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  • Megan

no-bake pumpkin chocolate cheesecake ghosts

Updated: Jun 12

My friends at Little Digital asked me to come up with a festive treat to go with their Halloween story, Ghost Says Meow. So I whipped up these cute no-bake ghosts with a pleasantly spiced pumpkin cheesecake interior—complete with specks of dark chocolate—and a white chocolate shell. They're easy to whip up and adorably spooky—a delicious and playful addition to your Halloween party spread!

no-bake pumpkin chocolate cheesecake ghosts

makes about 24 little ghosts


4 oz cream cheese

2 tablespoon maple syrup

1 cup graham cracker crumbs

1/2 teaspoon pumpkin pie spice

1/4 tsp sea salt

1/2 cup pumpkin puree

1/4 cup grated dark chocolate

1 cup white chocolate chips

2 tablespoons vegetable oil

1 oz dark chocolate for melting


  1. Put the cream cheese, maple syrup, graham cracker crumbs, pumpkin pie spice, and salt in a bowl. Use a spoon to incorporate everything.

  2. Add in the pumpkin puree and grated dark chocolate and stir until the mixture is uniform.

  3. Spread the batter out over the bottom of the bowl, then put it in the freezer for 10 minutes. This will make it easier to scoop into portions.

  4. Scoop out the dough into about 24 portions on a parchment-lined baking sheet. Put the sheet in the freezer for 30 minutes.

  5. Use your hands to shape the balls into little ghosts (vaguely oblong with a flat base—don’t overthink it!). If the dough is too sticky, put the pan back in the freezer for 15 more minutes.

  6. When all your ghosts are shaped, let them set in the freezer for another 30 minutes.

  7. Melt the white chocolate with the vegetable oil over a double boiler or in the microwave (if you use a microwave, heat for 20 seconds at a time, stirring between each interval until the chocolate is smooth with no lumps).

  8. Stick a toothpick into the base of a ghost. Holding the toothpick, swirl the ghost in the white chocolate to cover it completely (if the ghost is wobbly on the toothpick, put it back in the freezer to firm up more). Then tap the toothpick against the bowl to shake off excess chocolate. Stick the toothpick in a block of foam if you have it, or set the ghost back on the baking sheet (the ghost will have a flat spot, but you’ll love it just the same). Repeat with the other ghosts, working quickly. The white chocolate should set naturally on the cold ghosts.

  9. Melt the dark chocolate and let it cool slightly. Transfer it to a plastic bag, clip the corner, and pipe mouths and eyes onto the ghosts.

  10. Store completed ghosts in the freezer or refrigerator. Take them out just before serving.

And don't forget to check out the interactive story Ghost Says Meow at!

1 Comment

Oct 31, 2023


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