Print

Easy No-Bake Pumpkin Pie Cheesecake Bites

no-bake pumpkin cheesecake bites - featured image
Print Recipe

These Easy No-Bake Pumpkin Pie Cheesecake Bites are the perfect fall treat with just three main ingredients. No oven required, they are quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1/4 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • Optional toppings: whipped cream, cinnamon, chopped pecans, caramel sauce

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture looks like wet sand and holds together when pressed. Set aside.
  2. Line your mini muffin tin: Place a mini muffin liner in each cup.
  3. Press the crust: Spoon about 1 teaspoon of the crust mixture into the bottom of each liner. Press down firmly and evenly.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Scrape down the sides.
  5. Add the pumpkin: Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat on medium speed until fully combined and smooth.
  6. Add the pudding mix: Sprinkle instant vanilla pudding mix over the pumpkin mixture. Add cold milk. Beat on low speed for 30 seconds, then increase to medium speed and beat for another 1-2 minutes until thickened.
  7. Fill the liners: Using a small cookie scoop or spoon, divide the filling evenly among the prepared muffin cups, filling almost to the top.
  8. Smooth the tops: Gently tap the muffin tin on the counter to settle the filling. Smooth tops if needed.
  9. Chill: Place the muffin tin in the refrigerator, uncovered, for at least 4 hours, but overnight is best.
  10. Serve: Once set, remove the bites from the tin. Peel away paper liners if using. Top with whipped cream, cinnamon, or other toppings. Serve cold or at room temperature.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Blot pumpkin puree with paper towels to remove excess moisture for a firmer filling. Do not overmix after adding pudding mix. Press crust firmly. Chill for at least 4 hours, preferably overnight. These taste even better on day two.

Nutrition

Keywords: no-bake pumpkin cheesecake bites, easy pumpkin dessert, 3-ingredient treat, fall dessert, mini cheesecake bites

Find it online: https://zoeplate.com/easy-no-bake-pumpkin-pie-cheesecake-bites-best-3-ingredient-treat/