No Bake Pumpkin Pie Cheesecake Bites
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Creamy no bake pumpkin cheesecake bites have all the gooey texture of sweet cheesecake mixed with the cozy flavor of pumpkin pie, then wrapped in a coating of white chocolate.
This is a perfect fall season dessert and is a delicious treat for Thanksgiving or for parties, they disappear every single time!
Table of Contents
Why We Love Pumpkin Cheesecake Bites
- Perfect Dessert For Fall– These no bake cheesecake bites are great for fall when you can’t resist creamy pumpkin flavor, no pie crust needed.
- Bite Sized Treats– Bite sized mini cheesecakes are perfect for Thanksgiving, parties, potlucks and sharing with family and friends.
- Make Ahead– These no bake pumpkin cheesecake balls can be made ahead and frozen, then are ready when you like.
Ingredients For Pumpkin Cheesecake Bites
Find the full printable recipe with specific measurements and directions below in the recipe card.
- cream cheese softened
- powdered sugar
- pure pumpkin puree canned, blotted with paper towels, this is different from pumpkin pie filling which is already sweetened
- graham crackers – pulverize graham crackers with a food processor or in a bag. If you use premade crumbs, you will need less because they tend to be ground really finely.
- ½ teaspoon pumpkin pie spice – make your own pumpkin pie spice with my recipe or use a blend from the local grocery store.
- cinnamon
- white chocolate chips
- coconut oil or shortening
How To Make Pumpkin Cheesecake Bites
- Blot the pumpkin with a paper towel to remove moisture. Add the pumpkin and cream cheese to a large bowl then whip with an electric mixer or hand mixer until well blended, 1-2 minutes at medium speed. Place the powdered sugar and mix until fully blended.
- Put the graham cracker sheets in a bag and pulverize them into crumbs with a rolling pin or a large heavy can. You can also pulse them in a food processor. See notes in the recipe card for premade crumbs.
- Add the pumpkin spice and cinnamon and mix again well.
- Place the crumbs from the graham cracker into the cream cheese mixture and mix well with a silicone spatula. Instead of a graham cracker crust, we mix the graham cracker crumbs into the pumpkin mix to help the no bake pumpkin cheesecake hold its round bite shape easier.
- Cover the bowl of pumpkin cheesecake filling and place in the refrigerator for at least 3 hours. The dough will still be loose at this point from blending the dough together. Refrigerating the dough will help the dough to firm up. Placing the dough in the freezer can cause it to become too hard to easily roll.
- Line a baking sheet with parchment paper. Roll the dough into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you’d need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the cheesecake bites for at least 15 minutes.
- Add the white chocolate and coconut oil (optional) to a heatproof medium bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.
- Remove cheesecake bites from the freezer. Place cheesecake balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off.
- Place each white chocolate-coated ball on parchment paper so they are not touching each other for best results.
- Drizzle the top of each truffle with more white chocolate, then top with sprinkles, additional graham cracker crumbs or pumpkin pie spice (or even a dusting of cinnamon) to decorate. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
How Long Are Pumpkin Cheesecake Bites Good For?
Store pumpkin cheesecake bites in an airtight container. These treats must be refrigerated because of the cream cheese, but will last about a week.
Can You Freeze These Cheesecake Bites?
You can freeze these no bake cheesecake bites for about a month to still have their best freshness.
Freeze between layers of freezer paper in a freezer-safe zip-top bag. I like to freeze desserts on a cookie sheet first so they don’t stick together, and then place them in a freezer bag or freezer container.
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No Bake Pumpkin Cheesecake Bites
Sweet, creamy and full of gooey pumpkin spice flavor. These no bake pumpkin cheesecake bites are the perfect fall treat and great to share for parties or Thanksgiving.
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoon powdered sugar
- 1/3 cup pure pumpkin puree canned, blotted with paper towels
- 16 sheets graham crackers see notes
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 cups white chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Blot the pumpkin with a paper towel to remove moisture. Add the pumpkin and cream cheese to a large bowl then whip with an electric mixer until well blended, 1-2 minutes. Place the powdered sugar and mix until fully blended. Add the pumpkin spice and cinnamon and mix again well.
- Put the graham cracker sheets in a bag and pulverize them into crumbs with a rolling pin or a large heavy can. You can also pulse them in a food processor. See notes for premade crumbs.
- Place the graham cracker crumbs into the cream cheese mixture and mix well with a silicone spatula. Cover the bowl and place in the refrigerator for at least 3 hours.
- Line a baking sheet with parchment paper. Roll the dough into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'd need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the cheesecake bites for at least 15 minutes
- Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.
- Remove cheesecake bites from the freezer. Place cheesecake balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Drizzle the top of each truffle with more white chocolate, then top with sprinkles, additional graham cracker crumbs or pumpkin pie spice to decorate. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Notes
Sometimes I like to add a teaspoon or two of vanilla extract to the cheesecake filling, but it’s optional.
Make sure you’re using pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has already been sweetened and spiced.
I don’t recommend using the pre-ground graham cracker crumbs. I have had readers report that their treats end up too dry and crumbly when using a bag of pre-ground graham cracker crumbs. I think what is happening is that the pre-ground crumbs are ground much finer then most people will make when pulverizing them at home. Because the crumbs are finer, you end up with more crumbs in each cup then you do when making them homemade.
If you must use pre-ground graham cracker crumbs, I recommend starting with 1 cup, half of what the recipe calls for. (16 full sheets of graham crackers makes about 2 cups of homemade crumbs) Then if after mixing your dough is too stick to mix, add more pre-ground crumbs 1/4 cup at a time until the dough comes together so it can be easily rolled.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 75mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 598IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.4mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
This recipe was amazing! I made this for a get-together for my student ministry and they all loved them! For someone who dislikes pumpkin, I HIGHLY recommend you try making these! Also, I recommend using vanilla extract as well🫶
do you have to keep these in the refrigerator or can they stay on the counter for week?
You have to keep these in the refrigerator or freeze them. These bites have cream cheese in them and are no bake. Leaving cream cheese unrefrigerated for long periods of time and then consuming them could make you ill.
I tried to make these today and I followed the directions exactly but the dough was still so crumbly after putting it in the freezer that I couldn’t even roll it into balls it all just fell apart? I feel like the 2 cups of graham cracker crumbs was too much or something
That doesn’t sound right for this recipe. Did you use regular cream cheese? If you swapped out whipped cream cheese or low fat that could make a difference. Was the pumpkin puree canned? Did you measure the graham crackers crumbs in cups? While a rectangular sheet is pretty standard for most brands, it’s also possible that you had more graham cracker crumbs then you thought accidently if the brand had different sized graham crackers? Trying to trouble shoot what may have been different for you, me, and all the people who have had success with this recipe. Hope that helps.
I used the 2 cups of graham cracker crumbs (Kelloggs graham cracker crumbs) and it was way too much. My dough wouldn’t stay together to roll it up and then when I put it in the white chocolate it definitely didn’t stick together. Tastes good. I just would use way less graham crackers the next time. Mine looked nothing like the picture in the post. It was way too dry.
Hi there, I suspect it’s the premade crumbs that are causing the issue rather then using homemade. Unfortunalty, I think what’s happening is the pre-ground crumbs are ground more finely then homemade crumbs typically are with a food processor or a bag and a rolling pin, which is causing you to have more graham cracker crumbs in each cup. I’ve updated the recipe to focus on the homemade crumbs, and also given tips for using the pre-ground graham crackercrumbs. I’m sorry that doesn’t help your batch that is already made, but I hope that helps for more success in the future.
I ended up using about half of what the recipe called for, I added them a half cup at a time until it had a good amount but wasn’t crumbly bc my crumbles were very ground up. Hope this helps.