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No-Bake Pumpkin Cheesecake Bites

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Creamy, spiced, cold-from-the-fridge pumpkin cheesecake bites made in just 15 minutes with no oven required. Perfect for parties and holiday gatherings.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1/3 cup powdered sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups crushed gingersnap cookies (about 20–25 cookies)
  • 2 tablespoons melted butter (optional, for coating)
  • Whipped cream (optional, for garnish)
  • Extra pumpkin pie spice or cinnamon (optional, for garnish)
  • Mini chocolate chips or white chocolate shavings (optional, for garnish)

Instructions

  1. Prepare the coating: Crush gingersnap cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Pour into a shallow bowl. If using, stir in melted butter until evenly moistened. Set aside.
  2. Make the filling: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides.
  3. Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low speed to combine, then increase to medium and beat for 2-3 minutes until light and fluffy. Scrape the bowl once.
  4. Chill the filling: Cover the bowl and refrigerate for 15-20 minutes to firm up slightly for easier rolling.
  5. Roll the bites: Using a small cookie scoop or tablespoon, portion the filling and roll into 1-inch balls. If sticky, lightly dampen hands with water or dust with powdered sugar.
  6. Coat the bites: Roll each ball in the gingersnap crumbs until completely coated. Place on a parchment-lined baking sheet or plate, spacing about 1 inch apart.
  7. Chill and set: Refrigerate for at least 1 hour (or up to overnight) to firm up. For quicker setting, freeze for 20-30 minutes.
  8. Garnish and serve: Before serving, top with whipped cream, a dusting of pumpkin pie spice, or other optional garnishes. Serve cold.

Notes

For best results, use full-fat cream cheese and 100% pure pumpkin puree (not pumpkin pie filling). Chilling the filling before rolling makes it easier to handle. These bites taste even better the next day as flavors meld. For dairy-free, use dairy-free cream cheese; for gluten-free, use gluten-free gingersnaps. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bites, pumpkin cheesecake bites, no-bake dessert, pumpkin dessert, fall dessert, easy dessert, party dessert

Find it online: https://morselora.com/no-bake-pumpkin-cheesecake-bites-easy-15-minute-recipe/