Easy Mini No-Bake Pumpkin Cheesecake Bites for Fall

Posted on October 18, 2025

mini no-bake pumpkin cheesecake bites - featured image

The creamy spiced goodness of pumpkin cheesecake without the hassle of baking? Yes, please! These mini no-bake pumpkin cheesecake bites are everything you love about fall desserts rolled into perfect bite-sized treats. They’re easy to make, bursting with warm pumpkin spice flavors, and ideal for cozy gatherings or as a sweet pick-me-up. Trust me, you’ll be popping these into your mouth faster than you can say “pumpkin spice!”

I first whipped up these little gems during a busy fall weekend when I wanted something festive but didn’t have time to deal with the oven. They’ve since become a staple at my autumn get-togethers. The velvety pumpkin filling paired with a buttery graham cracker crust is pure comfort in every bite. Plus, they’re no-bake, so they’re perfect for those of us who still want a homemade dessert without breaking a sweat!

Why You’ll Love This Recipe

Quick & Easy: These pumpkin cheesecake bites come together in under 30 minutes, no oven required.
Simple Ingredients: You probably already have most of these pantry staples on hand.
Perfect for Fall: With cozy pumpkin spice flavors, they’re the ultimate autumn dessert.
Crowd-Pleaser: Everyone loves these bite-sized treats, from kids to adults!
Make-Ahead Friendly: You can prepare them a day or two in advance, making party prep a breeze.

What makes these mini no-bake pumpkin cheesecake bites so special? It’s the perfect harmony of flavors—the creamy pumpkin cheesecake layer, the buttery graham cracker crust, and just the right touch of spice. They’re indulgent without being overly sweet, and the texture is dreamy. Whether you’re hosting a fall brunch or just craving something pumpkin-y, these bites are guaranteed to hit the spot.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create irresistible pumpkin cheesecake bites that will wow your taste buds. Here’s what you’ll need:

For the crust:

1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tablespoons granulated sugar

For the filling:

8 oz cream cheese, softened
½ cup canned pumpkin puree
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ cup heavy whipping cream, whipped to stiff peaks

Optional garnish:

Whipped cream
Sprinkle of cinnamon or pumpkin pie spice
Crushed graham crackers

Pro tip: Use high-quality cream cheese for the filling—it makes all the difference. And when choosing canned pumpkin puree, make sure it’s 100% pumpkin (not pumpkin pie filling) for the best flavor.

Equipment Needed

You don’t need a fancy kitchen setup to make these mini no-bake pumpkin cheesecake bites. Here’s what you’ll need:

Mixing bowls (medium and large work best)
Electric mixer or stand mixer (for whipping the cream and blending the filling)
Rubber spatula (to scrape every last bit of cheesecake goodness)
Muffin tin or mini cheesecake mold
Paper cupcake liners (for easy cleanup)

If you don’t have a muffin tin, you can use small ramekins or even a shallow dish for a layered dessert instead. And trust me, the rubber spatula is a lifesaver for ensuring nothing goes to waste!

Preparation Method

Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Line your muffin tin with cupcake liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner, packing it down firmly with the back of a spoon or your fingers. Chill in the refrigerator while you prepare the filling.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and fluffy.
In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the pumpkin cheesecake mixture until fully incorporated. Be careful not to deflate the whipped cream.
Assemble the bites: Spoon the pumpkin cheesecake filling over the chilled crusts, smoothing the tops with a spatula. Fill each liner to the top for a generous portion.
Chill the bites in the refrigerator for at least 2 hours or until set. For best results, let them chill overnight.
Optional garnish: Before serving, top each bite with a dollop of whipped cream, a sprinkle of cinnamon, or crushed graham crackers for added flair.

These bites are ready when the filling is firm yet creamy, and they pop out of the liners easily. Don’t rush the chilling process—it’s worth the wait!

Cooking Tips & Techniques

Use room temperature cream cheese: It blends much more smoothly and ensures no lumps in your filling.
Don’t skip chilling: The filling needs time to set properly, so plan ahead and give it at least 2 hours in the fridge.
Press the crust firmly: A tightly packed crust prevents crumbling when you bite into it.
Fold the whipped cream gently: Overmixing can deflate the whipped cream, leaving your filling less airy.
Add your garnish just before serving: This keeps the whipped cream fresh and the spices vibrant.

And if you accidentally over-whip your cream, don’t panic—just fold it in gently, and your bites will still taste amazing!

Variations & Adaptations

Gluten-Free: Swap the graham cracker crumbs for gluten-free alternatives like almond flour or gluten-free cookie crumbs.
Dairy-Free: Use dairy-free cream cheese and coconut whipped cream for a plant-based version.
Spiced Maple Twist: Replace pumpkin pie spice with a mix of cinnamon and nutmeg, and add a drizzle of maple syrup to the filling.
Chocolate Lovers: Add a layer of melted chocolate between the crust and filling for a decadent twist.

Personally, I love adding just a splash of maple syrup to the filling for a hint of natural sweetness—it’s so cozy and perfect for autumn!

Serving & Storage Suggestions

Serve these mini pumpkin cheesecake bites chilled for the best texture and flavor. They pair beautifully with a warm cup of spiced chai or a pumpkin latte. For presentation, arrange them on a platter with a few cinnamon sticks scattered around—it’s simple yet festive!

To store, keep them in an airtight container in the refrigerator for up to 3 days. If you need to freeze them, wrap each bite individually and store in a freezer-safe container for up to 1 month. Let them thaw in the refrigerator before serving.

Pro tip: The flavors intensify after a day in the fridge, so they’re even better when made ahead!

Nutritional Information & Benefits

Each mini no-bake pumpkin cheesecake bite is approximately:

Calories: 150
Fat: 10g
Carbohydrates: 12g
Protein: 2g

Pumpkin is packed with vitamins A and C, plus fiber, making these bites a slightly healthier indulgence. They’re naturally portion-controlled, so you can enjoy dessert without overdoing it!

Conclusion

If you’re looking for a festive, no-fuss fall dessert that wows both the eyes and the taste buds, these mini no-bake pumpkin cheesecake bites are it. They’re easy to make, endlessly adaptable, and just plain delicious. Whether you’re hosting friends or treating yourself, this recipe is a guaranteed hit.

I love these bites because they combine my favorite fall flavors into one perfect little treat, and they’re so simple to whip up. Give them a try, and don’t be afraid to experiment with your own variations. I’d love to hear how you make them your own—leave a comment below or tag me in your creations!

Get ready to impress your guests (or yourself!) with these irresistible pumpkin cheesecake bites. Happy fall baking—or should I say, no-baking!

FAQs

Can I make these ahead of time?

Yes! They’re perfect for prepping ahead. Make them the day before and store them in the fridge until ready to serve.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to puree it smoothly and drain any excess water for the best texture.

How do I make them dairy-free?

Swap the cream cheese for a dairy-free alternative and use coconut whipped cream instead of heavy cream.

Can I freeze these cheesecake bites?

Yes, they freeze beautifully! Wrap them individually and store in a freezer-safe container for up to 1 month.

What can I use instead of graham crackers for the crust?

Try crushed cookies, almond flour, or even pretzels for a fun twist on the crust.