No Bake Pumpkin Cheesecake Bites
User Reviews
4.6
No Bake Pumpkin Cheesecake Bites
Description
This recipe starts by draining excess moisture from canned pumpkin puree before whipping it together with softened cream cheese until smooth. Powdered sugar and warm spices—pumpkin pie spice and cinnamon—are blended in for flavor. Homemade graham cracker crumbs made from pulverized full sheets are folded into the mixture to add slight texture and body. The mixture is chilled for at least three hours to firm up.
After chilling, the dough is rolled into tablespoon-sized balls and frozen briefly before dipping in melted white chocolate combined with coconut oil or shortening. The coating solidifies to form a smooth, sweet exterior around the creamy pumpkin cheesecake center.
These no-bake bites offer a manageable portion size and hold up well in the freezer or refrigerator. They provide the seasonal taste of pumpkin combined with creamy cheesecake flavors and a subtle graham cracker crunch without the need for an oven.
Using fresh homemade crumbs rather than pre-ground mixes helps avoid dry, crumbly texture. Optionally, vanilla extract can be added to the filling for extra depth.
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoon powdered sugar
- 1/3 cup pumpkin puree canned, blotted with paper towels, pure
- 16 heets graham crackers see notes
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 cups white chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Blot the pumpkin with a paper towel to remove moisture. Add the pumpkin and cream cheese to a large bowl then whip with an electric mixer until well blended, 1-2 minutes. Place the powdered sugar and mix until fully blended. Add the pumpkin spice and cinnamon and mix again well.
- Put the graham cracker sheets in a bag and pulverize them into crumbs with a rolling pin or a large heavy can. You can also pulse them in a food processor. See notes for premade crumbs.
- Place the graham cracker crumbs into the cream cheese mixture and mix well with a silicone spatula. Cover the bowl and place in the refrigerator for at least 3 hours.
- Line a baking sheet with parchment paper. Roll the dough into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'd need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the cheesecake bites for at least 15 minutes
- Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.
- Remove cheesecake bites from the freezer. Place cheesecake balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Drizzle the top of each truffle with more white chocolate, then top with sprinkles, additional graham cracker crumbs or pumpkin pie spice to decorate. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Notes
- Make sure to use pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
- Homemade graham cracker crumbs from whole sheets yield better texture than pre-ground crumbs, which can cause dryness.
- If using pre-ground graham cracker crumbs, start with half the recommended quantity and add more as needed to achieve a rollable dough.
- Optionally add 1-2 teaspoons of vanilla extract to the cheesecake filling for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Pieces
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 75mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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