In these No Bake Mini Pumpkin Pie Cheesecake Bites you’ll discover a layer of buttery graham cracker crust, creamy pumpkin pie filling, all topped with whipped cream, caramel sauce, and chopped pecans if you like.
It’s like your favorite holiday dessert was shrunk down into the perfect bite.
When should you make these bites? Hmmm. We remember to make these as soon as coffee shops start offering pumpkin spiced lattes. They’re a sure hit for Thanksgiving and Halloween if you want a more sophisticated treat.
Looking for other no bake desserts with a more elegant elegant feel to them? Check out our no bake pumpkin pie cheesecake jars or our no bake pumpkin whoopie pies made with waffles (these are so fun and quick to whip up).
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Why You’ll Love This Recipe…
- If you’re into bite-sized sweets, you’ll love these pumpkin pie cheesecake bites. They’re perfectly portioned, so one or two should be enough to satisfy without needing a gigantic serving.
- It’s literally the flavor of fall in a bite. I know, I know, that might sound corny and cliché, but it’s true. Pumpkin + pumpkin spice is basically the most fall-y flavor you can have.
- They look so fancy and picture-perfect sitting there on your dessert table, but your little secret is that they didn’t take much effort. You can even make them a day or two in advance.
Ingredients
- Pumpkin Puree
- Cream Cheese
- Pumpkin Spice
- Vanilla Extract
- Brown Sugar – light or dark will work.
See the recipe card for quantities.
How to Make No Bake Mini Pumpkin Pie Cheesecake Bites
Blend the graham crackers and brown sugar in a food processor. Add the melted butter and pulse until it resembles wet sand. Pour into a small bowl and set aside.
Blend the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, brown sugar, and salt in the food processor. Blend until completely smooth.
Fill a cupcake pan with paper liners and fill with the pumpkin mixture about ¾ of the way up.
Top with the graham cracker crumbs and freeze for about 2 hours or until set.
When ready to serve, remove from the freezer, remove the liner, and flip onto a plate. Top with extra whipped topping and enjoy!
Top Tip
These cheesecake bites take at least two hours to set. Ideally, you’ll let them sit in the fridge for 4 hours or longer until the filling is fully firm and the flavors come together.
Storage
Store pumpkin pie cheesecake bites in an airtight container in the refrigerator for up to 4 days. Wait to add toppings until right before you’re ready to serve them. If storing leftovers, remove any toppings before storing.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Certainly. You can make these bites up to 2 days in advance. They’ll still taste amazing. Just wait to add toppings until you’re ready to serve.
We used graham crackers to make this crust, but Biscoff cookies, ginger snaps, or even shortbread cookies can work too.
We haven’t tested this yet, but I wouldn’t. While others say freezing is a good option, I find that stuff like this ends up with a weird texture after thawing. You can certainly try it as will I the next time I make them.
Pumpkin Cheesecake Bites Recipe
Ingredients
- 14 Oz Pumpkin Puree
- 8 Oz Cream Cheese Room Temperature
- 2 ½ Tsp Pumpkin Pie Spice
- 1 Tsp Vanilla Extract
- ½ Cup Brown Sugar + 2 Tablespoons
- 4 Oz Whipped Topping
- Pinch of salt
- 9 Sheets of Graham Crackers
- 5 Tbsp Unsalted Butter Melted
- ¼ Cup Brown Sugar
Instructions
- Blend the graham crackers and brown sugar in a food processor. Add the melted butter and pulse until it resembles wet sand. Pour into a small bowl and set aside.
- Blend the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, brown sugar, and salt in the food processor. Blend until completely smooth.
- Fill a cupcake pan with paper liners and fill with the pumpkin mixture about ¾ of the way up.
- Top with the graham cracker crumbs and freeze for about 2 hours or until set.
- When ready to serve, remove from the freezer, remove the liner, and flip onto a plate. Top with extra whipped topping and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 7 days.
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