No Bake Pumpkin Cheesecake Bites
How to Make Pumpkin Cheesecake Without Cracking or Baking
If you love cheesecake but dread the risk of cracks or overbaking, a no-bake pumpkin cheesecake is the ultimate solution. Instead of relying on the oven, this recipe uses a creamy blend of pumpkin puree, cream cheese, and melted white chocolate to create a smooth, velvety texture that sets perfectly in the fridge. The key is to whip the filling until light and airy, then fold in whipped cream for a mousse-like finish. A buttery graham crust gives it that classic cheesecake flavor without the hassle of baking. Chill the cheesecake for a few hours, a smooth top every time. It’s an easy, no-stress way to enjoy all the cozy flavors of fall in a dessert that looks bakery-worthy.
Why White Chocolate
White chocolate might seem like a small addition, but it’s the secret ingredient that takes a no-bake pumpkin cheesecake from simple to spectacular. When melted and folded into the filling, white chocolate helps the cheesecake firm up naturally as it cools, with no gelatin or baking required. Its creamy sweetness also balances the earthy flavor of pumpkin and the tang of cream cheese, creating a perfectly smooth, rich bite. Unlike dark or milk chocolate, white chocolate doesn’t overpower the warm spices. Instead, it enhances the cinnamon and nutmeg while adding a subtle vanilla note. The result is a silky, perfectly set pumpkin cheesecake that tastes indulgent but feels light and airy.
PrintNo-Bake Pumpkin Cheesecake Bites
Ingredients
Crust:
– 1 cup graham cookie crumbs
– 2 tbsp brown sugar
– 1/4 cup butter
Filling:
– 1/4 cup white melting chocolate
– 2 ounces cream cheese
– 2 1/2 tbsp butter
– 1/3 cup pumpkin puree
– 1 tbsp sour cream
– 1/8 tsp cinnamon
– 1/8 tsp nutmeg
– a pinch of salt
Whipped cream:
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1/2 tsp vanilla
Instructions
1. In a bowl, mix graham crumbs and brown sugar.
2. Stir in the melted butter until the texture resembles damp sand.
3. Press the mixture evenly into the bottoms of muffin cups
4. Chill in the fridge while you prepare the filling.
5. Melt the white chocolate gently (in the microwave in 15-second intervals or using a double boiler).
6. In a medium bowl, beat the cream cheese and butter until smooth and fluffy.
7. Add pumpkin puree, sour cream, cinnamon, nutmeg, and salt. Mix until combined.
8. Slowly pour in the melted white chocolate while mixing until smooth and creamy.
9. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form
10. Spoon or pipe the cheesecake filling over the prepared crusts.
11. Chill for at least 2 hours, or until set.
12. Top with the whipped cream before serving.
13. Optionally, sprinkle a little cinnamon or crushed graham crumbs on top for garnish.
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