Description
These mini no-bake pumpkin cheesecake bites are creamy, spiced, and perfect for fall gatherings or as a sweet treat. They’re easy to make and bursting with warm pumpkin spice flavors.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 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
- Whipped cream (optional garnish)
- Sprinkle of cinnamon or pumpkin pie spice (optional garnish)
- Crushed graham crackers (optional garnish)
Instructions
- 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.
- 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.
- 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.
- Before serving, top each bite with a dollop of whipped cream, a sprinkle of cinnamon, or crushed graham crackers for added flair (optional).
Notes
Use room temperature cream cheese for a smooth filling. Chill the bites for at least 2 hours to set properly. Garnish just before serving for the freshest presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8
- Sodium: 80
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 12
- Protein: 2
Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, mini cheesecake, pumpkin spice