Pumpkin Cheesecake Bites Recipe
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.
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Servings: 12
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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