No-Bake Pumpkin Spice Cheesecake Bites

If you’re a fan of all things pumpkin and cheesecake, these No-Bake Pumpkin Spice Cheesecake Bites are about to become your new go-to dessert. Perfect for fall gatherings or a cozy treat at home, these bites offer the creamy, spiced flavors of pumpkin cheesecake without the hassle of baking.

Imagine the smooth, creamy texture of cheesecake combined with the warm, comforting flavors of pumpkin and spices. These bite-sized delights are topped with a sprinkle of graham cracker crumbs and a touch of whipped cream, making them as beautiful as they are delicious. They’re a wonderful way to enjoy the essence of fall in a convenient, no-bake form.

Resume of the Recipe: No-Bake Pumpkin Spice Cheesecake Bites are a simple and delightful fall dessert. These creamy bites feature a pumpkin-spiced cheesecake filling encased in a graham cracker crust, topped with a dollop of whipped cream. Perfect for a sweet treat without turning on the oven.

Exciting Story: I first whipped up these No-Bake Pumpkin Spice Cheesecake Bites for a Thanksgiving potluck, and they were a huge hit. Everyone loved the combination of pumpkin and cheesecake, and the fact that they were no-bake made them incredibly easy to prepare. My friends and family couldn’t stop raving about how perfect they were for the season. Since then, they’ve become a staple at our fall gatherings and a favorite treat for cozy evenings.

Why This No-Bake Pumpkin Spice Cheesecake Bites?

• No-Bake Convenience: These bites come together quickly without the need for baking.
• Seasonal Flavors: The pumpkin spice filling captures the essence of fall with a creamy, spiced twist.
• Perfect Portion: Bite-sized servings are easy to enjoy and share, making them ideal for parties and gatherings.

How to Make No-Bake Pumpkin Spice Cheesecake Bites:

1. Prepare the Crust:
   • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture into the bottom of mini muffin cups or silicone molds to form a compact crust layer. Chill in the refrigerator while preparing the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese until smooth and creamy.
   • Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Beat until well combined and smooth.
   • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
3. Assemble the Bites:
   • Spoon or pipe the cheesecake filling on top of the chilled crusts, smoothing the tops with a spatula or the back of a spoon.
   • Refrigerate the bites for at least 2 hours, or until firm.
4. Add the Toppings:
   • Before serving, top each cheesecake bite with a dollop of whipped cream and a sprinkle of additional pumpkin pie spice or cinnamon, if desired.

Tips:

• Softening Cream Cheese: Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Whipping Cream: Ensure the heavy cream is well chilled before whipping for the best results.

Substitutions and Variations:

• Gluten-Free: Use gluten-free graham crackers or alternative crust options like crushed nuts for a gluten-free version.
• Dairy-Free: Substitute dairy-free cream cheese and whipped topping for a dairy-free treat.

Make a Healthier Version:

• Lower Sugar: Reduce the granulated sugar or use a sugar substitute to make the recipe lower in sugar.
• Light Cream Cheese: Use light cream cheese to cut down on calories while maintaining creaminess.

Closing: And there you have it! These No-Bake Pumpkin Spice Cheesecake Bites are a delightful way to enjoy the flavors of fall without the fuss of baking. Perfect for any occasion, they’re sure to be a hit with friends and family. Don’t forget to let us know how they turn out, and check out our other recipes for more delicious ideas!

Frequently Asked Questions:

1. Can I use homemade pumpkin puree?
   • Yes, homemade pumpkin puree works well. Just make sure it’s well-drained and not too watery.
2. How long do these cheesecake bites last in the refrigerator?
   • They can be stored in the refrigerator for up to 5 days in an airtight container.
3. Can I freeze these cheesecake bites?
   • Yes, you can freeze them. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator before serving.
4. What can I use instead of pumpkin pie spice?
   • You can make your own blend using ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
5. Can I use a different type of crust?
   • Yes, you can use crushed vanilla wafers or digestive biscuits as an alternative to graham cracker crumbs.
6. How do I make the whipped cream topping?
   • Use heavy cream and beat with an electric mixer until stiff peaks form. Sweeten with a little powdered sugar if desired.
7. Can I make these bites in advance?
   • Yes, they can be prepared up to 2 days in advance. Keep them chilled in the refrigerator until ready to serve.
8. How do I make these bites more festive?
   • Add a sprinkle of edible gold dust or mini pumpkin decorations on top for a festive touch.
9. Can I use a different type of spice for a variation?
   • Absolutely! You can experiment with spices like cardamom or allspice for a unique flavor twist.
10. What if my cheesecake filling is too thick?
    • If the filling is too thick, you can fold in a little more whipped cream or a splash of milk to achieve the desired consistency.

No-Bake Pumpkin Spice Cheesecake Bites

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust:

• 1 cup 1 (120g) graham cracker crumbs

• ¼ cup (50g) granulated sugar

• 6 tablespoons 6 (85g) unsalted butter, melted

• For the Cheesecake Filling:

• 8 oz 8 (225g) cream cheese, softened

• ½ cup (120ml) canned pumpkin puree (not pumpkin pie filling)

• ¼ cup (50g) granulated sugar

• 1 teaspoon 1 vanilla extract

• 1 teaspoon 1 pumpkin pie spice

• ¼ teaspoon ground cinnamon

• ¼ cup (60ml) heavy cream

• For Topping:

• Whipped cream (optional)

• Additional pumpkin pie spice or cinnamon for garnish

Directions

• Prepare the Crust:
• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
• Press the mixture into the bottom of mini muffin cups or silicone molds to form a compact crust layer. Chill in the refrigerator while preparing the filling.
• Make the Cheesecake Filling:
• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Beat until well combined and smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
• Assemble the Bites:
• Spoon or pipe the cheesecake filling on top of the chilled crusts, smoothing the tops with a spatula or the back of a spoon.
• Refrigerate the bites for at least 2 hours, or until firm.
• Add the Toppings:
• Before serving, top each cheesecake bite with a dollop of whipped cream and a sprinkle of additional pumpkin pie spice or cinnamon, if desired.

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