Pumpkin Cheesecake Bites (no-bake)
These delicious no-bake pumpkin cheesecake bites are the perfect fall treat. They are easy to make and deliver a delightful combination of creamy cheesecake and spiced pumpkin. These bites are perfect for parties, gatherings, or a sweet afternoon snack.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 electric mixer or whisk
- 1 silicone mini muffin tray
- 1 parchment paper (optional)
Ingredients
- 1 cup cream cheese softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
Instructions
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Use an electric mixer or whisk to blend until smooth and well combined.
- In a separate bowl, mix the graham cracker crumbs and melted butter together until the crumbs are evenly coated.
- Line your silicone mini muffin tray with parchment paper if desired for easy removal. Spoon about a teaspoon of the graham cracker mixture into the bottom of each muffin cup and press firmly to create a crust.
- Top each crust with a spoonful (about 1 tablespoon) of the pumpkin cheesecake mixture, smoothing it out with the back of the spoon.
- Once all the cups are filled, refrigerate for at least 2-3 hours, or until set.
- Carefully remove the pumpkin cheesecake bites from the tray and serve chilled.
Notes
These bites can be garnished with whipped cream or a sprinkle of cinnamon before serving for extra flair.
If you have leftover cheesecake mixture, you can create a small bowl of cheesecake dip for fresh fruit or graham crackers.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.