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30-Minute Light No-Bake Pumpkin Cheesecake Bites

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These light no-bake pumpkin cheesecake bites are a quick and easy fall treat, ready in 30 minutes. Made with a creamy pumpkin filling and a buttery graham cracker crust, they are a healthier, crowd-pleasing dessert perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 8 ounces light cream cheese, softened
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • ⅓ cup honey or maple syrup
  • 1 teaspoon vanilla extract (pure)
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon powdered gelatin
  • 3 tablespoons cold water

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon, and salt. Stir until every crumb is coated and the mixture feels like wet sand. It should hold together when pressed between your fingers. If it seems dry, add another tablespoon of melted butter.
  2. Press the crust: Line a mini muffin tin with silicone liners or small strips of parchment paper. Spoon about 1 tablespoon of the crust mixture into each cup. Press it down firmly with the back of a small spoon or a shot glass to create a compact, even layer. Refrigerate the tin while you make the filling.
  3. Bloom the gelatin: In a small saucepan, sprinkle the powdered gelatin over the cold water. Let it sit for about 5 minutes until it becomes a thick, jiggly mass.
  4. Melt the gelatin: Place the saucepan over low heat and stir gently until the gelatin dissolves completely. It should be clear and liquid with no granules. Remove from heat and set aside to cool slightly.
  5. Make the filling: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add the Greek yogurt and beat again until combined. Scrape down the sides of the bowl.
  6. Add the pumpkin and flavors: Add the pumpkin puree, honey or maple syrup, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed until everything is well combined and silky smooth. Taste and adjust sweetness or spice to your liking.
  7. Add the gelatin: With the mixer running on low, slowly pour in the melted gelatin. Mix until fully incorporated, about 30 seconds. The mixture will look slightly thinner but will thicken as it chills.
  8. Fill the cups: Remove the muffin tin from the fridge. Spoon or pipe the filling into each cup, filling them almost to the top. Smooth the tops with the back of a spoon.
  9. Chill: Place the tin in the refrigerator and let the bites set for at least 2 hours, though overnight is even better. They should be firm to the touch and hold their shape when removed from the liners.
  10. Serve: Gently lift each bite out of the tin. Optionally, top with a tiny dollop of whipped cream and a sprinkle of cinnamon before serving.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Let melted gelatin cool slightly before adding to prevent seizing. For a quicker set, freeze for 45 minutes instead of refrigerating for 2 hours. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bites, no-bake, light, fall dessert, easy, healthy

Find it online: https://lucastable.com/30-minute-light-no-bake-pumpkin-cheesecake-bites/