No Bake Pumpkin Pie Cheesecake Bites

No-Bake Pumpkin Pie Cheesecake Bites are the perfect combination of two beloved desserts: creamy cheesecake and spiced pumpkin pie. These bite-sized treats are a delightful, easy-to-make alternative to traditional pumpkin pie, perfect for the fall season and holiday gatherings. The beauty of this recipe lies in its simplicity—no oven required—yet it delivers a rich and satisfying flavor that feels like a decadent dessert. Whether you’re looking for a quick snack, a fun party dessert, or a seasonal treat for your family, these pumpkin cheesecake bites are sure to impress with their smooth, creamy texture and spiced autumn flavors. The pumpkin purée mixed with warm spices, like cinnamon and nutmeg, provides a cozy, comforting taste, while the cheesecake base adds a velvety richness that makes every bite irresistible.

The History of Pumpkin Pie and Cheesecake

Pumpkin pie, a staple of American fall and Thanksgiving traditions, dates back to the early colonists who made use of the native pumpkin as a filling for pies, often sweetened with molasses or sugar. The modern version, which includes a custard-like filling spiced with cinnamon, nutmeg, and ginger, became popular in the 19th century. Cheesecake, on the other hand, has an ancient history, originating in Greece around 2,000 years ago, where it was served to athletes during the first Olympic Games. Over time, cheesecake evolved, particularly in the United States, where it was adapted using cream cheese and often served with various fruit toppings or other flavorings. The combination of pumpkin pie and cheesecake, while not a traditional pairing, reflects the modern desire for creative twists on classic flavors, merging the comforting spices of pumpkin pie with the luxurious texture of cheesecake to create a dessert that’s both familiar and novel.

Ingredients Breakdown

For these No-Bake Pumpkin Pie Cheesecake Bites, the ingredients are simple yet full of flavor. You’ll need cream cheese, which provides the rich, creamy base for the cheesecake filling. Pumpkin purée is the key to achieving that signature pumpkin flavor, while a blend of cinnamon, nutmeg, and ginger gives the bites their warm, autumnal spice profile. Powdered sugar sweetens the mixture, and vanilla extract enhances the overall flavor. To create the base of the bites, graham cracker crumbs are mixed with melted butter and a touch of sugar for sweetness and structure. The mixture is then formed into bite-sized portions that are refrigerated to set. Optional toppings like whipped cream, chopped pecans, or a sprinkle of cinnamon can elevate the presentation and flavor, adding an extra layer of indulgence.

Step-by-Step Recipe:

1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated in butter. Scoop about a tablespoon of the crust mixture into the bottom of each mini muffin tin or a silicone mold, pressing down firmly to create a compact base. Set aside.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin purée, powdered sugar, cinnamon, nutmeg, ginger, and vanilla extract. Beat until everything is well combined and the mixture is smooth. You can adjust the spices to taste, adding more cinnamon or nutmeg if desired.
3. Assemble the Bites: Spoon the pumpkin cheesecake mixture over the graham cracker crust in each muffin tin or mold, filling each one to the top. Use a spoon or your fingers to gently smooth the top, ensuring an even layer.
4. Chill to Set: Place the muffin tin or mold in the refrigerator for at least 2-3 hours, or until the cheesecake bites are firm and fully set. If you’re in a hurry, you can place them in the freezer for about 30-60 minutes to speed up the process.
5. Serve and Garnish: Once the cheesecake bites are set, carefully remove them from the mold. Top each one with a dollop of whipped cream, a sprinkle of cinnamon, or chopped pecans if desired. Serve immediately or refrigerate until ready to serve.

Tips for the Perfect No-Bake Pumpkin Pie Cheesecake Bites

1. Room Temperature Cream Cheese: Be sure to use cream cheese that’s at room temperature. This helps create a smoother, creamier filling without lumps.
2. Adjust the Spices: Depending on your taste preference, feel free to adjust the amount of cinnamon, nutmeg, and ginger in the filling. Some people prefer more spice, while others enjoy a milder flavor.
3. Graham Cracker Crust Variations: If you want a twist on the traditional graham cracker crust, try using gingersnap cookies or even speculoos cookies for a spicier, more flavorful base.
4. Chill Thoroughly: To achieve the perfect texture, be sure to let the cheesecake bites chill for at least a few hours, or preferably overnight. This will allow the flavors to set and the filling to firm up.
5. Serving Suggestions: If you’re serving a crowd, consider using a mini muffin tin or silicone molds for a more elegant presentation, or arrange the bites on a platter with whipped cream and a dusting of cinnamon for a festive touch.

Variations and Customizations

There are plenty of ways to make these No-Bake Pumpkin Pie Cheesecake Bites your own. For a gluten-free version, simply use gluten-free graham crackers or a gluten-free cookie base. You can also customize the flavors by adding a bit of orange zest to the cheesecake filling for a citrusy twist, or incorporating maple syrup for a deeper, richer sweetness. If you love the combination of chocolate and pumpkin, try adding a layer of melted chocolate on top of the graham cracker crust before adding the cheesecake filling. For a dairy-free version, substitute the cream cheese with a plant-based cream cheese alternative and use coconut whipped cream for the topping. These bites can be topped with a variety of garnishes, such as crushed cookies, chocolate shavings, or even a drizzle of caramel sauce to elevate the flavor profile.

Health Considerations and Nutritional Value

While No-Bake Pumpkin Pie Cheesecake Bites are a delicious treat, they are also a bit indulgent, thanks to the cream cheese, sugar, and graham cracker crust. However, you can make them a little lighter by substituting lower-fat cream cheese or using a sugar substitute like stevia or monk fruit sweetener. If you’re looking to make them more nutrient-dense, you can incorporate a little ground flaxseed or chia seeds into the crust for added fiber. Pumpkin, however, is rich in vitamins and antioxidants, including vitamin A and beta-carotene, making it a healthy addition to this dessert. By making mindful substitutions, you can create a version of these bites that fits within your dietary preferences while still maintaining the indulgent flavor.

FAQ

1. Can I make these ahead of time? Yes! These No-Bake Pumpkin Pie Cheesecake Bites can be made ahead of time and stored in the refrigerator for up to 3 days. They actually taste better after the flavors have had time to meld together.
2. Can I freeze these cheesecake bites? Yes, you can freeze the bites for up to 1 month. Just be sure to store them in an airtight container or freezer bag. To serve, let them thaw in the fridge for a few hours before enjoying.
3. Can I use a different crust? Absolutely! If you’re not a fan of graham crackers, you can use crushed gingersnaps, digestive biscuits, or even a nut-based crust for a gluten-free option.
4. Can I add more pumpkin spice? If you enjoy a spicier pumpkin flavor, feel free to increase the amount of cinnamon, nutmeg, or ginger. You can even add a pinch of cloves for a more robust flavor.
5. What can I serve with these bites? These cheesecake bites pair wonderfully with a hot beverage like spiced cider or coffee. You can also serve them with a simple fruit salad or a scoop of vanilla ice cream for an extra treat.

No Bake Pumpkin Pie Cheesecake Bites

No-Bake Pumpkin Pie Cheesecake Bites combine the creamy richness of cheesecake with the warm spices of pumpkin pie, creating an irresistible fall treat. Perfect for holiday gatherings or a cozy dessert, these easy-to-make bites are sure to impress.

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Prep Time 29 minutes mins

Total Time 4 hours hrs

Servings 24

Ingredients

  

• ▢ 4 ounces cream cheese softened
• ▢ 2 tablespoons powdered sugar
• ▢ 1/3 cup pure pumpkin purée canned, blotted with paper towels
• ▢ 16 sheets graham crackers see notes
• ▢ ½ teaspoon pumpkin pie spice
• ▢ ½ teaspoon cinnamon
• ▢ 2 cups white chocolate chips
• ▢ 1 tablespoon coconut oil or shortening

Instructions

 

• Blot the pumpkin purée with a paper towel to remove excess moisture. In a large bowl, combine the pumpkin and cream cheese, then beat with an electric mixer for 1-2 minutes until smooth and well blended. Add the powdered sugar and mix until fully incorporated. Sprinkle in the pumpkin pie spice and cinnamon, then mix again until evenly combined.
• Place the graham cracker sheets in a plastic bag and crush them into fine crumbs using a rolling pin or a heavy can. Alternatively, pulse them in a food processor. (See notes for using premade crumbs.)
• Add the graham cracker crumbs to the cream cheese mixture and stir with a silicone spatula until well combined. Cover the bowl and refrigerate for at least 3 hours.
• Line a baking sheet with parchment paper. Roll the mixture into balls, about one tablespoon each. For even-sized truffles, I recommend using a small cookie scoop. Arrange the truffles on the parchment-lined baking sheet, ensuring they aren’t touching. Freeze the cheesecake bites for a minimum of 15 minutes.
• In a heatproof bowl, combine the white chocolate and coconut oil (if using). Microwave the bowl at half power for 1 minute, then stir. Continue to heat in 30-second intervals, stirring each time, until the white chocolate melts and forms a smooth sauce.
• Remove the cheesecake bites from the freezer. Using a fork, dip each ball into the white chocolate to coat, allowing any excess chocolate to drip off. Place the coated truffles back onto the parchment paper, ensuring they don’t touch.
• Drizzle additional white chocolate over the top of each truffle and, if desired, decorate with sprinkles, more graham cracker crumbs, or a dash of pumpkin pie spice. Return the baking sheet to the freezer for 15 minutes to allow the chocolate to harden fully, then enjoy!

Notes

 

Sometimes, I like to add a teaspoon or two of vanilla extract to the cheesecake filling, but this is entirely optional.

Make sure you’re using pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will affect the flavor and texture of your cheesecake bites.

I don’t recommend using pre-ground graham cracker crumbs, as I’ve had readers report that their treats turn out too dry and crumbly when using store-bought crumbs. I believe this happens because pre-ground crumbs are usually much finer than the crumbs most people make when crushing graham crackers at home. The finer texture of the pre-ground crumbs results in more crumbs per cup than when you make them from scratch, leading to a drier mixture.

If you must use pre-ground graham cracker crumbs, I suggest starting with 1 cup (which is half the amount the recipe calls for). Since 16 full sheets of graham crackers typically yield about 2 cups of homemade crumbs, you can gradually add more pre-ground crumbs, ¼ cup at a time, if the dough feels too sticky to mix. Continue adding until the dough holds together well and can be easily rolled into balls.