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Cozy No-Bake Pumpkin Cheesecake Bites: Easy 10-Min Recipe

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These no-bake pumpkin cheesecake bites are creamy, spiced perfectly, and come together in just 10 minutes. No oven required, making them the perfect easy fall dessert for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon pumpkin pie spice (optional)
  • 8 ounces cream cheese, softened
  • ½ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ⅓ cup powdered sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup whipped cream or Cool Whip (optional topping)
  • ¼ cup crushed graham crackers or gingersnap cookies (optional topping)
  • A dusting of cinnamon or pumpkin pie spice (optional topping)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and ¼ teaspoon pumpkin pie spice if using. Pour in melted butter and stir with a fork until every crumb is moistened. It should look like wet sand and hold together when squeezed.
  2. Press the crust into the pan: Line an 8×8-inch pan with parchment paper, leaving overhang on two sides. Dump the crust mixture in and press down firmly with the bottom of a flat measuring cup or glass. Refrigerate while making the filling.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add the pumpkin and sugars: Add pumpkin puree, powdered sugar, brown sugar, and vanilla extract. Beat on low until combined, then increase to medium and beat for another minute until smooth and creamy.
  5. Add the spices: Sprinkle in pumpkin pie spice and salt. Beat on low just until incorporated. Taste and adjust spices if desired.
  6. Spread the filling over the crust: Remove pan from fridge. Spoon filling over crust and spread evenly with a spatula. Tap pan gently on counter to release air bubbles.
  7. Chill until firm: Cover pan with plastic wrap and refrigerate for at least 3 hours, preferably overnight. For a quicker set, freeze for about 1 hour.
  8. Cut and serve: Once firm, lift block out of pan using parchment overhang. Place on cutting board and cut into 16 squares (4×4). Wipe knife clean between cuts for neat edges.
  9. Add toppings (optional): Pipe whipped cream on each bite, sprinkle with crushed graham crackers or cinnamon. Serve cold.

Notes

Use room-temperature cream cheese for smooth filling. If pumpkin puree is watery, blot with paper towels before using. Press crust firmly to prevent crumbling. Chill at least 3 hours for best texture. For clean cuts, use a hot knife wiped clean between slices.

Nutrition

Keywords: no-bake pumpkin cheesecake bites, easy pumpkin dessert, fall dessert, no-bake cheesecake, pumpkin cheesecake bites, 10-minute recipe

Find it online: https://tinastirs.com/cozy-no-bake-pumpkin-cheesecake-bites-easy-10-min-recipe/