Treat yourself to these Easy No Bake Pumpkin Cheesecake Bites! Featuring a creamy, spiced pumpkin filling atop a crunchy graham cracker crust, they capture the essence of fall. Effortlessly delicious and oven-free.
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These delightful treats are incredibly easy to prepare, requiring no oven time at all. Ideal for holiday parties or as a cozy autumn indulgence, they offer the perfect blend of creamy and crunchy in every mouthful. Whether you’re hosting a gathering or craving a quick snack, these pumpkin cheesecake bites are sure to impress and satisfy.
More delicious dessert recipes like this one on my site: Oreo Cheesecake Truffles, Espresso Chocolate Cookies, and Tiramisu Cups.
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Ingredients
- Brown Sugar
- Cinnamon
- Biscoff Cookies
- Melted Butter
- Heavy Cream
- Cream Cheese
- Sugar
- Vanilla Extract
- Lemon Juice
- Pumpkin Puree
- Pumpkin Spice
See recipe card for quantities.
Instructions
Make the crust & press into the bottom of each cup.
Pipe the pumpkin cheesecake mixture onto the crusts in the muffin cups!
Refrigerate the bites!
Serve & enjoy!
1. Whip the Cream:
- Using a mixer, whip the heavy cream until stiff peaks form. Set aside in the fridge to keep it cold.
2. Prepare the Crust:
- In a bowl, combine Biscoff crumbs, brown sugar, cinnamon, salt, and melted butter. Mix until well combined.
- Line muffin cups with baking liners and press the crumb mixture firmly into the bottom of each cup using a small glass to create an even crust.
3. Make the Filling:
- In a separate bowl, beat the cream cheese with salt and sugar until smooth and creamy.
- Add lemon juice, vanilla extract, and pumpkin purée to the cream cheese mixture. Mix until fully combined.
4. Incorporate Whipped Cream:
- Gently fold the cold whipped cream into the pumpkin cream cheese mixture with a spatula until well combined and smooth.
5. Assemble the Bites:
- Spoon or pipe the pumpkin cheesecake mixture onto the prepared crusts in the muffin cups.
- Optionally, sprinkle extra Biscoff crumbs on top for added crunch.
- Refrigerate the bites overnight to set or freeze them for about an hour if you’re in a hurry.
6. Serve and Enjoy:
- Once set, remove from the fridge or freezer and enjoy your creamy, spiced pumpkin cheesecake bites!
Substitutions for Easy No Bake Pumpkin Cheesecake Bites
Brown Sugar: Substitute with maple syrup or white sugar for sweetness, enhancing the pumpkin flavor in the graham cracker crust.
Cinnamon: Use pumpkin spice for a similar warm, aromatic flavor profile that complements pumpkin-flavored desserts.
Biscoff Cookies: Graham crackers can replace Biscoff cookies to create a crust with a similar texture and flavor when processed in a food processor.
Melted Butter: Substitute with melted coconut oil or margarine to bind the graham cracker crumbs in the crust.
Heavy Whipping Cream: Use coconut cream or a dairy-free alternative to make a fluffy whipped cream topping plus you can add white chocolate chips.
Cream Cheese: Replace with a dairy-free cream cheese alternative for a vegan-friendly option in the cream cheese mixture.
Sugar: Substitute with powdered sugar or maple syrup to sweeten the cream cheese mixture.
Vanilla Extract: Use maple syrup or almond extract to add flavor to the cream cheese mixture.
Lemon Juice: Replace with apple cider vinegar to provide acidity for balancing flavors in the cream cheese mixture.
Pumpkin Purée: Use canned or homemade squash purée as a substitute for pumpkin purée to maintain the pumpkin flavor.
Pumpkin Spice: Create a homemade pumpkin spice blend using cinnamon, nutmeg, ginger, and cloves for the desired flavor profile.
Equipment
- Stand Mixer or Hand Mixer
- Large Bowl
- Muffin Tin
- Muffin Cups
- Piping Bag or Spoon
- Measuring Cups
- Measuring Spoons
- Spatula
How to Store Easy No Bake Pumpkin Cheesecake Bites
Refrigeration:
- Store: Place the cheesecake bites in an airtight container or cover the muffin tin tightly with plastic wrap.
- Shelf Life: Keep them refrigerated for up to 5 days to maintain their freshness and texture.
Freezing:
- Store: If you want to keep them longer, place the bites on a baking sheet and freeze until firm. Once frozen, transfer them to a resealable freezer bag or airtight container to prevent freezer burn.
- Shelf Life: They can be stored in the freezer for up to 3 months.
- Thawing: When ready to serve, thaw in the refrigerator overnight or at room temperature for about 20-30 minutes.
By storing them properly, you can enjoy your no-bake pumpkin cheesecake bites fresh or save them for later!
3 Top Tips for Success
1. Press Crust Firmly and Evenly: When pressing the Biscoff crust into the muffin cups, use a small glass or the back of a spoon to compact it tightly. This ensures a solid, even base that holds together well and provides a satisfying crunch against the creamy filling.
2. Allow Proper Chilling Time: Chill the assembled bites in the refrigerator overnight. This allows the cheesecake filling to set properly, resulting in a firm yet creamy texture that holds it's shape when served.
3. Fold Gently: When incorporating the whipped cream into the pumpkin cream cheese mixture, use a gentle folding motion. This keeps the mixture light and airy, resulting in a creamy, smooth texture for your cheesecake bites.
FAQ's
Yes, you can substitute Biscoff crumbs with graham cracker crumbs, crushed ginger snaps, or even Oreo crumbs for a different flavor. Just ensure the crumb mixture holds together when pressed to form a firm base.
To make them vegan or dairy-free, use dairy-free alternatives for the cream cheese and heavy whipping cream. There are several plant-based cream cheese and coconut cream options available that work well in this recipe.
Absolutely! These bites are perfect for making in advance. You can prepare them up to 2 days ahead and keep them in the refrigerator. If you need to store them longer, freeze them as instructed, and they’ll be ready to thaw and enjoy whenever you need them.
Related
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Pairing
These are my favorite dishes to serve with these Easy No Bake Pumpkin Cheesecake Bites:
Easy No Bake Pumpkin Cheesecake Bites Recipe
Equipment
- Stand Mixer or Hand Mixer
- Large Bowl
- Muffin Tin
- Muffin Cups
- Piping Bag or Spoon
- Spatula
Ingredients
Crust:
- 4 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 2 ⅓ cups Biscoff Biscuit crushed
- ⅔ cup Butter melted
Cheesecake batter:
- 1 cup Heavy Whipping Cream
- 500 g Cream Cheese
- ¾ cup Granulated Sugar
- ¼ teaspoon Salt
- 2 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 1 cup Pumpkin Purée
- 1 teaspoon Cinnamon or Pumpkin Spice
**Optional: top with biscoff crumbs
Instructions
Whip the Cream:
- - Using a mixer, whip the heavy cream until stiff peaks form. Set aside in the fridge to keep it cold.
Prepare the Crust:
- - In a bowl, combine Biscoff crumbs, brown sugar, cinnamon, salt, and melted butter. Mix until well combined.
- - Line muffin cups with baking liners and press the crumb mixture firmly into the bottom of each cup using a small glass to create an even crust.
Make the Filling:
- - In a separate bowl, beat the cream cheese with salt and sugar until smooth and creamy.
- - Add lemon juice, vanilla extract, and pumpkin purée to the cream cheese mixture. Mix until fully combined.
Incorporate Whipped Cream:
- - Gently fold the cold whipped cream into the pumpkin cream cheese mixture with a spatula until well combined and smooth.
Assemble the Bites:
- - Spoon or pipe the pumpkin cheesecake mixture onto the prepared crusts in the muffin cups.
- - Optionally, sprinkle extra Biscoff crumbs on top for added crunch.
- - Refrigerate the bites overnight to set or freeze them for about an hour if you’re in a hurry.
Serve and Enjoy:
- - Once set, remove from the fridge or freezer and enjoy your creamy, spiced pumpkin cheesecake bites!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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