Why You’ll Love This Recipe
These no-bake pumpkin cheesecake bites are the perfect bite-sized fall treat! They combine the creamy richness of pumpkin cheesecake with warm spices and a sweet white chocolate coating. Super easy to make, they’re perfect for holiday parties, gifting, or just satisfying your autumn cravings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cream cheese (softened)
- Pumpkin puree
- Powdered sugar
- Graham cracker crumbs
- Pumpkin spice
- Vanilla extract
- White chocolate (melted)
- Crushed graham crackers or cinnamon sugar (for garnish)
Directions
Prepare the Cheesecake Mixture
- Mix the Filling: In a bowl, beat together softened cream cheese, pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract until smooth.
- Add Graham Crackers: Stir in graham cracker crumbs until well combined.
- Chill: Refrigerate the mixture for at least 30 minutes to firm up.
Shape & Coat
- Form the Bites: Roll the chilled mixture into small 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze: Freeze the bites for 20-30 minutes to make dipping easier.
- Melt White Chocolate: Melt white chocolate in the microwave in 30-second intervals, stirring until smooth.
- Dip & Decorate: Dip each cheesecake bite into the melted white chocolate, then place back on the parchment paper. Sprinkle with crushed graham crackers or cinnamon sugar before the chocolate sets.
Chill & Serve
- Set the Coating: Refrigerate the bites until the chocolate hardens (about 15 minutes).
- Enjoy: Serve chilled and savor the pumpkin cheesecake goodness!
Servings and Timing
- Servings: 15-20 bites
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Dark Chocolate Coating: Swap white chocolate for dark or milk chocolate.
- Nutty Crunch: Add chopped pecans or walnuts to the mixture.
- Extra Spice: Mix cinnamon or nutmeg into the chocolate before dipping.
- Gluten-Free Option: Use gluten-free graham crackers.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months and thaw in the fridge before serving.
- Reheating: No reheating needed—enjoy them straight from the fridge!
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices, which may affect the consistency.
How do I prevent my cheesecake bites from being too soft?
Chill the mixture thoroughly before rolling into balls and again before dipping in chocolate.
What’s the best way to coat the bites in chocolate?
Use a fork or toothpick to dip, letting the excess drip off before placing on parchment paper.
Can I use a sugar substitute instead of powdered sugar?
Yes! Try a powdered sugar alternative like monk fruit or stevia for a lower-sugar version.
How do I prevent the chocolate from clumping?
Stir in a teaspoon of coconut oil when melting the chocolate for a smoother consistency.
Can I make these in advance for a party?
Absolutely! These store well in the fridge and can be made a couple of days ahead.
Can I add a cheesecake crust?
Yes! Press extra graham cracker crumbs into the bottom of each ball before dipping.
How do I keep the bites from sticking together?
Place parchment paper between layers when storing in the fridge.
Can I make these dairy-free?
Use dairy-free cream cheese and vegan white chocolate for a dairy-free version.
What’s the best way to serve these?
Arrange on a platter with fall decorations or drizzle with extra chocolate for a beautiful touch.
Conclusion
Easy no-bake pumpkin cheesecake bites are the ultimate fall indulgence—creamy, spiced, and coated in delicious white chocolate. Perfect for parties, holiday treats, or a simple dessert, these bite-sized delights are easy to make and even easier to love. Try different variations, store them for later, and enjoy the flavors of pumpkin cheesecake in a fun, no-bake form!
Print
Easy No-Bake Pumpkin Cheesecake Bites
- Total Time: 20–24 bites
- Yield: Dessert, No-Bake Treats
- Diet: Vegetarian
Description
These Easy No-Bake Pumpkin Cheesecake Bites deliver all the creamy, spiced flavor of pumpkin cheesecake in bite-sized form! Coated in smooth white chocolate, these festive treats are perfect for fall gatherings, Halloween, or Thanksgiving dessert tables.
Ingredients
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 cup graham cracker crumbs
For the Coating:
- 1 1/2 cups white chocolate chips or white candy melts
- 1 tbsp coconut oil (optional, for smoother coating)
- Crushed graham crackers or cinnamon for garnish (optional)
Instructions
- Prepare the Cheesecake Mixture: In a bowl, beat cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin spice until smooth. Stir in graham cracker crumbs until combined.
- Chill the Mixture: Cover and refrigerate for 30 minutes to firm up.
- Form the Bites: Scoop out small portions (about 1 inch) and roll into balls. Place on a parchment-lined baking sheet and freeze for 15–20 minutes.
- Melt the White Chocolate: Microwave white chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
- Dip & Coat: Using a fork, dip each cheesecake bite into the melted white chocolate, letting excess drip off. Place back on the parchment paper.
- Garnish & Set: Sprinkle with crushed graham crackers or cinnamon while the coating is still wet. Let harden at room temperature or in the fridge for 10–15 minutes.
- Serve & Enjoy: Store in an airtight container in the fridge until ready to serve!
Notes
- Swap white chocolate for dark chocolate for a different flavor.
- Add a drizzle of melted caramel or extra pumpkin spice on top.
- Freeze for up to a month for a make-ahead treat.
- Prep Time: 15 minutes
- chill time: 50 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert, No-Bake Treats
- Method: No-Bake
- Cuisine: American, Fall-Inspired
Find it online: https://yumandjoy.com/no-bake-pumpkin-cheesecake-balls/
