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Easy No Bake Pumpkin Cheesecake Bites

chef Laya
Creamy,spiced pumpkin cheesecake bites with a gingersnap crust. No oven required—thesebite-sized desserts are perfect for holidays and parties.
Print Recipes Pin Recipe
Prepr Time 20 minutes
4 hours
ToTal Time 4 hours 20 minutes
Type of plate Dessert
kitchen American
Serving 6

Ingredients
  

For the Crust:

  • 1 1/2 cups gingersnap cookies finely crushed (about 24 cookies)
  • 6 tablespoons butter melted
  • 2 tablespoons granulated sugar

For the Filling:

  • 8 ounces cream cheese softened to room temperature
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Pinch of salt

For Topping (optional):

  • Whipped cream
  • Cinnamon or pumpkin pie spice
  • Caramel drizzle

Instructions
 

  • Line a 24-cup mini muffin tin with paper liners. Set aside.
  • Make the crust: In a medium bowl, combine crushed gingersnaps, melted butter, and sugar. Mix until the mixture resembles wet sand.
  • Place about 1 teaspoon of crust mixture in each prepared cup. Press firmly and evenly into the bottom using your fingers or the back of a small spoon.
  • Chill the crusts in the refrigerator for 15-20 minutes while preparing the filling.
  • Make the filling: In a large bowl, beat softened cream cheese until completely smooth and fluffy, 2-3 minutes.
  • Gradually add powdered sugar, beating well after each addition. Scrape down the bowl frequently.
  • Mix in pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until well combined and smooth. Taste and adjust spices if needed.
  • Fill the cups: Spoon or pipe the filling over the chilled crusts, filling each cup nearly to the top. Smooth the tops with a small spatula.
  • Refrigerate for at least 4 hours, or preferably overnight, until completely set.
  • Before serving, top with whipped cream, a dusting of cinnamon, and/or caramel drizzle if desired. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.