Description
These easy no-bake pumpkin cheesecake bites are a quick and delicious fall dessert that tastes like real cheesecake without turning on the oven. Ready in 15 minutes, they feature a creamy pumpkin cheesecake filling coated in buttery graham cracker crumbs.
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 cup graham cracker crumbs (about 8 full sheets)
- 2 tablespoons melted butter
- 1 tablespoon brown sugar (optional)
- Optional toppings: crushed pecans, extra cinnamon, or caramel sauce
Instructions
- Soften the cream cheese: Take cream cheese out of fridge 30 minutes before starting. If forgotten, microwave in 10-second bursts until soft but not warm, cutting into cubes first.
- Mix the filling: In a large mixing bowl, beat softened cream cheese with hand mixer on medium speed until completely smooth (about 2 minutes). Scrape down sides. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium-low until combined and smooth (about 1 minute). Do not overmix.
- Chill the mixture: Cover bowl and refrigerate for 20-30 minutes until firm enough to roll.
- Make the coating: While filling chills, crush graham crackers into fine crumbs using a food processor or zip-top bag and rolling pin. Mix crumbs with melted butter and brown sugar in a shallow bowl until it resembles wet sand.
- Roll the bites: Line a baking sheet or plate with parchment paper. Using a cookie scoop or tablespoon, scoop portions of chilled filling. Roll each portion between palms to form smooth balls. Place on parchment-lined sheet.
- Coat the bites: Roll each ball in graham cracker mixture, pressing gently so coating sticks evenly. Place coated bites back on parchment sheet.
- Final chill: Refrigerate bites for at least 2 hours before serving. Overnight is even better for flavor melding and firm texture.
Notes
Make sure cream cheese is at room temperature to avoid lumps. Do not skip the chill step before rolling. For a toasty flavor, toast graham cracker coating in a 350°F oven for 5-7 minutes and cool completely before using. If filling sticks to hands, lightly dampen palms with cold water. Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 145
- Sugar: 9
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 1
- Protein: 3
Keywords: no-bake pumpkin cheesecake bites, easy fall dessert, pumpkin cheesecake truffles, no-bake dessert, pumpkin spice recipe