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
Units
Scale
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
