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Easy No-Bake Pumpkin Cheesecake Bites (3 Ingredients!)

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These no-bake pumpkin cheesecake bites are creamy, rich, and made with just three main ingredients. Perfect for fall gatherings, they come together in under 15 minutes and require no oven time.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • Whipped cream (optional, for serving)
  • Extra pumpkin pie spice (optional, for dusting)
  • Mini chocolate chips (optional)

Instructions

  1. Prepare the graham cracker coating: In a small bowl, combine 1 cup graham cracker crumbs with 2 tablespoons melted butter. Mix with a fork until the crumbs are evenly moistened. Set aside.
  2. Soften the cream cheese: Take 8 ounces cream cheese out of the fridge about 30 minutes before starting. Cut into cubes to speed up softening.
  3. Mix the filling base: Place the softened cream cheese in a medium mixing bowl. Beat with a hand mixer on medium speed for about 1 minute until smooth and creamy. Scrape down the sides of the bowl.
  4. Add the pumpkin and sweetener: Add 1 cup pumpkin puree, 1/2 cup powdered sugar, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. Beat on low speed until combined, about 30 seconds. Scrape sides and bottom, then beat on medium speed for another 30 seconds until smooth and fluffy.
  5. Chill the filling briefly: Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes.
  6. Portion the filling: Line a baking sheet or large plate with parchment paper. Use a small cookie scoop or tablespoon to scoop out even portions (about 1 to 1.5 tablespoons each). You should get around 18 to 20 bites.
  7. Shape the bites: Lightly wet your hands with cold water. Roll each portion into a smooth ball between your palms. Place on the parchment-lined sheet.
  8. Coat the bites: Roll each ball in the graham cracker mixture until evenly coated. Use fingers to gently press crumbs into the surface if needed. Place coated bites back on the parchment-lined sheet.
  9. Chill until firm: Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight.
  10. Serve and enjoy: Transfer to a serving platter. Optionally top with whipped cream and a sprinkle of extra pumpkin pie spice. Serve cold.

Notes

Make sure cream cheese is fully softened to avoid lumps. If pumpkin puree is watery, drain it through a fine-mesh sieve or paper towel before using. For best texture, chill overnight. These bites can be frozen for up to 3 months.

Nutrition

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

Find it online: https://cooksyla.com/easy-no-bake-pumpkin-cheesecake-bites-3-ingredients/