No bake pumpkin cheesecake, Halloween style
You know I’m all about easy and yummy desserts, and so today I have teamed up with Wayfair to bring you this amazing, no-bake pumpkin cheesecake and free Halloween printable cupcake toppers, that you can use to decorate your own dessert!
Honestly, I love cheesecakes in any form, but this pumpkin cheesecake is something special! It’s so easy to prepare, it’s amazingly creamy and rich and its ready in less than 20 minutes!
And since I love fun and modern Halloween decor, I decided that a set of cute and not too spooky cupcake toppers would be perfect for this no bake pumpkin cheesecake! You can download them at the end of this post!
Also, this recipe is perfect for mason jars, and you can even prepare it overnight! That way you can have it ready in the fridge for all your Halloween gatherings, and have one less thing to worry about! And I think that preparing two different serving options, one for adults, and one for kids, is a great way for making it kid-friendly.
I even made two topping options, one with whipped white chocolate cream, and one with simple whipped cream ( since I know a very special someone who doesn’t like white chocolate).
What you’ll need:
For the crust:
– 1 1/2 cup graham cracker crumbs
– 3 table spoons margarine ( or butter)
– 3 tablespoons brown sugar
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
For the pumpkin cheesecake filling:
– 2 packages of cream cheese ( in room temperature)
– 1 cup of pumpkin puree
– 1 teaspoon of pumpkin spice
– 1 cup sugar
For the whipped white chocolate cream:
– 1 cup whipping cream
– 1/2 cup white chocolate chips
Optional, only whipped cream :
– 1 cup whipping cream
– 2 tablespoons sugar
Start by combining all of the ingredients for the crust ( remember that the margarine should be really soft). Mix it well together, and press at the bottom of your jars. Set aside.
Now it’s time for the pumpkin cheesecake filling. First beat the cream cheese until it’s smooth, then add sugar, mix some more, and then add the pumpkin puree and pumpkin spice.
(You could also use pumpkin pie filling, and skip the sugar and spices. Though I prefer to use the pumpkin puree as it lets me be in control of sugar and the amount of pumpkin spice.)
For the whipped white chocolate cream, beat the whipping cream without any sugar, melt white chocolate chips, and in a bowl ( not in a mixer) combine them together slowly with a spoon. Don’t over mix it as it could separate.
Or whip some whipping cream with sugar.
Pour the pumpkin cheesecake filling over the graham crust layer, and top it with the white chocolate whipped cream. Decorate with a Halloween cupcake topper, and enjoy!
And you can get the set of printable cupcake toppers by clicking *** here *** ! Just print them, cut them out, and glue two of your choice together with a toothpick in between!
Disclosure: This is a sponsored post brought to you by Wayfair .