Easiest Mini Pumpkin Cheesecake Bites No Bake Recipe

You will be thrilled to discover how to make these No Bake Mini Pumpkin Cheesecake Bites and we have an easy to follow video tutorial to show you how. Watch now.

These Mini Pumpkin Cheesecake Bites are yum delicious yum and Courtney Budzyn our resident WHOot Contributor has knocked it out the park with her popular no-bake dessert.

Courtney is the face of those No Bake Mini Nutella Cheesecakes and also the Strawberry Mini Cheesecakes and today’s recipe is another cracking treat that will have you grabbing your apron.

Mini Pumpkin Cheesecake Bites Recipe

Courtney has created an easy to follow video tutorial that will step you through how to recreate her Mini Pumpkin Cheesecake Bites.

We have outlined her instructions below and highly recommend you view her video so that you can gain the insights into recreating her recipe perfectly. Click Play above to view ^

Mini Pumpkin Cheesecake Bites Ingredients

This No Bake Mini Pumpkin Cheesecake Bites Recipe can be portioned to make 12-16 bites

Crust:

1 1/2 Packages Graham Crackers (About 15 Sheets)
7-8 Tablespoons Butter, Melted

Filling :

2 x 8-Ounce Cream Cheese, Softened at Room Temperature
½ Cup Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1 Tablespoon Pumpkin Pie Spice
3-4 Tablespoons Granulated Sugar (Add more if you desire more sweetness)
1 Cup Pure Pumpkin Puree
¾ Cup Fresh Whipped Cream or Cool Whip

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Mini Cheesecake Pumpkin Bites Instructions

Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside.

Crust:

In a food processor, blend graham crackers until they are a sand-like consistency. Add melted butter and mix well. The consistency should be like wet sand and easily packable.

Add a spoonful of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Set aside.

Filling:

In a standing mixer fitted with the whisk attachment, whip cream cheese until fluffy and smooth. About 3 minutes. Add pumpkin puree, vanilla, and sweetened condensed milk. Add salt and pumpkin pie spice. Mix well.

Taste mixture to see if it needs additional sweetening. If so, add the granulated sugar and mix. Scrape down the sides of the bowl to ensure no missed lumps. Add whipped cream and mix just to combine. Taste again for sweetness to ensure it’s just right.

Pipe the filling into the mini crusts and smooth the tops with the back of a spoon if desired.

Cover and set in the freezer overnight. Take them out and remove the liners immediately. They can take anywhere from 5-15 minutes to thaw, but will not completely lose its shape.

Top with fresh whipped cream and a dusting of cinnamon or pumpkin spice.

Enjoy! See more of Courtney’s delicious recipes here.

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