This Mini Pumpkin Cheesecake Bites Recipe is no-bake, easy to make and beyond delicious! Courtney Budzyn, our resident WHOot Contributor, has knocked it out the park with this one.
Courtney is the face behind the most popular  Mini Nutella Cheesecakes and also the Strawberry Mini Cheesecakes and today’s recipe is another sweet treat that will have you reaching for your apron!
Mini Pumpkin Cheesecake Bites Ingredients
So, let’s take a look at what you are going to need on your shopping list. Bear in mind, this No-Bake Mini Pumpkin Cheesecake Bites Recipe can be portioned to make 12-16 bites
Mini Cheesecake Crust:
1 1/2 Packages Graham Crackers (About 15 Sheets)
7-8 Tablespoons Butter, Melted
Pumpkin Filling Ingredients :
2 x 8-Ounce (450g) Cream Cheese, Softened, 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 for extra sweetness)
1 Cup Pure Pumpkin Puree
¾ Cup Fresh Whipped Cream or Cool Whip
Mini Pumpkin Cheesecake Bites Video Tutorial
via What’s For Din, Youtube.
Courtney has created an easy to follow video tutorial that will step you through how to recreate her Mini Pumpkin Cheesecake Bites at home.
We have outlined her instructions below and highly recommend you view her video. This way you will get the best possible results. To see Courtney in action, click play above ^Â ^
How To Make Mini Pumpkin Cheesecake Bites Recipe
Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside.
How To Make 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.
How To Make Pumpkin 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!
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