These No Bake Pumpkin Pie Cheesecake Bites are so delicious and fun to make! The pumpkin cheesecake filling has the consistency of a creamy pumpkin pie and it’s complimented perfectly with the white chocolate candy coating. These cute little pumpkin pie cheesecake bites are easy to whip up and most of the prep time is hands-off chilling time. I love the sprinkle of Nilla Wafer on top. It’s my favorite cookie to use for no bake pie crust, so I think it’s the prefect pairing. These are fun to serve at a party or holiday, and they also make great gifts. They are the perfect size to pop into mini cupcake liners.
For this recipe, I highly recommend using these melting wafers. They taste like real white chocolate and melt smoother than white chocolate chip morsels. The price can really vary on Amazon depending on demand. So if the two pound bag is a good price, it’s worth buying especially with the holidays approaching! My Target is not carrying them right now, but I did find some of the smaller bags at my nearby grocery store.
To make these yummy little pumpkin pie cheesecake bites, start by processing Nilla Wafers into crumbs.
Then add cream cheese, powdered sugar, pumpkin, pumpkin pie spice and pinch of salt. Once combined, slowly add divided portion of melted white chocolate.
In a shallow container, transfer pumpkin cheesecake mixture to fridge to chillier about one hour.
Once chilled, use a medium sized cookie scoop to scoop pumpkin cheesecake mixture. Roll gently into balls and chill again until firm.
Balance pumpkin cheesecake balls in a fork and spoon remaining melted white chocolate over. Carefully transfer to silpat or waxed paper lightly sprayed with nonstick cooking spray.
Before white chocolate sets, sprinkle with additional Nilla Wafer crumbs. I just crushed a few extra cookies by hand and sprinkled them on top.
For serving, try popping them into a mini cupcake liner. They look like a cute little pumpkin pie truffle!
- 10 oz Ghirardelli White melting wafers divided
- 24 Nilla Wafers crushed with food processor plus more for sprinkling
- 6 ounces Cream Cheese softened and divided into cubes for easy mixing
- 1/2 cup of 100% pure pumpkin not pumpkin pie mix
- 1/4 cup of Powdered Sugar
- 1 1/2 tsp Pumpkin Pie Spice
- Pinch of salt
- Line a baking sheet with silpat liner or waxed paper and spray lightly with nonstick cooking spray.
- Melt 1/2 cup of the melting wafers and set aside.
- Process Nilla Wafer cookies in the food processor until they reach bread crumb consistency.
- Turn on food processor and add cream cheese one cube at a time, pumpkin, powdered sugar, pumpkin pie spice and pinch of salt just until combined.
- Slowly add melted white chocolate and process again just until combined.
- Transfer pumpkin cheesecake mixture to small container to chill.
- Chill until firm and scoopable, about 1 hour.
- Use a medium cookie scoop to scoop pumpkin cheesecake mixture.
- Gently roll into balls and chill again until firm, about 1 hour.
- Melt remaining white chocolate wafers.
- Balancing the pumpkin cheesecake balls on small fork, spoon melted chocolate over chilled pumpkin cheesecake balls.
- Transfer to lined baking sheet and sprinkle with additional crushed Nilla Wafers.
- Serve chilled.
Recipe adapted from Who Needs a Cape
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