Name: Easy No Bake Pumpkin Cheesecake Bites Recipe: Creamy Fall Bliss in Every Bite
Prep time: 20 min
Total time: PT-488999H49M37S
Cuisine: American
Ingredients: Crust:; 1 ½ cups (150 g) graham cracker crumbs; 5 tbsp (70 g) unsalted butter, melted; 2 tbsp (25 g) brown sugar; ½ tsp ground cinnamon (optional); Filling:; 8 oz (225 g) cream cheese, softened; ¾ cup (180 g) pumpkin puree; ½ cup (60 g) powdered sugar; ½ tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; ⅛ tsp ground cloves; ½ cup (120 ml) heavy whipping cream (cold); Topping (Optional):; ½ cup whipped cream or whipped topping; Crushed graham crackers or cinnamon for garnish

When fall rolls in, pumpkin spice takes center stage — and for good reason. The warmth of cinnamon, nutmeg, and creamy pumpkin instantly brings comfort to the table. But what if you could enjoy all those flavors without turning on the oven? Enter the Easy No Bake Pumpkin Cheesecake Bites — bite-sized, creamy, and bursting with seasonal flavor.

These little treats combine the best of two dessert worlds: the rich tang of cheesecake and the cozy sweetness of pumpkin pie. Plus, they’re incredibly easy to make. You don’t need baking skills or fancy tools — just a few ingredients, a mixing bowl, and a little fridge time. Whether you’re hosting a fall party, planning Thanksgiving desserts, or satisfying a late-night craving, these pumpkin cheesecake bites are the ultimate make-ahead treat.

Ingredients

This recipe makes about 20–24 bite-sized cheesecakes, depending on size.

Base Ingredients (Crust):

1 ½ cups (150 g) graham cracker crumbs
5 tablespoons (70 g) unsalted butter, melted
2 tablespoons (25 g) brown sugar
½ teaspoon ground cinnamon (optional, for warmth)

Pumpkin Cheesecake Filling:

8 oz (225 g) cream cheese, softened
¾ cup (180 g) pumpkin puree (not pumpkin pie filling)
½ cup (60 g) powdered sugar
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ cup (120 ml) heavy whipping cream (cold)

Topping (Optional but Recommended):

½ cup (120 ml) whipped cream or whipped topping
Crushed graham crackers or a dusting of cinnamon for garnish

Instructions:

1. Prepare the Crust

Start by combining graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand. The texture should hold together when pressed between your fingers.

Next, spoon about one tablespoon of the crust mixture into each mini muffin liner or silicone mold. Press it down firmly using the back of a spoon or your fingers to form an even base. Once done, place the molds in the refrigerator for 15–20 minutes to firm up while you prepare the filling.

Tip: If you prefer a sturdier crust, you can lightly toast the crumbs in a pan over low heat for 3–4 minutes before mixing. This enhances flavor even in a no-bake recipe.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. This step is essential — any lumps now will affect the final texture.

Add pumpkin puree, powdered sugar, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, and cloves). Beat again until fully combined and fluffy.

In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form. This gives the filling its light, airy texture. Then gently fold the whipped cream into the pumpkin-cream cheese mixture using a spatula. Avoid overmixing — you want to maintain the creamy volume.

The result should be a smooth, pumpkin-orange filling that holds its shape but still feels silky.

3. Assemble the Cheesecake Bites

Retrieve your chilled crusts from the refrigerator. Spoon or pipe the pumpkin cheesecake mixture over the crusts, filling each liner nearly to the top. If you want a clean, professional look, use a piping bag fitted with a large round tip.

Once all molds are filled, cover and refrigerate for at least 2 hours, or until firm. For a firmer texture (almost like a truffle), you can refrigerate overnight.

4. Garnish and Serve

Before serving, top each bite with a small dollop of whipped cream and a sprinkle of crushed graham crackers or cinnamon. You can also drizzle a little caramel sauce for extra indulgence.

Serve cold and enjoy the creamy, spiced perfection that melts in your mouth with every bite.

Conservation and Storage

Refrigeration:

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. Keep them covered to prevent the whipped cream from drying out or absorbing odors.

Freezing:

These bites freeze beautifully. Place them on a tray and freeze until solid (about 1–2 hours). Then transfer them to a freezer-safe container or bag. They’ll keep for up to 2 months.

To serve, thaw in the refrigerator for a few hours or at room temperature for about 20 minutes. They’ll taste just as creamy as the day you made them.

Variations

The beauty of this recipe lies in its flexibility. You can customize the flavors, textures, and toppings to match any mood or occasion.

1. Chocolate Pumpkin Cheesecake Bites

Add 2 tablespoons of melted chocolate or cocoa powder to the filling. Top with mini chocolate chips or a drizzle of dark chocolate for a decadent twist.

2. Maple Pecan Pumpkin Bites

Replace brown sugar in the crust with maple syrup and add chopped toasted pecans. The nutty crunch pairs perfectly with the smooth pumpkin filling.

3. Ginger Snap Crust

Swap graham crackers for crushed ginger snaps. The spicier flavor adds a bold contrast to the creamy filling.

4. Vegan Pumpkin Cheesecake Bites

Use dairy-free cream cheese, coconut whipped cream, and vegan butter. The texture remains luscious and the flavor just as satisfying.

5. Mini Pie Cups

Instead of bites, press the crust into small tart shells and fill with the cheesecake mixture for elegant, individual servings at parties.

Serving Suggestions

These no-bake pumpkin cheesecake bites shine in many settings:

For Parties: Serve them on a dessert platter with chocolate truffles and cookies for a bite-sized dessert bar.
After Dinner: Pair with coffee, hot chocolate, or spiced chai for a cozy finish to any meal.
For Holidays: Arrange them on a festive tray and dust with powdered sugar or drizzle caramel for a Thanksgiving showstopper.
Gift Idea: Package a few in mini cupcake liners inside a decorative box — perfect for edible gifts.

For an extra touch of flavor, top each bite with toasted pecans, white chocolate shavings, or a swirl of caramel sauce.

Tips for Perfecting the Dish

Use room temperature cream cheese: Cold cream cheese creates lumps. Soften it for at least 30 minutes before mixing.
Avoid canned pumpkin pie filling: It already contains sugar and spices, which can throw off the flavor balance.
Chill thoroughly: Two hours minimum — longer chilling means firmer, creamier bites.
Whip the cream separately: Folding in freshly whipped cream makes the texture light and mousse-like.
Adjust sweetness to taste: Depending on your pumpkin puree, you can add or reduce powdered sugar slightly.

Conclusion

These Easy No Bake Pumpkin Cheesecake Bites capture everything we love about fall — warm spices, creamy texture, and comforting pumpkin flavor — all in one delightful bite. They’re quick, elegant, and completely stress-free, making them perfect for both beginner cooks and seasoned bakers.

What makes them truly special is their adaptability. You can serve them chilled at a family gathering, decorate them for a party, or freeze a batch to enjoy anytime. With no baking and minimal cleanup, they deliver pure dessert satisfaction in under 30 minutes of active prep.

So next time you crave pumpkin pie or cheesecake, skip the oven and reach for this recipe instead. These no-bake bites will satisfy your sweet tooth while filling your kitchen with the cozy aroma of autumn — one creamy, spiced bite at a time.

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Easy No Bake Pumpkin Cheesecake Bites Recipe: Creamy Fall Bliss in Every Bite

Author: hafsahafsa
Total Time: 20 minutes + chill time
Yield: 20–24 bites 1x
Diet: Vegetarian

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Description

These no-bake pumpkin cheesecake bites are the perfect fall dessert — creamy, spiced, and bite-sized. No oven required, just a few ingredients, a fridge, and a craving for something sweet. Great for parties, holidays, or late-night indulgence.

Ingredients

Scale

Crust:

1 ½ cups (150 g) graham cracker crumbs

5 tbsp (70 g) unsalted butter, melted

2 tbsp (25 g) brown sugar

½ tsp ground cinnamon (optional)

Filling:

8 oz (225 g) cream cheese, softened

¾ cup (180 g) pumpkin puree

½ cup (60 g) powdered sugar

½ tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

⅛ tsp ground cloves

½ cup (120 ml) heavy whipping cream (cold)

Topping (Optional):

½ cup whipped cream or whipped topping

Crushed graham crackers or cinnamon for garnish

Instructions

Make the Crust:
Mix graham cracker crumbs, brown sugar, melted butter, and optional cinnamon. Press 1 tbsp into mini muffin liners. Chill for 15–20 minutes.

Make the Filling:
Beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and spices. Beat until fluffy.

Whip the Cream:
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the pumpkin mixture.

Assemble:
Pipe or spoon the filling onto chilled crusts. Refrigerate for at least 2 hours or overnight.

Garnish and Serve:
Top with whipped cream and a sprinkle of graham crumbs or cinnamon. Serve cold.