Easy Pumpkin Cheesecake Bites

For a tasty Fall or Thanksgiving dessert, make creamy Pumpkin Cheesecake Bites. This no bake cheesecake recipe is a snap to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 0

Chill Time 2

Total Time 2 10

Servings (2 bites per serving)

Calories 112kcal

Make the crusts: To the bowl of a food processor, add the graham cracker sheets. Pulse several times, until you have graham cracker crumbs.
Add in the melted butter and pulse again, until a sand-like mixture forms.
Fill a muffin pan with liners and add about two teaspoons of graham cracker filling into each liner.
Create crusts by pressing the crumb mixture with your fingers into the bottom of each liner. Place in the refrigerator while you make the filling.

To a large metal mixing bowl, add softened cream cheese, pumpkin puree, powdered sugar, cinnamon, and pumpkin spice. Using an electric hand mixer on high speed, beat until the mixture is creamy and thick. *See Notes
Remove the crusts from the refrigerator. Top each crust with about two tablespoons of pumpkin cheesecake mixture. Use an offset spatula or the back of a spoon to spread the filling into an even layer.
Place pumpkin cheesecake bites in the freezer for at least 4 hours, or until the filling is completely set. Serve and enjoy!

Be sure your room temperature ingredients are still a bit cold. You don't want the cream cheese and butter to be too soft.

If you don't have a food processor, use an electric hand mixer, stand mixer, high speed blender, or a stick blender (immersion blender).
Chill your mixing bowl. This makes it easier to whip the dairy products.

Use silicone cupcake liners. Paper liners are okay, but the non-stick silicone liners make it easier to remove and serve the cheesecake bites.

Allow at least 4 hours for the filling to set up. Otherwise, this dessert will be pretty messy.