Pumpkin Cheesecake Bites (No-Bake)

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Pumpkin Cheesecake Bites (No-Bake)

With minimal ingredients, low added sugar, 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 and stash them in the fridge until you're ready to serve.

Prep Time10

Cooling time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Calories: 93kcal

Author: Amy Palanjian

Equipment

Mini Muffin Pan
Mixing Bowls

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

US Customary - Metric

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.

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.

Nutrition