This is seriously a delicious fall or winter treat! With a spiced cookie crust and a layered pumpkin and white chocolate cheesecake this NO BAKE Individual Pumpkin White Chocolate Cheesecake cake tastes out of this world – it is a winning dessert for the holidays and beyond!

This is seriously a delicious fall or winter treat! With a spiced cookie crust and a layered pumpkin and white chocolate cheesecake that tastes out of this world - it is a winning dessert for the holidays and beyond! No Bake Individual Pumpkin White Chocolate Cheesecake | manilaspoon.com

We had a ladies’ book study at our apartment last Friday and I volunteered to host it. We scheduled it in a way that the study would be done at noontime and thereafter we could have lunch fellowship.

I mentioned in the previous post that for the main course, I made some hearty Italian Sausage and Tortellini Soup. For dessert, I knew I had to make something with pumpkin. Since I never made a pumpkin cheesecake before I attempted to make one. This amazing dessert is the result!

It would have been fine and good if I just made regular pumpkin cheesecake but I wanted something truly over the top! What else could make anything so sublime but CHOCOLATE!!!

I have made a few white chocolate cheesecakes before so I already have some idea on how to add white chocolate to the mix. It was just a matter of balancing the flavors so that neither the pumpkin nor chocolate compete with each other. I wanted to achieve a perfect harmony of flavors between the two delicious flavors.

I also wanted to do a No-Bake version of this Individual Pumpkin White Chocolate Cheesecake just to simplify it all but without sacrificing quality and taste.

Since I know it would be quite rich, I thought of making it individually not only to add some personal touch to each dessert but also perfect for portion control (though I must warn you it is so more-ish, you’ll probably want 2 at least!).

Don’t they look fabulously delicious in these cute little glasses, too? They paired so perfectly with some spiced cookies!

I made this the night before and hoped for the best. I was praying that they would love it as I didn’t make any other dessert!

Thankfully, it was given a very glowing review and I was truly surprised at how much it was well-loved.

Hubby, who is no pumpkin fan at all, also totally enjoyed it and made sure I kept 1 or 2 extra glasses for him in the fridge for later!!!

Everyone agreed that it was great to have the cheesecakes in cute little individual glasses as they presented nicely and they were also perfect for those who want to enjoy dessert but do it in moderation!

Enjoy these party-perfect pumpkin white chocolate cheesecakes!

This is seriously a delicious fall or winter treat! With a spiced cookie crust and a layered pumpkin and white chocolate cheesecake this no bake cake tastes out of this world - it is a winning dessert for the holidays and beyond!

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INGREDIENTS for NO BAKE Individual Pumpkin White Chocolate Cheesecake

For the crust

Spiced Cookies (I used Aldi’s) roughly 1 1/2 cups when crushed
1 Tablespoon Sugar
4 Tablespoons unsalted Butter, melted

For the Cheesecake

2 (8 oz) block Cream Cheese, softened
1 (15 oz) can pure Pumpkin puree
1/2 cup white Sugar
3 teaspoons Pumpkin Pie spice
2 teaspoons pure Vanilla Extract
1 (7.5 – 8 oz) White Chocolate plus 2 tablespoons Butter
1 (16 fl oz) Heavy Cream plus 1/4 cup sugar whipped together until thick and creamy

HOW TO MAKE NO-BAKE Individual Pumpkin White Chocolate Cheesecake

Combine the crushed cookies, sugar, and melted butter in a bowl until moistened and well-blended. Divide the mixture evenly among the glasses. Gently press the crumbs to the bottom of the glass.
In the bowl of a stand mixer, beat the softened cream cheese until fluffy and smooth (no more lumps). Adjust the speed to low then add the pumpkin puree, sugar, pumpkin spice, and vanilla extract. Beat until everything is smooth and well-blended.
In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir often. Let it cool for a couple of minutes afterward. To the pumpkin mixture add the cooled chocolate. Beat together until well-blended and creamy.
Whip the cream and sugar until stiff peaks form. I am using freshly whipped cream with sugar to ensure that the cream holds up and doesn’t flop.
To assemble, spoon enough pumpkin cheesecake onto the cookie crust. Layer with some freshly whipped cream and then top with another spoon or two of the pumpkin cheesecake. Refrigerate for at least an hour or two to firm up more. This can be made a day ahead. Serve on top with a little broken spiced cookie as garnish. Enjoy!

Yield: 12-15 small glasses (number depends on how big your glass is)
Prep Time: 20 Minutes
Cooking Time: 0 Minutes
Total Time: 20 Minutes plus 1 Hour chilling