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    Home » Cheesecake » Mini Pumpkin Cheesecakes (No Bake)

    Mini Pumpkin Cheesecakes (No Bake)

    July 1, 2022 by Liz @ Tasty Treats & Eats Leave a Comment

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    Jump to Recipe Print Recipe
    Mini Pumpkin Cheesecake

    No Bake Mini Pumpkin Cheesecake Bites are the best fall dessert! Easy to make with only a few ingredients and so delicious!

    mini cheesecakes on a white plate

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.

    These no bake pumpkin cheesecake bites are creamy and decadent, all while being super quick and easy to make. You can have these on the table in under an hour - no baking required!

    Made with only a few basic ingredients - these pumpkin cheesecake bites are perfect for pumpkin lovers!

    a mini pumpkin cheesecake cut in half on a palte

    I love to serve these at a fall brunch with my girlfriends. Perfect addition to a dessert platter. Try these alongside a hot cup of tea, or apple cider.

    Why We love Mini Pumpkin Cheesecake

    • Delicious: Some of the best recipes are simple and still have a ton of flavor. Even though this recipe is made with only a few ingredients it’s loaded with flavor.
    • Easy to Make: These no bake pumpkin cheesecake bites couldn't be simpler to make!
    • Total Fall Comfort Food: When you need that taste of fall, this is the ultimate recipe!

    Ingredients for No Bake Pumpkin Cheesecake Bites

    To make no bake pumpkin cheesecake bites you'll need:

    • Graham cracker sheets
    • Salted butter
    • Cream cheese
    • Pumpkin puree
    • powdered sugar
    • Ground cinnamon
    • Pumpkin spice
    pumpkin cheesecake ingredients

    How to Make Pumpkin Cheesecake Bites

    1. In a food processor, place the graham cracker sheets and pulse.
    2. Add in the melted butter and mix until a sand-like mixture forms.
    3. Fill a mini muffin pan with liners and press about two teaspoons of the graham cracker filling into the bottom of each. Press the crust into the bottom of the liners so that a crust forms.
    4. In a large bowl combine cream cheese, pumpkin puree, powdered sugar, cinnamon, and pumpkin spice. Mix until creamy.
    5. Remove the crusts from the refrigerator. Top with about two tablespoons of the pumpkin mixture and spread evenly.
    6. Place in the freezer for at least 2 hours.
    graham cracker crust mixture in a food processor
    crust pressed into mini silicone cups
    cheesecake filling in a food processor
    cheesecake mixture in the silicone mini cups
    set mini pumpkin cheesecakes in a muffin tin

    Storage for No Bake Mini Pumpkin Cheesecake

    How long can cheesecake bites sit out? As these delicious pumpkin cheesecakes are made with cream cheese do not let them sit out for over 2 hours. Bacteria can start to grow on cream cheese between 40-140 degrees Fahrenheit.

    Storing: Store mini pumpkin cheesecakes in an airtight container in the fridge for up to 4 days.

    Can you freeze it? Yes! Store in the freezer, in an airtight container, for up to 2 months.

    Freezing is a great option if you plan on making these ahead of time for an event, or pop on in your lunch for a sweet treat.

    plate of 9 mini pumpkin cheesecakes

    Substitutions for Pumpkin Cheesecake Bites:

    Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!

    Powdered Sugar: We don't recommend substituting powdered sugar

    Graham Crackers: While graham crackers give that classic cheesecake crust, other options may include Nilla wafers, shortbread biscuits, ginger biscuits, or even Oreos.

    Cream Cheese: We don't recommend substituting Cream Cheese. There is an option to omit cream cheese altogether.

    If you want to make them more of a mousse-style pumpkin bite, just remove the cream cheese altogether. You’ll need to beat it until stiff peaks form and proceed as normal.

    Pumpkin Puree: It's recommended to use a pumpkin puree, this isn't pumpkin pie filling, but pure pumpkin without spices.

    Ground Cinnamon: We don't recommend substituting cinnamon.

    Pumpkin Spice: We don't recommend substituting pumpkin spice.

    How to Serve Mini Pumpkin Cheesecake

    What goes with pumpkin cheesecake?

    • Whipped Cream: Top each mini cheesecake with whipped cream and a cherry.
    • Pie Filling: Serve a mini pumpkin cheesecake alongside a scoop of apple pie filling, and a scoop of vanilla ice cream.
    • Oreos: Make an Oreo crust for an orange and black mini pumpkin cheesecake Halloween treat.
    Close up of mini pumpkin cheesecakes on a plate

    Pumpkin Cheesecake Bites Recipe FAQ

    Why is my no-bake cheesecake not firm?

    It's essential to chill the cheesecake for a minimum of 6-8 hours. Mini cheesecakes will firm up well and fast if placed in the freezer.

    How do you harden no-bake cheesecake?

    Cheesecake needs to be refrigerated for 6-8 hours, ideally overnight to set well. Most of the wet ingredients in cheesecake can melt quickly. Mixing and chilling quickly is ideal for ensuring set cheesecakes.

    How do you fix no-bake cheesecake?

    If your recipe did not turn out as planned and your cheesecake isn't setting, add gelatin to the cheesecake. Gelatin is a natural thickener and will help your cheesecakes set up.

    Is cheesecake better baked or no-bake?

    While both versions vary in texture with a no-bake cheesecake feeling more like a mousse and is easier and faster to make. Both are delicious, and it truly comes down to preference.

    More Pumpkin Recipes You’ll Love:

    • Easy Pumpkin Bars
    • Pumpkin Cookies
    • Instant Pot Pumpkin Cheesecake
    • Pumpkin Rice Krispies
    plate of 9 mini pumpkin cheesecakes

    No Bake Pumpkin Cheesecake Bites

    No Bake Mini Pumpkin Cheesecake Bites are the best fall dessert! Easy to make with only a few ingredients and so delicious!
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: mini pumpkin cheesecake bites, no bake pumpkin cheesecake bars, pumpkin cheesecake balls, pumpkin spice cheesecake bites
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Chill Time: 2 hours
    Total Time: 2 hours 10 minutes
    Servings: 24 cheesecake bites
    Calories: 73kcal

    Ingredients

    • 6 graham cracker sheets
    • 4 tablespoons salted butter melted
    • 4 ounces cream cheese room temp
    • ¼ cup pumpkin puree
    • 4 tablespoons powdered sugar
    • 1 tablespoon ground cinnamon
    • 1 tablespoon pumpkin spice

    Instructions

    • In a food processor, place the graham cracker sheets and pulse until finely chopped.
    • Add in the melted butter and mix until a sand-like mixture forms.
    • Fill a mini muffin pan with liners and press about two teaspoons of the graham cracker filling into the bottom of each. Press the crust into the bottom of the liners so that a crust forms. Place in the refrigerator while you make the filling.
    • In a large bowl combine cream cheese, pumpkin puree, powdered sugar, cinnamon and pumpkin spice. Mix until creamy using a hand mixer.
    • Remove the crusts from the refrigerator. Top with about two tablespoons of the pumpkin mixture and spread evenly.
    • Place in the freezer for at least 2 hours. Serve and enjoy!

    Notes

  • Skip the cream cheese - If you want to make them more of a mousse style pumpkin bite, just remove the cream cheese altogether. You’ll need to beat it until stiff peaks form and proceed as normal.
  • Use a metal bowl - Using a metal mixing bowl makes the process of beating the ingredients until thickened quicker and easier. The bowl keeps the ingredients cold, which is a more optimal condition for them to be worked in.
  • Make other flavors - You can skip the pumpkin altogether and make other flavors such as cinnamon or almond. Simply switch out the vanilla extract for other extract flavors. There are plenty to choose from.
  • Nutrition

    Serving: 1mini cheesecake bite | Calories: 73kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    « Instant Pot Lemon Cheesecake
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    Hi, I'm Liz! On Tasty Treats & Eats you'll find simple, delicious desserts that you can enjoy in no time!

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