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Easy No-Bake Pumpkin Cheesecake Bites

Easy No-Bake Pumpkin Cheesecake Bites - featured image
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These Easy No-Bake Pumpkin Cheesecake Bites are a quick 10-minute treat perfect for fall gatherings or weeknight desserts. With a creamy pumpkin filling and buttery graham cracker crust, they’re a crowd-pleaser that requires no oven.

Ingredients

Scale
  • 1 ½ cups finely crushed graham crackers (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (optional)
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup powdered sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Whipped cream for serving (optional)
  • Additional pumpkin pie spice or cinnamon for dusting (optional)
  • Crushed graham crackers or chopped pecans for topping (optional)

Instructions

  1. Make the crust: Crush graham crackers into fine crumbs (using a food processor or a zip-top bag and rolling pin). In a medium bowl, combine crumbs, melted butter, granulated sugar, and salt. Stir until every crumb is moistened and the mixture holds together when squeezed.
  2. Press the crust into the pan: Line a mini muffin pan with mini muffin liners. Drop about 1 heaping teaspoon of crust mixture into each liner. Press down firmly and evenly with the back of a teaspoon or a small shot glass to form a compact base. Set aside.
  3. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl halfway through.
  4. Add the pumpkin and sugar: Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on low speed first to avoid splattering, then increase to medium and beat until fully combined and smooth. Scrape the bowl again.
  5. Add the heavy cream: Pour in heavy cream and beat on medium-low just until incorporated, about 30 seconds. Do not overmix. The filling should be thick and spreadable.
  6. Fill the crusts: Using a small cookie scoop or spoon, portion the filling into each lined muffin cup on top of the pressed crust. Fill almost to the top. Smooth the tops with the back of a spoon or a finger dipped in water.
  7. Chill until firm: Place the muffin pan in the refrigerator for at least 2 hours, or in the freezer for 30-45 minutes, until the bites are firm to the touch.
  8. Add toppings and serve: Once firm, remove from pan. Peel off liners if desired. Top each bite with whipped cream, a dusting of pumpkin pie spice, or crushed graham crackers. Serve immediately or keep chilled.

Notes

Cream cheese must be at room temperature for a smooth filling. Do not overmix after adding heavy cream. Press crust firmly to prevent crumbling. For faster chilling, use the freezer method (30-45 minutes). Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bites, no-bake dessert, fall dessert, easy pumpkin recipe, mini cheesecake bites

Find it online: https://novanosh.com/easy-no-bake-pumpkin-cheesecake-bites-best-10-minute-treat/