These No Bake Pumpkin Cheesecake Bites are a fun and tasty treat! Made with creamy pumpkin and a hint of spice, they’ll make your taste buds dance with joy!
Who knew something so yummy could be so easy? I whip these up in no time, and they disappear even faster! Perfect for a cozy dessert or a small snack. 🍂
Key Ingredients & Substitutions
Cream Cheese: This is the base of our bites, providing creaminess. You can use softened Neufchâtel cheese for a lighter option, or dairy-free cream cheese for a vegan twist.
Pumpkin Puree: Canned pumpkin is a timesaver here. If you have fresh pumpkin, you can roast and puree it, but make sure it’s smooth. Butternut squash puree can also work as a substitute!
Granulated Sugar: White sugar is standard, but you can swap it for brown sugar for a deeper flavor or use a sugar substitute like maple syrup or coconut sugar for lower-calorie bites.
Spices: The mix of cinnamon, nutmeg, and ginger adds warmth. Want to simplify? Just stick to pumpkin pie spice for a one-stop seasoning. Adjust according to your taste!
Heavy Whipping Cream: This adds lightness. If you prefer lower fat, you can use whipped topping, or for a dairy-free option, try coconut cream for a unique flavor.
How Do I Fold Whipped Cream Properly?
Folding whipped cream is an important step in keeping your bites light and airy. Be gentle to maintain that fluffy texture!
- Start with a small amount of whipped cream in the bowl with your pumpkin mixture.
- Using a spatula, lift the mixture from the bottom and fold it over the whipped cream, turning the bowl as you go.
- Repeat this motion until the whipped cream is just combined. Avoid over-mixing, as it can deflate the air you’ve incorporated!
With a bit of practice, you’ll master this technique quickly, and your no-bake bites will come out perfectly light and creamy! Enjoy making these little pumpkin treats!
No Bake Pumpkin Cheesecake Bites
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) canned pumpkin puree
- 1/4 cup (50g) granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (60g) graham cracker crumbs (for coating)
- Optional: additional cinnamon or crushed nuts for garnish
How Much Time Will You Need?
This recipe should take about 20 minutes of prep time, plus an additional 2 to 3 hours of chill time in the refrigerator. You’ll spend a little time mixing and rolling, but the waiting is what makes them perfectly set and delicious!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
Start by placing the softened cream cheese into a large mixing bowl. Using an electric mixer, beat it until it’s smooth and creamy. This will be the base of our cheesecake bites!
2. Add Pumpkin and Spices:
Now it’s time to add in the fun ingredients! Pour the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, ginger, and vanilla extract into the bowl. Mix everything together until it’s well combined and nice and smooth.
3. Whip Up the Heavy Cream:
In a separate chilled bowl, pour in the heavy whipping cream. Using a hand mixer, whip it until you reach stiff peaks. This means when you lift the beaters, the cream holds its shape without drooping!
4. Fold in the Whipped Cream:
Gently fold the whipped cream into the pumpkin mixture. Do this carefully to keep the light and fluffy texture. Use a spatula to lift the mixture from the bottom and fold it over the top. Keep going until it’s just combined!
5. Chill the Mixture:
Cover the bowl with plastic wrap and put it in the refrigerator for at least 1 hour. This will help the mixture firm up a bit, making it easier to scoop.
6. Form the Bites:
Once chilled, remove the bowl from the fridge. Using a teaspoon or a small cookie scoop, portion out the mixture into bite-sized balls. Roll them gently between your palms to make smooth shapes.
7. Coat with Graham Crackers:
Now it’s time to make them look pretty! Roll each ball in the graham cracker crumbs until fully coated. This adds delicious crunch and that classic cheesecake flavor!
8. Chill Again:
Place all the coated bites on a parchment-lined tray. Pop them back in the fridge for another 1 to 2 hours to let them set completely.
9. Garnish and Serve:
When you’re ready to serve, you can sprinkle a little more cinnamon or some crushed nuts on top for that extra flair and flavor. These bites are best enjoyed chilled!
10. Enjoy!
Dig in and savor these creamy, spiced pumpkin cheesecake bites. They’re perfect for fall gatherings or any time you crave a sweet treat!
FAQ for No Bake Pumpkin Cheesecake Bites
Can I Use Light Cream Cheese Instead of Regular?
Absolutely! Light cream cheese can be used as a substitute for regular cream cheese to reduce the calories. Just keep in mind that the texture might be a bit less creamy, but they’ll still taste great!
How Do I Store Leftovers?
Store any leftover pumpkin cheesecake bites in an airtight container in the fridge for up to 5 days. They’re best served chilled, so just take them out before serving and enjoy!
Can I Freeze These Bites?
Yes, you can freeze them! Place the bites in a single layer on a baking sheet until frozen solid, then transfer to an airtight container. They can be frozen for up to 3 months. Just thaw in the fridge before enjoying!
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham cracker crumbs, you can use crushed vanilla wafers, digestive biscuits, or even crushed pistachios or almonds for a nutty coating. Just make sure they’re finely crushed for even coating!
