These Easy No Bake Pumpkin Cheesecake Bites are perfect for fall! With creamy pumpkin filling and a crunchy crust, they’re fun to make and even more fun to eat.
Who can resist these little treats? They’re like tiny bites of happiness! I love serving them at parties—everyone goes crazy for them, and they’re super simple to whip up!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a perfect base for the bites. If you’re gluten-free, use crushed gluten-free cookies or almond flour instead.
Cream Cheese: Essential for that creamy texture! You can swap it with mascarpone for a lighter taste or use dairy-free cream cheese to keep it vegan.
Pumpkin Puree: Canned pumpkin is super convenient. If you’re up for it, you can roast and puree fresh pumpkin for an even fresher flavor.
Heavy Whipping Cream: This is key for that light, airy texture. For a lighter version, coconut cream works well, plus it adds a nice coconut flavor.
How Do You Get the Best Texture When Mixing?
Getting the right texture in your cheesecake filling is crucial. Start with soft cream cheese—this helps it blend easily with the other ingredients. Here’s how:
- Make sure cream cheese is at room temperature before mixing.
- Beat it until it’s super smooth; no lumps for creamy bites!
- When folding in whipped cream, do it gently to keep the mixture light and airy.
Taking your time here will give you those delightful cheesecake bites that melt in your mouth!
Easy No Bake Pumpkin Cheesecake Bites
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Whipped Topping:
- 1 cup heavy whipping cream
How Much Time Will You Need?
This delicious recipe requires about 15 minutes to prep and 2 hours to chill in the fridge. It’s a simple and delightful no-bake treat that doesn’t take long at all!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium-sized bowl, mix together the graham cracker crumbs and melted butter. Stir until everything is well combined and the crumbs look slightly wet. This will help them stick together nicely.
2. Form the Crusts:
Line a muffin tin with mini cupcake liners. Take about one tablespoon of the crust mixture and press it firmly into the bottom of each liner. Make sure it’s compact so it holds its shape. Set the lined muffin tin aside.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. This might take a minute, so be patient! Next, add the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese. Mix until everything is well combined and the filling is smooth.
4. Whip the Cream:
In another bowl (make sure it’s chilled!), whip the heavy cream until stiff peaks form. This means it should be thick enough that if you lift the beaters out, the cream stays upright and doesn’t fall.
5. Combine the Mixtures:
Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful to keep the mixture light and airy by folding instead of stirring too vigorously.
6. Fill the Crusts:
Spoon the pumpkin cheesecake filling over the crusts in the mini cupcake liners. Use the back of a spoon to smooth the tops and make them look nice.
7. Chill Out:
Place the muffin tin in the refrigerator and let the cheesecake bites chill for at least 2 hours, or until they are set. This helps them firm up and makes them easier to enjoy!
8. Garnish and Serve:
Before serving, you can sprinkle a little cinnamon on top or add a dollop of whipped cream for extra deliciousness. Enjoy your cute little pumpkin cheesecake bites!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Crust?
Absolutely! While graham cracker crumbs are classic, you can use crushed Oreos, vanilla wafers, or even nut-based options for a gluten-free version. Just make sure to adjust the butter quantity if needed to help the crust stick together!
How Should I Store Leftovers?
Store any leftover pumpkin cheesecake bites in an airtight container in the refrigerator for up to 5 days. They also freeze well—simply place them in a freezer-safe container or bag, and they can last for up to 2 months. Thaw in the fridge overnight before serving!
What Can I Substitute for Heavy Whipping Cream?
If you’re looking for a lighter option, you can use coconut cream or a plant-based whipping cream to keep it dairy-free. Just ensure that the alternative has a similar consistency to create that fluffy texture.
Can I Make These Vegan?
Yes! You can replace the cream cheese with a vegan cream cheese alternative and use coconut cream for the whipped topping. Just be sure to check that all other ingredients are dairy-free as well!