With minimal ingredients and the easiest method, these no-bake Pumpkin Cheesecake Bites are an easy dessert to share with the kids. Plus, you can make them ahead of time!
After making my no-bake Cheesecake Bites all summer, I knew I wanted a cozy pumpkin version and these turned out to be just as simple—and just as good.
With just 5 simple ingredients, you can make a yummy no-bake dessert to share with the kids—that’s actually easy for you to execute.
The bites are lower in added sugar, take just minutes to make, and are great for an event or a normal day at home. They are a new favorite Halloween snack, Thanksgiving recipe for kids, and no-bake dessert.
Why This Recipe Works
Softened cream cheese pairs with pumpkin puree to make the base of a quick pumpkin cheesecake—that gets extra flavor from pumpkin pie spice and a simple graham cracker crust. The whole thing firms up in the fridge, eliminating the need for baking.
Ingredients You Need
Here’s a look at the ingredients you need to make these easy Pumpkin Cheesecake Bites so you know what to have on hand.
- Graham cracker crumbs: I like to make this recipe using graham cracker crumbs so I can make the cheesecake recipe as little bites. Use gluten-free graham cracker crumbs if needed.
- Coconut oil: We use this to bind the crust a little more firmly, though you can also use melted butter.
- Cream cheese: I use full-fat cream cheese in this recipe since it firms up nicely when chilled. Make sure it’s softened at room temperature before you begin the recipe to make the cheesecake mixture come together easily.
- Pumpkin puree: This, along with the cream cheese, forms the base of the cheesecake filling. You can use purchased pumpkin puree or you can make roasted pumpkin puree.
- Powdered sugar: A little powdered sugar adds sweetness to the cream cheese mixture and helps it firm up a little. (As an option, you can use 2 tablespoons honey instead.)
NOTE: This recipe for a yummy pumpkin treat contains no eggs, doesn’t need to be baked in the oven, and requires zero electric kitchen tools.
Step-by-Step Instructions
Here’s a preview of how to make these Pumpkin Cheesecake Bites so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Melt the coconut oil. Stir in the graham cracker crumbs.
Step 2. Add to a freezer tray or mini cupcake liners.
Step 3. Stir together the cheesecake mixture.
Step 4. Dollop on top of graham cracker crust. Tap lightly to settle and refrigerate to set.
Frequently Asked Questions
Sure, just use vegan cream cheese as the base.
Cut the powdered sugar in half if desired. You can also use 2 tablespoons honey in place of the powdered sugar.
Whipped cream, sprinkles, colored sugar, a dusting of pumpkin spice, grated nutmeg, or mini chocolate chips all pair well with pumpkin cheesecake.
How to Store
Store Pumpkin Cheesecake Bites in the fridge for up to 5 days in an airtight container or covered with plastic wrap. Serve cold.
Best Tips for Success
- Let the cream cheese soften at room temperature so it’s easy to stir together.
- Top with a layer of whipped cream and festive sprinkles or a dusting of pumpkin pie spice before serving if desired.
- Make in a freezer tray (mine are 2 tablespoon) or in mini cupcake liners set into a mini muffin pan. That will help the bites keep their shape as they set up in the fridge.
- Serve the cheesecake mixture as a dip or eat it with a spoon as a quick dessert.
Related Recipes
I’d love to hear your feedback on this recipe if you make it so please comment below to share!
Pumpkin Cheesecake Bites (No-Bake)
Ingredients
- ½ cup graham cracker crumbs
- 3 tablespoons coconut oil (melted or melted butter)
- 8 ounces cream cheese (softened at room temperature)
- ¼ cup pumpkin puree
- ¼ cup powdered sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Add the graham cracker crumbs and coconut oil to a medium bowl. Stir to combine.
- Divide among a freezer tray or mini cupcake liners set into a mini muffin pan. I use about 1 teaspoon in each. (Using a pan helps the cheesecakes hold their shape as they set.)
- Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy.
- Divide the cheesecake mixture among the cups on top of the graham cracker crumbs. I use a heaping tablespoon in each.
- Chill in the freezer for 2 hours to set or in the refrigerator for about 6 hours. Serve very cold.
Equipment
- Mixing Bowls
Notes
- Store Pumpkin Cheesecake Bites in the fridge for up to 5 days in an airtight container.
- To make the filling less sweet if you like, reduce the powdered sugar to 2 tablespoons.
- Allow to firm up in the fridge or freezer before serving. They need a little time to be able to set enough to come out of the molds or liners.
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