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.
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.
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!