact measurements. Hope this helps. Enjoy!
Hi Marie. Yes, you most certainly can substitute for the individual pumpkin pie spice ingredients with a really good quality pumpkin spice mix. Here is one where I like their blend: amzn.to/2r8a0vj Hope this helps. Happy Thanksgiving to you and your loved ones. Cheers!
I made this recipe. I leave it overnight and it never set. I think the reason was that I used fresh pumpkin. It was more like pumpkin mousse, but still my husband and I love it. Thanks
Hi Rosa! I am pretty sure that you're right why your No Bake Pumpkin Cheesecake Mousse did not set. Home made pumpkin puree, in my experience, has a higher water content than canned, and that would dilute the recipe and prevent the setting. If you want to make your own pumpkin puree, put it in a cheesecloth and squeeze out the excess water before using. I hope that this suggestion helps, and I am glad that you and your husband enjoyed the taste. Thanks for letting me know your experience! Cheers!
okay... that's it .. I have subscribed !! This is an awesome channel !!
Thank you! I am so glad that you have subscribed - I really appreciate your support. Have a great day - Cheers!
On my to do list
Hi John. Glad you like it, and happy to hear that you are going to make it... Enjoy!
This looks amazing! So light and fluffy! I also make a cinnamon spice cake with cinnamon cream cheese frosting that is keto. May make both this year!
Thanks Heather - I like the concept for your channel, and best of luck with it!
You are so very clever..thank you.x
Thank you for your kind compliment, Stephen. Cheers!
Looks so good
Thank you! Enjoy!
OMG amazing as always 😘
Hi Heidi. Always nice to hear from you. Thank you for your kind words!
You’re welcome 😉 congratulations on your number of subscribers, amazing 👍 you will achieve so many more because your recipes are so amazing 🤤 delicious! Thank God for people like you 🤩
Wow! It's people like you that make all the work worthwhile. Thank you!
Yum .. Thanx for sharing
My pleasure! Cheers...
I just found my very first keto dessert for my first keto Thanksgiving.. that looks so pretty and festive. I love that i do not have to bake it in the oven. Thanks you so much. BTW, do you have a stuffing recipe?
Hi Stacy. I really like no-bake desserts as well. I'm glad you are doing keto this Thanksgiving. What I think is really great about this recipe is that all of my non-keto family members could not tell the difference. I hope that you and your family enjoy it too! As for the stuffing, I have been trying out variations of a few of my former recipes to make them keto, but I have not yet found one with which I am satisfied, and I don't feel any are "RUclips worthy" yet. I will keep trying. Happy Thanksgiving!
How much water is needed to bloom the 2 packages of gelatin in the filling part? I see that 2 Tablespoons is for the whipped cream but just wanted to make sure I got the whole thing right. This looks like wonderful addition to a holiday dessert offering! As soon as the video ended, I hit the replay button and while rewatching, wondered how this would do as a “dip” for your cookie recipe. Mmmmm....
Hi Java Junkie. I really love hearing from you! Thank you for letting me know that I forgot to mention how much water was needed for the gelatin in the filling. It is 4 tablespoons (1/4 cup). I have updated the written recipe - thanks to you - to reflect this. Using it as a dip? What an interesting thought!
Can I do this in another flavour? Could you provide me with the substitutions needed?
Hi Zori! Actually, I do make other cheesecake flavors...
One of my other favorites is the Key Lime: ruclips.net/video/omVGtTmh40k/видео.html
or the Matcha White Chocolate: ruclips.net/video/vPtoQ6VIAIY/видео.html
or the No Bake Keto Cheesecake (white chocolate flavor): ruclips.net/video/UvlPWnEMlEk/видео.html
or the Nutella one: ruclips.net/video/b2lDGjyIMo8/видео.html
As a flavoring I also use my Cooked Raspberry Jelly and Cake Glaze: ruclips.net/video/19DxMl9bpAc/видео.html and substitute it one for one, in place of the pumpkin. Also for the Raspberry one, refer to the Amazing Watermelon Cheesecake, which uses the Raspberry Jelly: ruclips.net/video/u9veugh2FaE/видео.html
Each of the above has a written recipe to which you can refer to get exact measurements.
Hope this helps. Enjoy!
THANK YOU.HAPPY HALLOWEEN!!!
My pleasure, Nataliya. Happy Halloween to you as well!
Can u use pumpkin pie spice instead of all those? If so how much??
Hi Marie. Yes, you most certainly can substitute for the individual pumpkin pie spice ingredients with a really good quality pumpkin spice mix. Here is one where I like their blend: amzn.to/2r8a0vj Hope this helps. Happy Thanksgiving to you and your loved ones. Cheers!