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